Jalapeño Pretzel Poppers
Cheese stuffed jalapeno pretzel poppers that are shockingly easy to make at home.
Ingredients
- 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
Instructions
- 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!
Video
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