Description

These soft, chewy pretzels are stuffed with savory ham, melty Swiss cheese, and a spicy kick from fresh jalapeños. They’re the perfect combination of salty, cheesy, and spicy, making them a crowd-pleasing snack, appetizer, or even a fun lunch option

Ingredients

Units Scale

For the Pretzel Dough:

1 1/2 cups warm water (110°F or 45°C)
2 1/4 teaspoons (1 packet) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter (melted)

For the Filling:

1 cup diced cooked ham
1 cup shredded Swiss cheese
1–2 fresh jalapeños (seeded and finely chopped, adjust for spice level)

For the Baking Soda Bath:

10 cups water
2/3 cup baking soda

For Topping:

1 egg (beaten with 1 tablespoon water, for egg wash)
Coarse sea salt (for sprinkling)
Optional: Extra shredded Swiss cheese and diced jalapeños for garnish

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Instructions

Make the Dough:
In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy. Add the flour, salt, and melted butter. Mix until a dough forms, then knead for about 5–7 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
Preheat the Oven:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper and lightly grease it.
Prepare the Baking Soda Bath:
In a large pot, bring 10 cups of water and the baking soda to a boil. Reduce to a simmer while you shape the pretzels.
Shape and Fill the Pretzels:
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope about 18 inches long. Flatten each rope slightly and place some ham, Swiss cheese, and jalapeños down the center. Carefully pinch the dough closed around the filling to seal it. Shape into a traditional pretzel or keep as stuffed logs.
Baking Soda Bath:
Carefully dip each pretzel into the simmering baking soda bath for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Add Toppings:
Brush each pretzel with the egg wash and sprinkle with coarse sea salt. Add extra cheese and jalapeños on top if desired.
Bake:
Bake for 12–15 minutes or until golden brown and the cheese is bubbly.
Cool and Serve:
Let cool slightly before serving. Enjoy warm for the best cheesy goodness!

Notes

Spice Level: Adjust the amount of jalapeños to your preferred heat level. For milder pretzels, use pickled jalapeños.
Cheese Variations: Swap Swiss with cheddar, pepper jack, or Gruyère for different flavors.
Make Ahead: You can freeze the pretzels after baking. Reheat in the oven to restore their crispness.