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Heart-Shaped Ham & Cheese Stuffed Pretzels

Heart-Shaped Ham Cheese Pretzels

Soft pretzels shaped like hearts filled with creamy cheese, savory ham, and scallions. Baked to a golden crust with black pepper for a warm, comforting savory snack.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Snack
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • 1 oven
  • 1 slotted spoon
  • 1 cooling rack

Ingredients
  

  • 3 ¾ cups all-purpose flour
  • 1 packet 2 ¼ tsp active dry yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 ¼ cups warm water 110°F
  • 2 tablespoons unsalted butter melted
  • 1 cup cream cheese softened
  • ¾ cup shredded mozzarella or mild white cheddar
  • ¾ cup finely diced ham
  • 2 tablespoons chopped green scallions
  • ¼ teaspoon garlic powder
  • Freshly ground black pepper to taste
  • 8 cups water
  • ⅓ cup baking soda
  • 1 egg beaten (for egg wash)
  • Extra black pepper
  • Optional: coarse salt

Instructions
 

  • Dissolve yeast and sugar in warm water and let sit 5 to 10 minutes until foamy.
  • Add melted butter, salt, and flour gradually to the yeast mixture and mix until dough forms.
  • Knead dough for 6 to 8 minutes until smooth and elastic, then place in a greased bowl, cover, and let rise for 1 hour until doubled.
  • In a medium bowl, mix cream cheese, shredded cheese, diced ham, scallions, garlic powder, and black pepper until creamy.
  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Divide dough into 6 portions and roll each into an 18-inch rope.
  • Flatten ropes slightly, spoon filling down the center, fold dough over filling, pinch seams tightly to seal, then shape each into a heart.
  • Bring water to a boil, add baking soda, and gently lower each pretzel into the bath for 20 to 30 seconds.
  • Remove pretzels with a slotted spoon, place on baking sheet, brush with beaten egg, and sprinkle with black pepper and optional coarse salt.
  • Bake pretzels for 12 to 15 minutes until deep golden brown with slightly crisp edges.
  • Transfer baked pretzels to a cooling rack and serve warm.

Notes

  • Seal edges tightly to prevent filling leakage.
  • Do not skip the baking soda bath for perfect crust.
  • Serve fresh for best texture and flavor.