Jalapeño Pretzel Poppers
If you're looking for your next party dish - these pretzel poppers have you covered. In the past, I've made pretzel poppers with homemade dough but sometimes I just don't have the time or patience to go through all the steps to make it, especially when I'm in party prep mode! This recipe is very similar except I use biscuit dough instead for delicious results.
Regular biscuit dough will likely be too thick for a single pretzel ball, creating overly large and not-very-poppable pretzel bites. By using a flaky variety of biscuit dough, you can separate the layers and get two individual, thin dough layers. From there it's just a matter of stuffing the middle with cheese and jalapenos. I made mine into a bit of a "pretzel roulette" - I filled half with jalapenos and used several kinds of cheese to make each popper a bit of a surprise.
These poppable pretzels are perfect for pregaming or partying!
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Jalapeño Pretzel Poppers
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients
- 2 cns flaky biscuit dough
- 10 jalapenos, cored and chopped into half inch to one inch thick rings
- 5 blocks variety of cheese, cubed (I used: cheddar, pepperjack, Monterey jack, colby jack and mozzarella)
- 1 tbsp water + 1 egg, whisked
- ¼ cup baking soda
- 6 tbsps sea salt, for topping pretzels
- mustard, for serving
Mouth Feel
SaltyInstructions
- Preheat the oven to 425 F. Bring a large pot of water to a boil and add the baking soda. Open the biscuits and split each in half by gently pulling apart the layers.
- Place a jalapeno ring in the center of a piece of dough. Press a cube of cheese into the center then wrap the whole thing tightly, pinching together the seams and rolling into a ball shape. Repeat with the remaining jalapeno rings and cheese cubes, adding or removing the jalapeno as desired.
- Drop the rolled balls of dough into the boiling water. Boil for 3-5 minutes, until the dough is puffed and just beginning to firm up. Remove from the water with a slotted spoon.
- Place the boiled dough on a greased baking sheet. Brush each dough ball with the eggwash then sprinkle sea salt onto the tops as desired. Place the pretzels into the preheated oven and bake for 18-20 minutes, until the pretzels are golden brown and cooked through. Let rest for 2-3 minutes on the baking sheet before transferring to a serving platter. Serve with mustard and enjoy!
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