A few weeks ago, my husband had a craving for soft pretzels. He was so intent on having those billowy, soft morsels that he decided to make a special trip to the grocery store to find some. He came home empty-handed.
The store was out of soft pretzels, so he proceeded to eat other things to satisfy his cravings, which everyone knows won’t work.
Better than frozen
Last week I decided to try my hand at making some soft pretzel bites so the next time he acquired a craving, I would be able to make some versus counting on the store.
These little, soft pretzel bites were not only perfect to satisfy my husband’s cravings, but this recipe also made an abundance of these little guys. They’re perfect for football season games and parties, the holidays, New Year’s or any other gathering where you’re serving a crowd.
If you’ve ever considered making these at home but have held back for whatever reason, don’t anymore! They may seem intimidating, but the recipe is actually easier than it sounds and they don’t take a long time at all.
Like most baked goods you want to make these and eat them the same day. They are best when warm and freshly baked.
Also, like most baked goods, this recipe is easiest if you have a free-standing mixer. If you follow me regularly you know that I generally don’t break out my free-standing mixer and tend to use the hand mixer a lot. I do this because:
- The free-standing is heavy as can be.
- It’s a pain to get out because it’s so heavy.
- No. 1 and No.2 make me lazy.
That said, here it is helpful, and I appreciated having one. It just allowed me to do other things and prep for the next part of the recipe while it took care of the dough.
Also, while I used foil paper to line my cookie sheets, it’s best to use parchment paper. I just happened to be out. 🙂
Grab the full recipe below and make them this weekend for an appetizer or football game!
Soft Pretzel Bites
Soft Pretzel Ingredients
- 4.5 cup of flour
- 1.5 cups warm water
- 1 Tbsp. of sugar
- 2.5 tsp. Kosher salt
- 1 package of dry yeast
- 1/2 cup butter, melted
- 1 Tbsp. vegetable oil
- Spray cooking oil, vegetable oil or olive oil for cookie sheets
- 10 cups of water
- 2/3 cup of baking soda
- 1 large egg
- 2 Tbsp. water
- Additional Kosher salt or pretzel salt
- To make your pretzel dough, combine your 1 ½ cups water, sugar and salt in the mixing bowl and then sprinkle the yeast on top
- Allow this to stand for five minutes or so until it starts to foam.
- Add your butter and flour and let the mixer mix on low speed until everything is well combined.
- Once combined, increase the speed to medium for 5 minutes. The dough will begin to ball and no longer stick to the sides of the bowl.
- Remove dough, clean the bowl and then use your 1 Tbsp. of vegetable oil to wipe down the inside of the bowl.
- Put the dough back in the bowl and tightly cover it with plastic wrap. Sit it on a window sill or in another warm spot for at least 1 hour.
- Once the hour is up preheat your oven to 450 degrees. Line your baking sheets with the parchment paper and spray them with the cooking oil or wipe down with your choice of oil. You want to make sure that they are well oiled, so your pretzels don’t stick.
- Boil your 10 cups of water and baking soda. While that’s begins to boil, remove your dough from the mixing bowl and begin to roll it out.
- Initially, I rolled it out to make the pretzel shapes but decided that bites would be better and serve more. Once it’s rolled, break off about 2-inch pieces and roll them into a ball. Add these to your parchment paper.
- After you have all your pretzel bite laid out, mix together your egg yolk and 2 Tbsp. of water. Set near your boiling water.
- Use a slotted spoon to lower the dough balls into your boiling water and baking soda. Let them boil in there for 30 seconds. They will start to float when you should take them out. Do these in batch if you need to. I did mine in two or three batches at a time.
- Add them back to your parchment paper and brush with the egg wash. Then sprinkle with additional salt.
- Bake in the oven for 10 minutes. Keep in mind oven times will vary so you just want to make sure they are brown on the top before pulling them out, but don’t over bake.
- Let cool for 5 minutes and then serve.
Grab a better cheese
I will tell you that I make the cheddar, bacon and ale cheese dip to go with my pretzels, but I’m actually not a huge fan of melted cheddar cheese due to the texture. I liked the taste, but the texture was just getting to me so I’m going to work on that more before I give you the recipe. Or, I’ll make a cheese dip I like better.
If you’re a fan of cheddar though, I’d love to hear. I’d consider putting it up if enough people are fans. 🙂
Happy eating, friends.