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Bacon and Cheddar Stuffed Jalapeno Soft Pretzels1

Bacon and Cheddar Stuffed Jalapeno Soft Pretzels


  • 1 1/2 cups warm water (between 110-115 degrees F)
  • 1 package instant yeast
  • 1 1/2 tablespoons sugar
  • 2 teaspoons salt
  • 4 1/4 cups all-purpose flour
  • 6 tablespoons unsalted butter, very soft
  • 2 small Jalapeños, minced (use only one for a less spicy pretzel)

Cooking Liquid:

  • 8 cups water
  • 1/2 cup baking soda


  • 12 strips bacon, cooked until crispy and roughly chopped
  • 8 ounces cheddar cheese, shredded

Egg wash:

  • 1 egg, beaten
  • 1 tablespoon water


  • Extra cheese, bacon, and slivered jalapenos (optional)


For the dough:

  1. Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
  2. Add in the flour, butter, and jalapenos; knead on medium-speed for 10 minutes.
  3. Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.

Assembly and Cooking:

  1. Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper; set aside.
  2. Add water and baking soda to a large pot of dutch oven and bring to a boil.
  3. Divide dough into 8 equal rounds.
  4. Roll each round out into a 16″ rope.
  5. Roll each rope out so it’s 4 inches wide.
  6. In a small bowl combine bacon and cheese. Add 3 tablespoons of filling evenly along the rope.
  7. Tightly roll the dough back into rope, jelly roll style, pinching the edges tightly together.
  8. Make a U shape with each rope of dough, holding the ends.
  9. Cross the ends over each other, pinching ends onto the bottom of the dough.
  10. Place pretzels – one at a time – into the boiling cooking liquid. Cook for 30 seconds each.
  11. Transfer cooked pretzels to prepared baking sheet.
  12. Once all of the pretzels have been cooked, brush the tops of each with egg wash, then sprinkle with additional bacon, cheese, and jalapeno, if using.
  13. Place pan in the oven and bake for 17-18 minutes, or until golden brown and firm.
  14. Eat warm, or transfer to a rack to cool.

Detailed recipe

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