Country Ham and Cheddar Pretzel Bites with Jalapeño Mustard

Ingredients

• 1 1/2 teaspoons active dry yeast
• 2 tablespoons plus 1 teaspoon packed light brown sugar
• divided
• 1/4 cup warm water (110-115°F)
• 1 cup warm milk (110-115°F)
• 2 1/2 to 3 cups all-purpose flour
• 1/2 cup finely chopped country ham (3 oz; preferably Newsom's or Benton's)
• divided
• 1/3 cup finely chopped sharp Cheddar
• divided
• 6 cups water
• 4 teaspoons baking soda
• 1/2 cup Dijon mustard
• 2 tablespoons finely chopped seeded fresh jalapeños
• 1 tablespoon mild honey
• 1/2 stick unsalted butter
• melted
• 1 to 2 tablespoons pretzel salt or coarse salt

Instructions

1. 1

   Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn't foam, start over with new yeast.) In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

2. 2

   Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary.

3. 3

   Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball.

4. 4

   Transfer to a clean bowl.

5. 5

   Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

6. 6

   Preheat oven to 400°F with rack in upper and lower thirds.

7. 7

   Line two 4-sided sheet pans with parchment paper.

8. 8

   Turn out dough onto a lightly floured surface and cut into 4 equal pieces.

9. 9

   Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope.

10. 10

    Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin.

11. 11

    Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge.

12. 12

    Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope.

13. 13

    Cut rope into 12 pieces and transfer to a sheet pan.

14. 14

    Make 3 more ropes with remaining dough, ham, and cheese and cut into pieces, transferring to sheet pans.

15. 15

    Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly).