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Ham, Swiss & Jalapeno Stuffed Baked Pretzel Sticks

Your favorite mall snack elevated to savory satisfaction
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Prep Time: 10 minutes
Cook Time: 25 minutes
Dough proofing: 1 hour
Total Time: 1 hour 35 minutes
Servings: 24 servings


  • 1 1/2 cups lukewarm water, 110°F to 115°F
  • 2 1/4 tsp instant yeast
  • 1 1/2 tsp sugar
  • 4 3/4 cups all-purpose flour
  • 2 1/4 tsp kosher salt
  • 1 cup unsalted butter, room temperature, divided
  • 8 ounces deli black forest ham, cut into 1/4 in. squares
  • 8 ounces Swiss cheese, cut into 1/4 in. squares
  • 1/4 cup jalapeno peppers, jarred or fresh, minced
  • 1/4 cup pretzel salt (coarse food-grade salt)


  • Whisk warm water, yeast, and sugar together in a small bowl until combined. Let stand, until yeast is foamy, about 5 minutes
  • Add flour and salt to the bowl of a stand mixer fitted with a dough hook attachment. Mix on medium-low speed briefly to combine
  • Add yeast mixture and 3/4 cup butter to the flour mixture. Combine on medium speed until smooth and elastic dough forms, about 10 minutes
  • Cover the mixing bowl of dough with plastic wrap and let rest until doubled in size, about 1 hour
  • Preheat oven to 400°F and line a baking sheet with parchment paper
  • Combine sliced ham, cheese and jalapeno in a small bowl
  • Once dough has risen, divide dough into 8 balls. Roll each ball into a 16-inch rope. Press each rope out 4-inches wide.
  • Spread 3 tablespoons of ham mixture down the center of each rope. Roll rope back together and pinch edges to seal.
  • Cut rope into 3 equal sticks, and pinch edges of sticks to seal. Repeat with remaining dough
  • Space pretzels 1-inch apart on prepared baking sheet. Brush with remaining butter and top with pretzel salt
  • Bake until golden-brown and fully cooked, about 20-25 minutes