These ham and cheese stuffed pretzel pockets are irresistible. The crust bakes up crisp while the interior stays soft and tender, and the melted cheese alongside savory ham and a smear of mustard creates a classic, comforting flavor. They work wonderfully as single servings so you can grab one for lunch or pack a few for an on-the-go meal.
I made mine as individual pockets because a large loaf is dangerously easy to keep slicing into. Single portions help control that temptation while still delivering all the satisfaction of a grilled ham and cheese inside a soft pretzel exterior. These are made with whole wheat flour for added fiber and a slightly nutty flavor, yet they remain light and fluffy thanks to a small addition of vital wheat gluten.
The recipe yields pockets with a deep golden-brown crust when baked. They reheat well in a toaster oven, making leftovers a convenient, tasty option for lunch the next day. Use a flavorful mustard—tarragon-lemon or Dijon works especially well—to complement the ham and Swiss-style cheese.
Ham and Cheese Stuffed Pretzel Pockets
Print
Pin
Save
Ingredients
- 1 cup Warm water
- 1 1/4-ounce envelope active dry yeast (2 1/4 teaspoons)
- 1 Tablespoon Honey
- 1-1/4 cups All-purpose flour
- 2-1/2 cups Whole wheat flour
- 2 tablespoons Vital wheat gluten
- 1 teaspoon Salt
- 4 tablespoons Saucy Mama Tarragon-Lemon or Dijon mustard
- ½ pound Jarlsberg Light or other reduced-fat Swiss cheese, shredded
- ¼ pound Baked ham, cut into thin strips
- 1 teaspoon Baking powder
- 1 cup Very hot water
- 1 Egg white
- Coarse salt for sprinkling
Instructions
-
Place the warm water and honey in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast on top and let sit for 5 minutes until foamy.
-
Meanwhile, sift together the all-purpose flour, whole wheat flour, vital wheat gluten, and 1 teaspoon salt. Add the dry mixture to the mixer and mix on low until combined. Increase to medium speed and knead for about 6 minutes, until the dough is smooth and elastic. Form the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm spot for 30 minutes.
-
Preheat the oven to 415°F and spray a baking sheet with cooking spray. Divide the dough into 8 equal balls. Working with one at a time, roll each ball into a 6-inch circle. Spread a tablespoon or so of mustard over each circle, then top with ham and shredded cheese. Fold the dough over to form a pocket and press the edges to seal.
-
Mix the baking powder with the very hot water and brush this mixture over the tops of the pockets. Let them rest 5 minutes, then brush with egg white and sprinkle with coarse salt. Bake for about 30 minutes, until the tops are deep golden brown.
Calories from Fat 45
Tried this recipe?
Mention @HealthyDelish or tag #HealthyDelish when you share your results.