Pretzel Bites
These pretzel bites are so easy to make and disappear so fast you might have to make two batches! We do!
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Pretzel Bites
Great fresh snack - WARNING: double the batch!
Servings 10
Calories 250kcal
Ingredients
- 1 1/8 cups water about 70°-80°F
- 3 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons active dry yeast
BOILING WATER
- 1/2 cup baking soda
FINAL STEP
- melted butter about 1/2 stick and coarse salt *
Instructions
- If using a bread machine, place the first four ingredients in order suggested by the manufacturer and select dough setting. Check dough after 5-minutes of mixing; add 1-2 tablespoons of water (if too dense) or flour (if too loose) only if needed) If doing by hand, mix the same ingredients and knead for about 15-minutes until smooth and elastic.NOTE: (see 'Windowpane Test' post under 'Food or Tips' if unsure if gluten is achieved and dough ready to use.) See below for link.
- Turn dough onto a lightly floured surface and divide dough into 8-balls.
- Roll each ball into a 20" rope and cut into small pieces.
- In a large pot, bring 2-quarts of water and the baking soda to a boil.
- Drop dough into boiling water, two at a time, and boil for 10-15 seconds. Remove with a slotted spoon and drain on paper towels.
- Place the boiled dough on greased baking sheets and bake at 425°F for 8-10 minutes or until golden brown.
- Remove from oven and immediately brush with melted butter and sprinkle with coarse salt.
Notes
Variations:
- These are fantastic on their own or dip in warmed nacho cheese sauce or
- whole grain mustard
- Another idea would be to eliminate the salt and sprinkle them with a mixture of cinnamon and sugar!
If you are unsure when making any kind of dough if the gluten has fully developed, see our post to make sure Windowpane Test for Successful Dough
Share this recipe with someone who loves pretzels!
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