I absolutely adore this recipe because it combines all my favorite flavors—gooey cheese, crispy bacon, and savory ham—wrapped up in a delightful pretzel crust. Plus, the butter and Dijon mustard glaze with poppy seeds and Worcestershire sauce adds an irresistible tangy crunch that makes each bite unforgettable!
It is a passion of mine to take straightforward components and make them as extraordinary as they can be. When it comes to my Schinken Käse Brezelstangen (which, by the way, are a fantastic blend of Italian and German cooking), I tackle my pretzel dough like I would a pizza crust—the dough essentially cooks twice, producing a soft yet sturdy vessel prepared to hold layers of good stuff.
And for the stuff I layer between the dough? I use thinly sliced deli ham, crumbled bacon, and Cheddar or Swiss for a predominantly meaty, cheesy situation; and I add a whole bunch of awesome choice ingredients to the ensemble cast for good measure.
Ingredients
Refrigerated Pizza Dough:
Delivers carbohydrates and a chewy pretzel-like texture.
Deli Ham:
A protein source with a savory, umami taste.
Cheddar or Swiss Cheese:
Contributes to the melting creaminess that balances the saltiness of the ham.
Bacon:
Provides a smoky, salty crunch with extra protein.
Butter:
Increases depth and improves coloration.
Dijon Mustard:
Contributes zest and complexity to the taste.
Ingredient Quantities
- 1 package (16 oz) refrigerated pizza dough
- 8 thin slices of deli ham
- 8 slices of cheddar cheese or Swiss cheese
- 8 strips of bacon, cooked and crumbled
- 1/4 cup butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced onion
- 1 tablespoon Worcestershire sauce
- Coarse sea salt or pretzel salt
Instructions
1. Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. On a surface that has been lightly floured, shape the chilled pizza dough into a large rectangle.
3. Take a slice of deli ham and place it on the dough. Next, take a slice of cheddar or Swiss cheese and place it on top of the ham.
4. Distribute a part of the prepared and broken-up bacon uniformly over the cheese.
5. Divide the dough along with the toppings into 8 equal strips.
6. Each strip should be rolled tightly into a log, making certain that the ham, cheese, and bacon are sealed inside the dough.
7. In a tiny dish, combine the puddled butter with Dijon-style mustard, poppy seeds, an onion too small to be mentioned, and a splash of Worcestershire sauce.
8. Generously brush the mixture of butter and vinegar onto the logs, ensuring a thorough coating.
9. Each log should be sprinkled with coarse sea salt or pretzel salt.
10. In the preheated oven, bake the pretzel sticks for 15-20 minutes or until they are golden brown and cooked all the way through. Serve them warm.
Equipment Needed
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife or dough scraper
6. Small mixing bowl
7. Basting brush
8. Measuring spoons
9. Cutting board
FAQ
- Q: Can I use homemade dough instead of refrigerated pizza dough?A: Yes, you can use homemade dough. Just make sure it’s rolled to about the same thickness as store-bought dough.
- Q: Can I substitute the cheese?That’s right; you can opt for other kinds of cheese, such as mozzarella or pepper jack, to fit your preferences.
- Q: Is it necessary to cook the bacon before using it in the recipe?Q: Is it necessary to cook the bacon before I add it to the pretzel sticks?
A: Yes, the bacon must be cooked and crumbled before mixing it into the pretzel sticks.
- Q: How do I get the pretzels to have a shiny crust?Achieving a shiny crust on bread often requires the use of a baking soda bath—a step commonly taken in traditional bread-baking methods. Yet, in this particular recipe, the water and baking soda bath step is omitted. Both the butter and the topping in this recipe help in creating a shiny, well-browned, crusted bread.
- Q: How long should I bake the pretzel sticks?A: The temperature recommended for the pizza dough package is what you want to use, which is generally in the range of 375°F to 400°F.
You want to microwave it for about 15-20 minutes or until it reaches a golden brown color.
- Q: Can I make these ahead of time?You can put them together and chill for a few hours in the refrigerator before you bake. If the dish is starting from a cold state when you take it from the fridge, be sure to account for extra bake time.
- Q: What dipping sauce pairs well with these pretzel sticks?Honey mustard or spicy cheese dip would be a perfect match for the flavors.
Substitutions and Variations
Refrigerated pizza dough: Use homemade pretzel dough for a more traditional texture.
Deli ham: Swap out for turkey slices to change up the taste.
Cheddar cheese and Swiss cheese: Use mozzarella or provolone cheese as an alternative.
Bacon: For a lighter alternative, use turkey bacon or prosciutto.
Dijon mustard: For an alternate with a stronger bite, use spicy brown mustard.
Pro Tips
1. Chill the Dough: Before shaping the dough, keep it in the fridge for a while longer to ensure it’s cold and firm. This will make it easier to work with and help you achieve clean cuts for the strips.
2. Crisp Bacon Tip: For optimal texture and flavor, cook the bacon until it’s extra crispy before crumbling. This will also prevent the filling from becoming too greasy.
3. Seal the Edges: When rolling the strips into logs, make sure to pinch the edges of the dough to seal in the cheese and bacon. This will prevent the filling from oozing out during baking.
4. Flavorful Butter Mixture: Let the melted butter mixture sit for a few minutes after mixing to meld the flavors together. This will enhance the taste profile when brushed onto the dough.
5. Customize Your Cheese: Try using a mix of both cheddar and Swiss cheese for a more complex flavor. You can also experiment with spicy or smoked cheese varieties for an added twist.
Schinken Kase Brezelstangen Bacon Cheese Pretzel Sticks Recipe
My favorite Schinken Kase Brezelstangen Bacon Cheese Pretzel Sticks Recipe
Equipment Needed:
1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife or dough scraper
6. Small mixing bowl
7. Basting brush
8. Measuring spoons
9. Cutting board
Ingredients:
- 1 package (16 oz) refrigerated pizza dough
- 8 thin slices of deli ham
- 8 slices of cheddar cheese or Swiss cheese
- 8 strips of bacon, cooked and crumbled
- 1/4 cup butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced onion
- 1 tablespoon Worcestershire sauce
- Coarse sea salt or pretzel salt
Instructions:
1. Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. On a surface that has been lightly floured, shape the chilled pizza dough into a large rectangle.
3. Take a slice of deli ham and place it on the dough. Next, take a slice of cheddar or Swiss cheese and place it on top of the ham.
4. Distribute a part of the prepared and broken-up bacon uniformly over the cheese.
5. Divide the dough along with the toppings into 8 equal strips.
6. Each strip should be rolled tightly into a log, making certain that the ham, cheese, and bacon are sealed inside the dough.
7. In a tiny dish, combine the puddled butter with Dijon-style mustard, poppy seeds, an onion too small to be mentioned, and a splash of Worcestershire sauce.
8. Generously brush the mixture of butter and vinegar onto the logs, ensuring a thorough coating.
9. Each log should be sprinkled with coarse sea salt or pretzel salt.
10. In the preheated oven, bake the pretzel sticks for 15-20 minutes or until they are golden brown and cooked all the way through. Serve them warm.
