Best Appetizer Ever!

I made these for the S*perB*wl party. When we made a "test batch" the night before, they were so good that Andy and I ate them for dinner!



Ham and Cheddar Pretzel Bites with Jalapeno Mustard
adapted from Gourmet, October 2009
makes about 4 dozen

• 1 1/2 teaspoons active dry yeast
• 2 Tablespoons plus 1 tsp packed brown sugar, divided
• 1/4 cup warm water (110-115 degrees F)
• 1 cup warm milk (110-115 degrees F)
• 2 1/2-3 cups all-purpose flour (I needed about 3 1/2-4 cups of flour to make the dough workable)
  
• 1/2 cup finely chopped ham (3 ounces)
• 1/2 cup finely chopped sharp Cheddar
• 6 cups water
• 4 tsp baking soda
• 1/2 cup Dijon mustard
• 2 Tablespoons chopped jalapenos (I used 2 small jalapenos. 1 seeded, 1 unseeded)
  
• 1/4 cup mild honey
• 1/2 stick unsalted butter, melted
• 1-2 Tablespoons coarse salt

Stir together the yeast, 1 teaspoon brown sugar, and warm water in a large bowl. Set aside until foamy, 5-8 minutes. In another bowl, stir together the remaining 2 Tablespoons brown sugar and warm milk until dissolved.

Add 2 1/2 cups of the flour and the milk mixture to the yeast. Stir with a wooden spoon until a soft dough forms (I used my Kitchen aid mixer with the dough hook attachment). Add the remaining flour as needed. Turn the dough out onto a lightly floured surface, and gently knead a few times, forming a smooth ball.

Brush the inside of a clean bowl with olive oil. Transfer the dough to the bowl, and cover tightly with plastic wrap. Allow to rise in a draft free, warm room for about 2 hours, until dough has doubled in size and bubbles appear on the surface.

Turn out dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust your hands and rolling pin with flour. Roll dough and stretch into a 12-inch long rope. Flatten and arrange so the long side is facing you. Use the rolling pin or your hands to form a 12x4 inch rectangle. Gently press 1/4 of the ham and cheddar into the bottom third of the dough, and roll as tightly as possible to form a rope. Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper. Repeat with remaining 3 portions of dough.

Let rest, uncovered, at room temperature, for 30 minutes. Meanwhile, preheat oven to 400.

Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer

Cook pretzels in batches, cooking about 20 seconds each, turning once (I cooked about 45-60 seconds so they got a little more puffy) . They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.

Bake until puffed and golden-brown, about 15 minutes. The cheese might ooze out, but that's okay.

Brush warm pretzel bites with melted butter, and sprinkle with salt.

To make the jalapeno mustard, pulse the jalapenos in a food processor until finely ground. Add the honey and mustard, and process until evenly mixed.

Serve pretzels warm or at room temperature. (They're good at room temp, but much better warm)