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How to Make Jalapeno-Bacon-Stuffed Pretzel Dippers - A Step-by-Step Guide

Everyone loves a good soft pretzel, but when you stuff it with jalapeno and bacon and turn it into dippable bites, you take it to a whole new level of deliciousness. These Jalapeno-Bacon-Stuffed Pretzel Dippers are the perfect game-day snack or party appetizer that will have everyone reaching for more. The combination of smoky bacon, spicy jalapenos, and warm, soft pretzel dough is simply irresistible.

These pretzel dippers are easy to make at home, and the result is so much better th...

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Ingredients

  • ¾ cup warm water
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 1 package active dry yeast
  • 2 ¼ cups bread flour, or more as needed
  • 1 ¼ teaspoons kosher salt (such as Diamond Crystal®)
  • cooking spray
  • 6 ounces cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • 5 slices extra-crispy cooked bacon, crumbled
  • 1 jalapeno pepper, diced
  • 10 cups water
  • ¾ cup baking soda
  • 1 egg
  • 1 tablespoon water
  • kosher salt (such as Diamond Crystal®) to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 1 hr 55 mins
  • Servings: 6
  • Yield: 30 dippers

  • Combine water, butter, honey, and yeast in the bowl of a stand mixer; let stand until yeast activates and foams, about 5 minutes.
  • Mix flour and 1 1/4 teaspoon salt into yeast mixture on low speed until dough is just combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. Add additional flour if needed, a little a time, until the dough is no longer sticky.
  • Spray inside of a bowl with cooking spray, place dough in bowl, and turn to coat. Cover bowl with a towel or plastic wrap and place in a warm place until dough doubles in size, about 1 hour.
  • Mix cream cheese, mozzarella, bacon, and jalapeno pepper together into a separate bowl.
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat.
  • Bring water to a boil in a large pot; slowly add baking soda, about 1 tablespoon at a time.
  • Divide dough into 4 equal pieces on a floured work surface. Roll each piece into a long rope and cut into 1-inch pieces. Roll each piece flat using a rolling pin and fill with a spoonful of cheese mixture; fold dough over filling and pinch ends. Repeat filling the dough until all dough and filling are used.
  • Boil the pretzel dippers in the water solution, working in batches, about 30 seconds per batch. Remove dippers with a large-slotted spoon and place on the prepared baking sheet, keeping dippers about 2-inches apart. Beat egg and cold water together in a bowl until smooth; brush over each dipper. Sprinkle kosher salt over each dipper.
  • Bake in the preheated oven until dippers are golden brown, 15 to 18 minutes. Cool dippers on the baking sheet for 5 minutes.

    • Nutrition

    386 cal.

    • Total Fat: 19g
    • Saturated Fat: 11g
    • Cholesterol: 84mg
    • Sodium: 8100mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 12g
    • Vitamin C: 1mg
    • Calcium: 124mg
    • Iron: 3mg
    • Potassium: 140mg

    Categories

    Appetizer recipes
    Snack recipes
    Bread recipes
    Game day recipes
    Party food recipes