8 jalapeños, stemmed, halved lengthwise, and seeded
2 (8 ounce) cans crescent dough
10 cups water
2/3 cup baking soda
1 large egg, beaten
Pretzel salt, for topping
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the cream cheese, cheddar cheese, bacon, and garlic powder (if using).
Fill the jalapeño halves with the cheese mixture and place each half on a section of crescent dough. Wrap the jalapenos fully in the crescent dough and set aside.
Bring the 10 cups of water and the baking soda to a gentle boil in an 8 quart saucepan. Place the pretzels into the boiling water, a few at a time, for 30-40 seconds. Remove them from the water using a slotted spoon. Place the popper pretzels on the lined baking sheet and brush the top of each pretzel with the beaten egg. Sprinkle with the pretzel salt as desired.
Bake the pretzels until dark golden brown in color, about 12 to 15 minutes. Let cool for at least 5 minutes before serving.