Homemade Soft Pretzel Bites
My daughter is obsessed with soft pretzels! In the summertime, we love to visit a local beer garden as a family and order a giant pretzel. And since my husband was tackling a little winter house project to paint our family room, I thought I would tackle a new kitchen experiment. And this felt like a science experiment since I had to add baking soda to boiling water and watch it fizz up.
For the record, I tried to meet my friends out for a bloody mary for lunch instead of baking all afternoon (since it’s Sunday), but no such luck. It was a sign that nobody could meet since I’m participating in “dry January” which means no alcohol for the entire month. This is big in the UK and starting to trend in the U.S. To be honest, a virgin bloody mary would be just as delicious as one that contained vodka.
Let’s get back to the pretzels. Did you know pretzels are boiled in water and baking soda before baking? That is what gives the pretzels the texture and taste.
Overall, these were fairly simple to make, but it’s always a lengthy process when using yeast since you have to allow the dough an hour to rise. But it was worth the wait.
Once the dough is ready, it’s divided into 8 sections, rolled out and cut into 1 inch squares. I utilized the pizza cutter which made part really quick. Then boil them, brush them with egg and then bake.
This recipe yielded 3 batches. And each time I pulled out a batch, my husband and daughter taste tested. Delicious!
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- 1 tablespoon Vegetable oil
- 12 cups water
- 1/2 cup baking soda (for boiling the pretzels)
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse sea salt
1. Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time.
3. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat the oven to 425 degrees F.
5. Bring the 12 cups of water to a boil in a large pot over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!
6. Remove the dough from the bowl and place on flat working space. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites.
7. Boil the pretzel bites in the water solution in batches. About 12-15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been covered in parchment paper. Make sure they are not touching.
8. Brush the tops with the egg wash and if desired, season top with coarse salt. Place into the oven and bake for 12 to 15 minutes until golden brown.
9. Remove to a baking rack and repeat until all bites are baked.
(This recipe was inspired by : https://www.twopeasandtheirpod.com/homemade-soft-pretzel-bites)
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