Jalapeno-Bacon-Stuffed Pretzel Dippers Recipe - Allrecipes.com
Jalapeno-Bacon-Stuffed Pretzel Dippers Recipe
  • READY IN ABOUT 2 hrs

Jalapeno-Bacon-Stuffed Pretzel Dippers

Recipe by  

"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 Edit and Save

Original recipe makes 30 dippers Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    1 hr 55 mins


  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.
Kitchen-Friendly View


  • 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.

Reviews More Reviews

Apr 17, 2015

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 girls). Both were a HUGE hit! These are a bit time consuming, but very easy and the results make these absolutely worth it. I actually mixed the dough and made them up the day before. Put them on a floured cookie sheet (very important so they don't stick to the pan), covered and put them in the fridge. Took them out to get to room temp the next day, then proceeded w/ the boiling and baking. This worked great! I brushed them w/ egg before baking, but did not top them w/ the salt until after I took them out of the oven and brushed each with melted butter, just to take them over the top, lol...PERFECT! I have bought the frozen filled pretzels in the past, but I will not be doing that again as these are WAYYYYYY better~YUM, YUM, YUM!!!!!!!!!!!! Thanks so much for sharing. :)

Apr 28, 2015

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


4 Ratings

May 18, 2015

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.

Apr 20, 2015

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 was good and they were okay when they were hot and fresh.


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  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 8215 mg
  • 329%

* Percent Daily Values are based on a 2,000 calorie diet.

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