Ham & Cheese Pretzel Bites

1 ¼-oz.package active dry yeast
2 tablespoons plus 1 teaspoon packed brown sugar, divided
¼ cup warm water
1 cup warm milk
2½ to 3 cups flour
½ cup ham, finely chopped
½ cup shredded cheddar cheese
½ cup baking soda
4 cups hot water
4 tablespoons unsalted butter, melted
1 tablespoons coarse salt

In a large bowl, combine the yeast, 1 tsp. brown sugar & warm water. Let stand until foamy, about 5 to 8 minutes. Meanwhile, in a small bowl, stir together 2 tablespoons brown sugar and warm milk until brown sugar is dissolved. Once yeast is foamy, add 2½ cups flour and the milk mixture to the yeast. Stir with wooden spoon until a soft dough forms. Add remaining flour if dough is too sticky. Turn the dough out on to a floured surface and knead a few times, forming a smooth ball. Alternatively, you can knead in a stand mixer with a dough hook briefly until dough is smooth. Lightly oil a large bowl with olive oil and place dough in bowl. Cover tightly for 1 hour, until dough doubles in size.

Meanwhile, cover a large baking sheet with parchment paper and set aside. Once dough has risen, lightly flour a surface for rolling the dough. Turn the dough out and divide into four equal pieces. Roll one section of the dough into a 12×4 inch rectangle. With the long side facing you, press ¼ of the ham and cheese into the bottom third of the dough. Roll the dough up tightly as possibly, starting with the filling end. Cut the dough roll into 1-inch pieces and place on the prepared baking sheet. Repeat with remaining 3 sections of dough. Once all pieces are cut, let them rest uncovered at room temperature for 30 minutes. Preheat oven to 400°F. Dip each pretzel bite into the baking soda solution and place back on baking sheet. Bake until golden brown, approximately 15 minutes. Brush the warm pretzel bites with melted butter and sprinkle with salt.
Yields: 42-48 bites

Recipe provided by Shelly Ruybalid