These rolls are fantastic. I’m just going to say that right off the bat, because you most definitely need to just skip reading this today and scroll right down to the recipe so you can make them for supper tonight. Seriously. It needs to happen.
Not that I really had to tell anyone that. These are basically a homemade soft pretzel (which is already the best tasting thing on the planet) filled with ham and cheddar and made into a cute little roll that is perfect for supper, to pack into a lunch, or to grab as a snack. Any and all of the above. Fantastic, I tell you.
You could probably even make them a bit healthier and use some whole wheat flour in there. I didn’t. I went with amazing, fluffy, all white pretzel rolls here, because it seemed like a really good idea. But you could use whole wheat. I will be doing that next time to healthy them up a bit.
These ham and cheddar pretzel rolls are a variation of my absolute favourite recipe to make when we have people over, soft pretzel bites. The beauty with this version is that it’s basically a sandwich rolled up into one tidy little parcel, so it’s perfect for on the go meals. We had them for dinner the other night when we were all running in different directions.
The kids ate them in the car on the way to their sports, I grabbed one to have while watching said sports, my husband had one (or a few – they’re so good!) when he got home for a late supper. We all thought they were terrific.
Best hot from the oven, but they also reheat well, and freeze well, and taste great cold. That’s a versatile meal. I’m already thinking of other versions to make – cause pre-made, homemade, packable lunch options waiting in the freezer? That’s gold.
Ham & Cheddar Pretzel Rolls Recipe
- 5 All-Purpose Flour
- 3 Instant Yeast
- 1 Salt
- 1 Unsalted Butter Melted
- 1 Brown Sugar
- 2 Water Very warm
- 1.5 Shredded Cheddar Cheese
- 12 Ham Thin sliced deli style
- 0.5 Warm Water
- 2 Baking Soda
- Kosher Salt Or coarse salt, for sprinkling
- 2 Unsalted Butter Melted, for brushing after baking
- In the bowl of a stand mixer fitted with a dough hook, or in a large bowl, mix together the flour, yeast, salt, 1 tablespoon of melted butter, brown sugar and 2 cups of very warm water. Once the ingredients are combined, knead for 5-6 minutes by machine, or 10-12 by hand.
- The dough should clear the sides and bottom of the bowl and be very soft and smooth, but not overly sticky. If it’s too sticky add a bit more flour, a tablespoon at a time, if it’s really dry and not tacky at all, add a little more water a tablespoon at a time.
- Move the dough to a lightly oiled bowl and let rest for 30-60 minutes, the bowl covered tightly with plastic wrap.
- Preheat the oven to 500°F. Cut the dough into 3 pieces, and let them rest, covered, for 10 minutes. In a bowl, whisk together the 1/2 cup warm water with the baking soda and set aside. Lightly spray a baking sheet with non-stick cooking spray and set aside.
- On a lightly oiled surface, roll out one piece of dough to an 8×15 inch rectangle. Spread 1/2 cup shredded cheddar cheese on top of the rectangle, leaving a 1/2 inch border around the edge. Spread 4-5 slices of ham on top of the cheese. Roll up the rectangle tightly, starting from one of the long edges and pinch the dough together at the seam to keep it rolled up. Place the roll seam side down and slice it into 8 equal pieces.
- Dip each piece into the baking soda solution (whisk it together again in between every couple rolls as the soda tends to settle quickly) and place it on it’s cut side on the baking sheet. Sprinkle with coarse or kosher salt. Don’t worry if some of the cheese falls out into the baking soda wash, most of it will stay in, just work quickly!
- Bake for 10-12 minutes or until the rolls are golden brown. When they come out of the oven, brush with the melted butter. Serve warm. They are best immediately after baking them, but they also reheat well, and are very good cold, so there’s options! They freeze well in an airtight container or ziplock to pull out for quick and easy lunch packing!