Ham, Swiss, and Jalapeño Stuffed Pretzels

• Meat

  • 8 oz Forrest ham, Black

• Produce

  • 4 oz Pickled jalapenos

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 4 1/4 cups All-purpose flour
  • 3/4 cup Baking soda
  • 1 package Instant yeast
  • 1 Poppy seeds
  • 2 tsp Salt
  • 1 Sea salt
  • 1 1/2 tbsp Sugar

• Dairy

  • 6 tbsp Butter, unsalted very soft
  • 8 oz Swiss cheese

• Liquids

  • 9 9/16 cups Water

Found on bakerbynature.com

Ingredients

• Dough:
• 1 1/2 cups warm water (between 110-115 degrees F)
• 1 package instant yeast
• 1 1/2 tablespoons sugar
• 2 teaspoons salt
• 4 1/4 cups all-purpose flour
• 6 tablespoons unsalted butter, very soft
• Cooking Liquid:
• 8 cups water
• 3/4 cup baking soda
• Fillings:
• 8 ounces Black Forrest Ham, diced
• 8 ounces Swiss Cheese, Shredded
• 4 ounces Pickled Jalapeños, minced
• Egg wash:
• 1 egg, beaten
• 1 tablespoon water
• Toppings:
• Poppy seeds
• Sea Salt

Directions

• For the dough:
• Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
• Add the flour and butter and knead on medium-speed for 12 minutes.
• Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.
• Assembly and Cooking:
• Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper; set aside.
• Add water and baking soda to a large pot of dutch oven and bring to a boil.
• Divide dough into 8 equal rounds.
• Roll each round out into a 16 rope.
• Roll each rope out so its 4 inches wide.
• In a small bowl combine ham, cheese, and peppers. Add 3 tablespoons of filling evenly along the rope.
• Tightly roll the dough back into rope, jelly roll style, pinching the edges together. Use the photo in post for a reference if this part is confusing ;)
• Make a U shape with each rope of dough, holding the ends.
• Cross the ends over each other, pinching ends onto the bottom of the dough.
• Place pretzels - one at a time - into the boiling cooking liquid. Cook for 30 seconds each.
• Transfer cooked pretzels to prepared baking sheet.
• Once all of the pretzels have been cooked, brush the tops of each with egg wash, then sprinkle with salt and poppy seeds.
• Place pan in the oven and bake for 16 minutes.
• Eat warm, or transfer to a rack to cool.