Hot Ham and Cheese Pretzel Sandwich Recipe
Food Recipes | Fusion | Gameday | German | Oktoberfest | Sandwiches | Super Bowl | Wraps
This Hot Ham and Cheese Pretzel Sandwich always has a toothpick in its mouth, drives a space shuttle-sized pickup truck, and thinks Oktoberfest is just a type of beer. What we’re trying to say is that it’s German-ish. Like—its last name is Schneider but spelled Snyder. It doesn’t know which great-great-Oma and Opa came to America. Just that it’s here. Likes kraut. Likes pretzels. Likes sammiches.
PREP TIME
1 hr 20 mins
COOK TIME
20 mins
SERVINGS
12
Ingredients
Bavarian Soft Pretzels Buns
- 2 cups whole milk
- 1.5 Tbsp active dry yeast
- 6 Tbsp packed light-brown sugar
- 4 Tbsp butter, room temperature
- 4.5 cups all-purpose flour, plus additional flour as needed
- 2 tsp salt
- 1/3 cup baking soda
- 3 cups warm water
- Coarse salt, to taste
- 6 Tbsp salted butter, melted
Pub-Style Beer Cheese
- 1 Tbsp cornstarch
- 1 Tbsp garlic powder
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 cup heavy cream
- 1 egg yolk
- 1.5 Tbsp Worcestershire sauce
- 2 tsp mustard of choice
- 3 oz amber lager
- 2 cups sharp cheddar cheese, freshly grated
Hot Ham and Cheese Pretzel Sandwich
- Bavarian Soft Pretzel Buns, halved
- Deli ham of choice
- Pub-Style Beer Cheese
- Silver Floss Sauerkraut
COOKING INSTRUCTIONS:
Hot Ham and Cheese Pretzel Sandwich
Bavarian Soft Pretzels Buns
- Microwave milk until lukewarm/warm, about 2 minutes on HIGH power.
- Pour milk and yeast into bowl of electric stand mixer and whisk by hand until yeast has dissolved. Let rest 5-10 minutes or until yeast begins to puff up. Add brown sugar, butter, 1 cup flour and salt to milk mixture and, using the whisk attachment, stir until blended.
- Switch attachment to a dough hook, add remaining 3 1/2 cups flour and knead on medium-low speed until elastic.
- In 1/2 cup increments, mix in additional flour as needed until dough forms one ball and pulls away from the sides of the bowl. Remove dough from hook and cover bowl with plastic wrap or lid and allow dough to rise in warm place until doubled in size, about 1 hour.
- Preheat oven to 450º.
- Punch dough down several times to release any air pockets. Divide dough into 12 equal pieces. Roll each piece into a ball then shape it into a bun-like shape (especially a flat, smooth bottom).
- In a medium bowl, whisk together baking soda and warm water until baking soda is dissolved, then fully immerse bun into water mixture, lift and allow excess water to drip off. Place on prepared baking sheet, and sprinkle with coarse salt. Repeat this process with remaining dough.
- Bake pretzels for 8-12 minutes or until golden brown. Be careful to check the bottoms of the buns to make sure they are not burning. Remove from oven and brush top and bottom of buns liberally with melted butter. Set aside.
Pub-Style Beer Cheese
- In a saucepan over medium heat, whisk together cornstarch and spices. Whisk in heavy cream, egg yolk, Worcestershire sauce, and mustard until well-combined. Heat until just simmering. Whisk in beer and shredded cheese.
- Stir for one minute, then remove from heat and continue to stir until the cheese has melted completely. Transfer to a serving dish and immediately serve hot.
Hot Ham and Cheese Pretzel Sandwich
- In a microwave-safe bowl, microwave sauerkraut for 1 minute, or until heated through. Set aside.
- To build each sandwich, top the bun heel with deli ham, Pub-Style Beer Cheese, and sauerkraut to taste. Top with bun crown. Enjoy!
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