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Jalapeno-Bacon-Stuffed Pretzel Dippers

Rated as 4.62 out of 5 Stars

"Great for game day! Serve these delicious dippers with nacho or queso cheese dip and you will surely please the masses!"
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Ingredients

1 h 55 m servings 413
Original recipe yields 6 servings (30 dippers)

Directions

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  1. Combine water, butter, honey, and yeast in the bowl of a stand mixer; let stand until yeast activates and foams, about 5 minutes.
  2. Mix flour and 1 1/4 teaspoon salt into yeast mixture on low speed until dough is just combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. Add additional flour if needed, a little a time, until the dough is no longer sticky.
  3. Spray inside of a bowl with cooking spray, place dough in bowl, and turn to coat. Cover bowl with a towel or plastic wrap and place in a warm place until dough doubles in size, about 1 hour.
  4. Mix cream cheese, mozzarella, bacon, and jalapeno pepper together into a separate bowl.
  5. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat.
  6. Bring water to a boil in a large pot; slowly add baking soda, about 1 tablespoon at a time.
  7. Divide dough into 4 equal pieces on a floured work surface. Roll each piece into a long rope and cut into 1-inch pieces. Roll each piece flat using a rolling pin and fill with a spoonful of cheese mixture; fold dough over filling and pinch ends. Repeat filling the dough until all dough and filling are used.
  8. Boil the pretzel dippers in the water solution, working in batches, about 30 seconds per batch. Remove dippers with a large-slotted spoon and place on the prepared baking sheet, keeping dippers about 2-inches apart. Beat egg and cold water together in a bowl until smooth; brush over each dipper. Sprinkle kosher salt over each dipper.
  9. Bake in the preheated oven until dippers are golden brown, 15 to 18 minutes. Cool dippers on the baking sheet for 5 minutes.

Footnotes

  • Cook's Notes:
  • Bake your bacon for the perfect crispy, crumbliness!
  • Be very careful when adding baking soda to boiling water as it will cause it to boil violently.
  • The dough can also be made in a bread machine.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of sodium from the baking soda. The actual amount consumed will vary.

Nutrition Facts


Per Serving: 413 calories; 21 41.9 14 89 8215 Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Oh, these were AWESOME!!!!! I made the dough up in the bread machine (did not need any extra flour). I filled 1/2 with the jalapeno mixture and the other 1/2 with pepperoni and cheese (for the g...

Most helpful critical review

I tried making these but without the jalapenos and they were good but way too salty. i would cut down on the baking soda drastically if possible and try not to put much salt on top. the filling ...

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Oh, these were AWESOME!!!!! I made the dough up in the bread machine (did not need any extra flour). I filled 1/2 with the jalapeno mixture and the other 1/2 with pepperoni and cheese (for the g...

I tried making these but without the jalapenos and they were good but way too salty. i would cut down on the baking soda drastically if possible and try not to put much salt on top. the filling ...

Yes, wonderful. My dough did perfect but I used pickling salt if that is the same as Kosher salt. I need to buy some Kosher salt. I like that the filling can vary. I wish I had thought of th...

I wish I could rate this 4 1/2 stars. The recipe was good but was a little salty and, at least in my oven, the cook time was a little long even at the lowest recommended time.

Yummy and Simple. Decided not to put salt on top and instead of eggwash I did butter they turned out great.

These are really easy to make, although a little putsy with all the steps...But TOTALLY WORTH IT for the rave reviews you will get lol! I will have to start making a double batch as the last ti...

I followed the directions exactly as is but listened to the people that said to skip the salt on the top and they turned out great!!!