Ingredients
- 1 1/2 teaspoons active dry yeast
- 2 tablespoons plus 1 teaspoon packed light brown sugar, divided
- 1/4 cup warm water (110–115ºF)
- 1 cup warm milk (110–115ºF)
- 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
Description
These Nuggets Are Chef Edward Lee’s Way Of Saying, “You Can Have A Casual Meal Without Compromising True Culinary Endeavor.”
Gourmet Magazine
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