Free Online Recipes
 |  

Sign Up login
 
 

Ham and Cheddar Pretzel Bites w/ Jalapeno Mustard Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Ham and Cheddar Pretzel Bites w/ Jalapeno Mustard

Category   Appetizers
Sub Category   None

Ingredients
1 1/2 teaspoons active dry yeast
2 Tablespoons plus 1 tsp packed brown sugar, divided
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
2 1/2-3 cups all-purpose flour
1/2 cup finely chopped ham (3 ounces)
1/2 cup finely chopped sharp Cheddar
6 cups water
4 tsp baking soda
 
1/2 cup dijon mustard
2 Tablespoons chopped jalapenos
1/4 cup mild honey
1/2 stick unsalted butter, melted
1-2 Tablespoons coarse salt

Instructions
Stir together the yeast, 1 teaspoon brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. In another bowl, stir together the remaining 2 Tablespoons brown sugar and warm milk until dissolved. Add 2 1/2 cups of the flour and the milk mixture to the yeast. Stir with a wooden spoon 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. Brush the inside of a clean bowl with olive oil. Transfer the dough to the bowl, and cover tightly with plastic wrap. Allow to rise in a draft free, warm room for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Turn out dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll dough and stretch into a 12-inch long rope. Flatten and arrange so the long side is facing you. Use the rolling pin or your hands to form a 12x4 inch rectangle. Gently press 1/4 of the ham and cheddar into the bottom third of the dough, and roll as tightly as possible to form a rope. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of 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. Cook 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. The cheese might ooze out, but that's okay.
Brush warm pretzel bites with melted butter, and sprinkle with salt. To make the jalapeno mustard, pulse the jalapenos in a food processor until finely ground. Add the honey and mustard, and process until evenly mixed. Serve pretzels warm or at room temperature.


Originally Submitted
1/30/2011





0 Out of 5 from 0 reviews

You can add this Ham and Cheddar Pretzel Bites w/ Jalapeno Mustard recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.