Parmesan Pretzel Bites
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Parmesan Pretzel Bites
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Want to make the most irresistible snack food for game day or any occasion? These homemade Parmesan Pretzel Bites have the perfect texture. They're soft and fluffy with a little crunch on the exterior and the most wonderful saltiness from the parmesan cheese. Serve them with your favorite queso or pretzel dip for the ultimate finger food.
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Ingredients
Pretzel Bites
- ¾ cup warm water
- 2 teaspoons honey
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons salted butter melted
- 2 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ cup grated parmesan
Water Bath
- 8 cups water
- ¼ cup baking soda
Toppings
- 1 egg lightly beaten
- ¾ teaspoon coarse salt
- ⅓ cup grated parmesan
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Instructions
- Combine the warm water and honey in the bowl of a stand mixer. Sprinkle the yeast on top, and let stand for 5-10 minutes, or until the yeast blooms and becomes frothy.
- Once the yeast has become frothy, add the butter, flour, parmesan and salt to the mixture. Use the dough hook attachment and mix on low until the mixture is combined, then increase the speed to a medium intensity, kneading the dough for about 5 minutes until it becomes pliable, but is still tacky.
- Transfer the dough from the stand mixer to a large greased bowl. Cover with a damp kitchen towel, and let it rise for 45 minutes, or until the dough has doubled in size.
- Once the dough has doubled in size, preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the pretzel dough on a lightly floured surface. Cut into 8 even pieces, and gently roll each into a long rope shape.
- Cut the dough into equal pieces that are about 1" in diameter. (You want them to be bite-sized.) Roll them in your hands to form them into balls. Set aside on a greased plate (or baking sheet.) Let these rest for 10 minutes before proceeding.
- Bring the 8 cups of water to a boil in a large pot over high heat. Add the baking soda when the water is at a rolling boil.
- When the water is boiling and the pretzel bites have rested, add a few at a time to the boiling water, and cook for 30 seconds. (This doesn't have to be exact, so don't fret if your pretzels are in the bath for a bit longer.)
- Remove the pretzel bites from the water bath using a slotted spoon, and transfer to the prepared baking sheet. Repeat this process with the remaining pretzel bites until all have had their water bath.
- Brush the pretzel bites with the egg wash, and sprinkle with a little salt and the additional parmesan cheese.
- Transfer the pretzel bites to the oven, and bake for 16-20 minutes, or until the tops are golden brown.
- When the pretzel bites have finished baking, remove from the oven and enjoy warm! We recommend trying them with spicy mustard, pretzel cheese dip or a marinara sauce, depending on your mood.
Notes
- How to store: Store leftover in an airtight container in the refrigerator for 2-3 days. Reheat in a low-temperature oven or a toaster oven until warmed through.
Nutrition Information
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Serving
1pretzel bite
Calories
28kcal
(1%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.2g
Trans Fat
0.02g
Cholesterol
5mg
(2%)
Sodium
213mg
(9%)
Potassium
9mg
(0%)
Fiber
0.2g
(1%)
Sugar
0.2g
(0%)
Vitamin A
26IU
(1%)
Vitamin C
0.002mg
(0%)
Calcium
19mg
(2%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 60pretzel bites
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Serving | 1pretzel bite | |
| Calories | 28kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 5mg | 2% |
| Sodium | 213mg | 9% |
| Potassium | 9mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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