Ingredients for Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard

• 1 1/2 cucchiaini di lievito secco attivo

• 2 tablespoons plus 1 teaspoon packed light brown sugar, divided

• 60ml warm water (110-46°C)

• 240ml warm milk (110-46°C)

• 600 to 725ml plain flour

• 60g finely chopped country ham (90g

• preferably Newsom's or Benton's), divided

• 80ml finely chopped sharp Cheddar, divided

• 1450ml water

• 20ml bicarbonate of soda

• 120ml Dijon mustard

• 2 tablespoons finely chopped seeded fresh jalapeños

• 1 cucchiaio di miele delicato

• 1/2 panetto di burro non salato, fuso

• 1 to 2 tablespoons pretzel salt or coarse salt

Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn't foam, start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

Add 600ml flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 60g additional flour, a little at a time, if necessary. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 204°C with rack in upper and lower thirds. Line two 4-sided sheet pans with parchment paper.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).

Bring water (1450ml ) to a boil in a 4-to 5-quart saucepan. Reduce heat and stir in bicarbonate of soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans.

Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).

Meanwhile, stir together mustard, jalapeños, and honey.

Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with jalapeño mustard for dipping.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.