To quote struggling_along: “These are awesome!”.
These being ham and cheese filled pretzel bites. I found the recipe here at Pip & Ebby. What a great soft pretzel! Adding ham and cheese takes it over the top. We eat them as a light meal or as a snack. Somehow, either way, there are never any leftovers!
I’ve lost count of the number of times I’ve made these in the last few weeks. I usually make a double batch and try to freeze some for another day. I managed to freeze a small batch just to see how they did in the freezer. I froze them after boiling but before baking. They baked up great with only a few extra minutes needed in the oven. “Extra” cooked pretzels reheat superbly in the oven or toaster oven. I read in the comments (on Pip & Ebby) that the microwave works well too.
Here’s how they look after boiling. I froze some at this stage, then bagged them once frozen.
Here is the pdf printable of the recipe. I’ve reproduced the pdf printout below for your convenience. Although, I recommend popping on over to Pip & Ebby – if only to drool over her photos.
Ham & Cheese Pretzel Bites
Servings: 48 bites
Ready in: 2 hours,45 minutes
2 tablespoons packed brown sugar
1 cup warm milk (110-115 degrees F)
2½ to 3 cups flour
1 package (1/4 oz) instant dry yeast
½ cup finely chopped ham
½ cup mozzarella cheese, shredded
6 cups water
4 teaspoons baking soda
4 tablespoons unsalted butter, melted
1-2 tablespoons coarse kosher salt
1.In a small bowl, stir together the brown sugar and warm milk until dissolved.
In a large bowl combine 2 ½ cups flour, the milk mixture and the yeast. Stir
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.
2. 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.
3. Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust
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 ¼ 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
baking sheet lined with parchment paper. Repeat with remaining 3 portions of dough.
4. Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
5. 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
I cut the rolls into thirds instead of bite-sized pieces. After boiling I cut the thirds into bite sized pieces. I also grease a cookie sheet instead of using parchment paper, which kept sticking to the bottoms.
If your kids love to help in the kitchen, like mine do, I suggest getting them involved in the first steps of the process. My youngest two (4 and 2) are quite capable at measuring out the ingredients and mixing up the dough. They also help sprinkle flour, roll the dough out, prepare, and add, the filling.
You’ve got to try them!
slightly indulgent tuesday