Make Ahead

Ham & Cheese Stuffed Pretzels

February  8, 2010
0 Ratings
  • Serves 2-4
Author Notes

Ham & Cheese Stuffed Pretzels, a perfect snack for anytime! —mtlabor

What You'll Need
  • 1 packet active dry yeast
  • 2 tablespoons plus 1 teaspoon light brown sugar
  • 1/4 cup warm water
  • 1 cup warm milk
  • 2 & 1/2 cups wheat flour
  • 10-15 slices honey ham, chopped
  • 1 & 1/2 cups cheddar cheese, grated
  • 6 cups water
  • 4 teaspoons baking soda
  • 1/2 cup Dijon mustard
  • 2 tablespoons honey
  • kosher salt
  • 1 tablespoon unsalted butter, melted
  1. In a large bowl, mix yeast, 1 teaspoon brown sugar, and warm water. Mix until sugar is dissolved and let sit about 8 to 10 minutes, until foamy.
  2. In another bowl, mix together remaining brown sugar and milk until brown sugar is dissolved.
  3. Add 2 & 1/2 cups flour and milk mixture to yeast and stir with a wooden spoon until soft ball of dough forms.
  4. Turn dough onto lightly floured surface and knead a few times. Place in clean bowl and cover with plastic wrap. Let sit for 2 hours or until doubled in size.
  5. Turn dough out onto floured surface and divide into 4 pieces. I froze 2 and used the other for the a good sized plate full of pretzels.
  6. Roll each piece into a long rope and flatten/spread out. Place ham and cheese on top of dough and roll up. Seal seam with water if needed. Cut into segments of desired size. Let rest for 30 minutes on baking sheet.
  7. Preheat oven to 400 F.
  8. Bring 6 cups of water to a boil. Lower heat and add baking soda. Cook pretzels in batches of 2 or 3 for about 30 seconds and let rest back on baking sheet.
  9. Bake in oven for about 20 minutes, or until pretzels are light and puffy. Brush with melted butter and top with kosher salt.
  10. You can also make a quick honey mustard dipping sauce by mixing the dijon mustard with the honey.
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5 Reviews

mtlabor February 10, 2010
definitely great to eat! and leftovers can always be frozen and baked later!
Jennifer A. February 9, 2010
such a clever recipe! this would be as much fun to make, as good to eat.
mariaraynal February 9, 2010
Wow. Just wow! You could expand this concept in all sorts of glorious ways, too.
mtlabor February 9, 2010
Since you only boil them for so little time, only a small bit of cheese gets out. And no, I didn't pinch the ends, kinda kept them rustic, but I suppose it wouldn't hurt in order to keep all the goodness in there! =)
aargersi February 9, 2010
Holy COW these look good! The ham and cheese doesn't escape during boiling though? Do you pinch the ends closed before you boil? I must try these ...