Preparation time: 30min
Resting time: 2h
Cooking time: 20 min
Servings: 10 to 12 for the mini pretzels and 6 for the big one
For a pre-dinner drink or for snack time. I have tested those ham and cheese pretzel during a party with friends. And guess what? Everything was gone in less that 15min, it was a big success. All my guests enjoyed it and talked about it. However, for the aperitif version, I made a small version (see my drawing below) and no big ones as showed on the picture.
How to make happy guest? Make those ham and cheese pretzel
2tbsp of brown sugar
200ml of warm milk
300g of flour
30g of butter
7g or 1 package of instant dry yeast
100g of ham
70g of grated gruyere
1.5l of water
100g of baking soda
Some coarse kosher salt
In a bowl, mix the brown sugar and the warm milk until the sugar is completely dissolved then incorporate the yeast, set aside until bubbles form. In a large bowl combine the flour, the butter and the previous mixture then mix well until having a soft dough. Knead the dough during 5 minutes. Brush the inside of a large clean bowl with olive oil. Transfer the dough into it and cover tightly with plastic wrap. Let it rise in a warm, draft-free area for about 2 hours, until dough has doubled in size.
Preheat your oven to 200°C
Slice the dough in 6 equal part. Roll out the dough in rectangular form. Put the cheese and the ham finely chope then roll to the top. See my drawing for reference. Let rest for 30min on a baking sheet.
Bring the water to a boil. Add the baking soda and reduce heat. Boil pretzels in batches, cooking about 20 seconds each. They should be slightly puffed. Transfer them back to the baking sheets, brush the pretzel with egg, spread some coarse kosher salt. Bake until puffed and golden-brown, about 15 minutes. 20minute if you are doing big one.
Trick : I made around 10 then freeze them and when we want to eat them, just reheat 10min in oven.