Description

These soft and chewy pretzel bombs are filled with gooey, yummy cheese, jalapenos, and crispy bacon. They are so delicious, you will be scraping up all of that wonderful cheese off of the cookie sheet and eating it yourself.

Ingredients

• 2¼ t. active dry yeast (1 packet)
• 12 oz. warm beer (110°-120°),(Blue Moon is good) **see note at bottom
• 2 T. granulated sugar
• 3 ½ c. all-purpose flour plus more for dusting countertop
• 1 t. kosher salt plus more for pretzel tops
• 2 T. baking soda
• 2 c. water
• 8 oz. cream cheese
• 8 oz. shredded Mexican cheese blend (or cheddar cheese)
• 4 oz. can diced jalapenos
• 12 oz. bacon, cooked and chopped into bite-sized pieces

Steps

1. Preheat oven to 450 degrees.
2. Pour beer into bowl of a stand mixer fitted with a dough hook (see cooks note if you do not have a stand mixer), sprinkle yeast over top; add sugar; stir. Allow yeast to bloom for 5-10 minutes. When nice and foamy, it's ready, looking like the 'head' of a beer poured too quickly and smell yeasty.
3. Meanwhile, in a medium mixing bowl, combine cheeses, bacon and jalapenos; mix using a wooden spoon to get it well mixed.