Jalapeño Pretzel Poppers

I make these ahead of time and then reheat them in the oven for about 10 minutes just before serving so the cheese is nice and gooey. They also freeze well. Adjust your reheat time or let them thaw out first.

2 t yeast (1 packet)
2 C warm water
2 T sugar
3 ½ C flour
1 t salt
2 T baking soda
8 oz cream cheese
8 oz cheddar cheese, grated
1 jalapeño, diced
6 slices bacon, diced and cooked
coarse salt for pretzel tops

Add yeast and sugar to water and let stand until yeast dissolves and bubbles.  Pour into the bowl of a stand mixer fitted with a dough hook.

Meanwhile, mix together cheeses, bacon and jalapeños in a medium mixing bowl. 

Line a baking sheet with parchment paper or spray with cooking spray. Set aside.

Add flour and salt to stand mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky.  Dough should be tacky when you pull it out of the mixer, not sticky.  Place in a oiled, covered bowl and let rise until double.

Fill a medium bowl with 2 cups of hot water and add baking soda. Punch dough down and divide into 36 pieces.  First quarter the ball of dough. Roll each quarter into a fat log and cut that into 3 pieces. Roll each piece into a log and cut into 3 pieces. 

Roll each dough piece into a ball and then flatten it into a circle. Add 1 tablespoon of cheese mixture in the center. Pull each side over the cheese to create a ‘cheese package’, pinching the edges closed. Roll the dough into a ball, sealing well. Transfer stuffed dough ball to hot water mixture and allow to set while you prepare the next one. Remove dough ball from water with a slotted spoon and place on prepared baking sheet. Repeat until all dough balls are on the cookie sheet.

In a small bowl beat egg. Brush egg wash onto each one ball and sprinkle with course salt.

Bake for 8-10 minutes in 450 oven until the tops are browned.