Prepare to elevate your snack game with our Ham, Swiss, and Jalapeño Stuffed Pretzels recipe, a delicious fusion of savory flavors and satisfying textures. Each bite of these warm, soft pretzels is a tantalizing experience, with tender Black Forest ham, gooey Swiss cheese, and zesty pickled jalapeños wrapped in a fluffy pretzel dough. Whether you’re craving a hearty snack for game night or a crowd-pleasing appetizer for your next gathering, these stuffed pretzels are sure to be a hit with family and friends.
In our household, Ham, Swiss, and Jalapeño Stuffed Pretzels are a cherished treat that brings back memories of cozy weekends spent baking together as a family. It all started with a craving for something savory and satisfying, and soon we found ourselves experimenting with different fillings to create the ultimate stuffed pretzel. From the first batch we pulled from the oven, with its golden-brown exterior and melty cheese oozing from the seams, we knew we had a winner. Now, whenever we gather in the kitchen to roll out dough and stuff it with our favorite fillings, it’s a joyful reminder of the simple pleasures of homemade comfort food.
Why This Stuffed Pretzels Recipe Stands Out:
Experience the perfect balance of savory and spicy flavors, with tender Black Forest ham, creamy Swiss cheese, and tangy pickled jalapeños encased in a fluffy pretzel dough. Enjoy the fun and interactive process of shaping and stuffing the pretzels, making it a great activity for family or friends to enjoy together. Impress your guests with a unique twist on the classic pretzel, combining the nostalgia of a childhood favorite with the bold flavors of gourmet ingredients. Savor the satisfaction of biting into a warm, freshly baked pretzel straight from the oven, with its golden crust, soft interior, and flavorful filling.
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 Forest 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 Fahrenheit (220 degrees Celsius). Line a large baking sheet with parchment paper; set aside.
- Add water and baking soda to a large pot or Dutch oven and bring to a boil.
- Divide dough into 8 equal rounds. Roll each round out into a 16-inch 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 a rope, jelly roll style, pinching the edges together.
- 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.
Notes:
- Feel free to customize the fillings with your favorite ingredients, such as cooked bacon, different types of cheese, or caramelized onions.
- These stuffed pretzels are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container and reheated in the oven for a few minutes before serving.
