Courtesy of Jonah Franklin
JALAPEÑO POPPER STUFFED PRETZELS
Courtesy of www.ehow.com
INGREDIENTS 2 1/4 cups all-purpose flour 1 cup warm water 1/4 ounce (1 packet) active dry yeast 2 tablespoons olive oil 3 tablespoons sugar 1/2 teaspoon salt 4 jalapeño peppers 8 ounces softened cream cheese 1 1/2 cups shredded cheddar cheese 1/3 cup baking soda 2 tablespoons melted butter Sea salt 3 cups warm water
PRETZEL DOUGH 1. In a large bowl, combine 1 cup warm water and yeast. Let sit until puffy, about 3 minutes. 2. Add 1 cup of flour, olive oil, sugar and salt. Mix well. Gradually add the rest of the flour and mix. 3. Dust your hands with flour and transfer the dough to a lightly floured surface. Knead until it's smooth yet tacky. If it's too sticky, slowly add more flour. 4. Grease a large bowl. Transfer the dough to the bowl and cover with a damp towel. Leave the dough in a warm area until it doubles in size, about 1 hour. Gently punch the dough to deflate.
JALAPEÑO CHEESE FILLING 5. Chop jalapeños into 1/4 inch pieces. 6. In a bowl, combine softened cream cheese, cheddar cheese and chopped jalapeños. 7. Pre-heat oven to 450° F. Meanwhile, roll the dough into 16 balls and flatten into 3 to 4 inch wide circles. 8. Add a tablespoon of filling to the center of each circle. Fold up the edges, pinch together and roll to secure. Repeat with remaining dough pieces. 9. In a large bowl, combine warm water and baking soda. Stir until dissolved. 10. Dip each ball into baking soda mixture and place on a parchment-lined baking sheet. 11. Bake for 10 to 12 minutes. Brush with melted butter and sprinkle with salt. Serve warm.
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