Soft Pretzel Bites Crowd Favorite (Print Version)
# Ingredients:
→ Dough
01 -
1 and 1/2 cups (360ml) warm water (around 38°C)
02 -
2 and 1/4 teaspoons (7g) instant or active dry yeast
03 -
1 tablespoon brown sugar or granulated sugar
04 -
1 teaspoon salt
05 -
1 tablespoon (14g) unsalted butter, melted and slightly cool
06 -
3 and 3/4 – 4 cups (469-500g) all-purpose flour, plus more for hands and work surface
→ Toppings
07 -
Coarse salt or coarse sea salt
→ Baking Soda Bath
08 -
1/2 cup (120g) baking soda
09 -
9 cups (2,160ml) water
→ Optional for Serving
10 -
Spicy cheese sauce or favorite mustard
# Instructions:
01 -
Whisk warm water, yeast, and sugar together in a bowl and let sit for 5 minutes until foamy. Add salt, melted butter, and 3 cups (375g) of flour. Mix on low until combined, then gradually add remaining flour until dough comes together. If sticky, add more flour incrementally.
02 -
Knead dough with the mixer or by hand for 5 minutes. Adjust with small amounts of flour if dough is sticky. Test readiness by poking or using the windowpane method. Let rest for 10-30 minutes.
03 -
Preheat oven to 204°C. Line 2 baking sheets with parchment paper or silicone baking mats. If using parchment paper, lightly grease with nonstick spray or butter.
04 -
Divide dough into 6 equal parts. Lightly flour work surface and roll each portion into a 20-inch rope. Cut into 1.5-2 inch bites. Rest dough if stretching becomes difficult.
05 -
In a large pot, mix water and baking soda and bring to a boil. Add 8-10 pretzel bites at a time and boil for 10-15 seconds. Remove using a slotted spoon, letting excess water drip off, and place on prepared baking sheets.
06 -
Sprinkle bites with coarse sea salt while still wet. Bake for 15 minutes, or until golden brown. Serve warm. Leftovers can be stored at room temperature for up to 3 days.
# Notes:
01 -
Pretzel bites can be refrigerated after boiling and before baking for up to 24 hours.
02 -
Reheat leftovers at 177°C for 5 minutes or microwave briefly to restore softness.