Ham and Cheese Pretzel Bites

1 package (1/4 oz) active dry yeast (or instant yeast)
2 Tbs plus 1 tsp packed brown sugar, divided
1/4 cup warm water
1 cup warm milk
2 1/2 to 3 cups flour
1/2 cup finely chopped ham (about 3 ounces)
1/2 cup shredded cheese or choice
6 cups water
4 tsp. baking soda
4 Tbs. unsalted butter, melted
1-2 Tbs. coarse salt


Combine the yeast, 1 tsp brown sugar, and warm water in a large bowl.  Set aside until foamy, 5-8 minutes.  (If using the instant yeast, you can skip this step and just add it to the flour.)  In another bowl, stir together the remaining 2 Tbsp brown sugar and warm milk until dissolved.


Add 2 1/2 cups flour and milk mixture to the yeast.  Stir with a wooden spoon until a soft dough forms.  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.  


Brush the inside of a large clean bowl with olive oil.  Transfer the dough to the bowl and cover tightly with plastic wrap.  Allow to rise in a warm, draft free area for about 2 hours, until dough has doubled in size and bubbles appear on the surface.  


Turn out the dough onto a lightly floured surface.  Divide into 4 equal pieces.  Lightly dust your hands and rolling pin with flour.  Roll one of the four sections into a 12x4-inch rectangle.  With the long side facing you, gently press 1/4 of the ham and cheese into the bottom third of the dough, and roll as tightly as possible, starting with the end that has the filling.  Cut into 12 1-inch pieces and transfer to a sheet pan lined with parchment paper.  Repeat with the remaining 3 portions of the dough.  


Let rest, uncovered, at room temperature for 30 minutes.  Meanwhile, preheat oven to 400.


Bring 6 cups of water to a boil.  Add the baking soda and reduce heat to a gently simmer.  Boil pretzels in batches, cooking about 20 seconds each, turning once.  They should be slightly puffed.  Use a slotted spoon to transfer them back to the baking sheets.  Bake until puffed and golden-brown, about 15 minutes.


Brush warm pretzel bites with melted butter and sprinkle with salt.  Serve warm or at room temperature.