Jessalyn's Stuffed Pretzels

Name: Jessalyn's Stuffed Pretzels
Total time: 2400 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cup warm water; 1 packages instant yeast; 1 1/2 tbsp sugar; 2 tsp salt; 4 1/4 cup all purpose flour; 6 tbsp unsalted butter very soft; 8 cup water; 3/4 cup baking soda; 8 oz diced ham; 8 oz swiss cheese shredded; 4 oz pickled jalapenos minced; 1 egg beaten; 1 tbsp water; 1 poppy seeds; 1 sea salt

kissgirl @cook_3505685

Jessalyn found this awesome recipe on pinterest from baker by nature. Sooo good!! Great seller at bake sales. Modify the filling as you like. cream cheese, spinach, bacon, chicken etc.

kissgirl @cook_3505685

Jessalyn found this awesome recipe on pinterest from baker by nature. Sooo good!! Great seller at bake sales. Modify the filling as you like. cream cheese, spinach, bacon, chicken etc.

Saved

Ingredients

40 mins

12 servings

1 1/2 cupwarm water
1 packagesinstant yeast
1 1/2 tbspsugar
2 tspsalt
4 1/4 cupall purpose flour
6 tbspunsalted butter very soft
8 cupwater
3/4 cupbaking soda
8 ozdiced ham
8 ozswiss cheese shredded
4 ozpickled jalapenos minced
1egg beaten
1 tbspwater
1poppy seeds
1sea salt

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Steps

40 mins

1

Combine water, yeast, sugar and salt to a mixer bowl and let sit for 10 minutes until it foams
2

Add flourand butter. Knead on the mixer for 12 minutes
3

Cover dough with a warm damp towel, put in a warm spot for 1 hour or until dough has doubled in size.
4

Preheat oven to 425°F
5

Line baking sheet with parchment paper
6

Add water and baking soda to a pot and bring to boil
7

Divide dough into 8 equal balls
8

Roll each ball into a 16 inch rope
9

Flatten each rope with a rolling pin
10

Add the filling mixture to the centre of each flattened rope
11

Roll the rope lengthwise so the filling is in the centre of the rope. (jelly roll style). Make sure you pinch the edges together.
12

Fold the filled rope into a knot pretzel style. Pinch the ends of the rope onto itself so it doesn't come undone.
13

Place 1 pretzel at a time into boiling water for 30 seconds. Then place onto cookie sheet.
14

Brush each pretzel with egg wash
15

Sprinkle with poppy seeds or sea salt
16

Bake for 16 minutes. Serve hot. (Store for 3 days if they last that long)