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1
Combine milk and brown sugar in a bowl and stir til sugar is dissolved.
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2
Add flour and .25 oz instant dry yeast.
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3
Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup).
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4
Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
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5
Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Alow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface.
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6
Turn the dough onto a lightly floured surface. Divide it into 4 equal pieces. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12x4-inch rectangle.
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7
With the long sides facing you, place the ham topped by the cheese onto the bottom third of each piece of dough.
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8
Starting with the long edge with ham and cheese, roll tightly into logs.
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9
Cut each roll into 12 pieces.
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10
Transfer to a silpat (parchment) lined sheet and let them rest for 30 minutes.
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11
Preheat oven to 400u00b0F.
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12
Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer.
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13
Boil the pretzels in batches, cooking for about 20 seconds each and turning once. If you are having casualties, pinch the ends closed just a little.
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14
They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.
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15
Bake in the preheated oven until they are puffed and golden, about 15 minutes.
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16
Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.
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17
Best served warm. Or enjoy room temperature.
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18
Consider a mustardy dipping sauce.
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19
ONLY active time is estimated.
