Easy Jalapeño Pretzel Poppers Recipe

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cheese pretzel poppers recipe

What’s Up, Hungry People

If you’re searching for your next party dish, look no further—these jalapeño pretzel Poppers have you covered. Previously, I ventured into the realm of pretzel poppers using homemade dough, but let’s be honest, sometimes the hustle and bustle of party prep doesn’t allow for the time-consuming steps required to make dough from scratch. This version of the recipe offers a brilliant alternative: using biscuit dough for equally delicious results.

Traditional biscuit dough might seem too robust for a single pretzel ball, often resulting in oversized bites that aren’t exactly poppable. However, by opting for a flaky variety of biscuit dough, you can peel apart the layers to create two thinner, more manageable pieces of dough. The next step is simple yet fun: stuffing these layers with a hearty filling of cheese and jalapeños. I like to spice things up by making my batch into a kind of “pretzel roulette,” where I fill half with jalapeños and use several types of cheese—creating a delightful element of surprise with each popper.

These poppable pretzels are perfect for any pre-game, get-together, or celebratory event!

Here’s What You Need

  • Flaky biscuit dough: Forms the outer shell and texture of each popper.
  • Jalapeños: Adds a spicy kick to balance the cheesy filling.
  • Variety cheese cubes: Melts inside for a gooey, flavorful center.
  • Water + egg (egg wash): Gives the pretzels a golden sheen and crispy finish.
  • Baking soda: Helps achieve a traditional pretzel crust.
  • Sea salt: Adds crunch and flavor to the exterior.
  • Mustard: Provides a tangy dip to complement the poppers.
jalapeno pretzel popper recipe

Let’s Cook

First things first, set your oven to preheat at 425°F. While the oven’s heating up, grab a large pot, fill it with water, and bring it to a boil. Once boiling, go ahead and add your ¼ cup of baking soda—this is the secret to getting that shiny, pretzel-like crust.

Prepping the Dough

Now, let’s tackle the biscuit dough. Pop open those cans and gently pull apart the layers of each biscuit to split them in half. You’ll want these thinner pieces to easily wrap around the fillings.

Stuff and Roll

Grab a piece of dough and lay a jalapeño ring right in the center. Nestle a cheese cube snugly into the jalapeño. Now, bring the edges of the dough together over the filling, pinching them tight to seal everything inside. Gently roll it between your hands to form a neat ball. Keep going until all your ingredients are happily wrapped up in their doughy cocoons.

The Boiling Point

Carefully lower your pretzel poppers into the boiling water. They only need about 3-5 minutes in there. You’re looking for them to puff up slightly and start to firm up—this means they’re ready to come out. Use a slotted spoon to lift them out of the water and onto a greased baking sheet.

Bake and Serve

Before these beauties hit the oven, give each one a good brush with your egg wash and sprinkle them with sea salt. This’ll add a nice crunch and a burst of flavor. Slide the tray into the oven and bake for 18-20 minutes. You want them golden brown and irresistible.

Once done, let them sit on the tray for a couple of minutes to cool slightly, then transfer them to a serving platter. Serve up these hot, cheesy delights with a side of mustard for dipping and watch them disappear!

Jalapeño Pretzel Popper Tips

  • Choosing the right cheese: Opt for cheeses that melt well, like mozzarella or cheddar, to ensure a gooey and delicious filling. Avoid using very hard cheeses, as they won’t melt as nicely inside the pretzel poppers.
  • Handling jalapeños: When chopping jalapeños, wear gloves to prevent irritation from the pepper’s oils. Removing the seeds and membranes can reduce the heat if you prefer a milder flavor.
  • Sealing the dough: Make sure to seal the edges of the dough tightly around the cheese and jalapeños to prevent any leaks during the boiling or baking process. Any gaps can lead to the cheese escaping, leaving you with less flavorful poppers.
  • Boiling is key: Don’t skip boiling the pretzel poppers. This step is crucial for developing that classic pretzel texture and flavor. Ensure the water is at a rolling boil before adding the poppers.
  • Achieving the perfect golden brown: Keep an eye on the oven during the last few minutes of baking. Oven temperatures can vary, so adjust the baking time accordingly to ensure your pretzels are perfectly golden without becoming too dark.

Well, there you have it, Hungry People—a surefire way to spice up your next gathering with Jalapeño Pretzel Poppers. This recipe not only delivers on flavor but also brings a playful surprise to your appetizer lineup with its cheesy, spicy centers. It’s the perfect balance of convenience and homemade touch, especially when you’re in a crunch for time.

Whether you’re hosting a game day, a casual get-together, or just looking to treat yourself, these poppers are bound to be a hit. Remember, the key is in the boiling—this simple step transforms ordinary biscuit dough into pretzel magic. So go ahead, give them a try and watch as they become the new favorite at your party table!

cheese pretzels

Jalapeño Pretzel Poppers

The Starving Chef
Cheese stuffed jalapeno pretzel poppers that are shockingly easy to make at home.
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, As Seen in Mimi
Cuisine American, Game Day, Party
Servings 36 pretzel poppers


  • 2 cans flaky biscuit dough
  • 10 jalapenos chopped into half inch thick rings
  • 5 blocks variety cheese cubes cheddar, pepperjack, Monterey jack, Colby jack, mozzarella, etc
  • 1 tablespoon water + 1 egg whisked
  • ¼ cup baking soda
  • 6 tablespoons sea salt for topping
  • mustard for serving


  • 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 jalapeño ring in the center of a piece of dough. Press a cube of cheese into the center then wrap the dough tightly around, pinching together the seams and rolling into a ball shape. Repeat with the remaining jalapeño rings and cheese cubes, adjusting the number of jalapeños 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 balls on a greased baking sheet. Brush each dough ball with the egg wash, then sprinkle sea salt onto the tops as desired.
  • Bake the pretzels in the preheated oven for 18-20 minutes, until they 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!


Keyword cheese, jalapeno, pretzel
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