Ham & cheese pretzel
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Transcript of Ham & cheese pretzel
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HAM & CHEESE PRETZEL BITES
HAPPY APRIL 26!HAPPY PRETZELS DAY!!
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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 afunny 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!
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INGREDIENTSTo 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
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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 withplastic 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.
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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.
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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
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Roll the dough as tightly as you, starting with the long Edge holding the ham and cheese.
Cut each roll into 12 equal pieces.
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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.
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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.
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Bake in the preheated oven until they are puffed and golden, about 15 minutes.
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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