Bavarian Ham Cheese Wreath

The Bavarian Ham & Cheese Stuffed Pretzel Wreath brings together soft, chewy pretzel dough with a rich and creamy filling that is sure to impress at any party or cozy night in. This festive appetizer is both visually striking and packed with comforting flavors, making it perfect for sharing with family and friends.

I first made this wreath during a casual game night, and it quickly became the highlight of the evening. Since then, it’s been my goto festive appetizer for gatherings.

Ingredients

• Warm water: about 115 degrees Fahrenheit helps activate the yeast for a good rise
• Light brown sugar: feeds the yeast and adds subtle sweetness to balance the pretzel’s savory taste
• Active dry yeast: ensure it is fresh to guarantee proper dough fermentation
• Germanstyle beer: or a nonalcoholic substitute adds maltiness and depth to the dough enhancing the overall flavor
• Salted butter: melted enriches the dough with flavor and tenderness
• Kosher or sea salt: gives a clean saltiness essential for bread making
• Allpurpose or bread flour: forms the sturdy base of the dough bread flour will create a chewier texture
• Cream cheese: softened provides a smooth creamy base for the filling
• Sharp cheddar cheese: shredded contributes a flavorful melt that complements the ham
• Diced ham: leftover or deli ham adds a smoky meaty center
• Dusseldorf mustard: or your favorite mustard offers a tangy punch that cuts through the richness
• Honey or agave syrup: adds subtle sweetness to balance the mustard’s sharpness
• Cold water: for the lye bath solution creates the alkaline environment needed for that pretzel crust
• Foodgrade lye or baking soda: can be used to achieve the traditional pretzel texture and color
• Egg: for the egg wash promoting beautiful browning and shine
• Everything bagel seasoning: optional for an herby savory finish
• Coarse pretzel salt or sea salt: gives an authentic pretzel crunch on top
• Melted butter: for brushing adds flavor and a glossy finish after baking
• Fresh dill: for garnish adds a pop of color and fresh herbal notes

Instructions

Savor the Blooming Yeast:

Combine warm water active dry yeast and light brown sugar in a large mixing bowl. Allow to rest for 5 minutes until the mixture is frothy indicating the yeast is active and ready. This step is crucial for a lively dough rise.

Mix the Dough:

Add melted salted butter Germanstyle beer and salt to the yeast mixture. Gradually incorporate the flour while mixing aiming for a smooth and slightly tacky dough. This process takes patience to develop the right texture.

First Rise:

Transfer the dough to a lightly oiled bowl cover with a kitchen towel and let it rise in a warm draftfree spot for about 1 hour or until it has doubled in size. This slow rise builds flavor and texture.

Prepare the Filling:

While the dough rests combine softened cream cheese honey Dusseldorf mustard shredded cheddar and diced ham in a medium bowl. Mix thoroughly so all the flavors meld together evenly.

Shape and Fill:

Punch down the risen dough gently to release air. Divide it into three equal portions and roll each into strips. Spread the prepared filling evenly along each strip then carefully seal the edges to prevent leaking during baking.

Braid and Form the Wreath:

Braid the filled strips together tightly then shape the braid into a circular wreath on a parchmentlined baking sheet. Cover loosely and let it rise for an additional 15 to 20 minutes to develop volume before baking.

Prepare the Lye Bath:

In a heatproof bowl combine cold water with foodgrade lye or baking soda. Using a brush carefully paint the solution over the risen pretzel wreath. This step creates the unique chewy crust and deep brown color. Safety note foodgrade lye must be handled with care.

Preheat and Apply Toppings:

Preheat your oven to 425 degrees Fahrenheit. Brush the wreath with egg wash sprinkle with coarse pretzel salt and if desired everything bagel seasoning. This adds flavor and texture to the finished crust.

Bake and Finish:

Place the wreath in the preheated oven and bake for 18 to 22 minutes until golden brown and fragrant. Remove from the oven and immediately brush with melted butter to enhance the crust’s color and flavor. Allow to cool slightly before garnishing with fresh dill. Serve warm.

My favorite part is the lye bath which transforms the dough into that classic pretzel crust that cracks just right with a deep brown color. One year my family gathered around during Oktoberfest and this wreath was the centerpiece of the celebration sparking joy and appetites all around.

Storage Tips

Wrap any leftovers tightly in plastic wrap or place in an airtight container. The wreath stays fresh at room temperature for up to two days but is best enjoyed within 24 hours for the softest texture. Refrigeration can dry it out so reheat gently to keep the crust chewy.

Ingredient Substitutions

If foodgrade lye is not available do not worry baking soda works as a safe alternative in the bath though the crust will be lighter and less glossy. Glutenfree flour blends can be experimented with for the dough but expect a different texture. Ham can be swapped for cooked bacon or sausage for variety.

Serving Suggestions

This pretzel wreath shines with a side of warm mustard or a herbed cheese dip. It pairs beautifully with a light lager or a robust German Weissbier. For a heartier meal serve alongside a crisp Bavarian potato salad.

I learned the hard way not to skip brushing with melted butter after baking as it makes a huge difference in flavor and crust softness. Serve warm for best texture and flavor.

Common Questions About Recipes

→ What type of dough is used for the wreath?

A soft, yeasted pretzel dough enriched with butter and beer creates the base with a chewy texture.

→ How do you achieve the traditional pretzel crust?

The dough is brushed with a lye bath solution before baking, which gives the crust its distinctive color and flavor.

→ Can I substitute the Dusseldorf mustard?

Yes, you can use your favorite mustard to maintain the tangy balance in the filling.

→ What is the purpose of rising the dough twice?

Double rising allows the dough to develop a soft, airy crumb and the perfect pretzel texture.

→ How should the wreath be served?

Serve warm, optionally garnished with fresh dill for a herbaceous finish that complements the savory filling.