A great party snack. Serve with cheese sauce or grainy mustard for dipping.
yield: 36 pretzel bites prep time: 1 hour cook time: 15 minutes
inactive time: 2 hours total time: 3 hours 15 minutes
• 1 ½ c water
• 1 tbsp yeast + a pinch of sugar
• 4 ¼ c flour – Hard Bread flour will give you the chewiest texture, but all-purpose flour will work fine as well
• 2 ½ tsp salt
• 1 tbsp sugar
• 3 tbsp butter, melted
• 4 c water
• ⅓ c baking soda
• kosher salt
INSTRUCTIONS
1. Heat 1 ½ cups of water until warm, add the yeast and 1 tbsp of sugar and let this sit for 10 minutes
2. In a stand mixer add flour and 2 ½ tsp salt.
3. Add the 3 tbsp melted butter to the yeast water and pour that into the flour mixture
4. Mix with a dough hook attachment on low speed for 3 minutes, until the dough is soft and pliable (alternatively use a large bowl, wooden spoon and then knead on a counter)
5. Roll the dough out on a floured counter top, separate into two pieces and cover with cling wrap that has been sprayed with cooking spray on one side to avoid sticking
6. Let this rise for 2 hours
7. Divide each piece into 3 pieces. Gently roll each piece into a strand approximately 12 inches long. Cut each strand into 6 pieces. (See note)
8. Preheat oven to 500F
9. In a large saucepan, combine 4 cups water with 1/3 cup baking soda and bring to a boil. Turn heat down but keep water on a low boil.
10. Be sure oven is up to temperature before starting next step. Line 2 baking sheets with parchment paper.
11. Lower several pretzel bites into the baking soda bath for 30 seconds, turn over and leave in bath for 20 seconds more. With slotted spoon, remove bites from water and place on parchment lined baking sheet.
12. Sprinkle with coarse salt (kosher salt, pickling salt or pretzel salt)
13. Place baking tray in oven. Close oven and reduce temperature to 450F. Bake for 9 – 12 minutes or until nicely browned.
NOTE: If you would prefer to make traditional pretzel shapes, divide original dough into 4 pieces. Roll each piece into a 36” rope. Place rope in a “U” shape. Cross ends over each other 2 times and fold down over bottom of “U”. Dampen dough where it touches and press together lightly to seal. Continue from step 8 using care to dip pretzels in boiling water. Baking may take an extra 2 to 3 minutes.
