The Starving Chef Recipe: Pretzel Poppers

Jalapeno Pretzels
Surprisingly easy to make—if you dare.

By Felicia Berger

If there’s one thing many of us Midwesterners love, it’s our German heritage and stuffing things with cheese. 

My pretzel poppers are filled with a variety of cheeses and, for some added fun, I added jalapenos to half of them for a game of “pretzel roulette.”

For step-by-step instructions with photos, click here.

Pretzel Poppers

Prep time: 20 minutes
Cook time: 18-20 minutes
Makes: 2 dozen pretzel poppers

2 cans flaky biscuit dough
7-10 jalapenos, cored and cut into one-half to one-inch rings
1 lb. variety of favorite cheeses (I used cheddar, pepper jack, Monterey jack, colby jack and mozzarella), cut into cubes
1 egg + 1 T water, whisked
¼ C baking soda
Sea salt, for topping pretzels
Mustard, for serving

Here's How:
  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 jalapeno ring then wrap the whole thing tightly in the dough, pinching together the seams and rolling into a ball shape. Repeat with the remaining jalapeno rings and cheese cubes, adding or omitting the jalapeno as desired.
  3. Drop the rolled balls of dough into the boiling water. Boil for three to five 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 egg wash 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 two to three minutes on the baking sheet before transferring to a serving platter. Serve with mustard and enjoy.

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Categories: Food & Dining