Homemade Pretzel Bites

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My Homemade Pretzel Bites are delicate within and chewy outwardly, very much like they ought to be. Make some hand crafted cheddar plunge, bust several brews, and appreciate these pungent, rich chomps!

There isn’t anything more calming to me than preparing bread. I love the wonderful way the stove changes bread into an excellent piece of craftsmanship, that scents stunning and tastes far superior. My mother passed this preparing quality to me, and I’m glad to such an extent that she did. I have such exquisite recollections of her in the kitchen doing what she cherished, and since she is gone, I feel her essence in my kitchen.

This formula happened during our new Spring Break, when my child and his sweetheart were “wanting” natively constructed delicate pretzels. So I made a formula utilizing the fixings I had close by. I need to say, these pretzel nibbles are AMAZING!

Ingredients

  • 1 Tablespoon yeast
  • 1 teaspoon sugar
  • 1 3/4 cup warm water
  • 4 Tablespoon butter – melted
  • 1/4 cup honey
  • 2 teaspoons kosher salt
  • 2 cups all-purpose flour
  • 2 1/2 cups bread flour – more or less, to desired consistency
  • sea salt – for topping
  • butter – for brushing on after baking
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To boil:

  • 6 cups water
  • 6 Tablespoons baking soda

Instructions

  1. In a large standing mixer, combine the yeast, sugar, and warm water. Be careful to use warm water, not hot. Mix and let sit for about 15 minutes to get the yeast working.
  2. Add the melted butter, honey, and kosher salt. Mix with a spatula.
  3. Attach a dough hook, and then add the all-purpose flour, and about a cup of the bread flour. Start the mixer and let it run for awhile to get everything well combined. Then gradually add more bread flour until you get just the right consistency. You want the dough to be soft but not too sticky. (See blog post for more tips.)
  4. Grease a large bowl with oil and add the dough. Punch the down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen. Let the dough rise for about 35-40 minutes.
  5. Meanwhile, prep so that you are ready to go after the dough has rested. Preheat oven to 400 degrees. Prepare two baking sheets with parchment paper. Combine six cups of water with 6 tablespoons of baking soda in a stock pot. Bring to a rolling boil (when dough is ready).
  6. Prep pretzel bites. Spread a little bit of oil on a clean surface, or baking mat. Take bout 1/4 of the dough and roll into a long tube-like shape. See pictures. Slice it into one-inch slices (or whatever size you prefer).
  7. Place about 10 “bites” of dough into the boiling water. Make sure they aren’t touching. After 20 seconds, start removing them, one at a time, using a slotted spoon. Shake off excess water (or you can place in a strainer for a minute or so), and lay them on the prepared baking sheets. Repeat until all the bites are prepped for baking.
  8. Sprinkle the dough bites with sea salt, and bake for approximately 15-20 minutes, or until nice and golden brown. Remove from oven, brush with softened butter, and a little more sea salt (if desired).
  9. This recipe should fill two baking sheets. I usually bake one after the other (not at the same time).
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Notes

  • Enjoy these pretzel bites with my Spicy Beer Cheese Dip!

Nutrition

Calories: 273kcal | Carbohydrates: 49g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 2484mg | Potassium: 66mg | Fiber: 2g | Sugar: 8g | Vitamin A: 140IU | Calcium: 14mg | Iron: 1mg