Jalapeño Pretzel Poppers

Jalapeño Pretzel Poppers Super Hungry? Jump to the Recipe

If you're looking for your next party dish - these pretzel poppers have you covered. In the past, I've made pretzel poppers with homemade dough but sometimes I just don't have the time or patience to go through all the steps to make it, especially when I'm in party prep mode! This recipe is very similar except I use biscuit dough instead for delicious results.

Regular biscuit dough will likely be too thick for a single pretzel ball, creating overly large and not-very-poppable pretzel bites. By using a flaky variety of biscuit dough, you can separate the layers and get two individual, thin dough layers. From there it's just a matter of stuffing the middle with cheese and jalapenos. I made mine into a bit of a "pretzel roulette" - I filled half with jalapenos and used several kinds of cheese to make each popper a bit of a surprise.

These poppable pretzels are perfect for pregaming or partying!

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Jalapeño Pretzel Poppers

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
Jalapeño Pretzel Poppers

Ingredients

  • 2 cns flaky biscuit dough
  • 10 jalapenos, cored and chopped into half inch to one inch thick rings
  • 5 blocks variety of cheese, cubed (I used: cheddar, pepperjack, Monterey jack, colby jack and mozzarella)
  • 1 tbsp water + 1 egg, whisked
  • ¼ cup baking soda
  • 6 tbsps sea salt, for topping pretzels
  • mustard, for serving

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

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Instructions

  1. Preheat the oven to 425 F. Bring a large pot of water to a boil and add the baking soda. Open the biscuits and split each in half by gently pulling apart the layers.
  2. Place a jalapeno ring in the center of a piece of dough. Press a cube of cheese into the center then wrap the whole thing tightly, pinching together the seams and rolling into a ball shape. Repeat with the remaining jalapeno rings and cheese cubes, adding or removing the jalapeno as desired.
  3. Drop the rolled balls of dough into the boiling water. Boil for 3-5 minutes, until the dough is puffed and just beginning to firm up. Remove from the water with a slotted spoon.
  4. Place the boiled dough on a greased baking sheet. Brush each dough ball with the eggwash then sprinkle sea salt onto the tops as desired. Place the pretzels into the preheated oven and bake for 18-20 minutes, until the pretzels are golden brown and cooked through. Let rest for 2-3 minutes on the baking sheet before transferring to a serving platter. Serve with mustard and enjoy!
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