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Jalapeno Popper Pretzel Dogs


  • 1 T yeast
  • 1 cup hot water
  • 3 T white sugar
  • 1/4 cup olive oil
  • 1 tsp salt
  • 3 cups all purpose flour
  • 4 jalapenos finely chopped
  • 4 T cream cheese
  • 2 and 1/2 cups shredded cheddar cheese
  • 1 egg
  • Kosher Salt


  • Add the yeast, hot water, oil and sugar to a large bowl and mix.
  • In a separate bowl combine the flour, and salt. Add to yeast mixture.
  • When dough forms a ball, place on counter and knead for a few minutes until smooth.
  • Divide dough into twelfths and let rest on the counter while preparing the jalapenos and cheese.
  • Wash and remove ribs and seeds from jalapenos, unless you like the extra kick. Dice them finely.
  • Roll each ball of dough into a 12 inch long rope. Flatten the rope until it is about an inch and a half wide. Spread a layer of cream cheese on the strip. The cream cheese spreads best if it has been warmed up in the microwave for a few seconds.
  • Sprinkle a tablespoon or two of shredded cheddar and as many jalapenos as desired on the the strip of dough. Wrap the dough around the hot dog, securing at both ends. Place on a greased cookie sheet. Let rise in a warm place for about 20 minutes
  • Preheat oven to 375 F. Bring 8 cups of water and 4 T baking soda to a boil in a medium saucepan. Drop hot dogs into the water 2 at a time and boil for 45 seconds on a side. Remove from water back to the cookie sheet.
  • Brush the dough with a beaten egg and sprinkle with kosher salt. Bake for 15 to 20 minutes or until deep brown in color. Remove them immediately from the cookie sheet to a wire rack. They are best when enjoyed warm straight from the oven.