Homemade Pretzel Bites
User Reviews
5
Homemade Pretzel Bites
Description
Start by activating yeast with brown sugar, melted butter, and warm water, then mixing in kosher salt and all-purpose flour to form a dough. After kneading and letting the dough rise in an oiled bowl until doubled, it’s rolled into 'snakes' and cut into bite-sized pieces. These are briefly boiled in a water and baking soda bath, which creates the distinctive pretzel crust when baked.
The bites are placed on a greased cookie sheet spaced apart and baked at 425°F until golden with a chewy texture. Before baking, toppings can vary from traditional coarse sea salt to cinnamon sugar, garlic salt, or Parmesan cheese for different flavors.
These pretzel bites offer a tactile contrast between the soft crumb and a slightly crisp exterior, making them a fun snack or appetizer. Adjust seasonings before baking depending on your flavor preference.
Ingredients
- 2 Tbsp light brown sugar
- 1 packet active dry yeast
- 3 Tbsp butter (melted)
- 1 1/2 cups water warm
- 3 tsp kosher salt
- 4 1/2 cups all-purpose flour
- canola oil
- 3 quarts water
- 1/2 cup baking soda
- 1 egg (beaten)
- 1/4 cup sea salt coarse
Instructions
- Mix brown sugar, yeast, melted butter, and warm water together in a stand mixer with a dough hook.
- Add in salt and flour and mix with dough hook on low until well combined. Mix for another 3-4 minutes or until dough starts pulling away from the sides of the bowl. If the dough is too sticky, add flour, 1 tablespoon at a time.
- Oil a glass bowl. Pull the dough out of the mixer bowl and form into a ball. Place dough inside the oiled bowl. Cover tightly with plastic wrap. Let stand for about an hour (or until doubled in size).
- Preheat oven to 425 F.
- Bring 3 quarts of water to boil in a stock pot, then add baking soda. Break off pieces of dough, roll into a "snake", then chop into bite size pieces. Add the cut pieces to boiling water. Remove the pieces after about 30 seconds (the pieces will initially sink, but then start to float when they are ready).
- Place on a well greased cookie sheet, making sure pieces are not touching. Repeat until all of the dough is gone. I filled up 2 big cookie sheets.
- Brush egg wash over the pretzel bites, then sprinkle with coarse sea salt. Bake at 425 for about 15 minutes (or until a nice pretzel-y color).
- Remove to a wire rack to cool. Enjoy.
Notes
- For variety, sprinkle pretzel bites with cinnamon sugar, garlic salt, or Parmesan cheese instead of coarse sea salt before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 4351mg | 181% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 110IU | 2% |
| Calcium | 20mg | 2% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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