# What You’ll Need:
→ 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 ground 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 granulated 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
# How to Make It:
01 - Boil macaroni in salted water until al dente, approximately 6 minutes; drain and set aside.
02 - Melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until thickened, about 2 to 3 minutes.
03 - Add cheddar cheese, garlic powder, salt, and pepper to pot. Stir until smooth. Remove from heat and fold in drained macaroni and diced jalapeños. Allow mixture to cool fully, then refrigerate for at least 20 minutes until firm.
04 - In a mixing bowl, combine flour, yeast, salt, sugar, and warm water. Knead for 5 minutes until smooth. Cover and allow to rise in a warm area for 30 minutes.
05 - Preheat oven to 425°F. Line baking sheet with parchment paper.
06 - Bring water and baking soda to a boil in a large saucepan.
07 - Divide dough into 24 equal pieces. Flatten each, spoon a heaping teaspoon of chilled filling in center, then pinch and seal edges. Roll into balls.
08 - Using a slotted spoon, carefully lower each ball into the boiling baking soda bath for 20 seconds. Remove and transfer to lined baking sheet.
09 - Brush bites with melted butter, sprinkle with coarse salt. Bake 12 to 15 minutes until golden brown. Serve warm.
