Who needs frozen pretzels that you microwave to reality? Homemade, fresh soft pretzels are so good and so easy, you won’t be able to ever buy a frozen pretzel again.
This dough makes more pretzels than two people can (or should) eat together, so I portioned three balls of dough for the freezer, each making about two dozen pretzel bites.
Pretzel bites are best eaten immediately after baking. Enjoy a movie or as an afternoon snack (before an afternoon walk, might I add). Change em’ up by adding a dash of parmesan cheese prior to baking or try a beer cheese dipping sauce or even marinara.
Soft Pretzel Bites
This recipe was adapted from Alton Brown’s Homemade Soft Pretzels. I used 2 tablespoons of light brown sugar instead of white granular sugar, and my directions are different based on my own experience with the dough. I didn’t make all of my pretzel bites at once so I froze the dough and I’ll repost when I thaw it and re-make these delicious bites. I’ll probably make a cool new sauce, too.
- 2 tbsp light brown sugar
- 2 tsp kosher salt
- 1 1/2 cups warm water
- 2 1/4 tsp active dry yeast, or one package
- 4 1/2 cups of all purpose flour – I used King Arthur Flour
- Half a stick of butter, melted
- Vegetable oil or cooking spray
- Large pot of water
- 2/3 cup baking soda
- 1 egg and 1 tbsp water
- Lots of kosher salt
- In a bowl of a stand mixer, add the brown sugar, salt, and warm water and stir to combine. Sprinkle the yeast on top and allow to sit in a draft-free area for 5 minutes or until foamy.
- Add the dough hook to the mixer. Mix the butter and flour until the dough starts to pull away from the bowl, 2-3 minutes.
- Remove the dough from the bowl. Clean the bowl and then grease it. Add the dough back to the bowl and cover with plastic wrap. Let it rise until doubled, about an hour, in a draft-free area.
- When you’re ready to roll out the dough, prepare a large pot of water and bring to a boil and preheat the oven to 450 degrees.
- While the water heats up, grab your dough and quarter it. Grab one ball and pinch it in half. Roll out both halves into long ropes of dough that’s about 1 inch thick. Using a knife or dough cutter, cut the rolls into bite-size pieces.
- Prepare a baking sheet with parchment paper. Set near the pot on the stove.
- Add the baking soda to the water CAREFULLY. It will boil up and foam. That’s OK.
- Pop in the bits 3 to 4 at a time for roughly 30 seconds. Use a slotted spoon or frying scoop to get them out of the water and onto the baking sheet.
- After you’ve boiled all of the bites, mix the egg and water together in a small bowl. Brush on top of the pretzel pieces, then grab the salt and dust the bites until covered and salted to your liking.
- Bake for 7-10 minutes, checking on them frequently so they don’t burn.
White Cheddar Dipping Sauce
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 whole milk
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1 1/2 cups finely shredded extra sharp white cheddar cheese
- In a medium saucepan, melt the butter on medium high heat.
- Add the flour and whisk to combine, cooking for one minute.
- Slowly add the whole milk, salt, and pepper and whisk continuously. When the mixture is steaming, add the cheese in small doses, mixing to melt. Serve immediately after all the cheese has melted, but taste for seasonings and adjust if necessary.