Cooking Instructions
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Step 1
In a small bowl, stir together the
Brown Sugar (25 g)
and
Milk (240 mL)
until dissolved. In a large bowl, combine
All-Purpose Flour (345 g)
, the milk mixture and
Instant Dry Yeast (1 pckg)
.
Step 2
Stir until a soft dough forms. 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.
Step 3
Brush the inside of a large bowl with olive oil. Move the dough to the bowl and cover tightly with plastic wrap. Allow to rise in a warm, draft-free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.
Step 4
Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Lightly dust hands and rolling pin with flour. Roll one of the four sections into a 12-by-4-inch rectangle.
Step 5
With the long side facing you, gently press 1/4 of the
Ham (75 g)
and
Mozzarella Cheese (55 g)
into the bottom third of the dough.
Step 6
Roll as tightly as possible, starting with the end that has the filling.
Step 7
Cut into twelve 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of dough. Let rest, uncovered, at room temperature for 30 minutes.
Step 8
When time is almost up, preheat oven to 400 degrees F (200 degrees C).
Step 9
Melt the
Unsalted Butter (55 g)
. Bring
Water (1.4 L)
a boil. Add the
Baking Soda (20 g)
and reduce heat to a gentle simmer.
Step 10
Boil pretzels in batches, cooking about 20 seconds each, turning once. They should be slightly puffed. Use a slotted spoon to transfer them back to the baking sheets.
Step 11
Bake until puffed and golden-brown, about 15 minutes. Brush warm pretzel bites with melted butter and sprinkle with
Kosher Salt (20 g)
.
