If you love creamy, spicy jalapeño poppers then you must try this recipe. Don't be intimidated! Making homemade pretzels is a lot easier than you think. We stuffed these with our Artikaas Smoked Jalapeño Gouda, crispy bacon, and cream cheese for a pretzel that's hearty with a kick of heat. You NEED this as a snack, for dinner, or as a party appetizer - trust us!
INGREDIENTS:
Servings: 8
Prep time: 30 minutes
Cook Time: 25 minutes
Total time: 55 minutes
Dough
- 4 ounces Artikaas Smoked Jalapeño Gouda, shredded (for topping)
- 3 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon non-diastatic malt powder (optional for flavor)
- 1 tablespoon unsalted butter, melted
- 2 teaspoons instant yeast
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups milk
- 2 tablespoons baking soda (for boiling)
- 2 Jalapeños, sliced (for topping)
Smoked Jalapeño Gouda Filling
- 8 ounces cream cheese, room temperature
- 8 ounces Artikaas Smoked Jalapeño Gouda, shredded
- 2 jalapeños, diced
- 1/2 cup cooked crumbled bacon
- 1/2 teaspoon kosher salt
HOW TO MAKE IT:
- Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, malt powder, melted butter, instant yeast, salt, and milk) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
- The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.
- Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
- While the dough is rising, make the Smoked Jalapeño Gouda filling. In a large bowl mix together the softened cream cheese, shredded Artikaas Smoked Jalapeño Gouda, diced jalapeños, and crumbled bacon. Taste and add salt as needed. Chill until ready to use.
- Turn the dough out onto your work surface (you shouldn't need to flour your work surface) and fold 2-3 times to gently deflate it. Divide the dough into 8 equal pieces. Take your first piece and roll into a rope that's about 18 inches long. Then use a rolling pin to flatten the rope and make it about 4 inches wide.
- Spoon about 4 tablespoons of the Smoked Jalapeño Gouda filling along the center of the dough, leaving 1/2 inch border. Then pinch the edges of the dough together to seal the filling inside.
- Make the dough rope into a large U shape, then twist the ends of the rope together 2 times. Pull the twisted ends down to the bottom of the U and press firmly to make the classic pretzel shape.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Bring a large pot of water to a rolling boil. Add in 2 tablespoons of baking soda. Boil the pretzels for 30 seconds on each side and then place on your lined baking sheet. You will only be able to boil about 2-3 pretzels at a time. Do not skip this step! It might seem unnecessary, but this is what gives the pretzels that signature look and texture.
- If desired, sprinkle the tops of the pretzels with a little extra shredded Artikaas Smoked Jalapeño Gouda and some sliced jalapeños and bake at 350°F for 25-30 minutes or until golden brown.
Tip: If you have any leftover jalapeño gouda filling, you can place it in a small ceramic dish and bake at 350°F for about 10-15 minutes and enjoy it as a warm dip!
