Pretzel Bites
These pretzel bites are crunchy on the outside and soft on the inside, making for a deliciously addictive snack perfect for any occasion.
Ingredients
Dough Ingredients
- 1.5 cups warm water (110°F to 115°F) Warming the water activates the yeast.
- 2 tablespoons granulated sugar Feeds the yeast.
- 1 packet active dry yeast (2 ¼ teaspoons) Ensure it is fresh for best results.
- 4 cups all-purpose flour For chewy texture.
- 1 teaspoon salt Enhances flavor.
Baking Soda Bath
- 0.25 cups baking soda For the baking soda bath.
- Coarse to taste sea salt For topping.
Finishing Touches
- 1 egg beaten For egg wash.
- 2 tablespoons unsalted butter, melted For brushing after baking.
Instructions
Preparation
- In a large bowl, combine warm water, granulated sugar, and active dry yeast. Let it sit for about 5 minutes until frothy.
- In another bowl, whisk together all-purpose flour and salt.
- Gradually add flour mixture to the yeast mixture, stirring until a rough dough forms.
- Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place kneaded dough in a greased bowl, cover, and let it rise in a warm place for about 30 minutes or until doubled.
Shaping and Boiling
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the dough and divide it into small pieces; roll each into ropes and cut into bite-sized pieces.
- Bring 4 cups of water to a rolling boil and carefully add the baking soda.
- Drop pretzel bites in batches into the boiling water for about 30 seconds before removing with a slotted spoon.
Baking
- Brush each pretzel bite with the beaten egg and sprinkle with coarse sea salt.
- Bake for 12-15 minutes or until deep golden brown. Watch closely.
- Remove from the oven and brush with melted unsalted butter immediately.
Notes
Serve warm for best texture. Store in an airtight container for up to 3 days in the fridge; reheat to refresh the crust.