These Ham and Cheese Soft Pretzel Sliders are an ideal finger food for tailgates and game-day gatherings. Soft pretzel buns are always a crowd-pleaser, and when filled with ham, cheese, and mustard they’re impossible to resist.
Football season is here, and while you may already know where you’ll watch the game, deciding what to serve can make all the difference. For our Super Bowl and football parties I like to offer a mix of easy, shareable snacks. Over the years our spread has included favorite dips, buffalo chicken bites, oven-fried pickles and various sweet treats. But I’m always testing new recipes to add to the rotation. When brainstorming with Ben, he made a great point: game-day food should pair well with beer. That idea inspired these Ham and Cheese Soft Pretzel Sliders — a pairing that practically screams “TOUCHDOWN!”
I used a tried-and-true soft pretzel dough to make these sliders. The best part: the rolls can be prepared in advance, baked, and frozen until game day. Reheat them in a 350°F oven for 5–10 minutes and they’ll taste fresh. These sliders are versatile for any party — dress them up with festive toothpicks or small flags to match the occasion. I picked up little football flags on clearance after a previous Super Bowl and they made these sliders extra fun this year.
Take these sliders to wherever you watch the game. Make the pretzel rolls ahead of time so on gameday you only need to warm them, slice, and fill with deli ham and cheese. For extra warmth and a slightly crisp edge, broil the open-faced sliders for a minute or two until the cheese melts. Finish with a touch of mustard on the top bun and serve immediately — they disappear fast.
Other game-day dishes to consider include: Ranch-Style Snack Pretzels, stovetop popcorn, Bacon-Wrapped Cocktail Weenies, Beer-Battered Onion Rings, guacamole, Cheesy Bacon Potato Skins, Pizza Bites, and Baked Creamy Chicken Taquitos. Any of these pair well with a tray of pretzel sliders for a memorable spread.
Now, here’s the full slider recipe:
Recipe Card
Ham and Cheese Soft Pretzel Sliders
1 hr 30 mins
15 mins
1 hr 45 mins
24 sliders
Nikki Gladd
Ingredients
- 4 Tablespoons butter, melted
- 1 Tablespoon sugar
- 2 teaspoons kosher salt, plus more for topping
- 1 ½ cups warm water (110–115°F)
- 1 package (2 ¼ teaspoons) instant yeast
- 22 ounces (about 4 ½ cups) all-purpose flour
- Vegetable oil (nonstick) spray for pan and bowl
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)
- Thinly sliced deli ham (Black Forest suggested)
- Thinly sliced deli cheese (Swiss suggested)
- Mustard (use your favorite)
- Optional: unsalted butter and garlic salt
Instructions
- In the bowl of a stand mixer combine the melted butter, sugar, salt, and 1 ½ cups warm water. Sprinkle the yeast on top. Add the flour and mix with the dough hook on low speed. When the dough comes together, increase to medium and mix 4–5 minutes until smooth and pulling away from the bowl.
- Remove the dough, wipe the bowl, spray with vegetable oil, return the dough and turn to coat. Cover tightly with plastic wrap and let rise in a warm place until doubled, about 45–50 minutes.
- Preheat the oven to 450°F. Line two large baking sheets with parchment and lightly spray with vegetable oil; set aside.
- Bring 10 cups of water to a boil in a large saucepan or stock pot, then add the baking soda.
- Turn the dough onto a lightly oiled surface. Divide into 24 equal pieces (about 1.5 oz each). Shape each into a ball and gently roll to form a slight football shape. Place on prepared baking sheets.
- Working with six rolls at a time, boil each roll 30 seconds. Remove with a slotted spoon and return to the baking sheet. Brush tops with egg wash and sprinkle with kosher or pretzel salt. Use a sharp knife to make a vertical score down the center of each roll.
- Bake until dark golden brown, about 10–12 minutes, rotating pans halfway through. Cool on a wire rack at least 5 minutes.
- At this point you can freeze the cooled pretzel rolls. Freeze up to one month. To reheat, warm in a 350°F oven for 5–10 minutes.
- To finish: Preheat the broiler. Slice each roll in half and place open-faced on a baking sheet. Lightly butter the top halves and sprinkle with garlic salt if desired. On the bottom halves, layer a small slice of ham and a small slice of cheese. Broil open-faced about 2 minutes or until cheese melts and edges crisp. Remove, cool slightly, spread a little mustard on each top roll, and close sandwiches. Serve immediately.
- Recipe note: The fresher the rolls are before freezing, the better the texture after reheating.
Nutrition
Tried this recipe?
Take a pic and share it to be featured!