Ok. I know it looks and sounds really psychotic.
But I can explain.
Because stuffed pretzels can be a real pain in the ass when they don’t cooperate during their photo shoots. So, I’ve become kinda obsessed with stuffing pretzel dough lately.
This particular one happened out of convenience, and it turned out to be a Holy Mother of God moment. I had a pint of raspberries that may or may not be on the verge of molding – and we can’t have that.
Not in this house.
Conveniently, I had some pretzel dough on hand that I made the day before (I just love making that stuff). I made a sauce with the raspberries and some sugar, then rolled it all up with some cream cheese and Havarti in the pretzel dough.
I’m not a dessert girl – but this confused me because it was exquisite. Yes, I said exquisite. Wait-
I don’t even like sweets!
Oh, right, right I’m am a girl obsessed with food, and I do happen to love a good salty/savory/sweet combo.
These are the epitome of that combo. Cream cheese, Havarti, raspberry sauce and jalapenos – stuffed inside a warm pretzel pillow topped with sea salt.
You will love them.
Here’s your printable –
Double Cheese Jalapeno Raspberry Stuffed Pretzel Bombs
Ingredients
- One batch pretzel dough - *Link in Notes below
- 1 pint raspberries, washed
- 1 cup sugar
- 1/4 cup water
- 1 tsp lemon juice
- 1 large fresh jalapeno peppers (or two small), washed and diced
- 8 oz. block cream cheese, at room temperature
- 4 oz. Fontina cheese, diced (this is soft cheese)
- 6 cups water
- 1/3 cup baking soda
- 1 egg, whisked
- Coarse salt
Instructions
- Prepare pretzel dough.
Bring the raspberries, sugar, 1/4 cup of water and lemon juice to a slow simmer over medium heat and cook, covered, for 10 minutes or until thick; remove from heat.
Divide dough into eight pieces.
Using one piece at a time, flatten into a disc, then add a tsp each of cream cheese, Havarti, raspberry sauce and jalapenos.
Carefully pull the edges up to seal completely and make a ball. Cover with a dish towel.
Preheat oven to 425 degrees.
Bring 6 cups of water to a boil; add baking soda and reduce heat to medium high.
Add the pretzels to the water, boiling for 30 seconds each side.
Transfer to a parchment paper lined baking sheet, brush with egg wash and sprinkle with salt.
Bake for 15-20 minutes.
Notes
Pretzel dough recipe - http://www.mylifeasamrs.com/2012/01/salted-pretzel-rolls.html
This Post Has 3 Comments
That looks so perfect! Awesome!!!
I cannot wait to make these. Please keep obsessing about “stuffing the shit out of pretzel dough”. You’re excellent at it!
LOL – I certainly will! Thanks so much Karen 🙂