EASY HOMEMADE SOFT PRETZEL BITES
Skip the freezer aisle in favor of a top-rated recipe for Easy Homemade Soft Pretzel Bites that yields perfectly chewy, pillowy soft nuggets.
Provided by Kelly Senyei
Time 2h15m
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes.
- Add the flour and butter to the bowl and mix on low until the ingredients are combined.
- Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, about 3 minutes.
- Remove the dough from the bowl. Clean the bowl, grease it with vegetable oil and return the dough to the bowl. Cover the bowl with plastic wrap and place it in a warm, dark place until it has doubled in size, about 1 hour.
- Preheat the oven to 450°F and position the oven racks in the middle two positions in your oven.
- Line two baking sheets with parchment paper then lightly oil the paper.
- In a large, heavy-bottomed stock pot, stir together the 10 cups of water and the baking soda then bring the mixture to a rolling boil.
- Turn the dough onto your work surface and divide it into 6 pieces. (Do not flour your work surface.)
- Roll each piece into a rope roughly 1-inch in diameter then cut each rope into 1-inch pieces to form the pretzel bites.
- In batches, add the bites to the boiling baking soda mixture for 30 seconds then use a slotted spoon to remove them onto the oiled baking sheets.
- Brush the bites with the egg wash and sprinkle them with kosher salt.
- Bake the bites until golden brown in color, 10 to 12 minutes, rotating the pans (between racks and turning to rotate pans) halfway through.
- Remove the soft pretzel bites from the oven and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
BEER CHEESE AND SOFT PRETZEL BITES
This recipe uses one of maybe my favorite hacks ever! I take deli or bakery pizza dough and turn it into browned-and-crunchy on the outside, chewy on the inside pretzel bites that beg to be dipped in a cheesy beer sauce. Serve these at your next tailgate or party and watch them disappear!
Provided by Kardea Brown
Categories appetizer
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 20
Steps:
- Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
- Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
- While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
- When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
- Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
- For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
PRETZEL BITES
Similar to Auntie Anne's famous mall pretzels, these buttery pretzel bites disappear in a flash.
Provided by Jennifer Segal
Categories Snacks
Time 40m
Yield About 85 pretzel bites
Number Of Ingredients 8
Steps:
- Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm them in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
- Meanwhile, in a 2-quart baking dish, combine the baking soda with 2¼ cups boiling water. Stir until the baking soda is dissolved; set aside and let cool to lukewarm (or cooler). (Before baking, you'll dip the pretzels into the solution, which will give them a rich brown crust and pretzel flavor.)
- Preheat the oven to 450°F and set two oven racks in the centermost positions. Line two large baking sheets with parchment paper and spray lightly with nonstick cooking spray.
- Punch the dough to deflate it, then turn it out onto a clean work surface. (If the dough feels sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. One at a time, roll and stretch each piece with the palms of your hands into a 24-inch rope about ½-inch thick, holding the ends and slapping the middle of the rope on the counter as you stretch. Cut each rope crosswise into 1¼-inch pieces. They will shrink a bit as they sit; that's okay.
- Working in batches, drop the pretzel dough bites into the baking soda solution, swish around, and let each batch sit for about 2 minutes. Using a slotted spoon, remove the pretzel dough bites from the solution, letting any excess liquid drip off, then arrange the bites on the prepared baking sheets, spacing them about 1½ inches apart. Sprinkle evenly with the coarse salt. Bake until golden, switching the pans from top to bottom and front to back about halfway through cooking, for 8 to 9 minutes; watch the bottoms carefully as they can burn. Repeat with the remaining batches.
- Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day.
- Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
- Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon)
- Make-Ahead Instructions: After the dough has risen, it can be refrigerated for up to three days or frozen for a few months. Thaw the frozen dough in the refrigerator before using. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking.
Nutrition Facts : ServingSize 5 pretzel bites, Calories 126, Fat 4 g, Carbohydrate 19 g, Protein 3 g, SaturatedFat 2 g, Sugar 2 g, Fiber 1 g, Sodium 897 mg, Cholesterol 10 mg
SOFT PRETZEL BITES
Perfect bite-sized soft pretzels! Add your favorite toppings: salt, poppy seeds, sesame seeds, dried shallots, dried onions, etc... before baking. Serve with cheese sauce or any dipping sauce of your choice.
Provided by Simply Sundays!
Categories Bread Yeast Bread Recipes Pretzel Recipes
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
- Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
- Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
- Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
- Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
- Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
- Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 25.7 g, Cholesterol 21.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 2.9 g, Sodium 2207.8 mg, Sugar 1.8 g
PEANUT BUTTER PRETZEL BITES
This recipe for peanut butter pretzel bites is quite good.
Provided by Casandra VanHoose
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 25m
Yield 50
Number Of Ingredients 7
Steps:
- Line a baking sheet with waxed paper.
- Combine peanut butter and butter in a large bowl; beat with an electric mixer until combined. Add brown sugar and 1/2 powdered sugar and mix until well combined. Roll batter into 50 small balls, mixing in a bit more powdered sugar if batter sticks to your hands.
- Sandwich each ball between 2 pretzels and place on the prepared baking sheet. Place in the freezer.
- Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes.
- Remove pretzel bites from the freezer. Dip each one halfway into melted chocolate and return to the waxed paper until chocolate has hardened.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 31.4 g, Cholesterol 1.2 mg, Fat 5.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 1.7 g, Sodium 542.8 mg, Sugar 6.7 g
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- Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add salt, brown sugar, and melted butter. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
- Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.
- Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
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4.5/5 (146)Total Time 1 hr 10 minsServings 72Calories 130 per serving
- To make dough by hand, or with a mixer: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack.
- Flour the dough and place it in a bag, and allow it to rest for 30 minutes., To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start.
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