Spicy, cheesy sheet cake topped with bacon, jalapeños, and crunchy pretzels; ideal for game-day snacking.
# Components:
→ Pretzel Cake Base
01 - 2 cups all-purpose flour
02 - 1 and 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon fine sea salt
05 - 1 tablespoon granulated sugar
06 - 1 cup buttermilk, at room temperature
07 - 2 large eggs
08 - 1/4 cup unsalted butter, melted
09 - 1/2 cup sharp cheddar cheese, shredded
10 - 1/4 cup pickled jalapeños, chopped
11 - 1 tablespoon yellow mustard
12 - 1 tablespoon olive oil, for pan greasing
→ Topping
13 - 8 ounces cream cheese, softened
14 - 1/4 cup sour cream
15 - 1 tablespoon lemon juice
16 - 1/2 teaspoon garlic powder
17 - 1/4 teaspoon smoked paprika
18 - 1/3 cup scallions, chopped
19 - 1/2 cup bacon, cooked and crumbled (optional; omit for vegetarian)
20 - 1/2 cup pickled jalapeños, chopped
21 - 3/4 cup mini pretzels, roughly crushed
22 - 1/2 cup cheddar cheese, shredded
# Method:
01 - Set oven to 350°F (175°C). Lightly grease a rimmed 9x13-inch baking sheet or pan with olive oil.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, sea salt, and sugar until evenly distributed.
03 - In a separate bowl, blend buttermilk, eggs, melted butter, and yellow mustard until smooth.
04 - Fold wet mixture into the dry ingredients using a spatula. Stir gently just until combined. Incorporate shredded cheddar and chopped jalapeños.
05 - Spread the batter evenly onto the prepared baking sheet.
06 - Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center emerges clean. Let cool completely in pan on a rack.
07 - Beat the cream cheese, sour cream, lemon juice, garlic powder, and smoked paprika together until smooth and aerated.
08 - Spread cream cheese mixture evenly atop cooled pretzel cake base.
09 - Scatter scallions, crumbled bacon if desired, chopped jalapeños, crushed pretzels, and shredded cheddar cheese over surface.
10 - Slice into squares with a sharp knife and serve promptly to maintain crunch.
