Smoked Hickory SPAM® Pretzel Nuggets

Smoked Hickory SPAM® Pretzel Nuggets

The taste of these pretzel nuggets is worth more than its weight in gold nuggets. Open up a golden can of SPAM® Hickory Smoke and prepare for a gold rush of flavor. Put on your prospector hat because you’re about to strike it rich — in flavor!

Submitted by SPAM® fan

60 min 2 servings 11 ingredients


  • 2 tablespoons packed brown sugar
  • 1 cup warm milk (110-115°F)
  • 3-3 1/2 cups flour
  • 1 package (1/4 oz) instant dry yeast
  • 1 12-ounce can SPAM® Hickory Smoke, finely chopped
  • 1/2 cup shredded mozzarella cheese
  • 1 bunch green onions, finely chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 4 teaspoons baking soda
  • 1-2 tablespoons coarse kosher salt
  • 4 tablespoons unsalted butter, melted


  • 1.In a small bowl, stir together the brown sugar and warm milk until dissolved. In a large bowl, combine 2½ cups flour, the milk mixture and the yeast. Stir until a soft dough forms. Add the remaining flour as needed. Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball. Transfer the dough to the bowl and cover with a clean towel or plastic wrap. Allow to rise in a warm place until the dough has doubled in size and bubbles appear on the surface (about 45-60 minutes).
  • 2.Meanwhile, while the dough is rising, chop the SPAM® Hickory Smoke and cook in a skillet until lightly browned; set aside and cool. In a bowl, combine the cooled SPAM® Hickory Smoke, cheese, green onions and sun-dried tomatoes.
  • 3.Turn the dough onto a lightly floured surface. Divide into 4 equal parts. Lightly dust hands and rolling pin with flour. Roll one of the four sections into a 12x4-inch long rectangle.
  • 4.Press 1/4 of the SPAM® Hickory Smoke mixture along one side of the dough and roll as tightly as possible, starting with the side that has the filling. Cut into 6-8 (2-inch) pieces and transfer to a baking sheet lined with parchment paper (lightly sprayed with nonstick cooking spray). Repeat with remaining 3 portions of dough. Let rest, uncovered, at room temperature for 20-30 minutes.
  • 5.Meanwhile, preheat oven to 400°F and bring about 6 cups of water to a boil. Add the baking soda and reduce heat to a gently simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. The pretzels should be slightly puffy. Use a slotted spoon to transfer them back to the baking sheets. Bake until puffed and golden brown, about 12-15 minutes.
  • 6.Brush warm pretzel bites with melted butter and sprinkle very lightly with salt. Serve warm. Makes 2-3 dozen.

Fun Facts