Ham, Swiss, And Jalapeño Stuffed Pretzels by Meredith F - Musely
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Ham, Swiss, And Jalapeño Stuffed Pretzels

posted in Food & Drink
  • 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
    8 ounces Black Forrest Ham, diced
    8 ounces Swiss Cheese, Shredded
    4 ounces Pickled Jalapeños, minced
    Egg wash:
    1 egg, beaten
    1 tablespoon water
    Poppy seeds
    Sea Salt

  • 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.


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