8 ounces sharp cheddar cheese, shredded and divided
4 ounces cream cheese
1 jalapeño, roughly chopped
1 teaspoon garlic powder
Salt, granulated garlic, granulated onion and poppy seed for sprinkling
Instructions
In the bottom of a stand mixer, combine water, sugar and salt. Sprinkle yeast over. Let set for 5 minutes until foamy. Add in flour and melted butter. Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for five to seven minutes until dough becomes smooth and pulls away from the sides of the bowl.
Rinse bowl off and then grease with canola oil. Place dough in the bottom and coat with oil. Cover with a towel and place in a warm, draft –free place. Let rise for one hour.
While the dough rises make filling. In a food processor combine, 6 ounces cheese, cream cheese, jalapeños and garlic powder. Pulse until combined and jalapeños are chopped.
Once the dough has risen, cut dough into 8 equal pieces. Roll dough into an 18 inch rope. Flatten rope with a rolling pin so that it becomes a very long rectangle. Spread one tablespoon of filling along the middle of the dough. Fold back over and pinch to seal, roll back into a rope. Shape into pretzels.
Place pretzels in the freeze for five minutes to firm up the cheese filling.
Preheat oven to 450 degrees. Bring a large stock pot to a rolling boil. Add baking soda. Place pretzels one at a time in the water and baking soda mixture. Cook for 45 seconds, flipping halfway through.
Transfer pretzels to a greased baking sheet. Whisk egg and water together in a small bowl. Brush pretzels with egg wash and then sprinkle with desired topping and remaining shredded cheese. Bake until golden brown, about 12-15 minutes or until golden brown.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/jumbo-jalapeno-popper-stuffed-soft-pretzels/