Bacon Jalapeno Popper Pretzel Bites
Bacon Jalapeno Popper Pretzel Bites might be just the hor d'oeuvre you are searching for. This recipe serves 36 and costs 21 cents per serving. One portion of this dish contains approximately 3g of protein, 4g of fat, and a total of 93 calories. 25 people were impressed by this recipe. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. This recipe from Real Housemoms requires active yeast, bacon pieces, shredded mexican cheese blend, and water. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is not so spectacular. Try Jalapeno Popper Stuffed Pretzel Rolls, Cheese Covered, Bacon Wrapped Jalapeno Popper Burgers with Roasted Jalapeno Mayonnaise, and Jalepeno Popper Pretzel Bites {Secret Club} for similar recipes.
Servings: 36
Preparation duration: 65 minutes
Cooking duration: 15 minutes
Ingredients:
2¼ teaspoons active dry yeast (1 packet)
8 slices bacon cooked and chopped into bite-size pieces
2 tablespoons baking soda
8 ounces cream cheese softened
3 ½ cups all-purpose flour plus more for dusting counter
2 tablespoons granulated sugar
3 jalapeños seeded ans diced
1 teaspoon kosher salt plus more for pretzel tops
8 ounces shredded Mexican cheese blend (or cheddar cheese)
4 cups water
12 ounces warm water 110°-120°
Equipment:
baking paper
baking sheet
oven
stand mixer
bowl
pastry cutter
butter knife
pot
wire rack
Cooking instruction summary:
Instructions Preheat oven to 400F. Line two baking sheets with parchment paper or silicone mats. Pour warm water into the bowl of a stand mixer fitted with a dough hook attachment, stir in yeast packet and sugar. Allow yeast to bloom for 5-10 minutes. Once it's foamy on top, you're ready to continue. (It should look like the 'head' of a beer poured too quickly and smells yeasty.) Add flour and salt to stand mixer. Knead for 3-5 minutes until the dough comes together in a ball. If the dough is sticky, add more flour a tablespoon at a time. The dough should be tacky, but not sticky when you take it out of the mixer. Place dough on floured counter top and knead in flour for a minute or two until it's no longer tacky. Form dough into a ball. To make 36 fairly even pieces for stuffing, cut dough ball into quarters using a pastry cutter or butter knife. Roll each quarter into a thick log and cut that into 3 pieces. Roll each of those pieces into a log and cut into 3 more pieces. When you are done you will have a total of 36 pieces. In a medium bowl, mix together cheeses, bacon, and jalapeos until completely combined. Divide the cheese mixture into scant 1 tablespoon portions. Form each portion into a tater tot shape. Roll each piece of dough into a ball and then flatten into a rectangular shape. place one cheese mixture portion in the center of the dough. Carefully pull the sides of dough over the cheese and pinch edges closed. Form the dough into a rectangular-ish bite shape. Repeat until all 36 bites are stuffed and shaped. Bring water to a simmer in a medium pot. Once hot add the baking soda (the water will foam up, it's okay). Add 4-6 pretzel bites to the water at a time. Boil for 30 seconds being sure to turn the bites so all sides are coated. Remove to the prepared baking sheets. Repeat until all pretzels have been boiled. Arrange pretzel bites so they are not touching, then sprinkle with kosher salt. Bake for 18 to 22 minutes until the bites are golden brown. (Some of the filling may ooze out a bit during baking.) Carefully remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature.
Step by step:
1. Preheat oven to 400F. Line two baking sheets with parchment paper or silicone mats.
2. Pour warm water into the bowl of a stand mixer fitted with a dough hook attachment, stir in yeast packet and sugar. Allow yeast to bloom for 5-10 minutes. Once it's foamy on top, you're ready to continue. (It should look like the 'head' of a beer poured too quickly and smells yeasty.)
3. Add flour and salt to stand mixer. Knead for 3-5 minutes until the dough comes together in a ball. If the dough is sticky, add more flour a tablespoon at a time. The dough should be tacky, but not sticky when you take it out of the mixer.
4. Place dough on floured counter top and knead in flour for a minute or two until it's no longer tacky. Form dough into a ball.
5. To make 36 fairly even pieces for stuffing, cut dough ball into quarters using a pastry cutter or butter knife.
6. Roll each quarter into a thick log and cut that into 3 pieces.
7. Roll each of those pieces into a log and cut into 3 more pieces. When you are done you will have a total of 36 pieces.
8. In a medium bowl, mix together cheeses, bacon, and jalapeos until completely combined. Divide the cheese mixture into scant 1 tablespoon portions. Form each portion into a tater tot shape.
9. Roll each piece of dough into a ball and then flatten into a rectangular shape. place one cheese mixture portion in the center of the dough. Carefully pull the sides of dough over the cheese and pinch edges closed. Form the dough into a rectangular-ish bite shape. Repeat until all 36 bites are stuffed and shaped.
10. Bring water to a simmer in a medium pot. Once hot add the baking soda (the water will foam up, it's okay).
11. Add 4-6 pretzel bites to the water at a time. Boil for 30 seconds being sure to turn the bites so all sides are coated.
12. Remove to the prepared baking sheets. Repeat until all pretzels have been boiled. Arrange pretzel bites so they are not touching, then sprinkle with kosher salt.
13. Bake for 18 to 22 minutes until the bites are golden brown. (Some of the filling may ooze out a bit during baking.) Carefully remove from the oven and transfer to a wire rack to cool.
14. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
