Ham, Swiss, and Jalapeño Stuffed Pretzels are a bold twist on the classic soft pretzel. These hearty snacks combine salty ham, gooey Swiss cheese, and spicy jalapeños, all wrapped in a chewy homemade pretzel dough. Perfect as a party appetizer, game-day treat, or indulgent snack, these stuffed pretzels are packed with flavor and surprisingly easy to make!
Why You’ll Love This Recipe
- Flavor Explosion: The combination of salty ham, creamy Swiss, and spicy jalapeños is irresistible.
- Versatile Snack: Great for parties, lunches, or a satisfying snack.
- Customizable: Swap out fillings or adjust spice levels to suit your taste.
- Fun to Make: The process of shaping and stuffing pretzels is a rewarding kitchen project.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough:
- All-purpose flour
- Active dry yeast
- Granulated sugar
- Salt
- Warm water
- Unsalted butter, melted
For the Filling:
- Diced ham
- Shredded Swiss cheese
- Fresh or pickled jalapeño slices, chopped
For the Pretzel Bath:
- Baking soda
- Boiling water
For Topping:
- Egg, beaten (for egg wash)
- Coarse salt
Directions
- Prepare the Dough:
- In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until foamy.
- Add the melted butter, salt, and flour gradually, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
- Preheat and Prep:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide and Fill:
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rectangle.
- Place a small amount of diced ham, shredded Swiss, and jalapeños in the center of each rectangle.
- Fold the edges of the dough over the filling and pinch tightly to seal, forming a log shape.
- Shape into Pretzels:
- Roll each filled log gently into a rope and shape it into a pretzel by forming a U-shape, crossing the ends, and pressing them onto the base.
- Prepare the Baking Soda Bath:
- In a large pot, bring water to a boil and stir in the baking soda. Boil each pretzel for 30 seconds, then transfer them to the prepared baking sheet.
- Brush and Bake:
- Brush the boiled pretzels with beaten egg and sprinkle with coarse salt.
- Bake for 12-15 minutes, or until golden brown and puffed.
- Serve:
- Serve warm, with mustard or dipping sauce if desired.
Servings and Timing
- Servings: 8 pretzels
- Preparation Time: 30 minutes
- Rising Time: 1 hour
- Cooking Time: 15 minutes
Variations
- Cheese Swap: Use cheddar, provolone, or pepper jack for a different cheese flavor.
- Meatless Option: Skip the ham and add extra jalapeños or sautéed mushrooms for a vegetarian version.
- Sweet and Savory: Add a drizzle of honey over the baked pretzels for a sweet-and-spicy kick.
- Dipping Sauce: Serve with honey mustard, ranch, or a spicy queso dip for extra indulgence.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freezing: Freeze baked pretzels for up to 3 months. Reheat in the oven directly from frozen.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 20-30 seconds.
FAQs
1. Can I use store-bought dough?
Yes, pizza dough or frozen bread dough works well as a shortcut.
2. How do I keep the filling from leaking out?
Ensure the edges of the dough are tightly pinched, and avoid overfilling the pretzels.
3. Can I make the dough ahead of time?
Yes, the dough can be made a day in advance and stored in the refrigerator. Bring it to room temperature before shaping.
4. Can I make these pretzels spicier?
Add more jalapeños or a sprinkle of cayenne pepper to the filling for extra heat.
5. Can I use pre-shredded cheese?
Yes, but shredding cheese fresh from a block melts better and provides a creamier texture.
6. How do I prevent the pretzels from sticking to the baking sheet?
Use parchment paper or a silicone baking mat to prevent sticking.
7. Can I skip the baking soda bath?
The baking soda bath gives pretzels their signature chewy texture and golden color, so it’s not recommended to skip it.
8. Can I make mini pretzels?
Yes, divide the dough into smaller portions and adjust the baking time to 8-10 minutes.
9. What other fillings can I try?
Pepperoni and mozzarella, spinach and feta, or buffalo chicken are great alternatives.
10. Can I brush the pretzels with butter instead of egg wash?
Yes, melted butter works well and adds extra flavor.
Conclusion
Ham, Swiss, and Jalapeño Stuffed Pretzels are a flavorful, fun-to-make snack that’s sure to impress. With their soft, chewy texture and bold filling, they’re perfect for any occasion. Whether you’re enjoying them fresh out of the oven or reheated for a quick snack, these pretzels deliver on taste and comfort. Try them today for a crowd-pleasing treat!
Print
Ham, Swiss, and Jalapeño Stuffed Pretzels
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 stuffed pretzels 1x
- Category: Snacks, Appetizers
- Method: Baking, Boiling
- Cuisine: American
Description
These Ham, Swiss, and Jalapeño Stuffed Pretzels are the ultimate savory snack. The warm, soft pretzel dough encases a gooey filling of ham, melted Swiss cheese, and a spicy kick of jalapeño. Perfect for game days, parties, or anytime you want a hearty, satisfying treat!
Ingredients
For the pretzel dough:
- 3 3/4 cups (470 g) all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 1/4 cups (300 ml) warm water (110°F/45°C)
For the filling:
- 1 cup (100 g) diced ham
- 1 cup (100 g) shredded Swiss cheese
- 2–3 tablespoons pickled jalapeños, finely chopped
For boiling and topping:
- 8 cups (2 liters) water
- 1/2 cup (120 g) baking soda
- 1 egg, beaten (for egg wash)
- Coarse salt (for sprinkling)
Instructions
Prepare the Dough:
- Activate the yeast:
- In a large mixing bowl, combine the warm water, sugar, and yeast. Stir and let sit for 5 minutes until foamy.
- Mix the dough:
- Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.
- Knead the dough:
- Knead on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
- Let the dough rise:
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Prepare the Filling:
- Mix the filling:
- In a bowl, combine the diced ham, shredded Swiss cheese, and chopped jalapeños.
Assemble the Stuffed Pretzels:
- Divide the dough:
- Punch down the dough and divide it into 8 equal portions.
- Fill the pretzels:
- Roll each portion into a rectangle, about 6 inches (15 cm) long. Place a spoonful of the filling in the center. Fold the edges of the dough over the filling and pinch to seal.
- Shape into pretzels:
- Roll the filled dough into a rope, about 12 inches (30 cm) long. Twist into a pretzel shape, tucking the ends under.
Boil the Pretzels:
- Prepare the water bath:
- Bring the 8 cups of water and baking soda to a boil in a large pot.
- Boil the pretzels:
- Using a slotted spoon, gently lower each pretzel into the boiling water for 30 seconds. Remove and place on a parchment-lined baking sheet.
Bake the Pretzels:
- Preheat the oven:
- Preheat your oven to 425°F (220°C).
- Add the finishing touches:
- Brush each pretzel with the beaten egg and sprinkle with coarse salt.
- Bake:
- Bake for 12-15 minutes, or until golden brown.
Serve:
Enjoy these pretzels warm, with optional mustard or dipping sauces on the side for an extra punch of flavor.
Notes
- For a milder heat, reduce the amount of jalapeños or use pickled banana peppers.
- The pretzels can be frozen after baking; reheat in a 350°F (175°C) oven for 5-7 minutes.
- Experiment with other fillings, such as turkey and cheddar, or spinach and feta.