We started making these keto stuffed pretzel balls as pretzel bites but when the pretzel bites came out sized like pretzel baseballs, we decided to make a jalapeño, bacon, cheese sauce and stuff them with it! Though it may be a little bit of a bastard, these keto stuffed pretzel "cream puffs" are gooey balls of bacon cheesy awesomeness!
In a bowl fit for a stand mixer, combine your Ketonia bread mix, water, yeast, and honey. Fit with a dough hook and mix on medium high for 5 minutes. Let proof for 45 minutes while you prepare your stuffing.
Prepare your stuffing; dice your jalapeño, shred your cheddar, and dice and cook your bacon. In a large bowl, combine cheese, bacon, jalapeño, and mayonnaise. With a sturdy spoon, chop and mix ingredients together.
Divide your pretzel dough into 12 equal portions. This will be roughly 50g for each pretzel ball. One at a time, flatten out each dough ball and scoop 1 tbsp of stuffing into the middle, this will also help create a hollow center. Pinch the seams closed around the stuffing and roll into a nice ball. Repeat for all 12. You will have leftover stuffing, save it! Let dough balls rest, covered, for 10 minutes.
Preheat your oven to 400*. While your dough balls rest, boil a large pot of water. Once your water is boiled, mix in 1 tsp of barley malt and drop in a few pretzel puffs in the water at a time and boil for 10 seconds on each side. Remove from water and place on a baking sheet lined with parchment paper. Brush tops of pretzel puffs with egg wash and sprinkle with salt.
Bake pretzel puffs for 15 minutes. While they're baking, combine heavy cream and the rest of the cheese stuffing in a small pot. Warm on medium heat and stir until smooth. Pour the jalapeño, bacon, cheese sauce into a piping bag and fill each pretzel puff OR just dip the pretzel puffs into a bowl of the warm cheesy sauce.