2. We had some people over a while
back, so it was the perfect opportunity
to finally make them! I had never
made soft pretzels before, but I do
have deliciously wonderful memories
of them. Back in my poor, single years
(as opposed to my current poor,
married years), I was a waitron at
Timberwolves games. Isn't that a
funny word? Waitron? Anyway,
before the madness began each
night, we had the option to eat
either a free hot dog or a free soft
pretzel. I usually opted for the pretzel,
along with a container of warm,
gooey cheese for dipping. I never got
tired of those things.
I don't think I have bitten into a soft pretzel since my waitron days, which seriously
seems like a lifetime ago. So when I bit into these delicious little bites, my
tastebuds did cartwheels! Reunited with the beloved soft pretzel!
3. INGREDIENTS
To start off with this gourmet
food recipe, in a small
bowl, combine the ff.:
• 2 tablespoons brown
sugar
• 1 cup warm milk (110-115
degrees F)
• Stir until the sugar is
dissolved.
• In a large bowl, combine:
• 2 1/2 cups flour
• Warm milk mixture
• 1 package (1/4 oz.) instant
dry yeast
4. Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup). Turn the
dough out onto a lightly floured surface and gently knead a few times, forming a
smooth ball.
Brush the inside of a large
clean bowl with olive oil.
Transfer the dough to the
bowl and cover tightly with
plastic wrap. Allow 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.
5. 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. As you can see, my rectangles are not quite rectangles.
6. With the long sides facing you, place the following ingredients onto the
bottom third of each piece of dough:
• A quarter of 1/2 cup finely chopped ham
• A quarter of 1/2 cup mozzarella cheese, shredded
7. Roll the dough as tightly as
you, starting with the long
Edge holding the ham and
cheese.
Cut each roll into 12 equal pieces.
8. Transfer the pieces to a parchment-lined baking sheet. Let them rest, uncovered,
at room temperature for 30 minutes. Preheat your oven to 400 degrees F.
9. 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. Boil the pretzels in batches,
cooking for about 20 seconds each and turning once. I'll be honest, this process
was a little bit stressful (hence, no photos), and I had a handful of casualties.
They should look slightly puffed when they are done. Use a slotted spoon to
transfer them back to the baking sheet.
10. Bake in the preheated oven until they are puffed and golden, about 15 minutes.
11. Brush with 4 tablespoons of melted butter and sprinkle with
1-2 tablespoons of coarse kosher salt.
Source: http://www.pipandebby.com/pip-ebby/2012/2/27/ham-cheese-pretzel-bites.html
