Jalapeno, Bacon & Cheese Stuffed Pretzel

Bacon and Cheese Stuffed Jalapeno Soft Pretzels, what a beautiful thing! Melty cheese; plenty of crispy bacon; and just enough fresh jalapeno to keep you on your toes. These stuffed pretzels are a game changer!

Hate bacon?  Leave it out. Not a fan of cheddar cheese? Swap it out for another variety. Not into spicy food? Toss the jalapenos and add in a little rosemary! I think you get the gist.

Cheese Stuffed Pretzels

Pick the fillings you love, stuffed them in my master pretzel dough, and bake them to gooey, golden perfection.


  • 1 1/2 cups warm water (between 110-115 degrees F)
  • 1 package instant yeast
  • 1 1/2 tablespoons sugar
  • 2 teaspoons salt
  • 4 1/4 cups all-purpose flour
  • 6 tablespoons unsalted butter, very soft
  • 2 small Jalapeños, minced (use only one for a less spicy pretzel)
  • Cooking Liquid:
  • 8 cups water
  • 1/2 cup baking soda


  • 12 strips bacon, cooked until crispy and roughly chopped
  • 8 ounces cheddar cheese, shredded
  • Egg wash:
  • 1 egg, beaten
  • 1 tablespoon water
  • Toppings:
  • Extra cheese, bacon, and slivered jalapenos (optional)

For the full Cheese Stuffed Pretzels recipe visit Baker By Nature!

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