Ham & Cheese Pretzel Bites

Good Morning Foodies. I cannot believe it is Thursday already. The last couple months have been crazy, really crazy.  First we found the perfect home, not we have had numerous meetings to deal with all that comes along with building said home, I was sick, we have traveled, Nick has had a few business trips, we added a puppy and now, again, as I sit on the 7th floor of the hotel room I’ve been in for the last 4 days, I feel am terribly apologetic that I have not blogged for a couple of days.

Nick had another business trip to attend, and I came along for this trip. Each pup is situated in his or her comfortable spot on the bed, soundly sleeping {finally}.

Not to mention as we finalize this business trip, we will be driving back home to drop off the government vehicle, only to rush up to the design studio to sign off on all of our options and then shoot over to Baltimore to be on Nick’s dads boat for the weekend. This weekend is the Bicentennial of the War of 1812 and Baltimore is hosting a multitude of events with BIG warships. 

Oh, did I mention we have a wedding to attend on Saturday in Pennsylvania? I didn’t? Welcome to my world. In addition to this whirlwind of a weekend, we will have 4… yes, FOUR, Yorkshire terriers on the boat, whom we will have to travel with to Pennsylvania. At that point a fifth yorkie will be added to the tribe. After the wedding Saturday night, we’ll round up the dogs and drive through the night back to Baltimore, ONLY to leave Monday morning to go to the property to sign off on other house stuff and going to the audio shop to pick out the audio wiring for the house.


I need a STIFF drink.

I don’t drink, but I need a STIFF one.

Oh and I’ve been so stressed that I keep eating myself into a stupor, gaining weight along the way and this just stresses me out more.


One of the recipes I made kept me busy for a little while and was SO DELICIOUS that I could not stop eating them. Take a look at these fantastic Ham and Cheese Pretzel Bites. They aren’t so unhealthy for you, in moderation; but I have a hard time stopping. I think I have a huge problem.

Nutritional Information:
Servings: about 10
Servings: 7 pretzel bites
Calories: 194.4
Fat: 5 g
Carbohydrates: 28.3 g
Fiber: .99 g
Protein: 10.2 g
Points+: 5


Recipe Adapted from Pip & Ebby

  • 2 tablespoons brown sugar
  • 1 cup warm milk
  • 2 ½ cups flour
  • 1 package yeast {2 ¼ teaspoons}
  • 7.5 ounce ham slab, diced small
  • 4 ounces cheese, shredded
  • 1 tablespoon butter
  • ½ tablespoon garlic powder
  • Salt


  • In a small bowl, combine the brown sugar and warm milk
  • Whisk until the sugar is dissolved, set aside
  • In a larger bowl, combine the warm milk mixture with the flour and the yeast
  • Stir until a soft dough forms. Add more flour as needed {about ½ 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
  • Preheat oven to 400 degrees F
  • Turn the 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 12 x 4 inch rectangle
  • With the long sides facing you, place ¼ of the finely chopped ham on the edge of one rectangle of dough.
  • Then top the ham with a ¼ of the cheese on the same edge of the rectangle of dough
  • Repeat for the remaining dough rectangles
  • Roll the dough as TIGHTLY as you can, starting with the long edge holding the ham and cheese
  • Bring a large saucepan of water to a boil
  • Boil the pretzel rolls in batches {1 roll at a time} for about 20 seconds, turning ones
  • Remove to a baking sheet and repeat with the remaining pretzel rolls
  • Pat the pretzel logs dry {gently} and return them to a new baking sheet
  • Bake for about 15 to 20 minutes or until they are puffed and golden on top
  • Meanwhile, melt the butter and garlic powder together
  • When you remove the pretzel logs from the oven, brush the tops with the garlic butter mixture and sprinkle with COURSE salt
  • Cut each of the logs into small bite sized pieces
  • ENJOY!

They are so terribly delicious. I could not stop eating them. Really, I COULD NOT STOP EATING THEM. At 5 in the morning I  went to the kitchen to enjoy a couple, even though I’m the heaviest I have been in several months.  No wonder why I’m struggling.

Make a batch, enjoy them and make them again!!

~ xoxo Mel