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Pretzel Bites

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Pretzel Bites

Pretzel Bites

Diana Rattray

 Serve these tasty pretzel snacks with yellow or honey mustard or a mustard dip, or try them with a chocolate dip.

Prep Time: 20 minutes

Cook Time: 10 minutes

Rising: 1 hour

Total Time: 1 hour, 30 minutes

Yield: Makes About 4 Dozen

Ingredients:

  • 1 cup warm water, 8 ounces, about 105° F
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 3 tablespoons melted butter
  • 3 cups (13 1/2 ounces) all-purpose flour, plus more for kneading
  • 1 teaspoon salt
  • 2 to 3 quarts water
  • 2/3 cup baking soda
  • kosher salt or sea salt, for sprinkling

Preparation:

 

In a large bowl or bowl of stand mixer, combine the water, yeast, and sugar. Let stand for 10 to 15 minutes. It should be slightly foamy.

Add the flour, melted butter, and salt. Mix slowly by hand or with dough hook until dough holds together. Knead by hand on a floured surface or with stand mixer and dough hook on medium-low speed for 8 to 10 minutes. Add more flour as needed to keep the dough from sticking to hands, counter, or bowl. The dough should be firm but still slightly tacky. 

Oil a large bowl. Gathter the dough into a ball and place in the oiled bowl. Turn to coat all sides with oil. Cover with plastic wrap and let the dough rise until doubled, about 1 hour.

Line a large baking sheet with parchment paper. 

Put 2 to 3 quarts of water in a large saucepan or Dutch oven. Stir in the baking soda. Just before the dough is finished rising, bring the water and soda mixture to a boil.

Heat the oven to 400° F.

Cut the dough into 4 or 5 portions and roll to make thick ropes. Cut in 1-inch lengths. Place on the parchment paper lined baking sheet.

Using a skimmer or similar large slotted spoon, immerse several of the dough pieces in the boiling water and soda mixture. Let them boil for about 10 to 20 seconds, then lift them out and put them back on the parchment peper lined baking sheet. Repeat with the remaining pieces.

Sprinkle the pieces lightly with the kosher salt or sea salt. 

Bake for about 10 minutes, until deep golden brown.

Makes about 4 to 5 dozen, depending on size.

Serve with mustard or a mustard dipping sauce or a variety of dips.

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