I came across Ham and Cheese Pretzel bites Recipe | Key Ingredient, and wanted to try these. I used the recipe and was lazy so I made a much simpler stick version. The soft pretzel dough is definitely one I would make again. The filling was not that filling and needs to be improved or removed. The butter was way too much even after reducing, so I am taking it down even more.
All and all the family said they would eat them again. This is a recipe that needs some attention. The technique and dough are perfect, but you will have to watch for updates on fillings because I have some ideas. I am passing the recipe as I made it but I would increase the filling by double or change the filling all together. The butter has been reduced to what I would use next time.
- 1 package of dry yeast
- 2 Tbs plus 1 tsp brown sugar
- 1/4 cup warm water
- 1 cup warm milk
- 2 1/2 – 3 cups flour
- 1/2 cup ham, diced
- 1/2 cup shredded cheese, I used cheddar and swiss
- 6 cups water
- 4 tsp baking soda
- 1-2 Tbs butter, melted
- 1 tsp or to taste coarse sea salt
In a large bowl mix together with a wood or plastic spoon yeast, 1 tsp brown sugar, and warm water. Allow to sit about 10 minutes or until bubbly.
Mix together in a measuring cup milk and 2 Tbs brown sugar. Add to yeast mixture along with 2 1/2 cup flour to start.
Stir with a spoon until dough comes together, then turn out on a floured surface. Knead dough until it becomes a smooth ball, adding a bit of flour as needed. Place in a greased bowl and allow to double covered for about 2 hours.
Turn dough out and cut dough into 4 even pieces. Roll each piece to about a 12 x 4″ rectangle.
With the long side facing you place equal parts cheese and ham on each rectangle along the long edge. Roll tightly like a cinnamon roll.
Cut each roll into 4 pieces, you should end up with 16 little sticks total. Pinch the ends of each little roll, this way no filling can escape.
Meanwhile in a pot or deep skillet boil water and baking soda. Dropping in a few sticks at a time in the water, boil for about 1 minute each. The dough will puff and become almost airy looking. Make sure you turn your sticks as they are boiling so all sides are cooked evenly.
Transfer each boiled pretzel stick back to the sheet pan and continue boiling until all pretzel sticks are finished.