Seafood Pretzel Poppers
Seafood Pretzel Poppers
Ingredients
For the Poppers
- 2 cups leftover seafood boil, shrimp, crab, sausage, corn, and potatoes, diced
- 4 jalapeños, halved lengthwise, seeds and membranes removed
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheese, for filling (e.g., Monterey Jack, colby)
- 12 pretzel dough bites, thawed
- 1 large egg
- 1 teaspoon water
- 1 teaspoon flaky sea salt, as needed
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon hot sauce, or to taste
- 1/2 teaspoon seafood seasoning, such as Old Bay, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the softened cream cheese and 1/2 cup shredded cheese. Mix until well combined.
⏱️ 3 min
- 3
Fill each halved jalapeño with a generous amount of the cream cheese mixture. Top the cheese filling with a small amount of the diced leftover seafood boil.
⏱️ 7 min
- 4
On a lightly floured surface, flatten each thawed pretzel dough bite into a thin, oval sheet. Carefully wrap each filled jalapeño half completely with the flattened pretzel dough, ensuring the filling is fully enclosed and sealed.
⏱️ 10 min
- 5
In a small bowl, whisk together the large egg and 1 teaspoon of water to create an egg wash. Brush the surface of each pretzel-wrapped popper with the egg wash and sprinkle generously with flaky sea salt.
⏱️ 5 min
- 6
Place the prepared pretzel poppers on the lined baking sheet. Bake for 15-20 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 400
- 7
While the poppers are baking, prepare the cheese sauce. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.
⏱️ 2 min
- 8
Once the butter is melted, add 2 tablespoons of all-purpose flour and whisk continuously for 1 minute to create a roux.
⏱️ 1 min
- 9
Gradually whisk in 1 cup of milk, ensuring no lumps form. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
⏱️ 5 min
- 10
Remove the saucepan from the heat. Add 1 cup of shredded cheddar cheese to the sauce. Whisk until the cheese is completely melted and the sauce is smooth. Stir in 1/2 teaspoon of hot sauce and 1/2 teaspoon of seafood seasoning to taste. Mix well.
⏱️ 3 min
- 11
Once the pretzel poppers are baked, remove them from the oven. Pour the warm cheese sauce over the poppers and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Seafood Pretzel Poppers
For the Poppers
- 2 cups leftover seafood boil, shrimp, crab, sausage, corn, and potatoes, diced
- 4 jalapeños, halved lengthwise, seeds and membranes removed
- 4 ounces cream cheese, softened
- 1/2 cup shredded cheese, for filling (e.g., Monterey Jack, colby)
- 12 pretzel dough bites, thawed
- 1 large egg
- 1 teaspoon water
- 1 teaspoon flaky sea salt, as needed
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon hot sauce, or to taste
- 1/2 teaspoon seafood seasoning, such as Old Bay, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the softened cream cheese and 1/2 cup shredded cheese. Mix until well combined.
⏱️ 3 min - 3
Fill each halved jalapeño with a generous amount of the cream cheese mixture. Top the cheese filling with a small amount of the diced leftover seafood boil.
⏱️ 7 min - 4
On a lightly floured surface, flatten each thawed pretzel dough bite into a thin, oval sheet. Carefully wrap each filled jalapeño half completely with the flattened pretzel dough, ensuring the filling is fully enclosed and sealed.
⏱️ 10 min - 5
In a small bowl, whisk together the large egg and 1 teaspoon of water to create an egg wash. Brush the surface of each pretzel-wrapped popper with the egg wash and sprinkle generously with flaky sea salt.
⏱️ 5 min - 6
Place the prepared pretzel poppers on the lined baking sheet. Bake for 15-20 minutes, or until golden brown and puffed.
⏱️ 20 min•🌡️ 400 - 7
While the poppers are baking, prepare the cheese sauce. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat.
⏱️ 2 min - 8
Once the butter is melted, add 2 tablespoons of all-purpose flour and whisk continuously for 1 minute to create a roux.
⏱️ 1 min - 9
Gradually whisk in 1 cup of milk, ensuring no lumps form. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
⏱️ 5 min - 10
Remove the saucepan from the heat. Add 1 cup of shredded cheddar cheese to the sauce. Whisk until the cheese is completely melted and the sauce is smooth. Stir in 1/2 teaspoon of hot sauce and 1/2 teaspoon of seafood seasoning to taste. Mix well.
⏱️ 3 min - 11
Once the pretzel poppers are baked, remove them from the oven. Pour the warm cheese sauce over the poppers and serve immediately.
⏱️ 1 min