Pretzel Bites
User Reviews
5
Pretzel Bites
Description
The dough for these pretzel bites is prepared by activating yeast in warm water with sugar, mixing with flour, melted butter, and salt, then kneading until smooth and elastic. After rising, the dough is rolled into ropes and cut into bite-sized pieces. Each piece is briefly boiled in a baking soda solution to develop the signature pretzel crust before baking. The bites bake to a golden brown and are finished with coarse sea salt for flavor and texture contrast.
The texture combines a soft chewy center with a slightly crisp, bronzed outside from the baking soda bath. Pretzel bites are versatile snacks often paired with cheese sauce, mustard, or other dips like ranch, honey mustard, or spinach artichoke dip, making them suitable for social occasions or casual eating.
Flour quantity may vary slightly; add gradually to achieve the right dough consistency. Dusting hands with flour helps handle sticky dough, but avoid overdrying which can toughen the bites. Yeast activation and dough rising times depend on ambient temperature; a warm place encourages good fermentation. Proper water temperature is important to activate yeast without killing it.
Ingredients
- 1½ cups water 360ml, warm
- 1½ tablespoons light brown sugar
- 1 (0.25-ounce/7g) package active dry yeast
- 4¾ cups all-purpose flour divided (570g)
- 2 tablespoons butter melted, unsalted
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 3 quarts water (720g)
- ¼ cup baking soda
- 1 large egg lightly beaten
- ⅓ cup sea salt 96g, coarse
Instructions
- In the bowl of a stand mixer, whisk together warm water, yeast, and sugar by hand. Let stand for 5 minutes until mixture is frothy. Fit mixer with the paddle attachment. Add 3 cups of flour, melted butter, and salt. Beat on low speed for 1 minute, or until a shaggy dough is formed.
- Switch to dough hook attachment. On low speed, beat the dough while adding the remaining 1¾ cup flour, ¼ cup at a time and only adding as much as needed until the dough starts to pull away from the bowl. (You may not need all of the flour.) Continue to beat on low speed for 4 to 5 more minutes or until the dough passes the windowpane test. (To test, pinch off a small ball of dough and gently stretch it between your fingers. If it stretches thin enough to see light through without breaking, it passes the test! Otherwise, knead for another minute and check again.)
- Coat the inside of a large bowl with the vegetable oil. Turn the dough out onto a clean work surface and shape it into a ball. Place the dough in the oiled bowl and turn to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Preheat the oven to 425 F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
- Fill a large pot with 3 quarts of water and bring to a boil over medium-high heat.
- While the water comes to a boil, on a lightly floured surface, divide the dough into 4 equal parts, (130 grams each). Roll each piece into a long rope, about 22 inches long. Cut each rope into 14 (1 ½-inch) pieces.
- Very slowly stir the baking soda into the boiling water. (The mixture will foam and can boil over if the baking soda is added too quickly)
- Working in batches of 10 to 15, boil the pretzel bites in baking soda bath for about 30 seconds. Using a large slotted spoon, remove the pretzel bites and place on the prepared baking sheet, about ½-inch apart. Brush the tops with egg wash and sprinkle with coarse salt.
- Bake pretzel bites for 15 to 18 minutes, or until golden brown. Let cool for 5 minutes before serving.
Notes
- Add flour gradually until the dough is soft and no longer sticky; add more cautiously if dough remains sticky.
- Use flour dusting on hands when rolling dough ropes if dough feels sticky, avoiding excess flour that can dry the dough.
- Pretzel bites pair well with cheese sauce, mustard, ranch, honey mustard, queso dip, spinach artichoke dip, or buffalo chicken dip.
- Dough rising time depends on kitchen temperature; an ideal range is 75 to 78°F. To encourage rising, place dough in an oven with the light on and the oven off if kitchen is cool.
- Keep water temperature between 110 to 120°F when activating yeast; water that is too hot will kill yeast, too cold will slow activation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 56pretzels bites
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 899mg | 37% |
| Potassium | 13mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.3g | 1% |
| Vitamin A | 17IU | 0% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
