Jalapeno Popper Beer Pretzel Bombs
These jalapeno popper beer pretzel bombs are a huge hit. Start with a cheeseball mixture of cheddar, bacon, and jalapenos. Then wrap a soft beer pretzel bun around that and top it off with grains of course salt.
When I began experimenting more deeply with recipes and flavors, I was amazed at the variety of salts available. I grew up with Morton table salt, the only salt I knew.
How things have changed! Now my pantry has reserved space for my cherished salts. One I have on hand that was used in this recipe is Boise Salt Company’s Premium Pretzel Salt, where a little bit goes a long way!
Another is Maldon Sea Salt Flakes, which finishes grilled steaks and is used by many famous steakhouses.
Jalapeno Popper Beer Pretzel Bombs
- 238 grams all-purpose flour
- 4 grams instant yeast
- 3.5 grams diastatic malt powder
- 13 grams granulated sugar
- 3 grams kosher salt
- 6 ounces beer room temperature (Spotted Cow)
- 4 ounces cream cheese
- 4 ounces Mexican cheese blend freshly shredded. Can substitute cheddar cheese
- 3 ounces pickled jalapenos roughly chopped
- 7 ounces bacon cooked and roughly chopped
- 2 tablespoons baking soda
- 2 cups water
- 1 egg large
- 1 tbsp course salt pretzel
- Preheat oven to 450 °F. Line a baking sheet with parchment and set aside.
- Place the pretzel dough ingredients into a stand mixer. Knead for 4-5 minutes. The dough should pass the windowpane test. Let the dough rest for 10 minutes238 grams all-purpose flour, 4 grams instant yeast, 3.5 grams diastatic malt powder, 13 grams granulated sugar, 3 grams kosher salt, 6 ounces beer
- In a medium bowl, combine the popper ingredients and mix until ingredients are incorporated evenly. With a tablespoon, form 12 even-sized balls, rolling them in your palm to make them perfectly round. Using chefs gloves is recommended : )4 ounces cream cheese, 4 ounces Mexican cheese blend, 3 ounces pickled jalapenos, 7 ounces bacon
- In a small bowl, combine the water and baking soda.2 tablespoons baking soda, 2 cups water
- Divide the dough into 12 equal pieces using your kitchen scale. Roll each piece into a ball and then flatten the ball into a disc with the palm of your hand. Repeat with the remaining dough.
- Place the cheese ball in the center of one dough disc. Carefully pull the dough up and around the ball in 4 stretches (top, bottom, left side, right side). Pinch the four pieces of dough together to form a sealed dough ball around the popper ball. Roll on the counter to form a perfectly round ball. Continue until you have 3 balls completed.
- Place the 3 balls into the soda water. Let them soak as you make the next three. Then remove the three balls in the water and place them on the parchment-lined pan, evenly spaced. Repeat until all 12 are completed.
- Brush each ball with egg wash and sprinkle with pretzel salt. A little salt goes a long way.1 egg, 1 tbsp course salt
- Bake for 8- 10 minutes until the tops are browned. Some cheese may ooze out of a couple of them as they finish in the oven. Remove and serve immediately.
De Froid Tip: Restaurant Ware
These mini fryer baskets are made for presenting small portions of food at bars and restaurants. But why do they get all the fun? They’re so cute and keep these pretzel bombs warmer longer because they are nestled together.
We love a casual vibe, and these pull that off effortlessly while bringing a feeling of excitement and something special to the table.
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