Homemade Buttery Soft Pretzel Bites
User Reviews
5
Homemade Buttery Soft Pretzel Bites
Description
The dough combines warm water, active dry yeast, melted butter, brown sugar, kosher salt, and all-purpose flour, mixed in a stand mixer and kneaded until smooth and elastic. After resting to double in size, the dough is kneaded lightly again to produce a uniform texture. Before baking, the dough pieces are boiled in water with baking soda, which gives pretzels their distinctive chewy crust and deep color. Baking on the middle oven rack ensures even baking and golden crust development. Brushing the pretzel bites with melted butter immediately after baking adds richness and replicates the flavor of classic soft pretzels.
These pretzel bites have a soft crumb and a chewy, slightly crisp crust with a mild buttery flavor accented by coarse salt. They can be served as snacks or appetizers. The dough needs to be handled carefully to maintain the right texture, and the baking soda bath should be done safely to avoid burns.
Notes highlight the importance of using fresh yeast, lukewarm water, and proper dough consistency as affected by flour brand and humidity. Resting time is crucial for rising, and kneading smooths the dough. Using a large pan or stock pot for boiling, and baking on the middle rack, are recommended for best results.
Ingredients
- 1 ½ cups water warm
- 2 ¼ teaspoon active dry yeast
- 1 teaspoon kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon butter melted (should not be scorching hot, unsalted
- 4 to 4 ½ cups all-purpose flour plus more for counter surface and adjust dough consistency if very sticky
- 2 quarts water or 8 cups
- ⅓ cup baking soda
- 1 egg beaten
- sea salt coarse, for sprinkling
Instructions
- Use a stand mixer or hand mixer to make the dough. In the bowl of your stand mixer fitted with the paddle attachment mix warm water, melted butter, active dry yeast, and light brown sugar for a few seconds. Allow it to sit for 5 minutes.
- Switch to dough hook attachment. Slowly add flour in parts (1 cup at a time) and kosher salt mix on low speed until well combined.
- Increase the speed and continue to mix. If dough is very sticky add 1 tablespoon flour at a time and keep mixing it.
- Continue mixing dough for about 5 minutes or until smooth and pull away from the sides of the bowl. Poke the dough with your fingers and if it bounces back, the dough is ready.
- Transfer smooth dough to a big bowl greased with vegetable oil. Cover with greased cling wrap or cloth. Set it aside to rest for 30 minutes in a warm place until it is doubled in size.
- If you use hands like me, prepared dough needs kneading to make it smooth. Lightly sprinkle flour on clean dry surface. Transfer dough from the bowl on to the surface.
- Knead dough for 3 to 5 minutes or until smooth. The best way to knead is the stretch and roll method. Stretch like shown in the picture. Roll back the pulled dough. Repeat this for 3-4 minutes.
- Transfer the dough to a big bowl greased with vegetable oil.
- Cover with greased plastic wrap or cloth.
- Set it aside to rest for 30 minutes to 1 hour in a warm place until it is doubled in size. While the dough rests, preheat the oven to 425 degrees Fahrenheit (or 220 degrees centigrade). Line a baking sheet with parchment paper or a silicon mat. Or generously spray oil over a baking tray to bake directly on it.
- Punch down dough that has doubled in size.
- Knead it for a minute to make it smooth
- With a sharp knife divide/cut dough into 8 equal sections.
- Roll each section with your hands to form long ropes.
- Cut the rope into 1 ½ inch bite-size pieces.
- In a large pot bring 8 to 9 cups of water to boil. Slowly add baking soda to boiling water. Be careful while adding baking soda to boiling water. It will boil and pour out depending on the size of the pan used. Using a slotted spoon drop 10 to 12 pretzels into boiling water for a quick boil of 20 seconds. Remove pretzels immediately from boiling water and drain as much as you can.
- Transfer immediately to a greased/lined baking sheet. Make sure they aren’t touching each other as they will stick to each other and break. Make an egg wash by beating one egg with 1 teaspoon of water. Brush the beaten egg over each pretzel.
- Immediately sprinkle coarse sea salt on top of each pretzel. Bake in preheated oven at 425F (or 220C) in batches for about 15 minutes. Rotate the baking tray 180 degrees halfway during the baking for even browning.
- Once golden brown, remove the baking tray from the oven. Immediately brush a generous amount of melted butter on each pretzel. Serve it immediately with cheese sauce.
Notes
- Use fresh yeast and lukewarm water to ensure proper dough rising.
- Adjust dough consistency with flour as needed based on humidity and flour brand.
- Allow dough to rest until doubled in size; this is essential for texture.
- Handle baking soda bath carefully to avoid burns and use a large pot for boiling.
- Bake on the oven's middle rack for even cooking and golden crust.
- Brush baked pretzel bites immediately with melted butter to enhance flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 1123mg | 47% |
| Potassium | 77mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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