Bretzel Savoyard

Method

Combine flour, yeast, and salt in a large bowl. Add warm water and butter, mixing until a shaggy dough forms, then knead for 10 minutes until smooth and elastic. Fold in the diced Reblochon and ham, distributing evenly, then prove for 90 minutes until doubled in size. Divide dough into 8 equal pieces and shape each into a pretzel form by rolling into a rope, creating the characteristic twisted loop. Place on parchment paper and prove for 45 minutes. Brush with egg yolk mixed with milk, then sprinkle with coarse sea salt and caraway seeds. Bake at 200°C for 18-20 minutes until deep golden brown. Serve warm, allowing the melted cheese to blend with the ham and enhance the traditional Savoyard flavours.