So, I’m back online and I have a doozy of a recipe to share with you all today! Ham and cheese pretzel bites.
I got the idea from Pennies on a Platter, who got the idea from Pink Parsley, who got the idea from Gourmet Magazine who got the idea from….. You know, it really doesn’t matter who started this pretzel bite trend as long as the foodie world keeps it going! These bites are insanely addicting. Ooey, gooey cheese, sweet, sugary ham, and warm, salty pretzels braised in melted butter and sprinkled with salt. There are no more words; just the rumble of a hungry tummy. They are the perfect snack for movie night, baseball watching, domino playing, or whatever! They are also a great snack to take over to a friends house the next time y’all get together.
Now, although I took the pretzel recipe from a friend, the sauce is all me. I was looking at all the jams on sale this week at the grocery store and stumbled upon a spicy peach preserve. The wheels in my head started turning fast. I combined the preserves with a little bit of dijon mustard and POOF! A delicious dipping sauce was invented before my very eyes!
| Ham & Cheese Pretzel Bites with Peach Mustard Dipping Sauce |
- 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
- 3 oz. chopped ham lunchmeat
- 1/2 cup shredded cheese of choice (I used a mix of cheddar/monterey jack)
- 6 cups water
- 4 teaspoons baking soda
- 4 Tablespoons unsalted butter, melted
- 1-2 Tablespoons coarse salt
- DIPPING SAUCE:
- 1/2 c. peach preserves
- 2 T. dijon mustard
- 1/2-1 T. red pepper flakes (depending on how much spice you like)
- Combine the yeast, 1 tsp brown sugar, and warm water in the bowl of a stand mixer. 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. Mix on medium low speed using the dough attachment. Once the ingredients combine, turn the mixer up to medium and mix until a soft, smooth dough ball forms (about 1 minute). Add the remaining flour as needed.
- 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.
- 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.
- DIPPING SAUCE:
- Combine all ingredients in a microwave safe bowl. Microwave 30 seconds, stir. If it doesn’t combine easily, cook for a few seconds more.
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Try Dijon mustard with apricot preserves, too. Divine!
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