My mouth is watering again as I write about these wonderful balls of goodness! As I searched the internet for Soft Pretzels (Beer Pretzels), I wanted something to go with a Beer Cheese Sauce. Then I locked onto these babies… YUM!
As I always do, they were made with my little extra’s and because we have several different kinds of peppers growing in abundance right now. The weather in Phoenix Arizona is just perfect for Peppers. I grabbed Serrano, Jalapeno and Anaheim for this recipe. They were not to hot after they cooked as I was worried they might be, actually just perfect 😎
I did make the Beer Cheese Sauce for them the second time I made them and OMG! I will add the Sauce in the next post. You will need to loosen you belt, but who cares when they are this good! I made them on the large side so we had them for our main meal, I cut mine in half to see the gooey cheese and bacon, and after about 3 of them (OK, 4) that was enough for me, they are filling.
The original recipe I used was this one from “The Slow Roasted Italian“, just a few detours and I just omitted the egg wash as it is not needed and I have that allergy thing going on with eggs. They are great. They will be great for the Super Bowl!
Here is a shot of the beer I used. I have used this beer before with a sharp cheddar cheese spread and it is amazing. You could substitute another Wheat Beer like Blue Moon if you like. The Slow Roasted Italian Recipe used it. 😎
Jalapeno Popper Cheesy Stuffed Beer Pretzel Balls
- For Pretzels
- 2 1/4 teaspoons active dry yeast
- 12 ounces Warm Beer – I put in the window for an hour -(I used Weihenstephaner, a German Beer from Total Wines and More)
- 2 Tablespoons granulated sugar
- 3 1/2 Cups all purpose flour & more for dusting to counter
- 1 teaspoon Sea Salt & more for sprinkling on the Pretzels before they go in the oven
- Cheese Filling
- 12 ounces of Cream Cheese ( I used 1 1/3 Bricks)
- 2 Cups shredded Mexican blend cheese
- 3 Jalapeno Peppers chopped fine
- 2 Serrano Peppers (optional) chopped fine
- 1 Anaheim Pepper (optional) chopped fine
- 1 Package Bacon, Cooked and crumbled into small pieces
- After the Balls are formed
- 2 Cups Hot Water
- 2 Tablespoons Baking soda
- Preheat oven to 450
- In bowl of stand mixer pour beer, yeast and sugar then stir. I cover with cloth and let it sit to activate the yeast, it will smell great!
- Wait for about 10 minutes then fit mixer with dough hook and add flour and salt. Mix on med/low setting (#2 for me) Mi until it forms a ball, if it is tacky, add 1 tablespoon of flour and mix a little more. I ended up adding 2 more spoons of flour. Take the ball out and rest on counter.
- In a medium bowl, mix cream cheese, shredded Mexican cheese, cooked chopped bacon and diced peppers. Mix well and set aside.
- Cut the Dough ball in quarters, then roll each quarter into fat log with your hands. Cut each log into thirds. Then roll each piece into log and cut into thirds. You should have 36 pieces in the end.
- Roll each piece on floured counter into circle, add 1 tablespoon filling and pinch dough around the filling to seal the ball. You are close here!
- Heat the 2 cups of water (I used electric tea kettle) and pour into medium bowl and add baking soda, stir.
- Have your baking sheet prepared (I used 2) with parchment paper or spray with cooking oil.
- put 4 balls into the water and let sit for about 2 minutes before moving to baking sheets.
- Sprinkle top of Pretzel Balls with Kosher or Sea Salt and bake for 8-10 minutes until tops are browned.
- Be careful when removing them from baking sheet as these babies are hot and some of the cheese may have escaped.
- They are ready to eat immediately!
- *** They reheat nicely by placing in foil and heat at 350 for about 15 minutes. They were just like the first day, wonderful!