Ham-and-Swiss Pretzels

• pre1 1/2 tablespoons dry active yeast
• 1 tablespoon agave nectar
• 2 1/2 cups whole-wheat flour
• 2 3/4 cups all-purpose flour, plus more for dusting
• 1 teaspoon sea salt
• 2 large eggs
• 1/4 cup dijon mustard
• 2 cup2 shredded Swiss cheese
• 1 1/3 cups diced ham
• 1/4 cup snipped fresh chives
• Smoked sea salt, for sprinkling

1. Mix 1 1/2 cups warm water (110 degrees F to 115 degrees F), the yeast and agave in a bowl.
2. Set aside 5 minutes.
3. In a food processor fitted with the dough blade, pulse the whole-wheat flour, 2 cups all-purpose flour and the sea salt.
4. Add 1 egg and the yeast mixture and pulse in 10-second intervals until the dough comes together, about 3 pulses.
5. Turn out onto a floured board.
6. Knead 10 to 12 times, adding up to 3/4 cup more flour if the dough is too sticky.
7. Cut the dough into 4 equal portions; cover with a clean towel.
8. On a floured board, roll out one piece of dough into a 14-by-11-inch rectangle, 1/4 inch thick, with a shorter side facing you.
9. Spread 1 tablespoon mustard across the middle of the dough.
10. Sprinkle with 1/4 cup Swiss cheese.
11. Fold the bottom third of the dough over the cheese, then sprinkle another 1/4 cup Swiss cheese, 1/3 cup ham and 2 tablespoons chives over the folded part.
12. Fold the top third of the dough over the cheese, ham and chives.
13. Reroll the dough into a 14-by-11-inch rectangle.
14. Cut into seven 11-by-2-inch strips.
15. One at a time, pinch the cut long edges of each strip together and roll into a 12-inch rope with your hands.
16. Transfer the rope to a baking sheet lined with parchment paper.
17. Grab the ends and bring them toward each other, forming a U shape, then cross the left end over the right end to make a pretzel shape.
18. Cross the left end over the right again to make a twist in the middle.
19. Repeat with the remaining 3 pieces of dough and the remaining mustard, cheese, ham and chives, spacing the pretzels 3 inches apart.
20. Set aside for 10 to 15 minutes; preheat the oven to 475 degrees F.
21. Beat the remaining egg in a bowl.
22. Brush the pretzels with the egg; sprinkle with smoked sea salt.
23. Bake until browned, 16 to 18 minutes, checking on the pretzels every 5 minutes to avoid overbaking.
24. Photograph by Victor Schrager

active yeast, nectar, wholewheat flour, flour, salt, eggs, dijon mustard, swiss cheese, ham, fresh chives, salt

Taken from www.foodnetwork.com/recipes/guy-fieri/ham-and-swiss-pretzels-recipe.html (may not work)