Prosciutto and Cheddar Pretzel Bites with Jalapeno Mustard

This was my other contribution to the slumber party. I figured we would be in the mood for something snacky and indeed we were. Chips are fine, but here is a way to kind of class up your snack table. After my successful pass at pretzels a few months ago, I was interested in making more. The only thing is that pretzels are kind of a time consuming process. Much of that period is downtime so you can do other things like make donuts, but I think these are even more of a treat because of the work that goes in to them. That said, the work is totally worth it because these are delicious. They definitely curb a salty snack craving, but there is a hint of sweetness in the pretzel itself and more than a hint in the honey mustard dressing.

Prosciutto and Cheddar Pretzel Bites with Jalapeno Mustard
(Adapted from Gourmet, October 2009)

*Note, I used a smoked prosciutto because the original recipe called for country ham which I did not have, but smoked prosciutto is similar in flavor.

Makes about 36 bites

1 1/2 teaspoons active dry yeast
2 tablespoons plus 1 teaspoon packed light brown sugar, divided
1/4 cup warm water (110-115 degrees)
1 cup warm milk (110-115 degrees)
2 1/2 to 3 cups all-purpose flour
1/2 cup finely chopped prosciutto
1/3 cup shredded sharp cheddar
6 cups water
4 teaspoons baking soda
1/2 cup Dijon mustard
2 tablespoons wildflower honey
2 teaspoons finely chopped seeded fresh jalapenos
4 tablespoons unsalted butter, melted
Pretzel salt or coarse salt for sprinkling

In a large bowl, stir together the yeast, 1 teaspoon brown syagr, and warm water. Let it stand for 5-8 minutes until foamy. If the mixture doesn't foam, start over with new yeast.  In a separate bowl, stir together the remaining 2 tablespoons of brown sugar into the warm milk until dissolved.

Add 2 1/2 cups of flour and the milk mixture to the yeast mixture and stir with a wooden spoon or rubber spatula until soft dough forms. Add additional flour, 1/2 cup at a time if necessary. Turn the dough out onto a lightly floured surface and gently knead it to form a smooth ball. Transfer the dough ball to a clean bowl. Cover the bowl with plastic wrap and let the dough rise at room temperature until it has doubled in size and bubbles appear on the surface, about 2 hours.

Preheat the oven to 400 degrees with racks in the upper and lower thirds. Line two baking sheets with parchment paper.

Turn the dough out onto a lightly floured surface and cut it into 4 equal pieces. Lightly dust your hanfs with flour, then gently roll and stretch one piece of dough to form a 12-inch long rope. Flatten the dough and arrange so a long side is nearest you, then roll out to a roughly 12x4-inch rectangle with a lightly floured rolling pin. Press one quarter of the proscitto and cheese into the lower third of the rectangle, leaving a 1/2-inch border along the bottom edge. Stretch the bottom of the dough up over the filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut the rope into 1-inch pieces and transfer to the baking pan. Make 3 more ropes with the remaining dough, prosciutto, and cheese and cut them into pieces. Let rest at room temperature, uncovered, for 30 minutes. The dough will rise slightly.

Bring 6 cups of water to a gentle boil in a 4 or 5 quart saucepan. Reduce the heat and stir in baking soda. Cook the pretzel bites in batches in gently simmering water, turning once until slightly puffed, about 20 seconds. Use a slotted spoon to transfer the pretzel bites back to the sheet pans.

Bake the pretzel bites until puffed and golden, about 15 minutes, rotating the pans halfway through.

Brush the warm pretzel bites with butter and sprinkle with salt. Meanwhile, stir together the Dijon, honey, and jalapenos. Adjust seasonings to taste. Serve the pretzel bites warm or at room temperature with the jalapeno mustard for dipping.

Printable Recipe

Rosemary and Sea Salt Soft Pretzels

With the cold and wet weather this past weekend (as well as street closures due to the Oscars which created a traffic nightmare), I knew it would be a great time to stay in and get some cooking done. I wanted a fun project and since I haven't unpacked my books in my move, I turned to a book that was just sent to me a few days ago, courtesy of Amazon. I've long been obsessed with the Food Porn Daily site and drool over their luscious pictures and delicious sounding recipes, well, daily. I was so excited to learn the people behind it created a book that's just as beautiful as the website and with recipes! This was my first time making pretzels and while plain salted pretzels are fine, I loved the idea of kicking them up with rosemary and mustard seeds. I had a bit of difficulty transferring the pretzels from the pan to the boiling dish and back to the pan, but eventually I figured out a system. I loved the herbacious flavor of these, but at the same time, it's not overwhelming. In my opinion the best mustard to serve these with is spicy sweet, but by all means, figure out what works best for you. 

Rosemary and Sea Salt Soft Pretzels
(Adapted from Martha Stewart and Food Porn Daily)

Makes 12 pretzels

2 1/4 teaspoons active dry yeast
1/4 teaspoon coarse kosher salt
2 teaspoons sugar
1 cup warm water
3 cups all-purpose flour, plus more for dusting
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter, at room temperature, plus 2 tablespoons butter melted for brushing
Vegetable oil for baking sheets
3 tablespoons baking soda
1 tablespoon coarse sea salt
1 tablespoons minced fresh rosemary
1 tablespoon mustard seeds

Assorted mustards, for serving

Mix yeast, kosher salt, sugar and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.

Mix flour and cayenne in a large bowl. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.

Slowly pour the yeast mixture over the flour, stirring to combine. Use your hands to gather the dough together. Turn the dough out onto a lightly floured surface. Knead until the dough is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.

Cut the dough into 12 pieces. Roll each piece into an 18-inch rope. Form a U-shape with one rope and twist the ends together twice. Fold the twisted portion backward along the center of the U-shape to form a circle, then gently press the ends of the rope on to the dough to seal. Transfer to an oiled baking sheet. Repeat with the remaining pieces. Let rise for 20 minutes.

Bring a large pot of water to a boil and add the baking soda. Boil pretzels in batches until puffed and slightly shiny, about 2 minutes per side. Transfer to a wire rack to drain.

Preheat the oven to 475 degrees. Return the pretzels to the baking sheet. Sprinkle each with some of the salt, then rosemary, and then mustard seeds. Bake 10-15 minutes until the pretzels are golden brown and cooked through. Brush each pretzel with melted butter and let sit for 10 minutes before serving. Serve with assorted mustards.

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