Reuben Stuffed Soft Pretzel


Prep Time	35 minutes
Dough Rise Time	60 minutes
Boil Time	30 seconds per pretzel
Bake Time	14–16 minutes
Total Time	1 hour 50 minutes
Servings	6 large stuffed pretzels (or 12 pretzel pockets)
Oven Temperature / Intensity	425°F (218°C) – High heat / Convection optional
Boil Intensity	Active rolling boil

Cooked Corned Beef: 8 oz (225 g), thinly sliced or finely chopped
Swiss Cheese or Gruyère: 6 oz (170 g), shredded or cut into thin strips
Sauerkraut: ¾ cup (150 g), thoroughly drained and squeezed completely dry in paper towels
Russian or Thousand Island Dressing: ¼ cup (60 ml), plus extra for serving
Caraway Seeds: ½ tsp (optional, mixed into the filling)

In the bowl of a stand mixer, whisk together the warm water (105°F–110°F) and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5 to 8 minutes until frothy and aromatic.
Pour in the melted butter and fine salt.
Attach the dough hook. Gradually add 4 cups of flour with the mixer running on low speed. Once the dough comes together, increase the speed to medium-low and knead for 5 to 7 minutes. Add the remaining ½ cup of flour only if the dough feels excessively sticky. The finished dough should be smooth, elastic, and slightly tacky to the touch.
Shape the dough into a ball, lightly oil a large bowl, place the dough inside, and cover with a clean kitchen towel. Place in a warm, draft-free spot for 60 minutes, or until doubled in size.

Place the sauerkraut in a fine mesh sieve or clean kitchen towel and firmly squeeze out all excess moisture. Removing moisture is essential to keep the pretzel dough from turning soggy inside.
In a medium bowl, toss together the chopped corned beef, dry sauerkraut, shredded Swiss cheese, caraway seeds, and ¼ cup of Russian dressing until evenly coated.

Line two rimmed baking sheets with parchment paper and lightly grease the paper with cooking spray.
Punch down the risen dough and turn it out onto a lightly oiled, non-floured surface. Divide the dough into 6 equal portions (approx. 130–140 g each).
Roll one portion into a long rectangle approximately 18–20 inches long and 3½ inches wide using a rolling pin.
Spoon about ⅓ cup of the Reuben filling in a uniform line down the center of the rectangle, leaving ½ inch of bare dough along the edges.
Fold one long edge over the filling, then fold the opposite long edge over to overlap. Pinch the entire seam firmly to create an airtight seal. Gently roll the sealed rope seam-side down to smooth it out.
To form a traditional pretzel shape: Form the stuffed rope into a “U” shape, cross the two ends over each other twice to create a twist, and fold the ends down to meet the bottom curve of the “U”. Pinch the ends firmly onto the base to lock them in place. (Alternatively, cut each stuffed rope into 2-inch mini “bites” or fold into handheld hot-pocket-style batons).
Repeat with the remaining dough portions.

Preheat your oven to 425°F (218°C) (rack in the center position).
In a large wide pot, bring 8 cups of water to a rolling boil over high heat.
Slowly add the baking soda in small increments (it will froth vigorously upon contact). Reduce the heat slightly to maintain a steady, active simmer.
Using a wide slotted spatula, gently lower 1 to 2 stuffed pretzels into the boiling water bath at a time. Boil for exactly 30 seconds total (15 seconds per side if submerged partially).
Lift out using the slotted spatula, drain excess water for a few seconds, and transfer back to the prepared parchment-lined baking sheet.

Brush each boiled pretzel thoroughly with the egg wash.
Sprinkle the tops with coarse pretzel salt and caraway seeds.
Using a sharp paring knife, make 2 shallow diagonal slashes on the thick sections of each pretzel to allow steam to escape during baking.
Bake at 425°F (218°C) for 14 to 16 minutes, or until the exterior reaches a deep, glossy chestnut brown color and the crust sounds hollow when lightly tapped.
Remove from the oven and allow the pretzels to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Moisture Control: Wet sauerkraut produces steam pockets that burst the pretzel seams open. Squeeze the sauerkraut dry using multiple paper towels or a cheesecloth before mixing.
Seam Sealing: Wet dough sticks better to itself than floured dough. Avoid dusting your work surface with flour when rolling out the dough; a tiny drop of neutral cooking oil on the counter provides a non-stick surface while maintaining dough stickiness.
Baking Soda Safety: Always add baking soda to boiling water slowly in batches; dumping it in all at once will cause the pot to boil over instantly.

Sauce Dips: Serve warm alongside small ramekins of extra Thousand Island dressing, spicy brown deli mustard, whole-grain Dijon mustard, or a warm German beer-cheese dip.
Accompaniments: Pair with dill pickle spears, German potato salad, or a crisp apple-cabbage slaw to balance the rich pastry and savory cured meat.

Refrigeration: Store leftover pretzels in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in an oven or toaster oven at 350°F (175°C) for 8–10 minutes until the cheese is melted and the crust regains its crisp texture. Avoid microwaving, which makes the pretzel soft and rubbery.
Freezing: Wrap fully baked and cooled pretzels individually in plastic wrap and aluminum foil, then freeze for up to 2 months. Reheat directly from frozen at 350°F (175°C) for 15–18 minutes.

(Estimated per 1 large stuffed pretzel, recipe yields 6 servings)