dawn_mo
Well-known member
These sound like a perfect fingerfood for the superbowl. I think I would use three or four different cheeses; pepper Jack and Swiss sound good to me.
Country Ham and Cheddar Pretzel Bites with Honey Mustard
adapted from Chef Edward Lee in Gourmet, October 2009
makes 4 dozen
1 1/2 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon packed light 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 (12-15 ounces) all-purpose flour
1 2/3 cup (8 ounces) finely chopped country ham, divided*
1 1/2 cup (6 ounces) grated sharp Cheddar, divided
6 cups water
4 teaspoons baking soda
1/2 cup Dijon mustard
1 tablespoon honey
1 tablespoon unsalted butter, melted
coarse salt (kosher or pretzel) for sprinkling
Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (This is called proofing the yeast. If it doesn't foam, the yeast is dead, and you'll need to start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.
Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if needed to make it less sticky.
Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12-inch by 4-inch rectangle with a lightly floured rolling pin. Gently press 1/4 of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge.
Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan lined with a Silpat or parchment paper.
Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to prepared sheet pans. Let rest at room temperature, uncovered, for 30 minutes. Dough will rise slightly.
While pretzel bites are resting, preheat oven to 400 degrees F with rack in upper and lower thirds.
Bring 6 cups water to a boil in a large saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to prepared sheet pans.
Bake until puffed and golden-brown, about 15 minutes.
Meanwhile, stir together mustard and honey. Taste and adjust to your liking.
Brush warm pretzel bites with melted butter and sprinkle with coarse salt.
Serve warm or at room temperature with honey mustard for dipping.
Make Ahead Notes:
Honey mustard can be made 1 day ahead and chilled.
Pretzels can be made 2 weeks ahead and frozen (once cooled). Thaw 30 minutes, then reheat in a 400 degree F oven about 10 minutes.
Variation:
Add finely chopped seeded fresh jalapenos to the honey mustard for an extra kick
http://www.flamingobear.com/2010/01/country-ham-and-cheddar-pretzel-bites-with-honey-mustard/
Country Ham and Cheddar Pretzel Bites with Honey Mustard
adapted from Chef Edward Lee in Gourmet, October 2009
makes 4 dozen
1 1/2 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon packed light 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 (12-15 ounces) all-purpose flour
1 2/3 cup (8 ounces) finely chopped country ham, divided*
1 1/2 cup (6 ounces) grated sharp Cheddar, divided
6 cups water
4 teaspoons baking soda
1/2 cup Dijon mustard
1 tablespoon honey
1 tablespoon unsalted butter, melted
coarse salt (kosher or pretzel) for sprinkling
Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (This is called proofing the yeast. If it doesn't foam, the yeast is dead, and you'll need to start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.
Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if needed to make it less sticky.
Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.
Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12-inch by 4-inch rectangle with a lightly floured rolling pin. Gently press 1/4 of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge.
Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan lined with a Silpat or parchment paper.
Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to prepared sheet pans. Let rest at room temperature, uncovered, for 30 minutes. Dough will rise slightly.
While pretzel bites are resting, preheat oven to 400 degrees F with rack in upper and lower thirds.
Bring 6 cups water to a boil in a large saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to prepared sheet pans.
Bake until puffed and golden-brown, about 15 minutes.
Meanwhile, stir together mustard and honey. Taste and adjust to your liking.
Brush warm pretzel bites with melted butter and sprinkle with coarse salt.
Serve warm or at room temperature with honey mustard for dipping.
Make Ahead Notes:
Honey mustard can be made 1 day ahead and chilled.
Pretzels can be made 2 weeks ahead and frozen (once cooled). Thaw 30 minutes, then reheat in a 400 degree F oven about 10 minutes.
Variation:
Add finely chopped seeded fresh jalapenos to the honey mustard for an extra kick
http://www.flamingobear.com/2010/01/country-ham-and-cheddar-pretzel-bites-with-honey-mustard/