Baked Soft Pretzel Bites
User Reviews
5
Baked Soft Pretzel Bites
Description
This recipe starts by proofing active dry yeast in warm water and sugar until foamy, then mixing with flour, salt, and melted butter to create a smooth dough kneaded until it pulls away from the bowl. The dough rises covered until doubled in size. After preheating the oven and preparing a baking soda bath, the dough is portioned into bite-sized shapes.
The pretzel bites are boiled briefly in the baking soda water to develop their characteristic chewy crust, then arranged on parchment-lined sheets and brushed with beaten egg yolks for a golden finish. After baking at 450°F, the bites are coated with a melted garlic butter blend seasoned with garlic powder, fresh parsley, and kosher salt, which adds savory richness and freshness.
These bites pair well with dips such as Creamy Beer Cheese Sauce and make a plentiful snack for approximately 20 people. The recipe allows for using instant yeast by skipping the proofing step although all ingredients remain the same.
Proper rising, boiling time, and egg wash application are key to achieving the authentic texture and flavor of soft pretzels in mini form.
Ingredients
Pretzel dough
- 1 1/2 cups water warm to the touch, like a baby's bath water, warm
- 1 Tbsp granulated sugar
- 1 (1/4 oz) package active dry yeast
- 4 1/2 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 4 Tbsp butter melted, unsalted
- 8 - 10 cups water
- 2/3 cup baking soda
- 2 large egg yolks beaten with 2 Tbsp cold water
- coarse kosher salt for sprinkling on pretzels, or sea salt
Garlic butter
- 3 Tbsp butter melted, unsalted
- 1/2 tsp garlic powder
- parsley minced, fresh, pinch
- kosher salt pinch
Instructions
Proof the yeast
- To the bowl of a stand mixer, add warm water, sugar, and yeast. Stir and let sit for 5-10 minutes. After that time has elapsed, it should look foamy and smell “yeasty”.
Combine and knead dough
- Add flour, salt, and melted butter. Using the dough hook attachment, mix on LOW speed until combined.
- Increase speed to MED and knead for about 4 minutes, until the dough is smooth and pulls away from the side of the bowl.
Let dough rise
- Spray a separate large bowl with cooking spray, and transfer dough to the bowl. Cover with plastic wrap and let sit in a warm spot for 1 hour.
- Towards the end of the hour, bring a large stockpot with 10 cups of water to a boil.
Prepare
- Preheat oven to 450°F. Line a large baking sheet, or two baking sheets, with parchment paper. Lightly spray the parchment paper with cooking spray. Set aside.
Shape dough
- Lightly spray a work surface with cooking spray and turn out the dough. Shape it into a ball, and divide in half. Divide each half into fourths, so you have 8 sections of dough.
- Roll a section into a long rope, approximately 20” long. Slice the rope into roughly 1 1/2 inch pieces to make bites. Set aside and repeat with remaining sections of dough.
Baking soda bath
- Once the water is boiling, carefully add the baking soda. It will bubble up like crazy, so add it slowly.
- Boil about 15 bites at a time in the baking soda water, for just 15 seconds, then remove with a slotted spoon or frying spider and place on prepared baking sheet. Repeat with remaining pretzel bites, boiling in batches.
Bake
- Whisk together egg yolks and water, and brush over pretzel bites. Sprinkle with salt.
- Bake for 12-15 minutes, until deeply golden brown. Let cool for 5 minutes.
Top and serve
- If desired, combine garlic butter ingredients and brush onto baked pretzels.
- Serve with beer cheese, grainy mustard, honey mustard, etc.
Notes
- This recipe makes approximately 100-106 soft pretzel bites, serving about 20 people assuming 5 bites each.
- Using instant yeast is possible by combining all ingredients without the proofing step, but keep ingredient amounts unchanged.
- These pretzel bites pair well with a Creamy Beer Cheese Sauce for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 1282mg | 53% |
| Potassium | 35mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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