# What you'll need:
→ Pretzel Dough
01 - 2 1/4 cups all-purpose flour
02 - 1/2 cup warm water
03 - 1/2 cup warm milk
04 - 2 tablespoons unsalted butter, melted
05 - 2 teaspoons granulated sugar
06 - 1 packet active dry yeast (2 1/4 teaspoons)
07 - 1 teaspoon fine salt
→ Stuffing
08 - 4 ounces cream cheese, softened
09 - 2/3 cup shredded cheddar cheese
10 - 2 jalapeño peppers, seeded and finely diced
11 - 1/4 teaspoon garlic powder
12 - 1/4 teaspoon black pepper
→ Boiling & Topping
13 - 1/3 cup baking soda
14 - 6 cups water
15 - 1 large egg, beaten (for egg wash)
16 - 1 tablespoon coarse salt
# Method:
01 - In a bowl, combine warm water, warm milk, granulated sugar, and active dry yeast. Stir briefly and let stand for 5 minutes, allowing the yeast to become foamy.
02 - Add flour, melted butter, and salt to the yeast mixture. Mix until a shaggy dough forms, then knead by hand or mixer for 5–6 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover, and allow to rise in a warm area until doubled, about 1 hour.
04 - Combine softened cream cheese, shredded cheddar cheese, diced jalapeños, garlic powder, and black pepper in a small bowl. Mix until evenly incorporated.
05 - Divide risen dough into 24 equal pieces. Flatten each into a disk. Place 2 teaspoons stuffing in the center, fold up edges, and pinch to seal completely.
06 - In a saucepan, bring water to a boil and whisk in baking soda.
07 - Using a slotted spoon, gently lower stuffed dough balls into boiling water, 4–5 at a time, for 30 seconds. Remove and transfer to parchment-lined baking trays.
08 - Brush each boiled bite with beaten egg and sprinkle with coarse salt.
09 - Bake in a preheated 400°F (205°C) oven for 13–15 minutes, or until pretzel bites are golden brown. Allow to cool slightly before serving.
