Soft Pretzel Bites (Print Version)
# Ingredients:
01 -
1 teaspoon of salt
02 -
Coarse sea salt, for sprinkling on top
03 -
Half cup (120g) baking soda, used for soda bath
04 -
9 cups (2,160ml) water for soda bath
05 -
1 and 1/2 cups (360ml) warm water, around 100°F/38°C
06 -
2 and 1/4 teaspoons (7g) instant or active dry yeast
07 -
1 tablespoon of granulated or brown sugar
08 -
1 tablespoon (14g) unsalted butter, melted and slightly cooled
09 -
3 and 3/4 – 4 cups (469–500g) of regular all-purpose flour, with more for dusting
10 -
A dip like mustard or spicy cheese sauce if you'd like (optional)
# Instructions:
01 -
In a large mixing bowl or stand mixer, stir together the warm water, yeast, and sugar. Cover it, let it rest for 5 minutes until bubbly foam forms.
02 -
Add the salt and melted butter into the yeast mixture, followed by 3 cups (375g) of flour. Blend on a low setting for about a minute, then mix in 3/4 cup (95g) more flour. Keep adding a little flour at a time until the dough doesn't stick to the sides of the bowl.
03 -
Knead by hand or in the stand mixer with a dough hook for 5 minutes, until it's soft and stretchy. Check if it's ready by gently pulling it to see if it stretches thin without tearing (the 'windowpane test'). Cover and rest for 10 to 30 minutes.
04 -
Set your oven to heat up to 400°F (204°C). Prep two baking sheets by covering them with parchment or silicone mats, and if using parchment, lightly grease it.
05 -
Cut the dough into six equal parts. On a floured surface, roll out each part into a 20-inch rope. Slice these ropes into smaller bites, roughly 1.5 to 2 inches each.
06 -
Pour 9 cups (2,160ml) of water into a big pot and stir in the baking soda. Heat to a boil, then dip 8-10 pretzel bites into the mixture at a time for 10-15 seconds. Use a slotted spoon to lift them out.
07 -
Put the boiled pretzel pieces on your prepared baking trays. Sprinkle the tops with sea salt while they're wet. Continue until all are done.
08 -
Bake the pretzel pieces for about 15 minutes, or until the tops turn beautifully golden. Serve them fresh and warm.
09 -
Let baked pieces cool fully, then keep them in an airtight container. They'll stay good at room temperature for 3 days or can be frozen for 3 months.
# Notes:
01 -
Letting the dough take a short nap makes shaping it much easier.
02 -
Stretch the dough thin enough during kneading to make sure it's ready.
03 -
Don’t leave the pretzels too long in the soda bath, or they might taste metallic.
04 -
Warm frozen bites by baking them straight from the freezer, brushing with water, and adding salt.