Description
These Beef Ham and Cheese Stuffed Pretzel Bites are a delightful combination of savory flavors wrapped in a soft, buttery pretzel shell. Perfect for game nights or cozy evenings at home, each bite is an explosion of flavor that will leave you wanting more.
Ingredients
Scale
- 3 ¾ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (110°F to 115°F)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1 cup diced ham (preferably smoked or honey ham)
- 1 cup shredded sharp cheddar cheese
- ½ cup cream cheese, softened
- 8 cups water
- ½ cup baking soda
- Coarse sea salt, to taste
- 1 egg, beaten (for egg wash)
- Optional: 1 tablespoon melted butter for brushing after baking
Instructions
- Start by preparing the pretzel dough. In a large bowl, combine the warm water (110°F to 115°F) and granulated sugar. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until frothy. This indicates the yeast is active.
- Incorporate the melted butter and salt into the yeast mixture, stirring gently. Gradually add the all-purpose flour, one cup at a time, mixing until a soft dough forms. Avoid adding too much flour too quickly as this can lead to a dense texture.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed, but be cautious not to overdo it.
- Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 30 minutes or until doubled in size. Look for a puffy, airy texture.
- While the dough is rising, prepare the filling. In a bowl, mix the diced ham, shredded cheddar cheese, and softened cream cheese until well combined. Set aside.
- Once the dough has risen, punch it down to release any air bubbles and transfer it back to a floured surface. Divide the dough into 24 equal pieces. Roll each piece into a small ball.
- Take one dough ball and flatten it slightly. Place a tablespoon of the filling in the center and fold the dough over the filling, pinching the edges to seal. Make sure there are no gaps, as this will help prevent the filling from leaking out during baking.
- In a large pot, combine the 8 cups of water and baking soda. Bring the mixture to a gentle boil.
- Carefully drop 3-4 stuffed pretzel bites into the boiling baking soda bath for about 30 seconds, flipping them halfway through. This step is key to achieving that perfect pretzel crust, so don’t skip it!
- Using a slotted spoon, remove the pretzel bites and place them on a baking sheet lined with parchment paper. Brush the tops with the beaten egg and sprinkle with coarse sea salt.
- Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown. Watch for a deep golden hue, as that’s a sign they’re perfectly baked.
- Once out of the oven, if desired, brush with melted butter for added flavor and serve warm. Enjoy the amazing aroma as they cool just a bit!
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel bite
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: Be sure to check the temperature of your water when activating the yeast. Too hot can kill the yeast, while too cold can hinder its activation. Aim for 110°F to 115°F. For the best flavor, use high-quality cheese and ham. Aged cheddar will add a delightful sharpness, while smoked ham provides a depth of flavor that complements the dough beautifully.