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.

Jalapeno popper beer pretzel bombs on a wood slab serving platter.

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

Foodie de Froid
Servings 12 balls
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
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.
5 from 1 vote


Pretzel Dough

  • 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)

Popper Mixture

  • 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 minutes
    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
  • 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.

Kitchen Equipment

kitchen scale


The flavor of beer impacts this recipe.  I used Spotted Cow, and it created a perfect flavor in the dough.  
Pre-shredded cheese contains ingredients to prevent the shreds from sticking together.  Because of this, using freshly cheddar cheese is recommended to get that oozing filling.
Course Appetizer
Cuisine American
Calories 178


Serving: 12ballsCalories: 178kcalCarbohydrates: 17gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 18mgSodium: 1595mgPotassium: 93mgFiber: 2gSugar: 4gVitamin A: 194IUVitamin C: 1mgCalcium: 159mgIron: 1mg
Keyword beer pretzels, jalapeno poppers
Have you made this recipe? We'd love to hear how it was!

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.  

Jalapeno popper beer pretzel bombs in a metal serving basket on a wood slab platter.

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