Jalapeno Popper Stuffed Pretzels

INGREDIENTS

4 cups

all-purpose flour

2 1/4

(or 1 packet) tsp instant dry yeast (I used Red Star)

1 1/2 tbsp

sugar

2 tsp

salt

1 1/2 cups

water, warmed to 120-130 degrees F

6 tbsp

unsalted butter, melted and cooled

8 oz

cream cheese, softened

1 1/2 cups

shredded cheese (I used a Mexican blend)

1/3 cup

finely chopped jalapeno

2 tbsp

chopped green chilies (If using canned, be sure to drain the chilies as best you can first)

1 tsp

crushed red pepper flakes

1 tsp

garlic powder

strips of bacon, cooked and crumbled

10 cups

water

2/3 cup

baking soda

egg

coarse sea salt

shredded cheese