Candied Jalapeño-Cheddar-Stuffed Pretzels

In a medium bowl, stir together cream cheese, Cheddar, Candied Jalapeños, and black pepper until well combined. Cover and let stand at room temperature for at least 30 minutes or up to 2 hours, or refrigerate overnight. (If refrigerating overnight, let stand at room temperature for 30 minutes.)

Cut 12 (6×5¼-inch) rectangles of parchment paper. Place rectangles on rimmed baking sheets; dust with flour.

Spoon cheese mixture into a pastry bag, and cut a ½-inch opening in tip.

On a clean surface, divide Pretzel Dough into 12 portions (about 75 grams each). Gently deflate 1 portion of dough to release any large air bubbles; roll into a 14-inch-long rope. (Keep remaining dough covered to prevent it from drying out.) Using a rolling pin, flatten rope into a strip, with one long side closest to you.

Pipe about 1½ tablespoons (27 grams) filling along center of strip, leaving a 2-inch gap at each end of strip. Fold top and bottom of dough over filling; pinch to seal. Gently roll and stretch rope to 18 inches long, tapering slightly at ends.

Shape rope into a “U.” Cross strands about 2 inches from ends. Twist ends around each other once, and fold down so loose ends touch rounded part of “U” shape just to sides of center; gently press to secure, and carefully stretch to open pretzel shape, if necessary. Place on a prepared parchment rectangle. Repeat with remaining dough and remaining filling. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.

Preheat oven to 375°F (190°C).

In a medium saucepan, bring 8 cups (1,920 grams) water and baking soda to a low boil over medium-low heat.

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Using parchment to transfer, carefully lower pretzels, 1 or 2 at a time, top side down, into boiling water mixture; discard parchment. Cook for 30 seconds per side. Remove dough using a large slotted spatula or spoon, letting excess water drip off. Place 1 inch apart on nonstick baking sheets. Sprinkle with coarse salt, Cheddar, and whole Candied Jalapeños.

Bake, one pan at a time, until golden brown, 12 to 16 minutes. Immediately and carefully remove from pans. Serve warm or at room temperature. Refrigerate in an airtight container for up to 3 days.

In a medium saucepan, bring sugar, vinegar, ½ cup (120 grams) water, mustard seeds, garlic powder, and salt to a boil over medium heat, stirring occasionally until sugar dissolves. Add jalapeños; cook, stirring occasionally, until jalapeños are darkened and just soft, about 5 minutes. Remove jalapeños using a slotted spoon, and place in a heatproof bowl.

Cook liquid over medium heat until thickened and syrupy, about 10 minutes. Pour onto jalapeños. Let cool completely. Refrigerate in an airtight container for up to 1 week.

In the bowl of a stand mixer, whisk together 2 cups (250 grams) flour, sugar, kosher salt, and yeast by hand until combined.

In a small saucepan, heat 1 cup (240 grams) water, milk, and butter over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined, about 1 minute. With mixer on low speed, gradually add remaining 2¼ cups (281 grams) flour, beating just until combined and stopping to scrape sides of bowl.

Switch to the dough hook attachment. Beat at low speed until a soft, somewhat tacky dough forms, 10 to 12 minutes, stopping to scrape dough hook and sides of bowl. (Dough will mostly pull away from sides of bowl and should pass the windowpane test.) Shape dough into a smooth round.

Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.