by mtlabor
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mtlabor's Notes:
1 packet active dry yeast Ask a question about this ingredient
2 tablespoons plus 1 teaspoon light brown sugar Ask a question about this ingredient
1/4 cup warm water Ask a question about this ingredient
1 cup warm milk Ask a question about this ingredient
2 & 1/2 cups wheat flour Ask a question about this ingredient
10-15 slices honey ham, chopped Ask a question about this ingredient
1 & 1/2 cup cheddar cheese, grated Ask a question about this ingredient
6 cups water Ask a question about this ingredient
4 teaspoons baking soda Ask a question about this ingredient
1/2 cup Dijon mustard Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
kosher salt Ask a question about this ingredient
1 tablespoon unsalted butter, melted Ask a question about this ingredient
In a large bowl, mix yeast, 1 teaspoon brown sugar, and warm water. Mix until sugar is dissolved and let sit about 8 to 10 minutes, until foamy.
Ask a question about this stepIn another bowl, mix together remaining brown sugar and milk until brown sugar is dissolved.
Ask a question about this stepAdd 2 & 1/2 cups flour and milk mixture to yeast and stir with a wooden spoon until soft ball of dough forms.
Ask a question about this stepTurn dough onto lightly floured surface and knead a few times. Place in clean bowl and cover with plastic wrap. Let sit for 2 hours or until doubled in size.
Ask a question about this stepTurn dough out onto floured surface and divide into 4 pieces. I froze 2 and used the other for the a good sized plate full of pretzels.
Ask a question about this stepRoll each piece into a long rope and flatten/spread out. Place ham and cheese on top of dough and roll up. Seal seam with water if needed. Cut into segments of desired size. Let rest for 30 minutes on baking sheet.
Ask a question about this stepPreheat oven to 400 F.
Ask a question about this stepBring 6 cups of water to a boil. Lower heat and add baking soda. Cook pretzels in batches of 2 or 3 for about 30 seconds and let rest back on baking sheet.
Ask a question about this stepBake in oven for about 20 minutes, or until pretzels are light and puffy. Brush with melted butter and top with kosher salt.
Ask a question about this stepYou can also make a quick honey mustard dipping sauce by mixing the dijon mustard with the honey.
Ask a question about this stepdefinitely great to eat! and leftovers can always be frozen and baked later!
such a clever recipe! this would be as much fun to make, as good to eat.
Wow. Just wow! You could expand this concept in all sorts of glorious ways, too.
Since you only boil them for so little time, only a small bit of cheese gets out. And no, I didn't pinch the ends, kinda kept them rustic, but I suppose it wouldn't hurt in order to keep all the goodness in there! =)
Holy COW these look good! The ham and cheese doesn't escape during boiling though? Do you pinch the ends closed before you boil? I must try these ...
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
Wonderful suggestion! I like it even better with jamon iberico de bellota, also known as pata negra. As you probably know Iberico is one of the most delicious hams in the world, it comes from Spain. Even The Economist said that becoming iberico ham is the best thing that can happen to a pig!
BuyJamon.com buy jamon iberico online and have it delivered to your door.