Pretzel Rolls stuffed with Cheese, Jalapeno, and bacon.
My friend Jason sent this recipe to me for the Super Bowl via Facebook, my wife saw it and said I had to make them or sleep on the couch. Thank you Jason, I really do not appreciate the art of baking. I also do not appreciate sleeping on the couch either.
I am not sure where the recipe came from but it was pretty good, it just needed some more photos and descriptions on how to do it. I think this is a great recipe for pretzels, and you can make just pretzels or stuff them like this recipe the possibilities on what to stuff them with is endless. Here is what you are going to need:
- One Packet of active dry yeast
- 12 ounces of warm beer. Blue Moon is the beer of choice here. Mild, sort of yeasty beer.
- 2 tablespoons of granulated sugar
- 3 1/2 cups of all-purpose flour, plus additional small bowl for dusting your work station.
- 1 teaspoon of Kosher salt
- 2 teaspoons of good sea salt for dusting top of pretzels.
- 2 tablespoons of baking soda
- 2 cups of water
- 8 ounces of cream cheese
- 12 ounces of Tillamook cheddar cheese, shredded.
- 1 can of 4 oz. diced jalapeno
- 5 slices of bacon, cooked and chopped.
Preheat oven to 450 degrees.
Pour warm beer into the bowl of a stand mixer fitted with a dough hook, sprinkle yeast over top, then add sugar. Turn on mixer to slow and mix for about a minute, then let stand for 5-10 minutes. Once it is nice and foamy, it is ready.
While you are waiting for the yeast to bloom. In a medium mixing bowl combine both cheeses, bacon, and jalapeno. Mix together.
In a small bowl beat egg, set aside. Sprinkle clean counter top or cutting board with about 1/4 cup of flour. Line baking sheet with parchment paper or spray with cooking spray and set aside. I like the parchment paper better, it gave me a better looking product.
Add flour and salt to the yeast mixture in the stand mixer. Turn on slow medium and for 3-4 minutes, until the dough comes together in one ball. Remove from mixer. Add more flour a tablespoon at a time as needed if the bread is too sticky to come together. Dough should be tacky when you remove it from the mixer, not sticky.
Place dough on floured counter top and knead in flour until it is no longer tacky, for about two minutes. Form dough into a ball. This isn’t as hard as it looks but basically we are going to make an attempt to get 36 dough balls. So here is how we do it. Roll the large ball into one log, then cut that log evenly into three pieces. Then take those three pieces, and repeat the process and cut into additional three pieces.
Fill a medium bowl with two cups of hot water and add baking soda. Place baking sheet, baking soda water and cheese mixture on the counter you are working. Take each ball and flatten it and add one tablespoon into the middle of the ball.
Then pinch together like a taco, then roll into a ball again.
Make three at a time, then add the three into the warm water bath.
Make three more balls, then remove the ones in the warm water and let strain thru a slotted spoon, then put on parchment paper. Add more balls to the soaking warm water and repeat the process until you are done.
Once they are all put on the parchment paper, have your monkey wearing a pink Seahawk Jersey, Wilson#3 paint each ball with the egg wash. Do not over egg wash them. Just a little color then add your good sea salt to the top of each roll.
They should look a little like this.
Bake for 8-10 minutes until the tops are brown.
At this point, your mouth will be drooling a little. Wait about 5 minutes or you will burn your mouth like I did.
They were a big hit at the party. The pretzel bread was excellent and you can stuff these bad boys with a rock and they would taste good. I really liked the canned jalapeno, it made them warm, but not hot like fresh ones would be. This way everyone could enjoy them.
We are big Seahawk fans, so we enjoyed these with our friends and family. We got our first Super Bowl trophy and defeated the Bronco’s by a big margin. The next day I went on a diet.
Hope you try these bad boys.
Hunting Chef
huntingchef.com 
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