Wednesday, December 30, 2015
Bacon Jalapeno Popper Cheesy Pretzel Bites
1 pkg Active Dry Yeast
12 oz. Warm Beer (I used Blue Moon) - Microwave to 110 - 120 degrees)
2 tsp Sugar
3 1/2 + Cups Flour
1 tsp Salt
2 tbsp Baking Soda
2 Cups Water
8 oz. Cream Cheese - room temp
2 Cups Shredded Cheese (I used Cheddar & Swiss)
2 Jalapeno - Diced, Seeded
1 Cup Crispy Bacon - Chopped
2 Eggs - Beaten
In a large bowl add beer, yeast, sugar. Bloom about 5-10 minutes. Add flour & salt. Stir to combine and set aside 5-10 minutes.
In a medium bowl add cheeses, bacon, jalapeno, Mix to combine. Set aside.
Mix dough and roll out on a floured surface. Roll out dough to about 1/4" thick and cut into about 5" diameter pieces. Stuff w/ cheese mixture, a little more than a table spoon. Fold dough over the cheese mixture and rotate until sealed. Forms about 2" balls.
In a pot bring 2 cups (or more) of water, to a boil. Add 2 tbsp baking soda.
Add balls to the water a few at a time. Don't over crowd. Cook about 3 minutes, making sure they rotate and cook on all sides.
Place them on a parchment lined baking sheet that has been sprayed with non-stick cooking spray. Brush the tops of each ball with the beaten egg and sprinkle w/ sea salt (or any other seasoning you might like). In a pre-heated 450 degree oven, bake for about 8-10 minutes or until golden brown. They will most likely leak, don't worry, it's fine. It gives you a little crunchy cheese "tail". Enjoy
* I served mine w/ a cheese dipping sauce. I just made a rue, then added cheese. More cheese is never a bad thing. #cheftainment