Wednesday, November 6, 2013

Soft Pretzel Bites


I made this recipe at my board game birthday party VIEW HERE. People were amazed that I made these from scratch. It was even more amazing to see their reactions when I let them know how easy this recipe is and how much cheaper it is making them from scratch than buying the frozen soft pretzels. I served these pretzel bites along with several other dishes so it was enough to serve about 15-20 people.

If you are serving these on their own, the serving size is about 6-8 servings.

Ingredients:
1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all purpose flour
2 ounces unsalted melted butter
Vegetable oil to coat pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Kosher salt or Pretzel salt

Instructions:
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixer begins to foam.


Add the flour and butter and using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, aproximately 4 to 5 minutes

Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil or cooking spray. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Heavily coat the cooking spray on 2 baking sheets and set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in a large saucepan or roasting pan. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 1 inch round rope.

Using a pizza cutter, cut 1 inch squares from each rope.

Place the pretzel bites (15-25 of them at a time) into the boiling water for 30 seconds.

Remove them from the water using a large slotted spoon. Return to the baking pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with Kosher salt or pretzel salt. 

Bake until dark golden brown in color, approximately 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Serve with mustard or warm nacho cheese dip.




2 comments:

  1. If I made the dough in advance, could I stop before the baking step and bake them the next day instead of right after? Should I refrigerate the dough or freeze it overnight?

    I want to serve them tomorrow at a first birthday party.

    Thanks!

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    Replies
    1. Allyson, it is preferred to make the dough on the day of but you can freeze the dough. I would recommend rolling it out and then freezing. Make sure that the dough is airtight.

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