Ham and cheese pretzles - Day 327

 I saw this recipe on pinterest and had to make it. I looked at their recipe for the dough and didn't want to go through the time of making it, so I used my pizza dough recipe since it was similar  and is shorter.

 Pizza dough recipe
Ingredients:
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice

combine yeast, honey and 1/4 c water. Let sit for 10 minutes. Then add honey, 3/4 c water, salt and flour. Mix and the knead for a little bit. Put into bowl and drizzle with Olive oil. Let sit for 40 min. turn out onto counter. Cut into four pieces.

Ham & Cheese Pretzel Bites

• 1 package (1/4 oz) active dry yeast (or instant yeast)
• 2 Tablespoons plus 1 teaspoon packed brown sugar, divided
• 1/4 cup warm water (110-115 degrees F)
• 1 cup warm milk (110-115 degrees F)
• 2 1/2 to 3 cups flour
• 1/2 cup finely chopped ham (about 3 ounces)
• 1/2 cup shredded cheese of choice (I used cheddar)
• 6 cups water
• 4 teaspoons baking soda
• 4 Tablespoons unsalted butter, melted
• 1-2 Tablespoons coarse salt

Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. (If using the instant yeast, you can skip this step and just add it to the flour.) In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to the yeast. Stir with a wooden spoon 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.

Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of the dough.

Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400?F.

Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.

Bake until puffed and golden-brown, about 15 minutes.

Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm or at room temperature. 

Here are my pretzels ready for the water. Make sure the sides are pinched. You don't want to loos the cheese!

Here they are boiling.

Here they are done with their bath!

 Here they are after the oven. They were a big hit. Daniel couldn't' stop eating them!