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Jalapeño Popper Stuffed Pretzel Rolls Recipe
Ash Tyrrell

Jalapeño Popper Stuffed Pretzel Rolls Recipe

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.
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Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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