Confession #127: Cheese and Jalapeño Stuffed Pretzel Rolls

Confession #127: Cheese and Jalapeño Stuffed Pretzel Rolls requires approximately 18 minutes from start to finish. This recipe makes 9 servings with 277 calories, 11g of protein, and 8g of fat each. For 43 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 14 people found this recipe to be yummy and satisfying. It works well as a side dish. A mixture of jalapeno pepper, shredded cheese, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Bright Eyed Baker. With a spoonacular score of 31%, this dish is not so spectacular. Jalapeno Popper Stuffed Pretzel Rolls, Confession #114: I CRAVE Soft Pretzels… Pretzel Rolls, and Jalapeño Stuffed Taco Soft Pretzel Sticks are very similar to this recipe.

Servings: 9

Cooking duration: 18 minutes

 

Ingredients:

2 teaspoons active dry yeast

2 1/4 ounces (1/4 cup) baking soda

15 7/8 ounces (3 3/4 cups, spoon and level) bread flour, divided

1 egg white

1 tablespoon granulated sugar

1 large and 1 medium jalapeño pepper*, minced

1 1/4 teaspoons salt

coarse sea salt or pretzel salt, for sprinkling

4 ounces (1 1/4 cups) shredded cheese (such as aged cheddar)

3 tablespoons unsalted butter

64 ounces (8 cups) water

Equipment:

kitchen thermometer

microwave

bowl

baking paper

baking sheet

kitchen scale

plastic wrap

wooden spoon

oven

sauce pan

sieve

whisk

wire rack

Cooking instruction summary:

In a microwave safe measuring glass or bowl with at least a 2-cup capacity, microwave the water for 30-40 seconds, until it reads 110-115ºF on an instant-read thermometer. Stir in sugar to dissolve. Sprinkle yeast on top, stir in, and let sit for 5-10 minutes, until foamy. Meanwhile, melt the butter in the microwave, and let it cool to 110-115ºF. Your goal is to have it at this temperature when your yeast mixture is ready. Transfer the yeast mixture to a large bowl and add the butter. Sprinkle 12 3/4 ounces (3 cups, spoon and level) bread flour on top. Add the salt. Mix everything together with a wooden spoon until a dough forms. It should be pretty wet/sticky. Gradually add a bit of the remaining flour** to the dough as needed and mix in until you can work the dough with your hands without it getting stuck everywhere. Turn the dough out onto the counter and knead, incorporating more of the remaining flour as necessary, for about 10 minutes.*** When the dough is ready, it should be elastic and tacky, but no so sticky that it gets stuck to the counter or your hands. Shape dough into a smooth ball and place in a greased bowl that is twice its size. Turn once to coat the top of the dough with the cooking spray, and then cover with plastic wrap and leave to rise in a warm spot until doubled in size (about 1 hour). Toss the shredded cheese with the minced jalapeño to evenly combine.Line two baking sheets with parchment paper. Punch down the risen dough and divide into 9 equal portions (if you have a kitchen scale, use it to make each portion equal in weight). Working with one portion at a time and leaving the rest of the dough covered with plastic wrap, flatten the piece into a round (make sure the center is smooth) and place a scoop of the cheese mixture in the center. Again, if you have a scale, use it to weigh the cheese and jalapeño filling so that you can place an equal amount in each roll. Wrap the filling up inside the dough by lifting the edges of the dough and bringing them together in the center, pinching closed. (Picture tying up a knapsack.) Make sure all of the filling gets sealed in. Turn the roll over and round out the edges with your palms, gently pulling dough towards the bottom of the roll if needed to help smooth out the top.**** Place roll pinch-side down on one of the prepared baking sheets. Cover and repeat with remaining rolls, leaving ample space between each roll on the baking sheet. Once all are shaped, cover and leave to rise for 30-40 minutes, until very puffy, like this. Before starting the poaching step, preheat oven to 400ºF with oven racks set in the bottom and top-third positions.Combine water and baking soda in a large saucepan and bring to a simmer. One by one, gently dunk each roll into the simmering liquid, top-side up. Poach for about 20 seconds, and then carefully flip with a small strainer and poach for another 20 seconds. Lift up the roll with the strainer, let the excess water drain, and flip roll top-side up onto one of the prepared baking sheets. Repeat with remaining rolls, dividing between the two baking sheets, leaving a couple inches of space between each roll. The rolls will look wrinkled once they come out of the poaching liquid, but they'll smooth out once they bake. Whisk the egg white with the water for the glaze. Brush glaze all over the exposed areas of the rolls. Sprinkle the top of each roll with some sea salt or pretzel salt. Bake rolls for 18-20 minutes, flipping and rotating baking sheets halfway through the baking time. Tops should be golden when done, and an instant-read thermometer inserted into the bottom center of one of the rolls should read about 210ºF. These are best served warm from the oven, but you can also allow them to cool completely on a wire rack and reheat before serving. Rolls can be wrapped in a light kitchen linen and reheated in the microwave, or you can stick the whole batch in a warm oven for a couple minutes to reheat. Any leftover rolls should be kept in a ziploc-type bag.*****

 

Step by step:


1. In a microwave safe measuring glass or bowl with at least a 2-cup capacity, microwave the water for 30-40 seconds, until it reads 110-115ºF on an instant-read thermometer. Stir in sugar to dissolve. Sprinkle yeast on top, stir in, and let sit for 5-10 minutes, until foamy. Meanwhile, melt the butter in the microwave, and let it cool to 110-115ºF. Your goal is to have it at this temperature when your yeast mixture is ready.

2. Transfer the yeast mixture to a large bowl and add the butter. Sprinkle 12 3/4 ounces (3 cups, spoon and level) bread flour on top.

3. Add the salt.

4. Mix everything together with a wooden spoon until a dough forms. It should be pretty wet/sticky. Gradually add a bit of the remaining flour** to the dough as needed and mix in until you can work the dough with your hands without it getting stuck everywhere. Turn the dough out onto the counter and knead, incorporating more of the remaining flour as necessary, for about 10 minutes.*** When the dough is ready, it should be elastic and tacky, but no so sticky that it gets stuck to the counter or your hands. Shape dough into a smooth ball and place in a greased bowl that is twice its size. Turn once to coat the top of the dough with the cooking spray, and then cover with plastic wrap and leave to rise in a warm spot until doubled in size (about 1 hour). Toss the shredded cheese with the minced jalapeño to evenly combine.Line two baking sheets with parchment paper. Punch down the risen dough and divide into 9 equal portions (if you have a kitchen scale, use it to make each portion equal in weight). Working with one portion at a time and leaving the rest of the dough covered with plastic wrap, flatten the piece into a round (make sure the center is smooth) and place a scoop of the cheese mixture in the center. Again, if you have a scale, use it to weigh the cheese and jalapeño filling so that you can place an equal amount in each roll. Wrap the filling up inside the dough by lifting the edges of the dough and bringing them together in the center, pinching closed. (Picture tying up a knapsack.) Make sure all of the filling gets sealed in. Turn the roll over and round out the edges with your palms, gently pulling dough towards the bottom of the roll if needed to help smooth out the top.****

5. Place roll pinch-side down on one of the prepared baking sheets. Cover and repeat with remaining rolls, leaving ample space between each roll on the baking sheet. Once all are shaped, cover and leave to rise for 30-40 minutes, until very puffy, like this. Before starting the poaching step, preheat oven to 400ºF with oven racks set in the bottom and top-third positions.

6. Combine water and baking soda in a large saucepan and bring to a simmer. One by one, gently dunk each roll into the simmering liquid, top-side up. Poach for about 20 seconds, and then carefully flip with a small strainer and poach for another 20 seconds. Lift up the roll with the strainer, let the excess water drain, and flip roll top-side up onto one of the prepared baking sheets. Repeat with remaining rolls, dividing between the two baking sheets, leaving a couple inches of space between each roll. The rolls will look wrinkled once they come out of the poaching liquid, but they'll smooth out once they bake.

7. Whisk the egg white with the water for the glaze.

8. Brush glaze all over the exposed areas of the rolls. Sprinkle the top of each roll with some sea salt or pretzel salt.

9. Bake rolls for 18-20 minutes, flipping and rotating baking sheets halfway through the baking time. Tops should be golden when done, and an instant-read thermometer inserted into the bottom center of one of the rolls should read about 210ºF. These are best served warm from the oven, but you can also allow them to cool completely on a wire rack and reheat before serving.

10. Rolls can be wrapped in a light kitchen linen and reheated in the microwave, or you can stick the whole batch in a warm oven for a couple minutes to reheat. Any leftover rolls should be kept in a ziploc-type bag.*****


Nutrition Information:

Quickview
276k Calories
10g Protein
8g Total Fat
39g Carbs
3% Health Score
Limit These
Calories
276k
14%

Fat
8g
13%

  Saturated Fat
4g
29%

Carbohydrates
39g
13%

  Sugar
1g
2%

Cholesterol
22mg
7%

Sodium
1545mg
67%

Get Enough Of These
Protein
10g
22%

Selenium
23µg
33%

Vitamin B1
0.34mg
23%

Manganese
0.41mg
21%

Folate
80µg
20%

Phosphorus
122mg
12%

Vitamin B2
0.2mg
12%

Calcium
95mg
10%

Vitamin B3
1mg
8%

Fiber
1g
8%

Zinc
1mg
7%

Copper
0.14mg
7%

Vitamin B5
0.62mg
6%

Vitamin B12
0.37µg
6%

Magnesium
19mg
5%

Vitamin A
239IU
5%

Vitamin B6
0.07mg
4%

Iron
0.59mg
3%

Potassium
97mg
3%

Vitamin E
0.39mg
3%

Vitamin C
1mg
2%

Vitamin K
1µg
1%

covered percent of daily need
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One thing that has always bugged me, and I'm sure it does most of you, is to sit down at the dinner table only to be interrupted by a phone call from a telemarketer. I decided, on one such occasion, to try to be as irritating as they were to me. The call was from AT&T and it went something like this: Me: Hello AT&T: Hello, this is AT&T... Me: Is this AT&T? AT&T: Yes, this is AT&T... Me: This is AT&T? AT&T: Yes This is AT&T... Me: Is this AT&T? AT&T: YES! This is AT&T, may I speak to Mr. Byron please? Me: May I ask who is calling? AT&T: This is AT&T. Me: OK, hold on. At this point I put the phone down for a solid 5 minutes thinking that, surely, this person would have hung up the phone. I ate my salad. Much to my surprise, when I picked up the receiver, they were still waiting. Me: Hello? AT&T: Is this Mr. Byron? Me: May I ask who is calling please? AT&T: Yes this is AT&T... Me: Is this AT&T? AT&T: Yes this is AT&T... Me: This is AT&T? AT&T: Yes, is this Mr. Byron? Me: Yes, is this AT&T? AT&T: Yes sir. Me: The phone company? AT&T: Yes sir. Me: I thought you said this was AT&T. AT&T: Yes sir, we are a phone company. Me: I already have a phone. AT&T: We aren't selling phones today Mr. Byron. Me: Well whatever it is, I'm really not interested but thanks for calling. When you are not interested in something, I don't think you can express yourself any plainer than by saying "I'm really not interested," but this lady was persistent. AT&T: Mr. Byron, we would like to offer you 10 cents a minute, 24 hours a day, 7 days a week, 365 days a year. Now, I am sure she meant she was offering a "rate" of 10 cents a minute, but she at no time used the word "rate." I could clearly see that it was time to whip out the trusty old calculator and do a little ciphering. Me: Now, that's 10 cents a minute 24 hours a day? AT&T: Yes sir, that's right! 24 hours a day! Me: 7 days a week? AT&T: That's right. Me: 365 days a year? AT&T: Yes sir. Me: I am definitely interested in that! Wow! That's amazing! AT&T: We think so! Me: That's quite a sum of money! AT&T: Yes sir, it's amazing how it adds up. Me: OK, so will you send me checks weekly, monthly or just one big one at the end of the year for the full $52,560, and if you send an annual check, can I get a cash advance? AT&T: Excuse me? Me: You know, the 10 cents a minute. AT&T: What are you talking about? Me: You said you'd give me 10 cents a minute, 24 hours a day, 7 days a week, 365 days a year. That comes to $144 per day, $1,008 per week and $52,560 per year. I'm just interested in knowing how you will be making payment. AT&T: Oh no, sir, I didn't mean we'd be paying you. You pay us 10 cents a minute. Me: Wait a minute here! Didn't you say you'd give me 10 cents a minute? Are you sure this is AT&T? AT&T: Well, yes this is AT&T sir but... Me: But nothing, how do you figure that by saying that you'll give me 10 cents a minute that I'll give you 10 cents a minute? Is this some kind of subliminal telemarketing scheme? I've read about things like this in the Enquirer, you know. Don't use your alien brainwashing techniques on me. AT&T: No sir, we are offering 10 cents a minute for... Me: THERE YOU GO AGAIN! Can I speak to a supervisor please! AT&T: Sir, I don't think that is necessary. Me: Sure! You say that now! What happens later? AT&T: What? Me: I insist on speaking to a supervisor! AT&T: Yes Mr. Byron. Please hold. So now AT&T has me on hold and my supper is getting cold. I begin to eat while I'm waiting for a supervisor. After a wait of a few minutes and while I have a mouth full of food: Supervisor: Mr. Byron? Me: Yeth? Supervisor: I understand you are not quite understanding our 10 cents.

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