Ham, Swiss, and Jalapeño Stuffed Pretzels
Equipment
- 1 Baking sheet
- 1 Large pot
- 1 slotted spoon
- 1 Rolling Pin
- 1 Mixing bowl
- 1 Small brush
- 1 Knife
- 1 Oven
Ingredients
- 4 cups All-purpose flour
- 2 1/4 teaspoons Active dry yeast
- 1 1/2 cups Warm water
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 8 slices Ham
- 8 slices Swiss cheese
- 2 Jalapeños finely chopped
- 10 cups Water
- 2/3 cup Baking soda
- 1 Egg beaten
- 1 tablespoon Coarse sea salt
Instructions
- In a mixing bowl, dissolve yeast and sugar in warm water and let it sit for 5 minutes.
- Add flour, salt, and oil to the yeast mixture and knead into a smooth dough.
- Cover the dough and let it rise for an hour or until doubled in size.
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Divide the dough into 8 equal parts and roll each part into a thin rectangle using a rolling pin.
- Place a slice of ham, Swiss cheese, and some jalapeño pieces on each rectangle.
- Roll up the dough tightly around the filling and seal the edges.
- In a large pot, bring water and baking soda to a boil.
- Using a slotted spoon, gently place each stuffed pretzel into the boiling water for 30 seconds.
- Remove the pretzels and place them on the prepared baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
- Bake the pretzels in the oven for 12-15 minutes or until golden brown.
- Allow the pretzels to rest for 10 minutes before serving.
Notes
For best results, make sure to seal the pretzel dough well around the fillings to prevent any leakage during baking. If you prefer less spicy pretzels, you can reduce the amount of jalapeños or remove the seeds before chopping.
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