Soft Pretzel Bites
User Reviews
5
Soft Pretzel Bites
Description
The dough for these Soft Pretzel Bites is made using instant yeast, warm water, light brown sugar, butter (or neutral oil), salt, and all-purpose flour. It is mixed and kneaded until smooth and elastic, then left to rise until doubled. The dough is divided and rolled into logs, cut into bite-sized pieces, bathed briefly in boiling water with baking soda, which helps develop the characteristic pretzel crust by promoting browning and flavor.
After dipping, the bites are arranged on parchment-lined trays, brushed with an egg wash, sprinkled with pretzel salt, and baked at 400°F. The result is soft pretzel bites with a thin, chewy crust and tender centers, ideal for dipping accompaniments like cheese sauce.
The recipe notes specify options for yeast types and recommend serving warm, possibly alongside beer cheese dip. The baking soda bath is a key step to achieving authentic pretzel texture and flavor.
Ingredients
For the pretzel dough:
- 1 instant yeast 2 1/4 teaspoons
- 1 tablespoon light brown sugar
- 1 1/2 cups water about 110°F, warm
- 1 tablespoon butter cooled melted or neutral oil
- 3/4 teaspoon salt fine
- 4 ¼ cups all-purpose flour 540 grams
For the baking soda bath:
- 6 cups water
- ¼ cup baking soda
For the egg wash:
- 1 egg large
- 1 tablespoon water
For topping:
- pretzel salt or coarse sea salt
Instructions
Make the dough:
- In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients. Mix on low speed until combined.
- Increase speed to medium and knead for 7 to 10 minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding a little more flour if needed.
- Place in a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until about doubled in size, about 1 hour.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. Spray with nonstick cooking spray.
Shape the pretzels:
- Remove the dough to a clean work surface. Divide into 12 equal pieces. Roll each piece against the counter or between your palms into about a 10-inch long log. Keep the remaining pieces covered. Avoid adding flour to the work surface.
- Using a bench cutter, cut 1 1/2-inch pieces from each log. Place on the two greased parchment-lined baking sheets.
Prepare the baking soda bath:
- Bring the water to a boil. Gradually add the baking soda to the boiling water, taking caution as it will bubble up more.
- Working in batches, boil the pretzel bites in the baking soda solution, starting with the ones you shaped first, for no more than thirty seconds, before gently removing with a slotted spoon back to the greased and lined baking sheets, spacing them out at least half an inch apart.
- In a small bowl, whisk together the egg and 1 tablespoon of water. Brush all boiled pretzel bites with egg wash then sprinkle with salt.
Bake the pretzels:
- Bake both trays at 400°F for about 12 to 15 minutes, alternating the trays halfway through the baking time for even baking, until golden brown to your preference.
- Let cool for 5 minutes before peeling away from the parchment paper.
Notes
- Instant yeast can be replaced with active dry yeast in equal amounts; rising time will be about 20% longer.
- Use the baking soda bath to develop the classic pretzel crust and flavor before baking.
- Serve pretzel bites warm with dips such as beer cheese for best experience.
- When shaping, avoid adding excess flour to preserve dough elasticity and texture.
User Reviews
Overall Rating
5
You'll Also Love
