I made these jalapeño popper stuffed pretzel rolls on a cozy weekend when I was craving something cheesy, spicy, and baked. From the first bite, I knew this recipe was a keeper because it combines soft pretzel bread with a rich, creamy filling. I love how the jalapeños add just the right amount of heat without being overpowering.
Every time I pull these from the oven, my kitchen smells like a bakery with a spicy twist. If you enjoy comfort food with personality, this recipe will quickly become one of your favorites, similar to how a classic chicken caesar salad recipe brings fresh flavors together effortlessly.
Ingredients Section
- All-purpose flour – 3½ cups – gives the rolls structure while keeping them soft inside; bread flour can work, but all-purpose keeps things lighter.
- Active dry yeast – 2¼ teaspoons – fresh yeast ensures a good rise and that classic pretzel texture; always check expiration dates.
- Warm water – 1¼ cups – should be warm, not hot, to activate the yeast properly without killing it.
- Granulated sugar – 2 tablespoons – feeds the yeast and adds a subtle sweetness that balances the jalapeño heat.
- Salt – 1 teaspoon – enhances flavor and keeps the dough from tasting flat.
- Unsalted butter, melted – 3 tablespoons – adds richness and softness to the dough; unsalted lets you control seasoning.
- Cream cheese, softened – 8 ounces – blends smoothly and creates that classic jalapeño popper filling.
- Sharp cheddar cheese, freshly grated – 1½ cups – melts better and gives a bolder flavor than pre-shredded.
- Pickled jalapeños, finely chopped – ½ cup – add tang and consistent heat without excess moisture.
- Garlic powder – ½ teaspoon – adds a subtle savory note that boosts the cheese filling.
- Baking soda – ⅔ cup – essential for the pretzel bath, giving the rolls their signature chewy crust.
- Egg yolk – 1 – gives the rolls a shiny, golden finish.
- Coarse salt – for topping – adds crunch and that classic pretzel look.
Note: This ingredient quantity makes approximately 8 generous servings. You can also serve these rolls with a side of sassy scotty chicken salad recipe for a flavorful, complete snack or appetizer experience.
Variations
This recipe is flexible, which is one reason I enjoy making it so often.
- For a dairy-free option, use plant-based cream cheese and vegan shredded cheese that melts well.
- If you want extra heat, mix in diced fresh jalapeños or a pinch of cayenne.
- For a smoky twist, swap half the cheddar for smoked gouda.
- You can also add cooked, crumbled bacon for a heartier filling.
- To reduce carbs slightly, make smaller rolls and serve them as sliders.
Cooking Time
Here’s a quick breakdown so you can plan ahead.
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: About 1 hour including rise time
Equipment You Need
Before starting, it helps to have everything ready.
- Mixing bowl – for combining and kneading the dough
- Measuring cups and spoons – to keep ingredients accurate
- Baking sheet – to bake the rolls evenly
- Parchment paper – prevents sticking and makes cleanup easy
- Large pot – for the baking soda water bath
- Pastry brush – to apply egg wash neatly
How to Make Jalapeño Popper Stuffed Pretzel Rolls Recipe?
This short intro sets the stage. The process is simple and broken into manageable steps so nothing feels overwhelming.
Prepare the Dough
Start by dissolving the sugar in warm water and sprinkling in the yeast. Let it sit until foamy, then mix in flour, salt, and melted butter. Knead until smooth and elastic, then let it rise until doubled in size.
Make the Filling
In a bowl, mix softened cream cheese, cheddar, chopped jalapeños, and garlic powder. Stir until smooth and evenly combined. The filling should be thick but spreadable.
Shape and Fill the Rolls
Divide the dough into equal portions and flatten each into a small circle. Spoon filling into the center and pinch the edges tightly to seal. Roll gently to form smooth balls.
Prepare the Pretzel Bath
Bring a large pot of water to a boil and carefully add baking soda. Lower each dough ball into the water for about 30 seconds. This step creates that chewy pretzel crust.
Bake to Perfection
Place the boiled rolls on a lined baking sheet. Brush with egg yolk, sprinkle with coarse salt, and bake until deep golden brown. Let them cool slightly before serving.
Additional Tips for Making This Recipe Better
After making this recipe a few times, I’ve picked up some tricks that really help.
- I always seal the dough tightly so the cheese doesn’t leak during baking.
- I’ve found that chilling the filling for 10 minutes makes stuffing easier.
- I prefer freshly grated cheese because it melts smoother for me.
- I don’t skip the baking soda bath since it’s key to pretzel flavor.
How to Serve Jalapeño Popper Stuffed Pretzel Rolls Recipe?
These rolls are best served warm while the filling is gooey. I like arranging them on a wooden board for a bakery-style look. A side of ranch or spicy mustard works perfectly for dipping. You can garnish with chopped parsley or extra jalapeño slices for color. They’re great as appetizers, party snacks, or even a fun dinner side.
Nutritional Information
Here’s a general idea of what you’re getting per roll.
- Calories: About 320 per serving
- Protein: Roughly 10 grams
- Carbohydrates: Around 35 grams
- Fat: Approximately 16 grams
Make Ahead and Storage
This section helps if you want to plan in advance.
Make Ahead:
You can prepare the dough and filling a day ahead. Store them separately in the refrigerator, then assemble and bake when ready.
Storage:
Leftover rolls keep well in an airtight container in the fridge for up to 3 days. I let them cool completely before storing.
Freezing and Reheating:
These rolls freeze beautifully once baked. Reheat in the oven at low heat until warmed through for the best texture.
Why You’ll Love This Recipe?
Here’s a quick intro to what makes this recipe special.
- It combines two comfort food favorites into one satisfying bite.
- The recipe is straightforward and beginner-friendly.
- You can easily customize the heat and cheese level.
- It works for parties, snacks, or casual meals.
- The texture is unbeatable with a soft center and chewy crust.
This jalapeño popper stuffed pretzel rolls recipe is one I keep coming back to because it’s fun, flavorful, and always a hit.
Jalapeño Popper Stuffed Pretzel Rolls Recipe
Ingredients
Method
- Start by dissolving the sugar in warm water and sprinkling in the yeast. Let it sit until foamy, then mix in flour, salt, and melted butter. Knead until smooth and elastic, then let it rise until doubled in size.
- In a bowl, mix softened cream cheese, cheddar, chopped jalapeños, and garlic powder. Stir until smooth and evenly combined. The filling should be thick but spreadable.
- Divide the dough into equal portions and flatten each into a small circle. Spoon filling into the center and pinch the edges tightly to seal. Roll gently to form smooth balls.
- Bring a large pot of water to a boil and carefully add baking soda. Lower each dough ball into the water for about 30 seconds. This step creates that chewy pretzel crust.
- Place the boiled rolls on a lined baking sheet. Brush with egg yolk, sprinkle with coarse salt, and bake until deep golden brown. Let them cool slightly before serving.
Notes
- I always seal the dough tightly so the cheese doesn’t leak during baking.
- I’ve found that chilling the filling for 10 minutes makes stuffing easier.
- I prefer freshly grated cheese because it melts smoother for me.
- I don’t skip the baking soda bath since it’s key to pretzel flavor
