Five years ago my grandmother bought me two small peach trees. I stumbled around my yard looking for just the right spot for them to call home. Once they were planted I watched them grow. The first year they produced fruit I had a very hungry deer or two eat all of the peaches, thankfully they haven’t been back since.
This year I had so many peaches I didn’t know what to do with them all. I still had cans of peaches from the previous growing season and I really didn’t want or need more.
I decided that I would do some baking and cooking with them. The first thing I made was Peach Streusel Muffins from Sally’s Baking Addiction. I made a batch last year and I have been waiting to make them again. If you love muffins and peaches these are for you! I used a jumbo muffin pan and I doubled the batter. I got a dozen jumbo muffins out of the mix. I also doubled the streusel but I would have had enough with just the regular quantity. These muffins need to be refrigerated, I put them in my beautiful cake dish to display and the got wet and they spoiled. Bummer……lesson learned………….
After making the muffins I had a ton of peaches still left. I sat down and started thinking………. I had recently picked a few jalapeños from my garden and my mind started going. If you get the chance to visit Westerly, Rhode Island, a stop at The Malted Barley for their awesome pretzels is a must. They have a jalapeño stuffed pretzel that they serve with an apricot butter. The combo at first struck me as odd but oh my is it AMAZING!!!!! With that pretzel on my mind I thought maybe jalapeños and peaches would make a great combo.
This is what I came up with!! They were seriously fantastic. The Malted Barley still has the best pretzels but I have to say these were pretty darn good!! I can’t wait to make them again!! I also can’t wait to experiment with different fillings!!
Spicy Peach Stuffed Beer Pretzels
- 1/2 cup warm water
- 1 package of active dry yeast
- 8 oz. beer (I used Miller Light)
- 1/2 cup melted butter
- 4 1/2 cups flour
- 3/4 cup baking soda
- 1 egg beaten
- 8 oz~1 package of cream cheese
- 2 jalapeños ~ roasted and seeded
- 4 or 5 peaches depending on the size
- 1/2 tsp Sriracha
- 3 tbsp brown sugar (2 tbsp for the dough 1 tbsp for the filling)
- 1 tsp cinnamon
- Turn oven on to 450 degrees
- Place whole jalapeños on a baking sheet and drizzle with olive oil. Roast in the oven until the skin starts to pull away from the pepper.
- Meanwhile make the filling. First peel and dice all the peaches.Take the jalapeños out of the oven and peel the skin away. Cut the stem off and discard the inside seeds.Dice the jalapeños.
- Add the peaches and the jalapeños to the cream cheese. Try to avoid pouring any extra peach juice into the cream cheese. Drain the peaches so you can get rid of some of the juice.
- Add the Sriracha, 1 tbsp of brown sugar and cinnamon to the cream cheese.
- Mix all together and refrigerate for about an hour to two hours. The cream cheese mix can get a bit soupy when you add the peaches so you want it to cool off so it thickens again.
- Make the pretzel dough. Combine warm water, 2 tbsp of brown sugar, and yeast in a large bowl. Whisk together and let sit for 5 mins.
- Add the melted butter, beer, and flour to the bowl. Mix with a wooden spoon until the dough begins to pull away from the sides of the bowl.
- Sprinkle flour onto a work surface and knead the dough until it’s a nice smooth ball.
- Spray a bowl with some non stick spray and place the dough in the bowl, covering it with a towel. Let the dough rise for about an hour. It should double in size.
- Divide the dough into 8 pieces. Roll each piece into a long rectangle and lay the jalapeño peach filling down one side. Fold and pinch the dough to cover the filling. Shape the dough into a pretzel shape.
- In large pot on the stove boil water. Slowly add the baking soda to the boiling water, be careful if you add it too fast it will boil over.
- Add two pretzels at a time to the boiling water for 30 seconds. Using a slotted spoon splash water gently over the top of the pretzels .
- After 30 seconds remove and place four pretzels on a baking sheet.
- Brush the pretzel tops with the egg wash. Bake for about 15 minutes or until pretzels are golden brown. Repeat the cooking process for the other four pretzels.
- EAT AND ENJOY!!!
Please leave me some of your ideas for fillings! I would love to try them!!
