Ham and Cheese Stuffed Pretzels with Curried Peach Sauce by Mom De Cuisine

It’s been one week.  One week since both children have been out of school, one week of summer.  It’s funny, I see other moms of school-aged kids and they ask quietly, with trepidation, “How’s summer so far?”  It’s not that my kids are raving lunatics (well most of the time) or the other mom has been blessed with little hellions.  It’s that days with no requirements, no need for routine, while they sound nice they can easily go oh-so-wrong.  Every parent knows that.  All of them. When kids are left to their own devices to entertain themselves, they whine, fight, destroy, tattle, complain and otherwise do any and everything to make you miserable.  I love them, there is nothing I wouldn’t do for them, HOWEVER, the phrase, “I’m bored!” can be like nails on a chalkboard. Luckily, our first week didn’t contain any of those terrors.  We played nicely together, tattling was kept to a minimum and they managed to entertain themselves during free time.  Most days we did little more than swim and read.  But one day I managed a trip to the bee farm (no need to play hooky this time!) and thought I’d make a fun lunch to take along.  I let the kids “stuff” their own pretzels (they stuffed, and when to play while I fixed them).  These are a rift from a previous recipe that the kids have been begging me to remake all year.  But with routines and requirements of the school year, it just now happened.  And will be happening again…given they don’t whine, fight, destroy, tattle, complain or otherwise do any and everything to make me miserable this summer.

Ham and Cheese Stuffed Soft Pretzels Recipe

Serves 8-10
Prep time 30 minutes
Cook time 15 minutes
Total time 45 minutes
Allergy Egg
Meal type Appetizer, Bread, Lunch, Snack, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Occasion Barbecue, Birthday Party, Casual Party


  • Vegetable Oil (for greasing bowl and countertop)


  • 1/2 cup Warm Water
  • 1 tablespoon Sugar
  • 2 teaspoons Kosher Salt (plus more for the tops of pretzels)
  • 1 packet Active Rise Yeast
  • 1/2 cups All-Purpose Flour
  • 4 tablespoons Butter (melted)


  • 1 cup Deli Ham (sliced)
  • 1 cup Shredded Mozzarella Cheese

Pretzel Bath

  • 10 cups Water
  • 2/3 cups Baking Soda


  • 2-3 tablespoons Poppy Seeds
  • 2-3 tablespoons Sesame Seeds


Step 1
Combine the warm water, sugar, kosher salt in the bowl of a stand mixer. Pour the packet of yeast on top and allow the mixture to sit until it foams, about five minutes.
Step 2
Add the flour and butter and mix with the dough hook attachment on low speed until combined. Increase speed to medium and allow the dough to kneed until it is smooth, elastic and pulls away from the side of the bowl.
Step 3
Remove the dough from the bowl, oil the outside of the ball well. Return to bowl and cover the bowl tightly with plastic wrap. Allow the dough to double, about one hour.
Step 4
Turn dough out on an oiled surface. Working with 1/4 of the dough at a time, roll it out into a 12 inch rectangle on the long side. With a pizza cutter, slice dough into 3×12 inch rectangles.
Step 5
Line each of the rectangles with the ham slices and cheese, being careful not to over-stuff. Tucking filling in, pinch the rolls shut. Twist the pretzel logs and tuck ends under to make twists.
Pretzel Bath
Step 6
Heat oven to 450 degrees. Bring 10 cups of water to a rolling boil. Add in the baking soda (be careful, it will fizz up).
Step 7
Carefully add pretzels to the water without over crowding. Cook for 30 seconds and remove from bath onto parchment-lined baking sheets. Work in batches and repeat until all of the pretzels have gone through the bath
Bake Pretzels
Step 8
Brush egg wash on the pretzels, then sprinkle with salt, poppy seeds and sesame seeds if using.
Step 9
Bake pretzels for 10-12 minutes, or until golden brown and bread is cooked through
Step 10
Allow to cool at least five minutes before serving.


These can be prepared and then frozen. If you freeze them, thaw and rewarm in the oven for 3-5 minutes. Serve with Curried Peach Sauce.


Curried Peach Sauce Recipe

Serves 10
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Condiment
Misc Freezable, Pre-preparable, Serve Cold


  • 1 cup Jarred Peaches in Juice
  • 1 tablespoon Madras Curry Power
  • 1/2 tablespoon Lime Juice
  • 1/4 cup Fresh Cilantro (stems removed)


  • Red Pepper (to taste)


Step 1
Combine all of the ingredients except cilantro in a pot. Bring to a boil.
Step 2
Reduce heat and simmer for 15 minutes, or until the liquid has reduced by half.
Step 3
Add cilantro and peach mixture to a food processor. Process until smooth
Step 4
Refrigerate in an airtight container until ready to use.


Great spread on meat, fish, sandwiches or these pretzels!

The written and photographic in this article are reference and redaction from momdecuisine.net