These delicious bites are the PERFECT party or game day food! A ham and cheese combo are wrapped up perfectly in a salty and buttery crust to make the perfect finger food. Don’t be intimidated by the cooking process. It’s way easier than it looks! You will not be disappointed.
I had been stalking this particular recipe on Pinterest for quite some time. We had some people over a while back, so it was the perfect opportunity to finally make these cute little bites! I had never made soft pretzels before, but I do have deliciously wonderful memories of them.
Back in my poor, single years (as opposed to my current poor, married years, ha), I was a waitron at Timberwolves games. Isn’t that a funny word? Waitron? Anyhow, before the madness began each night, we had the option to eat either a free hot dog or a free soft pretzel. I usually opted for the pretzel, along with a container of warm, gooey cheese for dipping. I never got tired of those things.
I don’t think I have bitten into a soft pretzel since my waitron days which seems like a different lifetime. So when I bit into these, my tastebuds did cartwheels! Reunited with the beloved soft pretzel! I probably don’t eat them often enough but I thoroughly enjoy them when I do!
WATCH BELOW TO LEARN ABOUT MAKING NO YEAST PIZZA DOUGH IN THIS VIDEO TUTORIAL
Enjoy the step-by-step video tutorial we have created for this recipe! Our goal is to make your time in the kitchen as easy as possible and to ensure that your version of this recipe is a success. See our full collection of cooking and baking videos on YouTube!
HOW TO MAKE HAM AND CHEESE PRETZEL BITES
In a small bowl, combine:
- 2 tablespoons brown sugar
- 1 cup warm milk (110-115 degrees F)
Stir until the sugar is dissolved.
In a large bowl, combine:
- 2 1/2 cups flour
- Warm milk mixture
- 1 package (1/4 oz.) instant dry yeast
Stir until a soft dough forms. Add more flour as needed (up to 1/2 cup). Turn the dough out onto a lightly floured surface and gently knead a few times, forming a smooth ball.
Brush the inside of a large clean bowl with olive oil. Transfer the dough to the bowl and cover tightly with plastic wrap. Allow it to rise in a warm, draft-free area for about 2 hours, or until the dough has doubled in size and bubbles appear on the surface.
- Turn the pretzel dough onto a lightly floured surface. Divide it into 4 equal pieces. Lightly dust a rolling pin with flour and roll each piece of dough into roughly a 12×4-inch rectangle. As you can see, my rectangles are not quite rectangles.
With the long sides facing you, place the following ingredients onto the bottom third of each piece of dough:
- A quarter of 1/2 cup finely chopped ham
- A quarter of 1/2 cup mozzarella cheese, shredded
Roll the dough as tightly as you, starting with the long edge holding the ham and cheese.
Cut each roll into 12 equal pieces.
Transfer the pieces to a parchment-lined baking sheet. Let them rest, uncovered, at room temperature for 30 minutes.
Preheat your oven to 400 degrees F.
Bring 6 cups of water to a boil. Add 4 teaspoons of baking soda to the boiling water and reduce the heat to a gentle simmer.
Boil the pretzels in batches, cooking for about 20 seconds each and turning once. I’ll be honest, this process was a little bit stressful (hence, no photos), and I had a handful of casualties.
They should look slightly puffed when they are done. Use a slotted spoon to transfer them back to the baking sheet.
Bake in the preheated oven until they are puffed and golden, about 15 minutes.
Brush with 4 tablespoons of melted butter and sprinkle with 1-2 tablespoons of coarse kosher salt.
Serve warm! Enjoy!
WHAT IS A PRETZEL
There are two ways to prepare pretzels, but our version is like that of the original breaded treat that comes from Germany. Maybe you’re familiar with them from a street cart vendor or a mall shop that entices you to buy one from the smells wafting around you.
While it can be served in a variety of ways, the treat was often twisted into a knot and salted with a chewy exterior and a soft bread interior. Using lye was one way to prepare pretzel’s and a baking soda bath is a more simpler way, that we use in our recipe. The baking soda helps to create a beautifully flavored and golden brown colored exterior.
Pretzels can be prepared with salt, sugar, dipped into cheese or chocolate and also served hard like a chip or soft like the bread made in this recipe. Its fun to create different shapes and flavors to enjoy this old school treat!
WHAT TO SERVE AT A PARTY
I LOVE party food, so you have come to the right place if you are looking for recipes to make for your next gathering. Here are some options for you that will be easy, delicious and crowd-pleasing!
- Fruit Pizza – The classic, crowd-pleasing Fruit Pizza has a cookie dough crust, dreamy cream cheese frosting and a colorful top layer of fruit and a tasty glaze. Great appetizer/dessert for parties of any kind, any time of the year!
- Taco Ranch Pasta Salad – This delicious pasta salad gets totally devoured at gatherings, no matter the season.
- Sausage Cheese Dip – Sausage Cheese Dip is easy to make (let your crockpot do the work for you!), cheesy, flavorful and totally irresistible! Serve as an appetizer at your next party and it won’t last long. Only 6 ingredients required for this delicious party food!
- 7-Layer Taco Dip – This is the best 7-Layer Taco Dip you’ll ever meet! It’s the perfect appetizer and party food and it is always the first thing to get devoured.
- Crockpot Meatballs – These require only a few ingredients with only a few minutes of prep. They are SO EASY to make, totally packed with delicious flavor and great for game-day parties or holidays. Let your slow cooker do all of the work for you!
- Chicken Bacon Artichoke Dip – Much like it’s cousin, the Spinach Artichoke Dip – this hot dip should be a party staple! People always get excited about this dip first because it’s loaded with bacon but also, it’s so easy to make! It’s a filling, cheesy snack or appetizer that you can put on pita squares, crackers or chips.
Ham and Cheese Pretzel Bites
- 2 tbsp. packed brown sugar
- 1 cup warm milk (110-115 degrees F)
- 2 1/2-3 cups flour
- 1 package instant dry yeast 1/4 oz.
- 1/2 cup ham finely chopped
- 1/2 cup mozzarella cheese shredded
- 6 cups water
- 4 tsp. baking soda
- 4 tbsp. unsalted butter melted
- 1-2 tbsp. coarse kosher salt
- In a small bowl, stir together the brown sugar and warm milk until dissolved. In a large bowl, combine 2 ½ cups flour, the milk mixture and the yeast. 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.
- Brush the inside of a large clean bowl with olive oil. Transfer 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.
- 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 12×4-inch rectangle. With the long side facing you, gently press ¼ of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling. Cut into 12 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. Meanwhile, preheat oven to 400 degrees F.
- Bring 6 cups of water to a boil. Add the baking soda and reduce heat to a gentle simmer. 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. Bake until puffed and golden-brown, about 15 minutes. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm.