I hadn’t baked anything at home in a while, and I was craving something sweet but also savory. I was also craving bread, per usual. I figured, why not stuffed pretzel rolls? No. I wanted an actual soft pretzel, stuffed with delicious prosciutto, salami and swiss cheese. Baked to cheesy perfection.
Now I will say, these were a pain in my butt to shape. I chalked it up to maybe it being the dough, but I really think stuffed pretzels are just a pain to shape. So, if you are not familiar with a rolling pin and jelly rolling, then you might want to make pretzel rolls instead. Way easier. But look how rewarding these beauties are?
I took a few pictures to show you exactly how I did it. Trust me, the first two turned out to be big balls of dough that wouldn’t stay together. That’s okay, you can still eat them. They’re just as delicious. But if you’re like me, you want the actual pretzel shape.
You can stuff these pretzels with whatever you desire, instead you could do ham and cheddar, just as an example. Or, you don’t have to stuff them at all!
- Start by taking a piece of dough, and rolling it into a long log. Longer than the photo shows, I learned the hard way. Try and make it as long as it will go, even if it’s thin.
- Take your rolling pin, and flatten it out, then roll it out as shown, making it as thin as humanly possible.
3. Add in your stuffing ingredients, not too much or else it won’t keep its shape, and fold it over and pinch the bottom so the stuffing ingredients are sealed in. If it won’t stay sealed, try brushing some water on the seal.
4. Gently fold the dough over the sealed area, sealing this again.
You should have something that looks like this. It should be almost double folded, like a jelly roll, so it’s tightly sealed. Seal the ends one last time, adding water if it helps. (It helped me).
Now, shape it into a U, and then fold over the ends onto each other. Press down the ends, and seal with water.
I know this is a labor intensive process, but try to do it as quickly and efficiently as possible, as the pretzels will start rising and the seals might start to open.
I know this seems like a lot of work, but I promise they’re worth it. Every bite and you’ll be thanking yourself for these delicious pretzels.
I would have liked them to have more filling, but it seemed impossible without them falling apart. If you’re looking for something with more filling, then I would push you to make pretzel rolls instead.
Instead of that process up there, you would grab your piece of dough, flatten it out, add your filling, and pull the sides of the dough around the filling to make a ball shape. Then, seal the ends of the dough by pinching them tightly, and use water if it helps to seal.
Stuffed Pretzels with Prosciutto, Salami and Swiss Cheese
Prep time: approx 1 hr and 20 minutes
Cook time: 15 minutes
Total time: approx 1 hr and 35 minutes
Delicious soft pretzels stuffed with prosciutto, salami and swiss cheese. Baked to delicious, cheesy perfection, topped with salt or sesame seeds.
1 1/2 cups warm water (if it hurts to the touch, it’s too hot)
1 package instant yeast (2 1/4 teaspoons)
1 1/2 tablespoons sugar
2 teaspoons salt
4 1/4 cups all-purpose flour
6 tablespoons unsalted butter, very soft
8 cups water
3/4 cup baking soda
1 1/2 cups salami (I used pre-packaged slices and chopped them up)
1 1/2 cups prosciutto (I bought it sliced from the deli and chopped it up)
1 1/2 cups of cheddar, chopped
1 egg, beaten
1 teaspoon water
First, combine the water, yeast, sugar and salt in the bowl of your stand mixer. Let stand for 5 minutes.
Add the flour and soft butter and knead for 12 minutes on medium speed. For this step, I didn’t use a stand mixer, I kneaded by hand until the dough was soft and elastic, about 10-12 minutes.
Cover and let rise for an hour, or until the dough is doubled in size.
Preheat your oven to 425 degrees and get a cookie sheet ready lined with parchment paper. In a medium-sized pot, boil your water and add the baking soda, keeping it at a low boil.
Divide the dough into 8 equal pieces, covering the pieces with a damp towel while you work. Roll out each into a rope, flatten them with your rolling pin, and add your filling ingredients.
Please refer to the photos and steps above for the rest of the directions.
Place the pretzels, one at a time, in the boiling water for 30 seconds each.
Transfer the boiled pretzels onto your baking sheet, brush with the egg wash, and add any toppings of your choosing (sesame seeds, salt, poppy seeds, etc)
Bake all your pretzels for 15 minutes, or until dark and golden. Eat warm, and cover with plastic wrap if there are any leftovers.
I recommend re-heating, they’re the most delicious when warm!