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Jalapeno Popper Stuffed Pretzel Rolls
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5 from 1 vote

Jalapeno Popper Stuffed Pretzel Rolls

Servings 12 rolls



  • 1 (8-ounce) package Challenge cream cheese
  • 3 slices bacon, cooked and crumbled
  • 1 1/2 tablespoons chopped pickled jalapenos
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup shredded Monterey Jack or Mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • cups bread flour
  • 1 envelope quick-rising yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup plus 2 tablespoons hot water, about 125 to 130 degrees
  • Cornmeal
  • 8 cups water
  • ¼ cup baking soda
  • 2 tablespoons sugar
  • 1 egg white, lightly beaten
  • Coarse salt
  • 1/4 cup shredded cheddar cheese
  • 1 fresh jalapeno, thinly sliced


  • To make filling, combine cream cheese, bacon, pickled jalapenos, garlic powder, red pepper flakes, Monterey Jack cheese, and 1/2 cup cheddar cheese in a medium bowl. Use a wooden spoon to mix together. Shape into 12 balls, about 1 heaping tablespoon each. Place on a plate, cover with plastic wrap and refrigerate until needed.
  • Place bread flour, yeast, 1 teaspoon salt, and 1 teaspoon sugar in food processor. Pulse to blend.
  • With machine running, gradually add hot water through feed tube, adding just enough to form a smooth dough. Process 1 minute to knead.
  • Place dough in a greased (with oil) bowl, turning to coat dough in oil. Cover loosely in plastic wrap and let rise in a warm, draft-free area until doubled in size, about 30 to 40 minutes.
  • Punch dough down and knead on a lightly floured surface until smooth. Divide dough into 12 pieces.
  • Flatten each piece of dough and place a cream cheese ball in the center of each one.Form each piece of dough into a ball around the cream cheese, sealing well. Place dough balls on a baking sheet that has been lightly floured, seam side down.
  • Use a serrated knife to cut an "X" on top of each one. Cover with a towel and let rise until doubled, about 20 minutes.
  • Preheat oven to 375 degrees. Grease a baking sheet and sprinkle with cornmeal.
  • Bring 8 cups of water to boil in a large saucepan. Add baking soda and 2 tablespoons sugar.
  • Add 4 rolls at a time, cooking 30 seconds per side. Transfer to prepared pan using a slotted spoon (X side up).
  • Brush rolls with egg white and sprinkle generously with salt.
  • Sprinkle a little of the 1/4 cup of cheddar cheese on top of each one and top with a jalapeno slice.
  • Bake rolls until brown, about 25 minutes.