Ham & Cheese Pretzel Bites Recipe

11 May 2019 Bookmark • 0

These delicious bites are the correct birthday celebration or recreation day food! A ham and cheese combination are wrapped up perfectly in a salty and buttery crust to make the right finger food. do not be intimidated through the cooking process. it is manner less complicated than it seems! you will not be disillusioned.

I have been stalking this specific recipe on Pinterest for pretty a while. We had some humans over a while again, so it changed into an appropriate opportunity to in the end make those lovable little bites! I had by no means made tender pretzels earlier than, however I do have deliciously notable reminiscences of them.

Lower back in my bad, single years (rather than my current terrible, married years, ha), i used to be a waitron at Timber wolves games. is not that a funny phrase? Waitron? Anyhow, earlier than the madness began every night, we had the choice to devour either a loose warm canine or a unfastened gentle pretzel. I generally opted for the pretzel, along with a container of heat, gooey cheese for dipping. I by no means got tired of the ones matters.

I don't suppose i have bitten into a soft pretzel on the grounds that my waitron days, which looks like a special lifetime. So when I bit into those, my taste buds did cartwheels! Reunited with the beloved tender pretzel!

INGREDIENTS:

2 tablespoons packed brown sugar
1 cup warm milk (110-115 degrees F)
2 1/2 to 3 cups flour
1 package (1/4 oz) instant dry yeast
1/2 cup finely chopped ham
1/2 cup mozzarella cheese, shredded
6 cups water
4 teaspoons baking soda
4 tablespoons unsalted butter, melted
1-2 tablespoons coarse kosher salt

INSTRUCTIONS:

In a small bowl, stir collectively the brown sugar and warm milk till dissolved. In a big bowl, combine 2 ½ cups flour, the milk aggregate and the yeast.
Stir till a gentle dough bureaucracy. upload the final flour as wanted. flip the dough out onto a gently floured floor and lightly knead a few times, forming a clean ball.
Brush the inside of a big smooth bowl with olive oil. Switch the dough to the bowl and cover tightly with plastic wrap.
Allow to rise in a warm, draft-free location for approximately 2 hours, till dough has doubled in length and bubbles appear on the floor.
Turn out the dough onto a lightly floured surface. Divide into 4 identical pieces. lightly dust fingers and rolling pin with flour. Roll one of the 4 sections into a 12 x 4-inch rectangle.
With the lengthy side facing you, lightly press ¼ of the ham and cheese into the lowest third of the dough, and roll as tightly as possible, starting with the give up that has the filling.
Cut into 12 1-inch pieces and transfer to a baking sheet covered with parchment paper. Repeat with remaining 3 quantities of dough.
Permit rest, uncovered, at room temperature for half-hour. in the meantime, preheat oven to four hundred degrees F.
Carry 6 cups of water to a boil. upload the baking soda and reduce heat to a mild simmer. Boil pretzels in batches, cooking approximately 20 seconds each, turning once.
They must be barely puffed. Use a slotted spoon to switch them returned to the baking sheets. Bake till puffed and golden-brown, about 15 minutes.
Brush heat pretzel bites with melted butter and sprinkle with salt. Serve warm.