Ham, Cheese and Jalapeño Stuffed Pretzels

Directions

Dough:
In the bowl of a stand mixer with a dough hook attachment, combine the warm water, yeast, sugar, and salt. Let the mixture sit for about 10 minutes, or until it becomes foamy.

Add the flour and softened butter to the yeast mixture; knead on medium speed for about 12 minutes until a smooth dough forms.
Cover the dough with a warm, damp cloth; place it in a warm spot to rise for 1 hour, or until it doubles in size.

Pretzels:
Preheat oven to 425°F; line a large baking sheet with parchment paper.

In a large pot or Dutch oven, bring the water and the baking soda to a boil.

Divide the risen dough into 8 equal portions; roll each into a 16" rope. Flatten each rope to about 4" wide.

Filling:
In a small bowl, mix together the diced ham, shredded cheese, and minced jalapeños. Spoon about 3 T. filling along the center of each dough rope.

Tightly roll the dough back up jelly-roll style, pinching the edges together to seal the filling inside.

Shape each dough rope into a U shape; cross the ends over each other; pinch them to form a traditional pretzel shape.

Boil:
Place each pretzel, one at a time, into the boiling water; cook for 30 seconds. Remove pretzels with a slotted spoon; transfer to the prepared baking sheet.

Once all the pretzels have been boiled, brush the tops with the egg wash; sprinkle each with poppy seeds and sea salt.

Bake:
Bake for about 16 minutes, or until the pretzels are golden brown.

Serve the pretzels warm, or allow them to cool on a wire rack.

8 servings.

Prep Time

1 hour 30 minutes

Cook Time

16 minutes