Description
Soft, chewy, and golden pretzel bites that are perfect for snacking or serving with a variety of dips. These bite-sized versions of classic pretzels are made with a buttery dough and a baking soda bath to give them their traditional flavor and texture.
Ingredients
Units
Scale
For the Dough:
-
- 1 1/2 cups warm water (360ml)
- 1 1/2 tablespoons light brown sugar
- 1 (0.25-ounce/7g) package active dry yeast
- 4 3/4 cups all-purpose flour, divided (570g)
- 2 tablespoons unsalted butter, melted
- 2 teaspoons salt
- 1 tablespoon vegetable oil
For the Baking Soda Bath:
-
- 3 quarts water (720g)
- 1/4 cup baking soda
For Topping:
- 1 large egg, lightly beaten
- 1/3 cup coarse sea salt (96g)
Instructions
- Prepare the Dough: In the bowl of a stand mixer, whisk together warm water, yeast, and sugar by hand. Let stand for 5 minutes until the mixture is frothy. Fit the mixer with the paddle attachment, then add 3 cups of flour, melted butter, and salt. Beat on low speed for 1 minute until a shaggy dough forms.
- Knead the Dough: Switch to the dough hook attachment. On low speed, beat the dough while gradually adding the remaining 1¾ cups of flour, ¼ cup at a time, until the dough starts to pull away from the bowl. Continue kneading on low speed for 4 to 5 minutes until the dough passes the windowpane test. If it doesn’t, knead for another minute and test again.
- Let the Dough Rise: Coat a large bowl with vegetable oil, turn the dough out onto a clean surface, and shape it into a ball. Place it in the oiled bowl, turning to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly spray them with cooking spray.
- Shape the Dough: On a lightly floured surface, divide the dough into 4 equal parts, each about 130 grams. Roll each piece into a 22-inch rope and cut into 1 ½-inch pieces, making approximately 14 bites per rope.
- Prepare the Baking Soda Bath: Fill a large pot with 3 quarts of water and bring it to a boil over medium-high heat. Slowly stir in the baking soda, ensuring it doesn’t foam over.
- Boil the Pretzel Bites: Working in batches of 10 to 15 bites, boil them in the baking soda bath for about 30 seconds. Use a slotted spoon to remove the bites and place them on the prepared baking sheets, spacing them ½-inch apart.
- Add Toppings: Brush the pretzel bites with egg wash and sprinkle with coarse sea salt.
- Bake: Bake the pretzel bites for 15 to 18 minutes or until golden brown. Allow them to cool for 5 minutes before serving.
Notes
- You may not need all 4¾ cups of flour. Add it gradually, ¼ cup at a time, until the dough no longer sticks to the sides of the bowl.
- If the dough becomes sticky while rolling it into ropes, dust your hands lightly with flour, but avoid adding too much, as it can make the dough dry.
- These pretzel bites pair wonderfully with cheese sauce, mustard, ranch dip, honey mustard, queso, spinach artichoke dip, or buffalo chicken dip.
- The dough rising time may vary depending on your kitchen temperature. Ideally, the temperature for dough rising is between 75°F and 78°F. If your kitchen is cold, place the dough in an OFF oven with the light on.
- Ensure the water for the yeast is between 110°F and 120°F, as water that’s too hot will kill the yeast, while water that’s too cold won’t activate it.
Nutrition
- Serving Size: 1 pretzel bite
- Calories: 26
- Sugar: 0.3g
- Sodium: 96mg
- Fat: 0.5g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.2g
- Protein: 0.6g
- Cholesterol: 3mg
