Jalapeno Popper Stuffed Pretzel Rolls with Cream Cheese
Soft pretzel rolls stuffed with a creamy jalapeno popper filling of cream cheese, bacon, pickled jalapenos, and melted cheese. The dough is boiled in a baking soda bath for that classic pretzel texture, then baked until golden brown. These handheld treats combine the beloved flavors of jalapeno poppers with the satisfying chew of fresh pretzels. Perfect for game day gatherings, parties, or as an indulgent snack. Each roll is topped with extra cheddar cheese and a fresh jalapeno slice for added flavor and visual appeal.
Ingredients
- 8 ounce Challenge cream cheese
- 3 slice bacon, cooked and crumbled
- 1 ½ tablespoon pickled jalapenos, choppedfresh jalapenos1:1use less for milder heat
4
- ½ teaspoon garlic powder
- ¼ teaspoon crushed red pepper flakes
- 1 cup Monterey Jack or Mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- 2 ¾ cup bread flour
- 1 envelope quick-rising yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 ⅛ cup hot water, about 125 to 130 degrees
- cornmeal
- 8 cup water
- ¼ cup baking soda
- 2 tablespoon sugar
- 1 egg white, lightly beaten
- coarse salt
- ¼ cup cheddar cheese, shredded
- 1 fresh jalapeno, thinly sliced
Instructions
- 1
Combine cream cheese, bacon, pickled jalapenos, garlic powder, red pepper flakes, Monterey Jack cheese, and cheddar cheese in a medium bowl and mix with wooden spoon
- 2
Shape filling into 12 balls using about 1 heaping tablespoon each and refrigerate covered until needed
- 3
Place bread flour, yeast, salt, and sugar in food processor and pulse to blend
- 4
Gradually add hot water through feed tube while machine runs until smooth dough forms and process 1 minute to knead
- 5
Place dough in greased bowl, turn to coat, cover loosely and let rise in warm area until doubled in size
- 6
Punch down dough and knead on floured surface until smooth, then divide into 12 pieces
- 7
Flatten each dough piece, place cream cheese ball in center, and form into ball around filling while sealing well
- 8
Place sealed balls seam side down on floured baking sheet
- 9
Cut an X on top of each roll with serrated knife, cover with towel and let rise until doubled
- 10
Preheat oven to 375 degrees and grease baking sheet, then sprinkle with cornmeal
- 11
Bring water to boil in large saucepan and add baking soda and sugar
- 12
Boil 4 rolls at a time for 30 seconds per side and transfer to prepared pan with slotted spoon
- 13
Brush rolls with egg white and sprinkle generously with salt
- 14
Top each roll with remaining cheddar cheese and jalapeno slice
- 15
Bake until brown
Tips
Make sure to seal the dough well around the filling to prevent leakage during boiling and baking.
Keep the filling chilled until ready to use for easier handling and shaping.
Don't skip the X cut on top - it helps the rolls expand properly during baking.
Good to Know
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in 350F oven for 5-8 minutes.
Prepare filling up to 2 days ahead. Shape and freeze unbaked rolls for up to 1 month; thaw, rise, and bake as directed.
Serve warm for best texture. Can be reheated in oven if needed.
Common Mistakes
Don't add too much water to dough to avoid sticky, hard-to-handle texture
Seal filling completely to prevent leakage during boiling step
Substitutions
4
FAQ
Can I make these without the boiling step?
The boiling step creates the characteristic pretzel texture and crust. Skipping it will result in regular bread rolls rather than pretzel rolls.
How long do these keep fresh?
Store covered at room temperature for 2 days or refrigerate up to 5 days. For best texture, reheat in a 350F oven before serving.
Can I freeze these rolls?
Yes, freeze shaped unbaked rolls for up to 1 month. Thaw completely, let rise until doubled, then boil and bake as directed.