This recipe originally appeared in my column in the Traverse City Record-Eagle.
I’m a little obsessed with soft pretzels and with tucking ham and cheese into everything. Combine the two and you get something irresistible: a soft, golden-brown pretzel filled with salty ham and melted sharp Cheddar. These Ham and Cheddar Stuffed Pretzels are perfect as a snack or a light meal—hearty enough to serve with a big salad, or small enough to enjoy on their own with a smear of mustard.
Here are a few tips before you start:
- Use a good, relatively dry ham. Country ham or a Virginia-style baked ham works best. Avoid watery, pressed ham—real ham isn’t a perfect rectangle.
- Ham and cheese add plenty of salt, so go easy with the coarse salt on top. A light sprinkle is enough unless you prefer a very salty finish.
- Choose a sharp or extra-sharp Cheddar so the cheese stands up to the ham’s flavor.
- Bake the pretzels to a deep brown. The dark, toffee-colored crust balances the rich filling and gives the best texture and flavor.
These pretzels also freeze and reheat beautifully—keep a bag in the freezer for emergencies. When hunger strikes, pull out a few, reheat, and enjoy.
Ham and Cheddar Stuffed Pretzels
Rebecca Lindamood
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Soft pretzels stuffed with salty ham and melted sharp Cheddar make an irresistible snack or light meal. Bake until deep brown for the best contrast of crispy crust and gooey filling.
Ingredients
Ingredients for the pretzel dough:
- 1 cup lukewarm milk
- 1/2 cup hot water not boiling, just hot
- 4 cups high-gluten flour (about 1 lb 1 oz) or bread flour
- 1 tablespoon malt powder or granulated sugar
- 1 1/4 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast
Ingredients for pretzel boil:
- 2 quarts water
- 1/4 cup baking soda
Ingredients for fillings:
- 1 1/2 cups diced ham country ham or Virginia-style baked ham recommended
- 1 1/2 cups diced Cheddar cheese extra-sharp works best
Ingredients for toppings:
- 1 egg beaten
- Coarse sea salt kosher or pretzel salt
Instructions
To Make the Dough by Hand:
- In a large bowl whisk together the flour, salt, malt powder (or sugar) and yeast.
- Switch to a wooden spoon and stir in the milk and hot water until a soft dough forms.
- Turn the dough onto a generously floured surface and knead, adding small amounts of flour only as needed. The dough should be slightly tacky and soft, not firm.
- Place the dough in a clean bowl, cover with a damp towel, and let rise in a warm, draft-free spot until nearly doubled and puffy, about 1 hour.
To Make the Dough by Stand Mixer:
- Combine flour, salt, malt powder (or sugar), and yeast in the mixer bowl fitted with the dough hook.
- Mix on low to combine dry ingredients, then pour in the milk and water while mixing on low.
- Mix until the dough is smooth, soft, and slightly tacky. Remove, cover with a damp towel, and let rise until nearly doubled, about 1 hour.
To Make the Dough by Bread Machine:
- Add milk, water, flour, malt powder (or sugar), and yeast to the bread machine pan in the order recommended by the manufacturer.
- Select the dough cycle and allow it to complete.
To Form Pretzel Bites:
- Line two 11×13-inch baking sheets with silicone liners or generously greased parchment and set nearby.
- Turn the dough onto a lightly floured surface and cut into four pieces. Keep three pieces covered while working with the first.
- Roll the piece into a rope about the thickness of two thumbs pressed together, then cut into six equal pieces.
- Flatten each piece into a 3–4 inch oval. Place about 1 1/2 teaspoons each of diced Cheddar and ham in the center. Bring the dough edges up and pinch firmly to seal the filling, pinching the ends so nothing leaks.
- Place the sealed pieces seam-side down on the prepared pans, leaving generous space between them for expansion.
To Cook the Pretzels:
- Preheat the oven to 400°F (205°C).
- Bring 2 quarts of water to a boil in a non-reactive pan, then add the baking soda.
- Gently lower the pretzel pieces into the boiling water, working in batches without crowding. Simmer about 45 seconds, flip, and simmer another 45 seconds to 1 minute.
- Use a slotted spoon to drain and return each piece to the baking sheet.
- Brush each piece with the beaten egg and lightly sprinkle with coarse salt.
- Bake until at least golden brown, about 15 minutes; for best flavor and texture bake to a deep brown.
- Remove from the oven and let rest on the pan for 5 minutes before transferring to a serving plate.
- Store leftovers in a tightly covered container in the refrigerator. Serve warm or at room temperature with yellow mustard or a grainy beer mustard.
Notes
Because ham and cheese are already salty, use only a light sprinkle of coarse salt on the pretzels unless you prefer a saltier finish.
Nutritional information is an estimate. Calculate nutrition using the specific ingredients you use if needed.
Did you make this recipe?
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