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1
Make the pretzel dough: Combine warm beer (or water) with brown sugar, and stir until the sugar is almost dissolved.
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2
Add yeast, stirring until incorporated.
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3
Cover bowl with plastic wrap.
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4
Set aside in a warm place for 10 minutes, or until foamy.
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5
In a large bowl, combine flour and salt.
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6
Add melted butter, stirring until well distributed.
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7
Pour in yeast/beer mixture, stirring until well combined.
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8
Turn dough out onto a clean surface, knead for a couple of minutes.
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9
Dough should be soft and smooth.
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10
Pour about 1 Tbsp of olive oil into a large, clean metal or glass bowl.
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11
Add freshly kneaded dough to the bowl, turning to coat with the oil.
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12
Cover with plastic wrap, set aside in a warm spot to rise for an hour or two, until doubled.
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13
Make filling: In a food processor, chop jalapenos until finely minced (if using fresh).
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14
Add softened cream cheese, continue to process until mixture is well combined, and smooth.
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15
Turn mixture out into a medium mixing bowl, add shredded cheddar cheese.
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16
Use a wooden spoon to fully incorporate the cheddar into the cream cheese mixture.
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17
Cover with plastic wrap, chill for 1 hour.
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18
Once the pretzel dough has doubled in size: Roll small, walnut-sized balls out of the cheese mixture.
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19
You should have about 40.
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20
Divide the pretzel dough into approximately 40 chunks.
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21
One at a time, flatten a ball of dough out in the palm of your hand.
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22
Place a cheese ball in the middle, and bring the sides of the dough up and around, fully encasing the cheese.
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23
Pinch the ends together well, and gently roll the popper in your hands to seal it (this should lessen any filling leaking during baking).
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24
After the popper is well sealed, roll the ball gently to elongate it into a more oval shape, if desired.
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25
Repeat for remaining pieces.
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26
Preheat oven to 425F
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27
Bring water to a boil in a large pot.
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28
Add baking soda (BE CAREFUL - it will foam up!
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29
), and stir until combined.
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30
Boil the pretzels, about 10 at a time, for about a minute.
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31
Gently stir as they boil, to ensure that the entire surface of each is in contact with the water at some point.
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32
Use a slotted spoon to transfer each popper to a baking sheet lined with parchment paper and/or lightly coated with cooking spray.
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33
(youll need 2 baking sheets).
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34
For the finishing touch: Whisk together eggs and water, and brush this mixture across the tops of the poppers.
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35
Generously sprinkle the tops with coarse sea salt.
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36
Bake for 15 to 18 minutes, until golden brown.
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37
Serve warm.
