Pretzel Bites Recipes

PRETZEL BITES

Steps:

• Add cream, milk and sugar to a small saucepan and bring the mixture to a simmer over medium heat stirring occasionally. Turn off the heat and let the mixture cool down to below 110°F.
• Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
• Add the flour and salt to a stand mixer bowl and stir to distribute. Add the yeast mixture to the flour mixture and knead with the dough hook on speed 2 until the dough comes together.
• Scrape the dough out of the mixing bowl onto a floured countertop and shape into a ball.
• Place the dough ball into an oiled bowl, cover, and let rise in a warm place for 1 - 2 hours until at least double in size.
• Dump the risen dough out onto a lightly floured countertop, divide into 4 equal portions and roll each into a log about 10" to 12" long. Cut each log into 10 to 12 pieces about 1" each. You can keep the dough on a floured countertop or a parchment-lined baking sheet, keep them apart so they don't stick together.
• Bring 2 cups of water to a boil in a saucepan, turn the heat down and add baking soda to the boiling water a little at a time, it will bubble vigorously, allow the bubbles to subside before adding more so it doesn't boil over. Once all the baking soda is added, give it a stir and bring the baking soda water back to a simmer.
• Grease a wire rack with oil and set it over a large baking sheet.
• Use a slotted spoon to transfer a few pieces of dough into the simmering baking soda water and let it boil for 10 seconds. Remove the dough and set it on the oiled wire rack to drain the excess water. Continue to boil the rest of the pretzel bites and set them on the wire rack. If you run out of space on the wire rack, wait to boil the second batch when the first batch goes into the oven.
• Preheat the oven to 425°F.
• Beat one egg with a tablespoon of whole milk to make egg wash.
• Use a tong, carefully with a light hand, to transfer the boiled pretzel bites from the wire rack onto a lined baking sheet. You will need to bake in two batches. Brush egg wash over the top and sides of the dough. Sprinkle some coarse salt on top and bake for 10 - 12 minutes until golden brown.
• Remove from the oven and allow to cool for 5 - 10 minutes before serving.

BUTTERY SOFT PRETZEL BITES

Steps:

• Whisk together the warm milk, sugar and salt in a large mixing bowl (or in the bowl of a stand mixer). Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate.
• Add the flour and melted butter. Then either (a) use a spoon to mix everything in until combined, and then use your hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky or (b) if using a stand mixer, place the dough hook on the mixer and mix on medium speed for 4 minutes until the dough is smooth, adding a bit more flour if the dough is too sticky.
• Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.
• Preheat the oven to 450°F. Line two large baking sheets with parchment paper, then set aside.
• Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.
• In the meantime, turn the dough out onto a lightly-oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into even 3/4-inch wide ropes. Use a knife to cut the rope into individual pretzel bites, about 1-inch long each.
• Very carefully, use a spatula or large wire strainer to transfer the the bites into the boiling water, about a dozen or so at a time time, for about 30 seconds per batch. Use the spatula to transfer the pretzel bites to the parchment-lined pan, and repeat with the remaining pretzel bites.
• Finally, brush the top of each pretzel bite with the egg wash and sprinkle with the coarse sea salt.
• Bake until the pretzel bites reach your desired level of golden brown color, about 12 to 14 minutes. Transfer to a cooling rack.
• If you would like your pretzel bites to taste extra buttery, brush them with extra melted butter just before serving.
• These pretzel bites taste best the day they have been baked, and even better hot out of the oven. So serve warm and enjoy!

EASY HOMEMADE SOFT PRETZEL BITES

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes.
• Add the flour and butter to the bowl and mix on low until the ingredients are combined.
• Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, about 3 minutes.
• Remove the dough from the bowl. Clean the bowl, grease it with vegetable oil and return the dough to the bowl. Cover the bowl with plastic wrap and place it in a warm, dark place until it has doubled in size, about 1 hour.
• Preheat the oven to 450°F and position the oven racks in the middle two positions in your oven.
• Line two baking sheets with parchment paper then lightly oil the paper.
• In a large, heavy-bottomed stock pot, stir together the 10 cups of water and the baking soda then bring the mixture to a rolling boil.
• Turn the dough onto your work surface and divide it into 6 pieces. (Do not flour your work surface.)
• Roll each piece into a rope roughly 1-inch in diameter then cut each rope into 1-inch pieces to form the pretzel bites.
• In batches, add the bites to the boiling baking soda mixture for 30 seconds then use a slotted spoon to remove them onto the oiled baking sheets.
• Brush the bites with the egg wash and sprinkle them with kosher salt.
• Bake the bites until golden brown in color, 10 to 12 minutes, rotating the pans (between racks and turning to rotate pans) halfway through.
• Remove the soft pretzel bites from the oven and serve.
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EASY PIZZA DOUGH PRETZEL BITES

Steps:

• For the creamy mustard dip: Stir together the mustard, sour cream and honey. Season with salt. Transfer to a small serving bowl and refrigerate until ready to serve.
• For the pretzel bites: Preheat the oven to 425 degrees F. Line a tray with paper towels.
• Bring 3 quarts water to a boil in a large pot. Divide the pizza dough into four pieces and roll each piece into a rope about 3/4-inch in diameter. Cut each rope into approximately 1-inch long segments.
• When the water comes to a boil, add the baking soda and stir to combine. Add half of the dough to the water and boil for about 45 seconds. Transfer the boiled dough to the paper towels. Repeat with the remaining dough. Lightly pat the dough with a paper towel to dab off some of the foamy water.
• Line a baking sheet with parchment paper. Beat the egg with 1 1/2 tablespoons water in a small bowl.
• Dip each dough bite into the egg wash, letting the excess drip off, then place it on the prepared baking sheet, leaving about 1 inch of space between each. Sprinkle the tops of the bites lightly with salt and bake until deep golden brown all over, 13 to 15 minutes.
• Serve warm with the creamy mustard dip.

SOFT PRETZEL BITES

Steps:

• Add the sugar into a medium/large mixing bowl. Add very warm water - it should be pleasantly warm to the touch (it's best to check its temperature with a thermometer, it should be 100-110°F (38-43°C)). The water can't be too hot or the yeast won't work. Stir the water with sugar.
• Stir in the yeast. Let stand for 5 minutes until foamy (a sign that the yeast is working).
• Add all the other ingredients for the dough: flour, melted and slightly cooled butter, and salt (note about the flour: if you're using measuring cups to measure out the flour, add 3 cups of flour first and then add the remaining 1/2 cup while kneading the dough if it's still sticky, if using a scale you can add all the ingredients as written in one go).
• Stir the dough with a spoon until roughly combined.
• Knead the dough by hand or with a stand mixer fitted with a dough hook attachment - about 3-4 minutes until the dough is smooth and not sticky.
• Cover the bowl with a kitchen towel and let stand in a warm place until roughly doubled in volume. You can put it in a turned off oven with a light on. It should take about 30-45 minutes.
• Preheat the oven to 425°F (220°C).
• Punch the dough with your fist to deflate it. Place the dough on the counter or on a rolling mat, shape it into a thick disc and cut into 8 parts.
• Roll each part into a 1-inch (2.5 cm) thick rope, then cut the rope into 1-inch (2.5 cm) pieces..
• Place the pretzel bites on a tray lined with parchment paper. Repeat with the remaining dough. Make sure your pretzel bites are really small, they will rise in the oven.
• Combine water and baking soda in a medium/large pot. Bring to a boil.
• Add 8-10 pretzel bites at a time to the pot and cook for 15 seconds (it doesn't have to be exactly 15 seconds but try not to cook them longer than 30 seconds).
• Take them out with a slotted spoon and place on a baking sheet lined with parchment paper.
• When all the pretzel bites have been cooked, brush them with beaten egg.
• Sprinkle the pretzels with coarse salt.
• Bake for 10-12 minutes or until golden.
• Take out of the oven and let cool for 10 minutes.
• Enjoy!

SOFT PRETZEL BITES

Steps:

• Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
• Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
• Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
• Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
• Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
• Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

WHITE CHOCOLATE M&M PRETZEL BITES

Steps:

• Preheat oven to 350f degrees. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
• Place pretzels on cookie sheet.
• Unwrap the Hershey's Hugs.
• Place one Hershey's Hug on top of each of the pretzels.
• Bake at 350f for about 3 minutes on middle rack.
• After done, take out and place an M&M chocolate candy onto the top of each one and gently press it in.
• Allow to cool completely before eating.