Leftover pretzel bites can be stored in an airtight container for several days. Enjoy the pretzel bites as they are, or dip them in some Beer Cheese Dip, Light Honey Mustard Dressing, or whatever you choose. Immediately brush with softened butter, and add a touch more sea salt (if desired). You can also strain them in a colander and quickly add to baking sheet.īake. Bake bites in a preheated 400 degree oven, until done, approximately 15-20 minutes, or until nice and golden brown. PRO-TIP: Make sure you shake off the excess water after the baking soda bath. Place on the prepared baking sheets, immediately add a sprinkle of sea salt, and continue with remaining dough. Cook for 20 seconds, and then start removing them with a slotted spoon, shaking off excess water as you go. Gently drop about ten pretzel pieces into the boiling water at a time, and try to make sure they aren’t touching. When you’re ready to make the pretzel bites, bring water to a boil and let the baking soda dissolve.īoil bites. Combine the water and the baking soda together in a large pot. 9 September 2021 Last Updated: 18 September 2022 By Aleksandra. Slice into approximately one-inch equal pieces. ![]() Divide the dough into four sections, and roll out one section at a time into a long rope shape. Use a clean working surface or baking mat, and spread a bit of oil on it. Line two baking sheets with parchment paper. Place the bowl in a warm place in your kitchen and let rise until approximately doubled in size, about 35-40 minutes. Then place the dough ball in the bowl and cover it with a clean dishtowel. Remove the dough from the mixer and form it into a ball. Let the dough rise. Grease a large bowl with canola or olive oil. It should be slightly sticky, but easy to handle. Gradually add more bread flour until you get a nice dough consistency. Attach a dough hook and let the mixer run, occasionally scraping down the sides of the bowl with a spatula. Stir again with a spatula.Īdd flour to desired consistency. Start by adding the all-purpose flour and about one cup of bread flour to the mixer. Add the melted butter, honey, and kosher salt. The mixture should turn bubbly when it’s ready.Ĭontinue adding ingredients. Then let it sit for about 15 minutes so that the yeast activates. Take a spatula and stir it around a couple of times. ![]() For Topping – After the pretzel bites come out of the oven, you’ll want to brush with butter and add a touch of coarse sea salt.Īctivate the yeast. In a bowl of a stand mixer, combine the yeast, sugar, and warm water. These soft pretzel bites are always a crowd favorite The easy dough requires just 6 ingredients and there’s hardly any rise time, so this is a wonderful recipe for yeast beginners.For boiling – You’ll need a combo of water and baking soda.You could, however, use just all-purpose flour. Flour – Using a combo of regular all-purpose flour and bread flour makes these nice and chewy.Salt – Kosher salt is what I use in most of my cooking and baking.But you could use regular sugar or even maple syrup. Honey – I chose to use honey for the sweetener.Butter – Some melted butter makes these pretzel bites…buttery! □.Water – You’ll need warm water, not hot and not cold.Sugar – Just a bit to help activate the yeast.It’s a great recipe to whip up on a whim. This recipe uses mostly pantry ingredients. Alternatively, you can use a spoon to more carefully pour the white chocolate onto the pretzels before sprinkle-fying them.Ingredients needed for Soft Homemade Pretzel Bites: When the pretzels come out of the oven, allow them to cool to the touch, then dip them, pumpkin side down, into the white chocolate and cover with sprinkles.While the pretzels bake, melt the white chocolate chips in a double boiler or in a microwave using a wide, shallow, microwave-safe bowl.Place the bites into the solution, gently swish them around. Pour the cooled baking soda solution into a pan large enough to hold the bites. Cut each rope crosswise into about 12 pieces. Roll the six pieces of dough into 12' to 15' ropes. You want enough to add flavor, but not so much that it gets gloppy! If adding cinnamon, sprinkle on top before popping the pretzels into the oven. Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Cook for 30 seconds, then return them to the baking sheet (using a slotted spoon), and sprinkle with salt. ![]() Drop the pretzel bites, six at a time, into the water bath. Transfer pretzels to the prepared pans, and cover while you bring the water bath to a boil. Using a small pastry brush (or a spoon and your clean fingers), brush the frozen pretzels with pumpkin puree. Wrap the hotdog in the pretzel dough, pinching the ends and seam with your fingers. ![]() (If you don't want to make all 6, place only as many as you'd like to eat onto the pan and reduce the amount of pumpkin puree to 1/4 cup.) Place all 6 frozen pretzels onto the pan. Line a small sheet pan with aluminum foil for easy clean up and very lightly grease with oil.
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