Bavarian Ham and Cheese Pretzels

Something Extra Holiday 2012


Bavarian Ham and Cheese Pretzels

Bavarian Ham and Cheese Pretzels
1 cup warm water
3 tbsp. sugar
1 package instant dry yeast
3-1/3 cups flour plus extra for kneading, divided
1 tbsp. whole grain mustard
1½ cups coarsely shredded Gruyere or Jarlsberg cheese, divided
1/3 cup thinly sliced, chopped Black Forest ham (in our Deli)
2 tbsp. baking soda
Freshly ground sea salt

A mini appetizer version of the classic pretzel sold all over Germany! We’ve added cheese and ham to liven them up.

Prep: 30 minutes, Rise: 45 minutes, Cook: 20 minutes, Serves: 12

1. Place water in a large mixing bowl and sprinkle sugar and yeast over the top. Let stand for 5 minutes or until yeast starts to foam. Beat in 2 cups flour until smooth.

2. Using a dough hook, beat in remaining flour and mustard. Knead several times on a lightly floured board and place in a lightly oiled bowl; turn to coat both sides. Cover with a damp cloth and let rise in a warm spot for 30 minutes. Knead in 2/3 cup cheese and ham.

3. Using golf ball size pieces of dough, roll into 15-inch long pieces and twist into pretzel shapes. Let rise for 15 minutes.

4. Bring a large pot of water to a boil; stir in baking soda. Preheat oven to 450°F. Grease a large baking sheet and sprinkle with a few grinds of salt. Drop pretzels a few at a time into boiling water, cooking for 15 seconds on each side. Remove with a slotted spoon and place on baking sheet. Sprinkle with remaining cheese and additional salt, if you like. Bake for 10 minutes or until pretzels are golden brown.

Nutritional Information:
202 calories, 9 g protein, 5 g total fat (3 g sat., 0 g trans), 30 g carbohydrate, 1 g fiber, 4 g sugar, 17 mg cholesterol, 228 mg sodium, 5 points


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