Ham & Cheese Pretzel Bites with Peach Mustard Dipping Sauce
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Recipe type: snack, appetizer
Author: Sweet Tea & Taters
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400.
  6. 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.
  7. Bake until puffed and golden-brown, about 15 minutes.
  8. Brush warm pretzel bites with melted butter and sprinkle with salt.
  9. DIPPING SAUCE:
  10. Combine all ingredients in a microwave safe bowl. Microwave 30 seconds, stir. If it doesn't combine easily, cook for a few seconds more.
Recipe by Sweet Tea and Taters at http://sweetteaandtaters.com/?p=1755