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Ham, Swiss, and Jalapeño Stuffed Pretzels

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These Ham, Swiss, and Jalapeño Stuffed Pretzels are the ultimate savory snack. The warm, soft pretzel dough encases a gooey filling of ham, melted Swiss cheese, and a spicy kick of jalapeño. Perfect for game days, parties, or anytime you want a hearty, satisfying treat!

Ingredients

Scale

For the pretzel dough:

  • 3 ¾ cups (470 g) all-purpose flour
  • 1 ½ teaspoons salt
  • 1 tablespoon granulated sugar
  • 2 ¼ teaspoons (1 packet) instant yeast
  • 1 ¼ cups (300 ml) warm water (110°F/45°C)

For the filling:

  • 1 cup (100 g) diced ham
  • 1 cup (100 g) shredded Swiss cheese
  • 2–3 tablespoons pickled jalapeños, finely chopped

For boiling and topping:

  • 8 cups (2 liters) water
  • ½ cup (120 g) baking soda
  • 1 egg, beaten (for egg wash)
  • Coarse salt (for sprinkling)

Instructions

Prepare the Dough:

  1. Activate the yeast:
    • In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5 minutes until foamy.
  2. Mix the dough:
    • Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.
  3. Knead the dough:
    • Knead on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
  4. Let the dough rise:
    • Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.

Prepare the Filling:

  1. Mix the filling:
    • In a bowl, combine the diced ham, shredded Swiss cheese, and chopped jalapeños.

Assemble the Stuffed Pretzels:

  1. Divide the dough:
    • Punch down the dough and divide it into 8 equal portions.
  2. Fill the pretzels:
    • Roll each portion into a rectangle, about 6 inches (15 cm) long. Place a spoonful of the filling in the center. Fold the edges of the dough over the filling and pinch to seal.
  3. Shape into pretzels:
    • Roll the filled dough into a rope, about 12 inches (30 cm) long. Twist into a pretzel shape, tucking the ends under.

Boil the Pretzels:

  1. Prepare the water bath:
    • Bring the 8 cups of water and baking soda to a boil in a large pot.
  2. Boil the pretzels:
    • Using a slotted spoon, gently lower each pretzel into the boiling water for 30 seconds. Remove and place on a parchment-lined baking sheet.

Bake the Pretzels:

  1. Preheat the oven:
    • Preheat your oven to 425°F (220°C).
  2. Add the finishing touches:
    • Brush each pretzel with the beaten egg and sprinkle with coarse salt.
  3. Bake:
    • Bake for 12-15 minutes, or until golden brown.

Serve:

Enjoy these pretzels warm, with optional mustard or dipping sauces on the side for an extra punch of flavor.

Notes

  • For a milder heat, reduce the amount of jalapeños or use pickled banana peppers.
  • The pretzels can be frozen after baking; reheat in a 350°F (175°C) oven for 5-7 minutes.
  • Experiment with other fillings, such as turkey and cheddar, or spinach and feta.

Find it online: https://ukfinda.com/ham-swiss-and-jalapeno-stuffed-pretzels/