Ham & Cheese Pretzel Bites

Recipe by Ambervim
READY IN: 55mins
YIELD: 48 Each


  • Dough
  • 2
    tablespoons brown sugar
  • 1
    cup warm milk (110-115F)
  • 2 12
    cups flour
  • warm milk, mixture
  • 14
    ounce instant dry yeast
  • Filling
  • 12
    cup ham, finely chopped (or slices)
  • 12
    cup mozzarella cheese, finely shredded (or slices. Use another if you want to do so)


  • Combine milk and brown sugar in a bowl and stir til sugar is dissolved.
  • Add flour and .25 oz instant dry yeast.
  • 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. Alow 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.
  • 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.
  • With the long sides facing you, place the ham topped by the cheese onto the bottom third of each piece of dough.
  • Starting with the long edge with ham and cheese, roll tightly into logs.
  • Cut each roll into 12 pieces.
  • Transfer to a silpat (parchment) lined sheet and let them rest for 30 minutes.
  • Preheat oven to 400°F.
  • 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. If you are having casualties, pinch the ends closed just a little.
  • They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.
  • Bake in the preheated oven until they are puffed and golden, about 15 minutes.
  • Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.
  • Best served warm. Or enjoy room temperature.
  • Consider a mustardy dipping sauce.
  • ONLY active time is estimated.