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Heavenly Homemade Soft Pretzel Bites

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These Soft Pretzel Bites are warm, chewy, and perfectly salted, making them an irresistible treat. Enjoy them fresh from the oven with your favorite dipping sauces.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup warm water (about 110°F/43°C)
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup baking soda
  • 8 cups water
  • 1 large egg (for egg wash)
  • Coarse sea salt (for sprinkling)

Instructions

  1. In a mixing bowl, combine the warm water (about 110°F/43°C) and granulated sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until foamy. This shows that the yeast is active and ready to work its magic.
  2. Add the melted butter and salt to the yeast mixture, stirring gently to combine. This step will help to incorporate the flavors evenly into the dough.
  3. Gradually add the all-purpose flour, one cup at a time, mixing until the dough starts to pull away from the sides of the bowl. You want a soft, pliable dough that isn’t too sticky. If it’s too sticky, add a little more flour, but avoid overdoing it.
  4. Once combined, knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic. You’ll know it’s ready when it springs back when poked.
  5. Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it doubles in size. Keep an eye on it; if it doesn’t rise adequately, the yeast may be inactive.
  6. While the dough rises, prepare the baking soda bath. In a large pot, bring 8 cups of water to a gentle boil and whisk in the baking soda. This bath is essential for achieving that authentic pretzel flavor and color.
  7. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
  8. Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, then cut them into bite-sized pieces, roughly 1-inch in size. If they are uneven, they won’t cook evenly.
  9. Carefully drop the pretzel bites into the boiling baking soda bath, about 10-15 at a time, for 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet. Avoid overcrowding the pot, as it can lower the temperature and affect the pretzel texture.
  10. In a small bowl, whisk the egg and brush it over each pretzel bite, then sprinkle with coarse sea salt. This adds flavor and a beautiful finish.
  11. Bake in the preheated oven for 12-15 minutes until they are golden brown. Keep an eye on them during the last few minutes to avoid over-baking; you want a nice, even brown color.
  12. Allow the pretzel bites to cool for a few minutes before serving. This will ensure they’re not too hot to eat while allowing the inside to set properly. Enjoy them warm with your favorite dipping sauces!

Nutrition

Keywords: Be cautious with the baking soda bath. If the water is boiling too aggressively, it can break apart the pretzel bites. A gentle boil is all you need! Use a kitchen scale to measure your flour accurately. This makes a significant difference in the dough texture; too much flour can lead to dry pretzel bites.

Find it online: https://homebitesia.com/heavenly-homemade-soft-pretzel-bites/