Ham, Swiss, and Jalapeño Stuffed Pretzels
Ingredients
- Dough:
- 1 1/2 cups warm water (between 110-115 degrees F)
- 1 package instant yeast
- 1 1/2 tablespoons sugar
- 2 teaspoons salt
- 4 1/4 cups all-purpose flour
- 6 tablespoons unsalted butter, very soft
- Cooking Liquid:
- 8 cups water
- 3/4 cup baking soda
- Fillings:
- 8 ounces Black Forrest Ham, diced
- 8 ounces Swiss Cheese, Shredded
- 4 ounces Pickled Jalapeños, minced
- Egg wash:
- 1 egg, beaten
- 1 tablespoon water
- Toppings:
- Poppy seeds
- Sea Salt
Instructions
- For the dough:
- Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
- Add the flour and butter and knead on medium-speed for 12 minutes.
- Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.
- Assembly and Cooking:
- Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper; set aside.
- Add water and baking soda to a large pot of dutch oven and bring to a boil.
- Divide dough into 8 equal rounds.
- Roll each round out into a 16" rope.
- Roll each rope out so it's 4 inches wide.
- In a small bowl combine ham, cheese, and peppers. Add 3 tablespoons of filling evenly along the rope.
- Tightly roll the dough back into rope, jelly roll style, pinching the edges together. Use the photo in post for a reference if this part is confusing ;)
- Make a U shape with each rope of dough, holding the ends.
- Cross the ends over each other, pinching ends onto the bottom of the dough.
- Place pretzels - one at a time - into the boiling cooking liquid. Cook for 30 seconds each.
- Transfer cooked pretzels to prepared baking sheet.
- Once all of the pretzels have been cooked, brush the tops of each with egg wash, then sprinkle with salt and poppy seeds.
- Place pan in the oven and bake for 16 minutes.
- Eat warm, or transfer to a rack to cool.
