Homemade Pretzel Bites
Difficulty Level: Intermediate
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Prep Time:1 Hour
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Cook Time:PT1H15M15 Minutes
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Yield:56 pretzel bites
Ingredients
- 1 ½ cups warm water
- 1 pack instant or active dry yeast
- 1 tablespoon brown sugar (or 2 tablespoons maple syrup)
- 1 teaspoon salt
- 2 tablespoons butter, melted
- 4 cups all-purpose flour (*see note in step 2)
- Coarse Salt
- Baking Soda Bath:
- ⅓ cup baking soda
- 8 cups water
- 354.88ml warm water
- 1 pack instant or active dry yeast
- 12.78g brown sugar (or 2 tablespoons maple syrup)
- 4.26g salt
- 25.56g butter, melted
- 946.35ml all-purpose flour (*see note in step 2)
- Coarse Salt
- Baking Soda Bath:
- 78.86ml baking soda
- 1892.71ml water
Everyone loves a good soft pretzel, why not make them at home! These pretzel bites are easier to make without shaping a pretzel, but if you want to try out the classic, go for it! Serve with your favorite dip!
Preparation
STEP 1
Whisk together water, yeast and sugar in bowl of a stand mixer fitted with a dough hook attachment or if making by hand a large mixing bowl. Allow mixture to sit for about 5 minutes or until frothy.
STEP 2
To yeast mixture, add flour, salt and melted butter. Beat on low to medium speed (or with a wooden spoon) until dough comes together and pulls away from the side of the bowl, about 3-5 minutes. *It is important to note that due to different moisture levels in our homes sometimes not all the flour is needed. It is best to start with 3 cups of flour and continue to add more every minute while dough is mixing if it remains sticky using up to the 4 cups.
STEP 3
To knead the dough, either leave it in the mixer, increase the speed to medium and with the dough hook knead the dough for about 5 minutes. Or you can knead dough by hand on a surface lightly dusted with flour for 5 minutes. When kneading is complete the dough should feel soft and when you poke it with your finger the indention should slowly bounce back.
STEP 4
Cover dough with a clean dish towel and let it rest and rise at room temperature for 20-30 minutes.
STEP 5
Preheat oven to 400°F. Mix baking soda and water in a pot and bring to a boil.
STEP 6
Cut dough into 8 equal pieces (as equal as you can get, doesn’t have to be perfect). On a very lightly floured surface (too much flour will make rolling harder) roll each portion of dough into a rope about 14-16 inches long. Cut each rope into 2-inch pieces.
STEP 7
In batches, using a mesh kitchen strainer, spider, or slotted spoon drop 8-10 pretzel bites into boiling baking soda bath. Using strainer, quickly remove after 10-15 seconds, and allow extra water to drip off. Transfer bites to a sheet pan coated with parchment paper and non-stick cooking spray. At least 2 pans will be needed to disperse all the bites. (This baking soda bath is what helps give pretzels their distinct color and crispy but chewy texture).
STEP 8
While pretzel bites are still wet from the bath sprinkle tops with coarse salt. (If you prefer a sweet pretzel bite and want to toss your finished pretzels in cinnamon sugar later, skip the salt).
STEP 9
Bake pretzel bites for 15 minutes or until golden brown. Serve immediately or store in an airtight container for 2-3 days.
Options
For cinnamon sugar pretzel bites toss or brush cooked bites with melted butter and roll in cinnamon sugar. For cheesey pretzel bites add a small chunk of cheese into the center of your pretzel dough bites before boiling. Be sure the cheese is secured into the center of the dough. You could also sprinkle the tops of the bites with shredded cheese or everything seasoning before baking.
If you prefer, this dough can also be shaped into a traditional pretzel shape (yield around 12 pretzels) or pretzel knots, pretzel balls, or even soft pretzel sticks!