Nothing says party like food that's shaped like a wreath! A soft, braided pretzel is stuffed with ham and cheddar cheese before being topped with everything bagel seasoning and baked until perfectly brown. Serve with your favorite beer cheese dip or Dusseldorf mustard for a perfect party appetizer.
Prep Time1 hourhr
Cook Time20 minutesmins
Proof Time1 hourhr15 minutesmins
Total Time2 hourshrs35 minutesmins
Course: Appetizer
Cuisine: German
Servings: 12people
Calories: 597kcal
Ingredients
Pretzel Dough
3/4cupwarm waterapproximately 115°F
3tablespoonslight brown sugar
3 1/2tablespoonsactive dry yeast
1 1/2cupsGerman-style beerroom temperature
3/4cupsalted buttermelted
2 1/4teaspoonsalt
7cupsall-purpose flour
Pretzel Stuffing
12ouncescream cheeseroom temperature
1.5cupscheddar cheesegrated
1.5cupsdiced hamleftover or deli slices
2tablespoons Dusseldorf mustard
1tablespoonhoney
2tablespoonsGerman-style beer
Pretzel Topping
1/2 cupcold water
1 1/2teaspoonsfood-grade lye
1largeeggbeaten
1tablespooneverything bagel seasoning
1tablespooncourse pretzel salt
4tablespoonsbuttermelted
1/2tablespoonfresh dilloptional
Instructions
Make Pretzel Dough and Filling
In the bowl of a stand mixer, combine yeast, warm water and brown sugar. Stir to combine and then let the yeast bloom undisturbed for 5 minutes.Next, add the melted butter, beer and salt to the mixer. Stir on low for thirty seconds and then begin to gradually add the flour. Mix on low for 3-5 minutes until all of the flour is combined and then mix on your mixer's medium speed for 2-3 minutes until the dough is smooth and pulls away cleanly from the sides of the bowl.Remove the dough from the bowl and shape it into a ball. Place into a well-oiled bowl and cover with plastic wrap. Let the dough proof for approximately 1 hourWhile the dough proofs, make the filling. In a large bowl mix together the cream cheese, honey, Dusseldorf mustard and beer. Stir until blended and then fold in the grated cheddar cheese and diced ham. Set aside.
Stuff and Shape
Preheat oven to 425 degrees.Next, divide the pretzel dough into three equal balls. Use a food scale so you can be precise. Then, take one ball of dough and roll out the dough into a long rope, about 18 inches long. Using a rolling pin, roll the rope flat by starting in the middle of the rope and rolling the dough towards the right end. Repeat on the left side of the rope. You should be left with an oblong, flattened rope shape that's about 24 inches long.Now, use your hands to crumble one-third of the pretzel filling along the length of the flattened dough rope, concentrating it in the center. You want to leave about 1/4" of dough exposed on either side of the filling.Use your fingers to pinch the dough together around the filling to form a filled log of pretzel dough. Seam both ends as well and then gently roll the log smooth to fully encase the filling in the pretzel dough. Set aside the filled dough rope and repeat this process with the two remaining portions of dough and filling. Once you have three fully-formed filled dough ropes, begin to braid them together. After braiding, you should be left with a large, single woven strand of dough.Transfer the braid to a parchment-lined baking sheet and then curve the braid into a circular wreath shape. Carefully weave and tuck the ends of the dough together to create a seamless wreath design. Cover the wreath with plastic and then let rise in a warm place for 15-20 minutes.
Brush with Lye and Egg Wash
While the dough proofs, make an egg wash by beating together with a large egg with a few teaspoons of water in a small ramekin. Set aside.Next, prepare the lye bath for the pretzel by mixing 1/2 cup of ice-cold water with 1 1/2 teaspoons of lye. Do not use warm or hot water. Take extreme care when preparing and handling the lye mixture. Lye is a strong alkali that can cause burns if splashed onto the skin. Wear protective gloves, long sleeves and safety glasses when handling food-grade lye. When the lye mixture is ready, uncover the proofed wreath and gently brush the entire wreath—top, sides and center—with the solution. Following the lye, brush the entire wreath evenly with egg wash. Finally, sprinkle the wreath with pretzel salt and everything bagel season.
Bake the Pretzel
Place into a preheated 425°F oven on the center rack. Bake for 18-22 minutes, or until the pretzel has a deep brown color. It should feel crisp and sound hollow when tapped.Upon removing the pretzel from the oven, immediately brush with melted butter and garnish with fresh dill, if desired. Serve warm with your favorite beer cheese dip or assorted German mustards.
Notes
To use a baking soda solution instead of lye: Heat 1/2 cup of water in the microwave until hot and then carefully add 2 teaspoons of baking soda to the water. Carefully, the water will fizz. Mix until dissolved and then brush the wreath generously with the solution. Follow with the egg wash solution and then bake as directed above. Please note the flavor and color will not be quite as intense as if you used the lye solution. The exterior will also not be as crisp either so baking times may need to be adjusted slightly depending on your oven.