can refrigerated breadstick dough (24 breadsticks)
4
cups hot water
1/2
cup baking soda, plus more if needed
1
lb deli ham
1
lb cheddar cheese slices
3
tbsp butter, melted
coarse salt, such as kosher salt, pretzel salt, or sea salt, to top
dijon or honey mustard, to serve
Directions
1.
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper.
2.
Separate the breadsticks and set aside. Using a pizza cutter, slice the cheddar cheese and ham to be the same width as the breadsticks. Set aside.
3.
In a large bowl, whisk ½ cup baking soda into 4 cups hot water until it dissolves. The baking solution should be just slightly cloudy. Place a kitchen rag next to the bowl.
4.
Dip a breadstick into the baking solution for 30 seconds. Make sure the entire breadstick has been dipped. Transfer to the kitchen towel to let any excess water drip off.
5.
Layer the cheese and ham on top of the breadstick. Roll one end of the breadstick inward to create a spiral or pinwheel. Pinch the end of the breadstick to the side to seal. Place on the baking sheet and repeat until the baking sheet is full.
6.
Bake until golden brown and puffed up, about 15 minutes. Tent the finished pretzels with foil to keep them warm. Repeat for the next batch.
7.
Using a pastry brush, brush the butter onto the pretzels and sprinkle with salt.
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By
Taylor
