Savory Ham & Cheese Pretzel Bites
Indulge in the irresistible combination of soft, freshly baked pretzels filled with savory ham and gooey mozzarella cheese. These bite-sized treats offer a delightful balance of flavors and textures, making them perfect for game day snacks, party appetizers, or a delicious lunch option. Serve them warm or at room temperature, and elevate your tasting experience with a zesty mustard dipping sauce or enjoy them on their own. Each bite promises to deliver a satisfying crunch followed by a chewy center packed with ham and cheese goodness.
48
Servings
58
Calories
9
Ingredients
Ingredients
Brown Sugar
2 tablespoons (Dissolved in warm milk)
Warm Milk
1 cup (Heat to 110-115°F)
All-Purpose Flour
2.5 cups (Sifted as needed)
Instant Dry Yeast
1/4 ounce (Mixed with flour)
Finely Chopped Ham
1/2 cup (Chopped into small pieces)
Shredded Mozzarella Cheese
1/2 cup (Finely shredded or chopped)
Baking Soda
4 teaspoons (To be added to boiling water)
Butter
4 tablespoons (Melted for brushing)
Coarse Kosher Salt
1-2 tablespoons (For sprinkling on top)
Instructions
1
In a mixing bowl, combine warm milk and brown sugar, stirring until the sugar is fully dissolved.
2
In a large bowl, whisk together the flour and instant dry yeast. Gradually add the milk mixture to the dry ingredients while stirring until a soft dough forms. If the dough is too sticky, incorporate up to an additional 1/2 cup of flour as needed.
3
Transfer the dough onto a lightly floured surface. Knead it gently for a few minutes until smooth and elastic, then shape it into a ball.
4
Grease the inside of a large clean bowl with olive oil. Place the dough inside, cover it tightly with plastic wrap, and let it rise in a warm, draft-free area for about 2 hours or until it has doubled in size and bubbles appear on the surface.
5
Once risen, turn the dough out onto a lightly floured surface. Divide it into 4 equal pieces. Roll each piece into a rectangle measuring approximately 12x4 inches, using a lightly floured rolling pin.
6
On the bottom third of each rectangle, evenly distribute the chopped ham followed by the shredded mozzarella cheese.
7
Starting from the edge with the ham and cheese, carefully roll the dough into a tight log, sealing the edges to prevent the filling from escaping. Cut each log into 12 bite-sized pieces.
8
Arrange the pretzel bites on a silpat or parchment-lined baking sheet. Allow them to rest for 30 minutes to rise slightly.
9
Preheat your oven to 400°F (200°C).
10
In a large pot, bring 6 cups of water to a boil and carefully add 4 teaspoons of baking soda. Reduce the heat to a gentle simmer.
11
Working in batches, boil the pretzel bites for about 20 seconds each, turning them once. If you notice any openings, gently pinch the dough closed.
12
Once boiled, use a slotted spoon to transfer the pretzel bites back to the baking sheet.
13
Bake in the preheated oven for approximately 15 minutes or until puffed and golden brown.
14
Remove from the oven and brush with melted butter, then sprinkle with coarse kosher salt.
15
Serve the pretzel bites warm or at room temperature, and consider pairing them with a mustardy dipping sauce for an extra flavor boost.
Nutrition Information
3.3
Fat
6.7
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Ham & Cheese Pretzel Bites?
They are bite-sized, freshly baked pretzels filled with savory chopped ham and gooey mozzarella cheese.
How many servings does this recipe yield?
This recipe makes approximately 48 individual pretzel bites.
What is the calorie count for one pretzel bite?
Each pretzel bite contains approximately 58 calories.
What ingredients are used to make the dough?
The dough consists of warm milk, brown sugar, all-purpose flour, and instant dry yeast.
What type of cheese is recommended for the filling?
The recipe calls for 1/2 cup of shredded mozzarella cheese.
Can I use different types of ham?
Yes, you can use any variety of finely chopped ham as long as it totals 1/2 cup.
How long should the dough rise initially?
The dough should rise in a warm, draft-free area for about 2 hours or until it doubles in size.
What is the ideal temperature for the warm milk?
The milk should be heated to between 110-115°F to properly activate the yeast.
Why is baking soda added to the boiling water?
Boiling the dough in water with baking soda gives the pretzels their traditional golden color and chewy crust.
How long should I boil each pretzel bite?
Each bite should be boiled for about 20 seconds, turning once during the process.
What temperature should I bake the pretzel bites at?
The oven should be preheated to 400°F (200°C).
How long do the pretzel bites need to bake?
Bake them for approximately 15 minutes or until they are puffed and golden brown.
Can I use active dry yeast instead of instant?
Yes, though you may need to bloom it in the warm milk and sugar mixture for a few minutes until foamy first.
What should I do if my dough is too sticky?
You can incorporate up to an additional 1/2 cup of flour as needed while mixing.
How do I fill the pretzel dough?
Place the ham and cheese on the bottom third of a 12x4 inch dough rectangle, then roll it into a tight log.
Can I prepare these bites ahead of time?
Yes, they can be prepared in advance and served warm or at room temperature.
How should I store the leftover pretzel bites?
Store them in an airtight container to maintain freshness; they can be kept at room temperature or refrigerated.
Are these pretzel bites freezer-friendly?
Yes, once baked and cooled, they can be frozen and reheated later.
What dipping sauce pairs best with these?
A zesty mustard dipping sauce is highly recommended to complement the ham and cheese flavors.
Can I substitute the mozzarella cheese?
Yes, other melting cheeses like cheddar, Swiss, or Monterey Jack would also work well.
Why is butter brushed on after baking?
The melted butter adds flavor and helps the coarse salt adhere to the pretzel surface.
Can I use whole wheat flour?
You can substitute some of the flour, but the texture will be denser than the original recipe.
What dimensions should I roll the dough into?
The dough should be divided into 4 pieces, and each rolled into a 12x4 inch rectangle.
How many pieces do I cut from each dough log?
Each log should be cut into 12 bite-sized pieces.
Should the bites rest before boiling?
Yes, allow the cut bites to rest on a baking sheet for 30 minutes to rise slightly before boiling.
What kind of salt should be used for the topping?
Coarse kosher salt is best for providing the traditional pretzel crunch.
What is the protein content per bite?
Each serving provides 2.5 grams of protein.
How much fat does each serving contain?
There are 3.3 grams of fat in each pretzel bite.
Can this recipe be made vegetarian?
Yes, simply omit the ham and use extra cheese or a meat-free alternative.
Should these be served warm or cold?
They are best served warm, but are also delicious at room temperature.