Serving Suggestion

SPAM® Hickory Smoke Pretzel Nuggets

The taste of these pretzel nuggets is worth more than its weight in gold nuggets. Open up a golden can of SPAM® Hickory Smoke and prepare for a gold rush of flavor. Put on your prospector hat because you’re about to strike it rich — in flavor!

Submitted by SPAM® fan Susan H.

Serving

Servings
2

Serving

Prep Time
2 hrs

Serving

Cook Time
20 mins

Serving

Total Time
2 hrs 20 mins

Ingredients

  • 1 (12-ounce) can SPAM® Hickory Smoke, finely chopped
  • 2 tablespoons packed brown sugar
  • 1 cup warm milk (110-115°F)
  • 3-3 1/2 cups flour
  • 1 package (1/4 ounce) instant dry yeast
  • 1/2 cup shredded mozzarella cheese
  • 1 bunch green onions, finely chopped
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 4 teaspoons baking soda
  • 1-2 tablespoons coarse kosher salt
  • 4 tablespoons unsalted butter, melted

Directions

  1. In a small bowl, stir together the brown sugar and warm milk until dissolved.
  2. In a large bowl, combine 2½ cups flour, the milk mixture and the yeast. Stir until a soft dough forms.
  3. 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.
  4. Transfer the dough to the bowl and cover with a clean towel or plastic wrap. Allow dough to rise in a warm place until the dough has doubled in size and bubbles appear on the surface (about 45-60 minutes).
  5. Meanwhile, while the dough is rising, chop the SPAM® Hickory Smoke and cook in a skillet until lightly browned; set aside and cool.
  6. In a bowl, combine the cooled SPAM® Hickory Smoke, cheese, green onions, and sun-dried tomatoes.
  7. Turn the dough onto a lightly floured surface. Divide into 4 equal parts.
  8. Lightly dust hands and rolling pin with flour. Roll one of the four sections into a 12×4-inch long rectangle.
  9. Press 1/4 of the SPAM® Hickory Smoke mixture along one side of the dough and roll as tightly as possible, starting with the side that has the filling.
  10. Cut into 6-8 (2-inch) pieces and transfer to a baking sheet lined with parchment paper (lightly sprayed with nonstick cooking spray).
  11. Repeat with remaining 3 portions of dough. Let rest, uncovered, at room temperature for 20-30 minutes.
  12. Meanwhile, preheat oven to 400°F and bring about 6 cups of water to a boil. Add the baking soda and reduce heat to a gently simmer.
  13. Boil pretzels in batches, cooking about 20 seconds each, turning once. The pretzels should be slightly puffy. Use a slotted spoon to transfer them back to the baking sheets. Bake until puffed and golden brown, about 12-15 minutes.
  14. Brush warm pretzel bites with melted butter and sprinkle very lightly with salt. Serve warm. Makes 2-3 dozen.

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