Cheesy cheddar and spicy jalapeno stuffed pretzel bites are easy to make and a total crowd pleaser! Serve fresh, or freeze and reheat for a no-fuss snack on the go.
4-4 1/2 cups all-purpose flour
2 tablespoons sugar
1 envelope Fleischmann’s® RapidRise Yeast
1 1/2 teaspoons salt
1 cup milk
1/2 cup water
2 tablespoons oil
2 eggs, lightly beaten
coarse sea salt
6 cheddar cheese sticks, cut into cubes
1/2 cup jarred jalapeno slices, roughly chopped
1/3 cup baking soda
Combine 2 cups flour, sugar, undissolved yeast, and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F); stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover with a towel and allow to rest on floured surface for 10 minutes.
Divide dough into 6 sections. Roll each into a rope about 12 inches long, then cut into 2-inch pieces. Roll each piece into a ball, flatten slightly and place a cheese cube and about 1/2 teaspoon chopped jalapenos to the middle. Pinch the sides of the dough around the cheese and jalapenos to seal shut and gently roll back into a ball. Cover with a towel and let rest.
Fill a large pot with 2 inches of water and bring to a boil. Add baking soda (careful, it will bubble and foam). Add 6 pretzel bites to boiling water at a time, allow to boil for 30 seconds, then use a slotted spoon to transfer to a paper towel-lined plate. Repeat with remaining pretzel bites, then transfer all to a greased baking sheet. Brush with beaten eggs and sprinkle generously with coarse sea salt.
Bake at 400 degrees for 8-13 minutes until golden brown on the outside. Serve immediately, or store in airtight container for up to 3 weeks in the freezer. Microwave for about 30-60 seconds before serving once frozen.