Oh my goodness, let me tell you about these ham, Swiss, and jalapeno stuffed pretzels! They’re the perfect blend of savory, cheesy goodness with a spicy kick that just makes my taste buds dance! I remember the first time I made these for a game night with friends; the aroma filled the house, and everyone couldn’t wait to dig in. The combination of warm, soft pretzel dough wrapped around diced ham, gooey Swiss cheese, and zesty jalapenos is simply irresistible. Trust me, once you take a bite, you’ll be hooked! Whether you’re hosting a gathering or just craving a delicious snack, these stuffed pretzels are sure to be a hit. So, let’s roll up our sleeves and get started on making the best ham Swiss and jalapeno stuffed pretzels you’ve ever tasted!

Ingredients List

Here’s what you’ll need to whip up these scrumptious ham Swiss and jalapeno stuffed pretzels. Gather these ingredients, and you’re on your way to pretzel perfection!

• 2 cups warm water (not too hot, just cozy for the yeast)
• 1 packet active dry yeast (this is what makes your dough rise)
• 1 tablespoon sugar (to give the yeast a little boost)
• 5 cups all-purpose flour (for that chewy pretzel texture)
• 1 tablespoon salt (a must for flavor)
• 1/4 cup baking soda (for boiling; it makes all the difference)
• 1 egg, beaten (for that lovely golden glaze)
• 1 cup diced ham (go for your favorite kind)
• 1 cup shredded Swiss cheese (the gooier, the better!)
• 1/2 cup diced jalapenos (adjust based on your spice tolerance)

How to Prepare ham swiss and jalapeno stuffed pretzels

Let’s dive into the fun part—making these delicious ham Swiss and jalapeno stuffed pretzels! Don’t worry; I’ll walk you through each step so you’ll feel like a pro in no time.

Preparing the Dough

First things first, let’s get that dough ready! In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Give it a little stir and let it sit for about 5 minutes until it gets all frothy and bubbly. That’s how you know the yeast is alive and kicking! Next, add in the flour and salt, then mix until it forms a rough dough. Now comes the fun part—kneading! Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Once that’s done, place it in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour, or until it doubles in size. That’s when the magic happens!

Stuffing the Pretzels

Once your dough has risen, it’s time to shape and stuff those pretzels! Start by punching down the dough to release the air, then divide it into 12 equal pieces. Roll each piece into a long rope, about 12-14 inches long. Here’s my favorite tip: make sure to keep the ends a bit thicker to help hold in all that delicious filling! Now, take your prepared ham, Swiss cheese, and jalapenos, and place a generous amount in the center of each rope. Here’s the fun part—fold the dough over the filling and pinch it closed, twisting it into your classic pretzel shape. Just remember, the tighter you pinch, the less likely it is to ooze out during boiling!

Boiling and Baking

Now we’re getting to the exciting boiling part! In a large pot, bring about 8 cups of water to a rolling boil and add the baking soda carefully (it can bubble up!). This step gives the pretzels that signature chewy crust. Once boiling, drop each pretzel in the water for about 30 seconds. Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper. Brush them with the beaten egg for that lovely golden color and sprinkle with a touch of salt. Now, pop them in a preheated oven at 425°F (220°C) for about 12-15 minutes, or until they’re beautifully golden brown. Your kitchen will smell amazing, and trust me, you won’t be able to wait to dig in!

Tips for Success

To make sure your ham Swiss and jalapeno stuffed pretzels turn out perfectly, here are some handy tips! First, don’t rush the rising time; letting the dough double in size is crucial for that fluffy texture. If you’re not a fan of spicy, feel free to reduce the jalapenos or even swap them for milder peppers. Also, when boiling the pretzels, make sure the water is at a rolling boil before adding them, as this helps achieve that beautiful crust. And one last thing—don’t overcrowd the pot; boil them in batches if needed!

Nutritional Information

Here’s the estimated nutritional breakdown for each ham Swiss and jalapeno stuffed pretzel, just to give you an idea of what you’re indulging in! Each pretzel contains approximately 250 calories, 8g of fat, 10g of protein, and 35g of carbohydrates. Plus, you’ll find about 500mg of sodium and 2g of sugar in there as well. Keep in mind that these values are estimates, but they sure make for a tasty snack!

FAQ Section

Can I use a different type of cheese?

Absolutely! If Swiss cheese isn’t your favorite, you can switch it up with cheddar, pepper jack, or even mozzarella for a milder flavor. Just keep in mind that different cheeses will give a unique twist to the flavor profile. I personally love using pepper jack for an extra kick!

How do I store leftovers?

To keep your ham Swiss and jalapeno stuffed pretzels fresh, store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, pop them in the fridge for up to a week. Just make sure they’re cooled completely before sealing them up!

Can I freeze these pretzels?

Yes, you can definitely freeze these pretzels! Just let them cool down completely, then wrap each pretzel tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight and reheat in the oven at 350°F (175°C) for about 10 minutes to get that warm, soft texture back!

Why You’ll Love This Recipe

• Quick and easy to whip up, making them perfect for any occasion.
• Deliciously cheesy with the perfect balance of savory ham and spicy jalapenos.
• Fun to make—get the kids involved in shaping the pretzels!
• Great for meal prep; they freeze well for a quick snack later.
• Impressive enough to serve at parties, yet simple for a cozy night in.
• Customizable to suit your taste—swap in different cheeses or fillings!

Serving Suggestions

These ham Swiss and jalapeno stuffed pretzels are delightful on their own, but pair them with a few dips to elevate your snacking experience! A zesty mustard or tangy cheese dip works wonders for dipping. You can also serve them alongside a fresh guacamole or creamy ranch dressing for a fun twist. And don’t forget a side of pickles or a crunchy salad to balance out the richness. Trust me, your taste buds will thank you!

Storage & Reheating Instructions

To keep your ham Swiss and jalapeno stuffed pretzels fresh, store them in an airtight container at room temperature if you plan to eat them within a couple of days. If you want to extend their shelf life, pop them in the fridge for up to a week. When it comes to reheating, I recommend using the oven to bring back that lovely soft texture. Just preheat it to 350°F (175°C), place the pretzels on a baking sheet, and warm them for about 10 minutes. This way, they’ll be just as delicious as when they were freshly baked!

Ham Swiss and Jalapeno Stuffed Pretzels: 5 Irresistible Tips

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• Author: Julia marin
• Total Time: 75 minutes
• Yield: 12 pretzels 1x
• Diet: Vegetarian

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Description

Delicious pretzels stuffed with ham, Swiss cheese, and jalapenos.

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Ingredients

Scale 1x2x3x

• 2 cups warm water
• 1 packet active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour
• 1 tablespoon salt
• 1/4 cup baking soda
• 1 egg, beaten
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1/2 cup diced jalapenos

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes.
3. Add flour and salt to the yeast mixture. Knead until smooth.
4. Let the dough rise for 1 hour in a warm place.
5. Divide the dough into small pieces and roll them into ropes.
6. Stuff each rope with ham, Swiss cheese, and jalapenos. Twist and shape into pretzel form.
7. Boil water with baking soda. Dip each pretzel in the boiling water for 30 seconds.
8. Place pretzels on a baking sheet, brush with beaten egg, and sprinkle with salt.
9. Bake for 12-15 minutes until golden brown.
10. Let cool slightly before serving.

Notes

• Adjust jalapeno amount based on spice preference.
• Store leftovers in an airtight container.

• Prep Time: 60 minutes
• Cook Time: 15 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pretzel
• Calories: 250
• Sugar: 2g
• Sodium: 500mg
• Fat: 8g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 20mg

Keywords: ham swiss and jalapeno stuffed pretzels