Homemade Soft Pretzel Bites
User Reviews
5
8 reviews
Excellent
Homemade Soft Pretzel Bites
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This pretzel bites recipe will give you that perfect mall-style snack right in your own kitchen - soft, chewy centers with a golden brown crust and just the right amount of salt. They're easier to make than you'd think and way better than anything from the freezer aisle.
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Ingredients
- 4 cups all-purpose flour
- 3 tablespoons brown sugar
- 3 teaspoons instant yeast
- ½ teaspoon salt
- 3 tablespoons butter softened
- 1 cup milk
- ½ cup water
- 2 tablespoons butter melted, reserve for later
- 3 tablespoons salt coarse
- 1 egg reserve for later
- 1 teaspoon water
Instructions
- Combine flour, brown sugar, yeast, and salt.
- Add softened butter, milk, and water. Combine.
- Knead for 5 minutes.
- The dough should be smooth and just stick to the bottom of the bowl or only slightly cling to your fingers when you touch it. See note.
- Let the dough rise until doubled.
- Preheat the oven to 450ºF.
- Turn the dough out onto a lightly floured surface. Roll it out slightly until it's about 2 inches thick and slice it into 1 inch thick strips.
- Cut the strips into 1-inch pieces and place on a lined baking sheet. Let rise for 20 minutes.
- Combine egg and water. Brush with egg wash and sprinkle with coarse salt.
- Bake for about 15-20 minutes, or until light golden brown on top.
- Toss with melted butter.
Notes
- If your brown sugar is clumpy, break it apart in your hands before adding it to the dough.
- This recipe uses all-purpose flour. Using any other kind of flour will change the texture of the dough.
- I use instant yeast when I make this recipe, which is more potent than active dry yeast and doesn’t need to be bloomed in the water like active dry yeast does. If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.
- If your brown sugar is clumpy, break it apart in your hands before adding it to the dough.
- This recipe uses all-purpose flour. Using any other kind of flour will change the texture of the dough.
- I use instant yeast when I make this recipe, which is more potent than active dry yeast and doesn’t need to be bloomed in the water like active dry yeast does. If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.
- Ensure the dough is smooth and slightly tacky but not sticky. Adjust with a bit more flour or water as needed for the perfect texture.
Nutrition Information
Show Details
Calories
69kcal
(3%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
570mg
(24%)
Potassium
32mg
(1%)
Sugar
1g
(2%)
Vitamin A
60IU
(1%)
Calcium
11mg
(1%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 40pretzels
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 570mg | 24% |
| Potassium | 32mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 60IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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