Ham And Swiss Pretzels Recipes

HAM-AND-SWISS PRETZELS

Steps:

• Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl. Set aside 5 minutes.
• In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses. Turn out onto a floured board. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky. Cut the dough into 4 equal portions; cover with a clean towel.
• On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you. Spread 1 tablespoon mustard across the middle of the dough. Sprinkle with 1/4 cup Swiss cheese. Fold the bottom third of the dough over the cheese, then sprinkle another 1/4 cup Swiss cheese, 1/3 cup ham and 2 tablespoons chives over the folded part. Fold the top third of the dough over the cheese, ham and chives. Reroll the dough into a 14-by-11-inch rectangle. Cut into seven 11-by-2-inch strips.
• One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands. Transfer the rope to a baking sheet lined with parchment paper. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape. Cross the left end over the right again to make a twist in the middle.
• Repeat with the remaining 3 pieces of dough and the remaining mustard, cheese, ham and chives, spacing the pretzels 3 inches apart. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
• Beat the remaining egg in a bowl. Brush the pretzels with the egg; sprinkle with smoked sea salt. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.

HAM & CHEESE PRETZEL BITES

Steps:

• Combine milk and brown sugar in a bowl and stir til sugar is dissolved.
• Add flour and .25 oz instant dry yeast.
• Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup).
• Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
• Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Alow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface.
• Turn the dough onto a lightly floured surface. Divide it into 4 equal pieces. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12x4-inch rectangle.
• With the long sides facing you, place the ham topped by the cheese onto the bottom third of each piece of dough.
• Starting with the long edge with ham and cheese, roll tightly into logs.
• Cut each roll into 12 pieces.
• Transfer to a silpat (parchment) lined sheet and let them rest for 30 minutes.
• Preheat oven to 400°F.
• Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer.
• Boil the pretzels in batches, cooking for about 20 seconds each and turning once. If you are having casualties, pinch the ends closed just a little.
• They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.
• Bake in the preheated oven until they are puffed and golden, about 15 minutes.
• Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.
• Best served warm. Or enjoy room temperature.
• Consider a mustardy dipping sauce.
• ONLY active time is estimated.

CARAMELIZED HAM & SWISS BUNS

Steps:

• Arrange bottom halves of rolls in a greased 9x9-in. baking pan. Spread cut side of roll bottoms with horseradish sauce. Layer with ham and cheese; replace tops., In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Stir in remaining ingredients. Pour over rolls. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Bake, covered, 25 minutes. Bake, uncovered, 5-10 minutes longer or until golden brown.

HAM AND SWISS SANDWICH

Steps:

• Spread 1 tablespoon butter on each piece of baguette. Divide ham and cheese among bottom halves of bread. Sandwich with top halves. Serve with mustard and cornichons.

HAM AND CHEESE PRETZEL PANINI

Steps:

• Preheat an outdoor grill to medium heat (325 to 375 degrees F (160 to 190 degrees C). Lightly oil grill grate.
• Divide ham and cheese among 8 pretzels arranged salt-sides down on a baking sheet. Top with remaining pretzels, salt-sides up.
• Transfer pretzel panini to grill and top with a heavy oven-safe skillet or bricks wrapped in foil to weigh them down. Close lid; grill panini until cheese is melted, 2 to 3 minutes per side.

HAM STUFFED PRETZEL-CRUSTED CHICKEN

Steps:

• Preheat oven to 350°. Cut a horizontal slit in one side of each chicken breast half to within 1/2 in. of the opposite side. Spread honey mustard inside each pocket; stuff with two ham slices. , Place in a greased 13x9-in. baking dish. Brush with butter; sprinkle with pretzels. Bake, uncovered, until a thermometer inserted in chicken reads 165°, 40-45 minutes.

HAM-AND-SWISS PRETZELS

Steps:

• Spread 1 tablespoon dijon mustard across the middle of the dough. Sprinkle with 1/4 cup shredded Swiss cheese; fold the bottom third of the dough over the cheese, then sprinkle 1/4 cup Swiss, 1/3 cup diced ham and 2 tablespoons snipped chives over the folded part. Fold the top third of the dough over the filling. Roll out again, cut into strips and twist into pretzels. Brush with beaten egg and sprinkle with smoked sea salt; bake.