Soft Pretzel Bites
User Reviews
5
Soft Pretzel Bites
Description
Soft Pretzel Bites are prepared by mixing bread flour, brown sugar, rapid rise yeast, salt, melted unsalted butter, and warm water into a tacky dough that is kneaded briefly before rising. After the dough doubles, it is shaped and briefly boiled in a water and baking soda solution, which creates the distinctive pretzel crust after baking. The addition of pretzel salt or coarse sea salt adds a crunchy seasoning layer. Once baked at a high temperature, the bites boast a chewy texture with golden crusts.
They can be eaten warm for the best texture and flavor, perfect for snacking or serving alongside dips. For variation, the salt can be omitted after baking to roll the bites in cinnamon sugar for a sweet alternative. The recipe advises using bread flour for optimal chewiness but allows all-purpose flour as a substitute, which will yield a softer texture.
Soft Pretzel Bites store well for up to three days in an airtight container at room temperature. They are best enjoyed fresh and warm but can be reheated carefully to restore softness.
Ingredients
For Pretzel Bites
- 3 cups bread flour divided (plus additional as needed)
- 3 Tablespoons light brown sugar firmly packed
- 2 ¼ teaspoons Rapid Rise Yeast
- 1 teaspoon table salt
- 2 Tablespoons butter melted, unsalted
- 1 cup water heated to 115F (46C, warm
For Boiling and Baking
- 1 egg large
- 1 teaspoon water
- 8 cups water
- ¼ cup baking soda
- pretzel salt for sprinkling (see note)
Instructions
- In a large mixing bowl (or the bowl of a stand mixer) combine approximately 2 cups (250g) of flour, brown sugar, yeast, and table salt and stir to combine.
- Add melted butter and warm water and stir until mixture is completely combined and smooth.
- Gradually add remaining flour as needed (plus additional as needed) until the dough begins to cling together and pulls away from the side of the bowl (if using a stand mixer, use the dough hook attachment for this). Dough should be slightly tacky to the touch, but not unmanageably sticky.
- Transfer to a clean, lightly floured surface and briefly knead for 1-2 minutes until dough clings together and you have a mostly smooth ball (or you may use the dough hook attachment and mixer on low-speed for 1-2 minutes).
- Transfer to a large, lightly oiled bowl and cover the bowl tightly with plastic wrap. Place in a warm place to rise until doubled in size (about 30 minutes).
Boiling & Baking
- Once dough has risen, preheat oven to 450F (230C) and line a baking sheet with parchment paper and set aside. Prepare an egg wash by beating together 1 egg with 1 teaspoon of water and set this aside for now, too.
- Measure 8 cups of water into a large pot, stir in baking soda, and bring to a boil. While water is coming to a boil, return to your dough.
- Gently deflate risen dough and transfer to a clean surface. Divide into 5 pieces and roll each into a rope approximately 12” (30cm) long. If the dough is sticking to your hands, lightly flour it but too much flour can make the dough even more difficult to work with, so use sparingly.
- Cut each rope into 1-1 ½” (2-3.5cm) bite-sized pieces and transfer to prepared baking sheet.
- Once water is boiling, carefully lower a handful of pretzel bites into the water at a time. Boil for approximately 30 seconds (if pretzels are floating I’ll flip them and continue to boil another 15-30 seconds) then remove with a strainer or spider or pair of tongs and return to baking sheet, spacing pretzels at least 1-2” (2cm) apart. Repeat with remaining pretzel bites until all have been boiled.
- Lightly brush pretzels with egg wash (I just do the surface that is exposed, I don’t flip them and brush the underside with egg wash, though you could) and sprinkle with pretzel salt or sea salt.
- Transfer to 450F (230C) oven and bake for 8-10 minutes or until pretzels are golden brown. Allow to cool before enjoying. Pretzels are best enjoyed warm the same day they are made.
Notes
- Bread flour gives the dough its characteristic chewiness, but all-purpose flour can be substituted for a softer texture.
- If pretzel salt is unavailable, coarse sea salt can be used to garnish the bites.
- For a sweet variant, skip the salt and toss the warm bites in melted butter mixed with cinnamon and sugar.
- Best served warm on the day they are made, but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 35pretzel bites
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1pretzel bite | |
| Calories | 53kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 307mg | 13% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 1mg | 1% |
| 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
