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the-ultimate-pretzel-bite-
Benjamin

Pretzel Bites Recipe

These pretzel bites are mini versions of traditional soft pretzels, baked to a golden brown, with a chewy inside and crispy outside. They are perfect for snacking on the go, at parties, or for game nights, and pair wonderfully with a variety of dips.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¼ tsp Yeast, Instant yeast
  • 1 ½ cups Water, Warm water (to activate yeast)
  • 1 tbsp Sugar, (for yeast activation)
  • 3 ½ cups Flour, All-purpose flour (bread flour recommended for a chewier texture)
  • 1 tsp Salt, (for flavor balance)
  • 1 tbsp Baking soda, (for the boiling bath)
  • 1, Egg Optional (for egg wash to create golden shine)
  • Coarse salt To taste (for sprinkling on top of the baked bites)

Equipment

  • - Mixing bowls
  • - Measuring cups and spoons
  • Stand mixer (optional, for easier kneading)
  • Baking sheet
  • Parchment paper
  • Large pot (for baking soda bath)
  • Slotted spoon or spider (for handling pretzel bites in water)
  • Timer (to ensure proper baking and boiling)

Method
 

  1. Activate Yeast: Combine warm water, sugar, and yeast in a bowl. Let sit for 5-10 minutes until foamy.
  2. Make Dough: Mix flour and salt in a separate bowl. Add the yeast mixture and knead for 5-7 minutes until smooth.
  3. Let Rise: Cover the dough and let rise in a warm place for about 1 hour, or until doubled in size.
  4. Shape Bites: Punch down the dough, divide into smaller pieces, roll into ropes, and cut into bite-sized portions.
  5. Boil in Baking Soda Bath: Dissolve baking soda in boiling water. Boil pretzel bites for 30 seconds, then remove with a slotted spoon.
  6. Bake: Place the bites on a parchment-lined baking sheet, brush with egg wash (optional), sprinkle with coarse salt, and bake at 425°F for 12-15 minutes or until golden brown.
  7. Serve: Allow cooling slightly before enjoying with your favorite dipping sauce.

Notes

Dough Texture: If your dough is too dry, add a little more water to reach a sticky, workable texture.
Bread Flour Tip: For chewier pretzels, use bread flour instead of all-purpose flour.
Baking Soda Bath: This step is crucial for the traditional pretzel texture and color. Don’t skip it!
Tried this recipe?Let us know how it was!
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