Make this delectable, dippable snack from scratch—perfect for a party, or portable to take on the road.
Whether it was at a food truck in the park or the mall cafeteria, my little brothers would always go for pretzel bites. And I didn’t blame them, because the golden nuggets of dough always had satisfying, crispy exteriors with fluffy, chewy insides. But as we got older, I wondered, “What if we made pretzel bites ourselves? Not only would they be fresher, it would also save money.”
Alas, I have yet to convince them because they prefer the convenience of store-bought food, but this handy recipe might just change their mind. It takes some time to complete, but the effort is so worth it. At the end of baking, the pretzel bites are glossy with a buttery finish, and the flavor is unlike anything we could get out and about. They make the whole kitchen smell like a bakery, and they’re just as delicious plain or with a dip.
Plus, you get to learn epic pretzel-making skills that even professional bakers couldn’t scoff at. Don’t worry if you’ve never made pretzel bites before, because this recipe simplifies everything so you can become a pretzel master. The more you make them, the easier it gets, and the more you can play with the flavors. For me, that’s the fun part. For instance, want to replace the salt topping with cinnamon sugar for a sweet twist? No problem!
The secret to glossy, golden brown pretzels
If you’re new to the world of pretzel-crafting, then you might be wondering what the special method is to make pretzel bites so golden brown and shiny. Well, the key is to boil them in a baking soda solution for a few seconds before baking. This is called “alkaline treatment,” which catalyzes the crisp outside, chewy inside, and iconic flavor we all know and love. That’s what makes pretzels so special, and now you know how to do it.
How do I store leftovers?
If you’re bringing these to a party, it’s doubtful you’ll have leftovers, unless you triple the batch. But if you do happen to have some pretzel bites left, store them in an airtight container at room temperature for up to 5 days. I suggest eating them as fresh as possible to avoid staleness. For longer storage, transfer them to a freezer-safe container and freeze for 2-3 months. After this, let them thaw in the fridge overnight before warming up in the oven at 300°F for 5-7 minutes. Brush with more olive oil if needed, so they stay moist.
Serving suggestions
As you can imagine, these salty pretzel bites are even more scrumptious when dipped in Cheese Sauce, Aioli, Healthy Spinach Dip, or Crock-Pot Buffalo Chicken Dip. But the fun doesn’t have to stop there! Pick your favorite sauce and go to town. Pretzel bites also make a great companion to other finger foods like Cauliflower Tater Tots, Sausage-Stuffed Mushrooms, or Oven-Baked Mozzarella Sticks.
Ingredients
- 1 1/2 cups warm water around 105°F
- 4 teaspoons granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 teaspoon salt
- 1 1/2 tablespoons unsalted butter melted
- 4 cups all-purpose flour plus extra for dusting
- 8 cups water for boiling
- 1/3 cup baking soda
- Olive oil for brushing
- Coarse sea salt for topping
Instructions
- In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
- Stir in the salt and melted butter, and then gradually add the flour until a soft dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it is easier to work with. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Cover the dough with a clean towel and let it rise in a warm spot until doubled in size, about 45 minutes.
- Preheat your oven to 400°F and line a baking sheet with parchment paper. Meanwhile, in a large pot, bring 8 cups of water and the baking soda to a rolling boil.
- Turn the risen dough onto a lightly floured surface. Divide it into 6 equal pieces, roll each piece into a 15- to 20-inch rope, and cut into 1.5- to 2-inch pieces to form the pretzel bites.
- Working in batches, gently drop the pretzel bites into the boiling water for about 10-15 seconds. Remove them with a slotted spoon, letting excess water drain off, and place them on the prepared baking sheet.
- Brush the boiled bites lightly with olive oil and sprinkle with coarse sea salt.
- Bake in the preheated oven for 14-17 minutes until golden brown. Remove from the oven and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment