I’m in whirlwind recovery mode today. I’m trying to get caught up after a few days away before I turn around and leave again on Saturday to head to Houston for FNCE!
Just wanted to pop in a share this recipe with you. Homemade soft pretzels…or pretzel bites. I actually shared it on the blog way back in 2010, but since I have a lot of new readers now and Fall always seems to be the time of year when I make these the most, I thought they merited sharing again! They’re perfect for tailgating, parties, etc! They’re also mildly addicting so be prepared.
Here’s what you need:
- 1½ cups warm (110 to 115 degrees F) water
- 2 tsp sugar
- 1 teaspoons kosher salt
- 2¾ tsp active dry yeast
- 22 ounces flour, approximately 4½ cups
- 2 Tbsp unsalted butter, melted
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
- Add the flour and butter knead using the dough hook for about 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 minutes or until the dough has doubled in size.
- Preheat the oven to 425 degrees F.
- Bring the 10 cups of water and the baking soda to a boil in a large pan.
- Divide into 8 equal pieces. Roll out each piece of dough into a long rope rope. Form into pretzels or cut into bite sized pieces for a pretzel bites.
- Drop into pretzels into the boiling water, a few at a time, for 30 seconds. Remove them from the water using a large flat spatula or a slotted spoon.
- Plan on a baking sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with salt or cinnamon & sugar if desired.
- Bake 12 minutes.
If I was a good blogger, I would have taken nice pictures for you.
Instead, I just ate half of these pretzel bites before bringing them to a dinner party.
I use 2 c white whole wheat flour and 2.5 c bread flour for mine. They also work well with AP flour. I’ve tried them with all white whole wheat flour and didn’t like them as much.
My most recent batch of pretzel bites were actually pumpkin…however, I don’t think they really tasted like pumpkin. They still tasted delicious…just not overly pumpkiny. To make them, I followed the same recipe, except I used 1/2 c less water and I added 2/3 c pumpkin puree when I added the butter and flour.
Have you ever made your own pretzels?!