Ham & Cheese Pretzel Bites

1. 1

   Combine milk and brown sugar in a bowl and stir til sugar is dissolved.

2. 2

   Add flour and .25 oz instant dry yeast.

3. 3

   Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup).

4. 4

   Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.

5. 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.

6. 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.

7. 7

   With the long sides facing you, place the ham topped by the cheese onto the bottom third of each piece of dough.

8. 8

   Starting with the long edge with ham and cheese, roll tightly into logs.

9. 9

   Cut each roll into 12 pieces.

10. 10

    Transfer to a silpat (parchment) lined sheet and let them rest for 30 minutes.

11. 11

    Preheat oven to 400u00b0F.

12. 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.

13. 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.

14. 14

    They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.

15. 15

    Bake in the preheated oven until they are puffed and golden, about 15 minutes.

16. 16

    Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.

17. 17

    Best served warm. Or enjoy room temperature.

18. 18

    Consider a mustardy dipping sauce.

19. 19

    ONLY active time is estimated.

* Per serving · 4 servings · Values may vary.