Ham, Swiss, and Jalapeño Stuffed Pretzels

Ham, Swiss, and Jalapeño Stuffed Pretzels

Ham, Swiss, and Jalapeño Stuffed Pretzels

Ham, Swiss, and Jalapeño Stuffed Pretzels

Ingredients

  • Meat

    • 8 oz Forrest ham, Black
  • Produce

    • 4 oz Pickled jalapenos
  • Refrigerated

    • 1 Egg
  • Baking & Spices

    • 4 1/4 cups All-purpose flour
    • 3/4 cup Baking soda
    • 1 package Instant yeast
    • 1 Poppy seeds
    • 2 tsp Salt
    • 1 Sea salt
    • 1 1/2 tbsp Sugar
  • Dairy

    • 6 tbsp Butter, unsalted very soft
    • 8 oz Swiss cheese
  • Liquids

    • 9 9/16 cups Water

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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 JalapeƱos, minced
  • Egg wash:
  • 1 egg, beaten
  • 1 tablespoon water
  • Toppings:
  • Poppy seeds
  • Sea Salt

Directions

  • 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 its 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.
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Title:

Ham, Swiss, and Jalapeño Stuffed Pretzels - Baker by Nature

Descrition:

Ham, Swiss, and Jalapeño Stuffed Pretzels

Ham, Swiss, and Jalapeño Stuffed Pretzels

  • Meat

    • 8 oz Forrest ham, Black
  • Produce

    • 4 oz Pickled jalapenos
  • Refrigerated

    • 1 Egg
  • Baking & Spices

    • 4 1/4 cups All-purpose flour
    • 3/4 cup Baking soda
    • 1 package Instant yeast
    • 1 Poppy seeds
    • 2 tsp Salt
    • 1 Sea salt
    • 1 1/2 tbsp Sugar
  • Dairy

    • 6 tbsp Butter, unsalted very soft
    • 8 oz Swiss cheese
  • Liquids

    • 9 9/16 cups Water

The first person this recipe

bakerbynature.com

bakerbynature.com

137 1

Found on bakerbynature.com

Baker by Nature

Ham, Swiss, and Jalapeño Stuffed Pretzels - Baker by Nature

Ham, Swiss, and Jalapeño Stuffed Pretzels