The first time I made these were way back in November when the Baby had her first birthday. They were a huge hit, and went very fast so I’ve been meaning to blog about them, but only got to it now. Time sure goes by fast!
These were a little time consuming to make, but easy. I’m coming to realize that I really enjoy spending time in the kitchen, and
eating making things. This recipe was right up my alley. The kids loved them, and so did we!
These would be great for a party, for a snack, or for us in this case, for dinner! They’re best eaten right after they’re baked, but you can always reheat them if needed and they’re still pretty tasty.
And they go great dipped in mustard!
Ham and Cheese Pretzel Bites
recipe slightly adapted from Emily Bites
- 1 pkg (1/4 oz) active dry yeast
- 2 T + 1 tsp packed brown sugar, divided
- 1/4 cup warm tap water
- 1 cup warm skim milk
- 1 cup bread flour
- 1 & 3/4 cups whole wheat flour (or you could do all white whole wheat flour if you wanted)
- 3 oz finely diced deli ham
- 2 oz sharp cheddar cheese
- 6 c water
- 4 tsp baking soda
- 3 T butter, melted
- kosher salt, to taste
- olive oil or cooking spray
- In a large bowl, combine warm water, yeast and 1 tsp brown sugar. Let sit for about 7 minutes or until mixture is foamy. If it doesn’t foam, that means your yeast isn’t activated and you’ll have to start over (which is really no biggy).
- In a small bowl, pour your warm milk over the remaining 2 T of brown sugar and stir until sugar is dissolved. Add the milk mixture to the foamy yeast mixture, and then add your flour. Stir until combined.
- On a well-floured surface knead your dough for a minute or two. Form dough into a ball and put in a large bowl that has been coated with cooking spray or olive oil. Cover tightly with plastic wrap and let sit for 2 hours until your dough has doubled in size.
- Line 2 baking sheets with parchment paper and set aside.
- Split dough into 4 even-sized balls. On a lightly floured surface, roll out of the dough balls into a 12×4 inch rectangle, with the long side facing you. On the bottom third of the dough, sprinkle 1/4 of the cheese along with 1/4 of the ham. Starting with the side towards you (filled with ham and cheese), tightly roll dough over the filling into a tube shape and seal down edges. Cut the dough into 12 equal pieces and then place on prepared baking sheet. Repeat with the rest of the ingredients. Let pieces sit, uncovered for about 30 minutes.
- Preheat oven to 400 degrees.
- In a medium pot, bring 6 cups of water to a boil. Reduce to a simmer and mix in the baking soda. Using a slotted spoon, add the pretzel bites a few at a time to the water. Boil for 20 seconds, flipping halfway through. Use the slotted spoon to drain excess water off and return pretzel bites back to the lined baking sheet. Repeat with the rest of the pretzel bites.
- Bake the boiled pretzel bites for about 15 minutes or until golden brown. Remove from the oven and brush with melted butter, sprinkle with salt, and enjoy!
- If you want to reheat these, bake at 200 degrees for 10-15 minutes or until warm.
— the Jilb