Swiss and Pancetta Pretzel Wreath
8 persons
2 h
Ingredients
For the dough:
- ¾ cup warm water
- 1½ tbsp barley malt syrup
- 2¼ tsp active dry yeast
- 4¾ cups bread flour
- ¾ cup lager beer, room temperature
-
3 tbsp
Finlandia Imported Unsalted Butter BarThis creamy, delicious butter is perfect for cooking and baking. The fresh milk is carefully…
- 2 tsp Kosher salt
For Filling and Assembly:
- 8 Oz Neufchatel cheese, room temperature
-
8 Oz
Finlandia Imported Sandwich Cut Swiss, shredded (plus more for garnishFinlandia Swiss cheese is a rich, matured cheese with a distinct nutty flavor. Finlandia’s cheesemakers…
- 4 Oz pancetta, cut into 1/4-inch pieces, cooked
- 1 cup warm water
- ¼ cup baking soda
- 1 large egg, lightly beatenc
- ¼ cup Finlandia Imported Unsalted Butter Bar, melted
- 2 tbsp coarse pretzel salt
For Swiss Fondue:
-
4 Oz
Finlandia Imported Gruyere Cheese Chunks, shreddedExperience the premium taste of our imported Gruyere cheese. Its creamy, smooth flavor melts in…
- 8 Oz Finlandia Imported Sandwich Cut Swiss, shredded
- ½ cup lager beer
- 2 tsp cornstarch
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Instructions
- For dough: Combine water, syrup and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Let stand until yeast is foamy, about 5 minutes. Add flour, beer, butter and salt, and mix on medium-low speed to combine. Mix until smooth and elastic, about 5 minutes. Cover with plastic wrap and let rest until doubled in size, about 1 hour.
- For filling and assembly: Meanwhile, mix Neufchatel, Swiss cheese and pancetta together in medium bowl until combined. Set aside for filling dough.
- Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Divide dough into 3 balls. Roll each ball into a 24 inch rope. Roll each rope out 4-inches wide. Fill each rope evenly with the Swiss cheese mixture. Roll ropes back together and pinch edges to seal.
- Place each rope parallel to each other. Pinch ends together on one side and carefully braid ropes together. Finish by pinching the ends together. Carefully shape braided dough into a wreath by bringing the pinched ends together. Transfer to prepared baking sheet.
- Mix water and baking soda together in a small bowl. Brush the wreath with baking soda mixture. Cover with plastic wrap and let rise for 30 minutes. Brush the wreath with egg. Bake until dark golden-brown, about 18-22 minutes. Brush with melted butter, and top with pretzel salt and shredded Swiss cheese.
- For Swiss fondue: Combine Gruyere, Swiss cheese, beer and cornstarch together in a small saucepan over medium-low heat. Cook, stirring frequently until the cheese begins to melt, about 5 minutes. Reduce heat to low and cook, stirring frequently, until smooth, about 3 minutes. Serve with pretzel wreath and enjoy.
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