Check out these Soft Pretzel Bites- perfect for snacking! Add any flavor topping or just a pinch of sea salt!
Soft Pretzel Bites are so delicious. These are perfect for game day snacks, party appetizers and more. This is another one of those treats that my mother in law loves to make when we go to her house and of course I has to snap a quick pic because people couldn't keep their hands out of the bowl and I was afraid they were going to bite my hand off if I made them wait any longer to eat them lol.
Making Homemade Pretzels:
This recipe uses typical ingredients that rolls or a homemade bread recipe would. So if you're nervous about making your own pretzels, don't be! It's actually a fun process and if you have kids– these probably won't last long!
I also love the fact that with making my own pretzels, I can control the amount of salt added. Yes, we love our salt. LOL. But it's not the best thing for us, and I do try to include healthier meals and snacks when possible. Lets just say these homemade pretzels are probably way lower in sodium than any frozen ones you will buy! Plus, all those preservatives in the prepared ones– no thanks!
Differences with Preparing Soft Pretzel Dough:
You will mix these up with a stand mixer or by hand with a large mixing bowl, just like bread. At the point they are ready to knead, you can switch your mixer to a dough attachment and let it go for an additional 3-5 minutes. Or knead by hand. I actually prefer to pull the dough out of the mixer and knead by hand. It gives the dough a great texture, and really doesn't take very long. I knead dough for the lowest end of the range of time on ANY recipe!
The main difference between making pretzels and other breads is the water bath. Just before baking, you will boil 9 cups of water with 1/2 cup of baking soda. Take off the heat and then, take each unbaked pretzel bite and drop in for about 20 seconds. You can drop a few bites in at a time, just make sure you can get them back out within the 20 second time frame. In other words, don't drop all of them in at once. 🙂
Place them on your prepared cookie sheet and let them rest while you line them up. I like to line all my bites up in an orderly fashion so I can get as many as possible on the same tray. You do want to bake them immediately after dropping into the water bath. Take a pastry brush and gently brush your egg wash over each bite, and sprinkle with Sea Salt. That's it! This is just about the only difference between making pretzels and traditional rolls. Super easy! Bake according to recipe directions.
Print Your Soft Pretzel Bites Recipe Here:
- 1 tsp salt
- 1 package of Fleischmann's Instant Yeast, about 2 1/4 tsp
- 1 large egg, beaten
- 1 1/2 cups lukewarm water
- 1 tbsp. of melted unsalted butter
- 4 cups all purpose flour, maybe a little more to use on your counter to knead
- 1 tbsp. light brown sugar
- Pinch Coarse sea salt, for topping
Dissolve yeast in lukewarm water
In a separate large bowl, combine melted butter , salt and brown sugar and stir until combined.
Slowly add 3 cups of flour, 1 cup at a time. You will want to stir with a wooden spoon and then mix with your hands if need be until dough is thick.
If the dough is sticky, add 3/4 cup more flour until it is no longer sticky. If it is still sticky, add up to 1/4 cup more.
Next, poke the dough with your finger and if it bounces back then it is ready to knead.
Lightly flour your surface and knead your dough for about 3 min into a ball.
Lightly coat a bowl with olive oil or non stick cooking spray and place your dough in the bowl, cover and place in a nice warm area for about 10 mins. While dough is rising, prepare your water bath in a pan on the stove, and prepare your egg wash.
- Water Bath: Boil 9 cups of water with 1/2 cup of baking soda.
- Egg Wash: In a small prep bowl, crack one egg and beat well with a fork. Add about 1 tsp. water. You will brush this over your pretzels with a pastry brush.
Preheat oven to 425
Line 2 baking sheets with parchment paper or silicone baking mats.
Cut your ball of dough into 6 sections with a sharp knife.
Roll each section into 20 inch long ropes. Then the cut the ropes into 1.5 inches to make your bites.
Make sure your bites aren't touching or they will stick together.
Drop about 8-10 bites at a time into the boil water and let stand for about 20 secs.
Remove and place on a baking sheet (not touching)
Brush beaten egg mixture over each bite and sprinkle with sea salt.
Bake for 15 mins or until golden brown. Will stay fresh up to 3 days in an airtight container.
You can freeze these up to 3 months. Just that and reheat and 300 degrees until warm.
Each dough rope should make about 12-13 bites. If you have 6 dough ropes, this should make about 72 total pretzel bites per serving. These do puff up a little, but they are still small. We estimated serving size to be 6 bites, so there should be about 12 servings per recipe.
Amount Per Serving Calories 172Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 18mgSodium 214mgCarbohydrates 33gFiber 1gSugar 1gProtein 5g
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