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Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard

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Introduction

Dive into the heart of comfort food with our Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard. This delightful recipe combines traditional flavors in a fun, bite-sized form that’s perfect for parties or just satisfying your cravings at home.

Tips for this Recipe

To achieve the best results with our Country Ham and Cheddar Pretzel Bites, ensure all ingredients are at room temperature before starting. Also, precise measurements will contribute to a consistent texture in your pretzels.

Why you will love this recipe

These Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard are not just a treat for the taste buds but also packaged with convenience. The pre-portioned bite size makes it easy to serve, while its unique blend of salty ham, tangy mustard, and spicy jalapeno offers an exciting flavor profile that’s sure to please.

Ingredients

  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons plus 1 teaspoon packed light brown sugar, divided
  • 1/4 cup warm water (110-115°F)
  • 1 cup warm milk (110-115°F)
  • 2 1/2 to 3 cups all-purpose flour
  • Pork or Beef Country Ham, sliced
  • 1/3 cup finely chopped sharp Cheddar, divided
  • 6 cups water for boiling pretzels
  • 4 teaspoons baking soda
  • 1/2 cup Dijon mustard
  • 2 tablespoons finely chopped seeded fresh jalapeños
  • 1 tablespoon mild honey
  • 1 stick unsalted butter, melted
  • 1 to 2 tablespoons pretzel salt or coarse salt

Advised Equipment

  • Prepackaged Baking Sheet
  • Digital Food Scale
  • High-Speed Mixer with Dough Attachment
  • Pretzel Cutter Set
  • Silicone Baking Mat
  • Electric Kitchen Scissors
  • Meat Thermometer
  • Spice Grinder or Pre-ground Jalapeno Powder (optional)
  • Pretzel Laminator Set (optional, for extra crispiness)
  • Digital Kitchen Timer
  • Food-Grade Plastic Bag (for storage of ingredients)

History of the Recipe

The art of pretzel making dates back to ancient times, with roots in Europe where they were initially a staple food. This Country Ham and Cheddar twist on traditional recipes pays homage to these origins while bringing an innovative spin by integrating savory ham and bold jalapeño mustard for that perfect bite of indulgence.

Fun Facts about this Recipe

Did you know? The pretzel, known as ‘Brezen’ in German, was originally made by monks around the 6th century. It wasn’t until centuries later that pretzels were transformed into today’s delicious snacks like our Country Ham and Cheddar version.

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Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard

Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard

amanda

Equipment

  • Prepackaged Baking Sheet

  • Digital Food Scale

  • High-Speed Mixer with Dough Attachment

  • Pretzel Cutter Set

  • Silicone Baking Mat

  • Electric Kitchen Scissors

  • Meat Thermometer

  • Spice Grinder or Pre-ground Jalapeno Powder

  • Pretzel Laminator Set

  • Digital Kitchen Timer

  • Food-Grade Plastic Bag

Ingredients

  • 1 1/2 teaspoons active dry yeast

  • 2 tablespoons plus 1 teaspoon packed light brown sugar, divided

  • 1/4 cup warm water (110-115°F)

  • 1 cup warm milk (110-115°F)

  • 2 1/2 to 3 cups all-purpose flour

  • s or Benton

  • 1/3 cup finely chopped sharp Cheddar, divided

  • 6 cups water

  • 4 teaspoons baking soda

  • 1/2 cup Dijon mustard

  • 2 tablespoons finely chopped seeded fresh jalapeños

  • 1 tablespoon mild honey

  • 1/2 stick unsalted butter, melted

  • 1 to 2 tablespoons pretzel salt or coarse salt

Instructions

1

Instruction 1

Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn't foam, start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.
2

Instruction 2

Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. 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.
3

Instruction 3

Preheat oven to 400°F with rack in upper and lower thirds. Line two 4-sided sheet pans with parchment paper.
4

Instruction 4

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- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth 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. Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).
5

Instruction 5

Bring water (6 cups) to a boil in a 4-to 5-quart 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 sheet pans.
6

Instruction 6

Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).
7

Instruction 7

Meanwhile, stir together mustard, jalapeños, and honey.
8

Instruction 8

Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with jalapeño mustard for dipping.
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