Jalepeño Popper Pretzel Bites

Instructions

1. Begin by adding the sugar and salt to thewarm water. Add the active dry yeast and set it aside for 5 minutes. Pour the yeast mixture into the bowl of a stand mixer equipped with a dough hook. You can also mix this by hand. Add melted butter and flour to mixer and mix on low until all the ingredients are combined. Increase speed and allow the dough to knead for 5 minutes, or knead the dough by hand for 5 minutes until it's smooth and elastic. Put the dough in a well-oiled bowl and cover it with a tea towel. Allow the dough to rise for at least one hour in a warm place.
2. While the dough is rising, prepare your filling by combining the cream cheese, cheddar cheese, jalapeno and bacon in a bowl. Set it aside.
3. Preheat the oven to 450ºF. Line a baking sheet with parchment paper. Set it aside.
4. In a large pot, bring about 8 to 10 cups of water to a rolling boil. Add the baking soda. Once the dough has risen, turn it out onto a lightly floured surface. Separate the dough into 32 equal parts. Using your fingers, slightly flatten your dough and place about a tablespoon of filling in the centre. Wrap the filling, tightly pinching the ends together. Roll until you get a nice ball. Place each pretzel bite on your parchment-lined baking sheet. Gently lower pretzel bites, five at a time, into the boiling water for 30 seconds. Remove pretzel bites with a slotted spoon and return them to the parchment-lined baking sheet. Repeat until all pretzel bites have been boiled.
5. In a small bowl, beat egg yolk with one tablespoon of water. Using a pastry brush, brush the top of each pretzel liberally with egg wash. Bake until they are golden, approximately ten minutes. Turn the tray half way through baking to ensure even browning.
6. Add garlic powder to melted butter. Roll pretzel bites in butter mixture and sprinkle with kosher salt.
7. Serve immediately with ranch sauce for dipping or store in the refrigerator for up to 3 days.