Candied Jalapeño and Cheddar Stuffed Pretzels - Bake from Scratch

      Jalapeño poppers are a wonderful combination of bold chile peppers and a creamy cheese filling. Inspired by these beloved party appetizers, we opted to replace the usual fried coating with pretzels, which enhances the delightful crunch on the exterior and the soft, airy center of the baked bread. A rich yet simple filling made from cream cheese, white Cheddar, and sweet-spicy jalapeños transforms these savory treats into an extravagant snack.

      Yields 12 pretzels

      - 6 ounces (170 grams) cream cheese, at room temperature

      - 1½ cups (170 grams) shredded white Cheddar cheese, plus extra for topping

      - ½ cup (110 grams) finely chopped Candied Jalapeños (recipe follows), plus more for topping

      - ½ teaspoon (1 gram) ground black pepper

      - Pretzel Dough (recipe follows)

      - 8 cups (1,920 grams) water

      - ¼ cup (60 grams) baking soda

      - Coarse salt, for sprinkling

      In a medium bowl, combine cream cheese, Cheddar, Candied Jalapeños, and black pepper until thoroughly mixed. Cover and let it sit at room temperature for at least 30 minutes or up to 2 hours, or refrigerate overnight. (If refrigerated overnight, allow to sit at room temperature for 30 minutes before using.) Cut 12 rectangles of parchment paper measuring 6x5¼ inches. Place the rectangles on rimmed baking sheets and dust with flour. Transfer the cheese mixture into a pastry bag and snip a ½-inch opening in the tip. On a clean surface, divide the Pretzel Dough into 12 portions (about 75 grams each). Gently deflate one portion of dough to eliminate any large air bubbles; roll it into a 14-inch-long rope. (Keep the remaining dough covered to prevent it from drying out.) Using a rolling pin, flatten the rope into a strip, positioning one long side closest to you. Pipe about 1½ tablespoons (27 grams) of the filling in the center of the strip, making sure to leave a 2-inch gap at each end. Fold the top and bottom of the dough over the filling and pinch to seal. Gently roll and stretch the rope to 18 inches long, tapering slightly at the ends. Shape the rope into a “U.” Cross the strands about 2 inches from the ends, twist the ends around each other once, and fold down so the loose ends touch the rounded part of the “U” shape, right next to the center; gently press to secure and carefully stretch to achieve the pretzel shape, if necessary. Set on a prepared parchment rectangle. Repeat with the remaining dough and filling. Cover and allow to rise in a warm, draft-free spot (75°F/24°C) until puffy, about 30 to 45 minutes. Preheat the oven to 375°F (190°C). In a medium saucepan, bring 8 cups (1,920 grams) of water and baking soda to a low boil over medium-low heat. Using parchment for transfer, carefully submerge the pretzels, 1 or 2 at a time, top side down, into the boiling water mixture; discard the parchment. Cook for 30 seconds on each side. Remove the dough with a large slotted spatula or spoon, allowing excess water to drain off. Position them 1 inch apart on nonstick baking sheets. Top with coarse salt, Cheddar, and whole Candied Jalapeños. Bake, one pan at a time, until golden brown, for about 12 to 16 minutes. Carefully remove from the pans immediately. Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.

      Let us know how it turned out!

      Candied Jalapeños

      Yields about 2 cups

      - 2 cups (400 grams) granulated sugar

      - 1 cup (240 grams) apple cider vinegar

      - ½ cup (120 grams) water

      - 2 teaspoons (4 grams) mustard seeds

      - 1 teaspoon (2 grams) garlic powder

      - ½ teaspoon (1.5 grams) kosher salt

      - 1 pound (454 grams) jalapeños, stemmed and sliced crosswise into ¼-inch-thick rounds

      In a medium saucepan, bring sugar, vinegar, ½ cup (120 grams) water, mustard seeds, garlic powder, and salt to a boil over medium heat, stirring occasionally until the sugar dissolves. Add the jalapeños and cook, stirring occasionally, until they darken and are just tender, about 5 minutes. Use a slotted spoon to transfer the jalapeños to a heatproof bowl. Continue cooking the liquid over medium heat until it thickens and becomes syrupy, about 10 minutes. Pour the syrup over the jalapeños