# Components:
→ Mac and Cheese Filling
01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 1/2 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 jalapeños, finely diced, seeds removed
→ Pretzel Dough
10 - 2 cups all-purpose flour
11 - 1 teaspoon instant yeast
12 - 1/2 teaspoon salt
13 - 1 teaspoon sugar
14 - 3/4 cup warm water
→ Baking Soda Bath
15 - 4 cups water
16 - 1/4 cup baking soda
→ Topping
17 - 1 tablespoon unsalted butter, melted
18 - Coarse salt, for sprinkling
# Method:
01 - Boil macaroni with a pinch of salt until al dente, approximately 6 minutes. Drain and set aside to cool.
02 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and stir until thickened, about 2–3 minutes.
03 - Add cheddar cheese, garlic powder, salt, and black pepper to the sauce. Stir until smooth. Remove from heat and fold in cooked macaroni and diced jalapeños. Let mixture cool completely, then refrigerate for at least 20 minutes until firm.
04 - In a mixing bowl, combine flour, instant yeast, salt, sugar, and warm water. Knead for 5 minutes until a smooth dough forms. Cover the bowl and let dough rise in a warm area for 30 minutes.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - In a large saucepan, bring 4 cups water and baking soda to a full boil.
07 - Divide pretzel dough into 24 equal pieces. Flatten each piece, place a heaping teaspoon of chilled filling in the center, pinch edges to seal, then roll into a ball.
08 - Gently lower each dough ball into the boiling baking soda bath for 20 seconds. Use a slotted spoon to remove and transfer to the prepared baking sheet.
09 - Brush each bite with melted butter and sprinkle with coarse salt.
10 - Bake the pretzel bites in the center of the oven for 12–15 minutes until golden brown. Serve warm.
