If you’re looking for party food ideas, these Ham and Cheddar Pretzel Bites with Jalapeño Mustard will add a nice pinch of spice to any get-together.
Recipe by Chef Edward Lee, 610 Magnolia restaurant, Louisville, Ky., courtesy of Plate magazine.
- 1 1/2 teaspoon active dry yeast
- 1 teaspoon, plus 1/6 cup brown sugar
- 1/4 cup water, warm
- 1 cup milk, warm
- 2 1/2 cups all-purpose flour
- 1/2 cup Dijon mustard
- 2 tablespoons Jalapeño peppers, flesh only, finely diced
- 1/2 cup country ham, finely diced
- 1/3 cup cheddar cheese, finely diced
- 4 teaspoons baking soda
- 4 cups water
- Pretzel Salt, as needed
- 1/4 cup butter, melted
- 1 Combine yeast, 1 teaspoon brown sugar and water in mixing bowl and reserve for 5 minutes. In a separate bowl, combine remaining brown sugar with milk. Reserve.
- 3 In a standing mixer, slowly add flour to yeast mixture, using hook attachment on low speed, alternating with milk mixture. Knead dough until smooth. Transfer to clean bowl and cover. Proof at room temperature for 2 hours.
- 5 Combine mustard and jalapeños. Reserve.
- 7 After dough has risen, divide into 4 balls. Roll each ball into a rope 3/4-inch in diameter. Flatten with rolling pin, then press ham and cheddar evenly into lower half of dough. Fold upper half of dough over filling and roll back into a rope.
- 9 Cut dough with a pastry blade into 1-inch pieces. Let rest on a sheet pan for 30 minutes. Combine baking soda and water in a pot and bring to a simmer. Dunk pretzel bites into bath for 20 seconds and remove with a slotted spoon. Sprinkle with pretzel salt and bake in a 400-degree F oven for 8 to 12 minutes, or until golden brown.
- 11 Remove from oven and brush with melted butter. Serve with jalapeño mustard sauce.