Soft Pretzel Bites
Yesterday I wanted something salty. As much as something chocolatey sounded good it just wasn’t going to hit the spot. Salty was a must. I’m not one for the sweet and salty bit so I wasn’t about to combine saltiness with chocolate. Big no-no for me. Someday maaaybe I’ll give it a try but I just can’t bring myself to do it. Just like I can’t bring myself to get on board with bacon and sweets.
It was a toss up between attempting homemade chips or pretzel bites. I had all of the ingredients for pretzel bites, including coarse sea salt so I was sold! Soft delicious bite size pieces of homemade pretzels sprinkled with coarse salt and dipped in mustard. Yum!! Okay you don’t have to dip yours in mustard, that’s just my preference. I know some like a cheese sauce instead and I’m sure that would go equally well but I didn’t have any and wasn’t up to making some so yellow mustard for dipping would have to do the trick. Of course it did, it always does.
These are super easy to make. Trust me. They’re really easy especially if you have a stand mixer. The machine does all of the work for you. I didn’t follow the instructions completely but it’s all basically the same, just making life easier especially when there are little kids running amock through the house. Safety is key. The fewer times I have to open the oven, the better.
This will take you around 2 hours start to finish, probably a bit more if making a full batch. I halved mine and still have a ton leftover. They’re awesome to snack on. And since they make so much they’re perfect for a party! Hint hint… nudge nudge… the Superbowl is soon! This would be a great addition to your party menu.
Soft Pretzel Bites
1 1/2C warm water
2 tbsp brown sugar
1pkg active dry yeast
6 tbsp butter, melted
2 1/2 tsp salt
4 1/2 - 5C AP flour
2 Qts water
1/4C baking soda
1 egg, beaten plus 1 tbsp water
coarse sea salt for topping
In the bowl of a stand mixer fitted with the paddle attachment (personal preference, you can use the dough hook if you prefer), combine brown sugar, yeast, melted butter and water. Give a quick mix, then let sit for 5 minutes or until slightly puffy.
Add salt and flour to wet mixture. Mix on low speed, gradually increasing the speed to medium. Continue mixing until all flour is encorporated and the dough is pulling away from the sides and bottom of the bowl. Add additional flour until the dough pulls away from the bowl and is no longer super sticky. Transfer dough to a clean work area, knead by hand for 3-5 minutes, shaping into a ball.
Grease a medium bowl with oil. Toss dough into bowl, then flip to coat all sides with oil. Cover with plastic wrap. Let sit in a warm location for an hour or until dough is doubled in size.
Preheat oven to 425 degrees. In a large stockpot, bring 2 quarts of water to a boil. Carefully and quickly, add baking soda - this may splatter.
Divide dough into 8 equal pieces. Roll each piece into a long snake. Using kitchen sheers, cut 1" pieces. Transfer pieces to a clean plate. Repeat process with all pieces of dough. Slightly more than a quarter of the full recipe should fit on one standard size baking tray. If making the full batch, work a quarter of the dough at a time, keeping the remaining dough covered with plastic wrap until ready to roll and cut.
Prepare a baking sheet with silpat or parchment paper. Whisk one egg together with 1 tbsp water, set aside. Boil 10-15 pieces of cut dough at a time for 30-45 seconds. Remove with a slotted spoon, transfering to your prepared baking sheet. Repeat process with remaining dough pieces.
Brush egg wash over dough pieces. Immediately sprinkle with coarse sea salt. Bake for 15 minutes or until golden brown. Cool on a wire rack. Continue process with any remaining dough.
Serve warm with dipping sauces, such as mustard or cheese. Store any remaining pretzel bites in an airtight container.
Recipe source: Two Peas and Their Pod