Jalapeño Popper Cheesy Pretzel Bombs

Name: Jalapeño Popper Cheesy Pretzel Bombs
Ingredients: 2¼ teaspoons active dry yeast (1 packet); 12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note; 2 tablespoons granulated sugar; 3 ½ cups all-purpose flour + more for dusting counter; 1 teaspoon kosher salt + more for pretzel tops; 2 tablespoons baking soda; 2 cups water; 8 ounces cream cheese; 8 ounces shredded Mexican cheese blend (or cheddar cheese); 1 (4 ounce) can diced jalapeños; 12 ounces bacon, cooked and chopped into bite size pieces

Jalapeño Popper Cheesy Pretzel Bombs was pinched from <a href="http://www.theslowroasteditalian.com/2014/01/jalapeno-popper-cheesy-pretzel-bombs-recipe.html" target="_blank">www.theslowroasteditalian.com.</a>

INGREDIENTS

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2¼ teaspoons active dry yeast (1 packet)

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12 ounces warm beer (110°-120°), I used Blue Moon *see cooks note

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2 tablespoons granulated sugar

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3 ½ cups all-purpose flour + more for dusting counter

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1 teaspoon kosher salt + more for pretzel tops

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2 tablespoons baking soda

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2 cups water

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8 ounces cream cheese

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8 ounces shredded Mexican cheese blend (or cheddar cheese)

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1 (4 ounce) can diced jalapeños

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12 ounces bacon, cooked and chopped into bite size pieces

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