Hot Pretzel Bites Recipe 445 Recipes

HOT PRETZEL BITES RECIPE - (4.4/5)

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine the yeast and warm water. Let sit until the yeast dissolves (about 2 to 3 minutes). Stir the sugar into the yeast mixture until dissolved. Add the flour and salt. Stir to combine. The dough will be crumbly. Turn the dough out onto a floured board and knead with floured hands until smooth. In a small bowl, lightly beat the egg. Set aside. Divide the dough into 5 portions. Working with one at a time, roll the dough balls out into ropes that are about 1-inch in diameter. Use a sharp knife to cut 1-inch lengths of dough. Drop each of the dough pieces into the egg mixture and immediately transfer to the prepared baking sheet. Place them about 1/2 inch apart. Sprinkle with coarse salt. Slide the tray into the oven and bake for 8 to 10 minutes, until golden brown. Repeat the process until all the dough has been cooked. Melt the butter and brush all the pretzel bites with butter, then sprinkle with more salt.

HOT PRETZEL BITES

Steps:

• Preheat oven to 425°F degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine the yeast and warm water. Let sit until the yeast dissolves (about 2-3 minutes).
• Stir the sugar into the yeast mixture until dissolved.
• Add the flour and salt. Stir to combine. The dough will be crumbly. Turn the dough out onto a floured board and knead with floured hands until smooth.
• In a small bowl, lightly beat the egg. Set aside.
• Divide the dough into 5 portions. Working with one at a time, roll the dough balls out into ropes that are about 1 inch in diameter. Use a sharp knife to cut 1-inch lengths of dough.
• Drop each of the dough pieces into the egg mixture and immediately transfer to the prepared baking sheet. Place them about 1/2 inch apart. Sprinkle with coarse salt.
• Slide the tray into the oven and bake for 8-10 minutes, until golden brown. Repeat the process until all the dough has been cooked.
• Melt the butter and brush all the pretzel bites with butter, then sprinkle with more salt.

SOFT PRETZEL BITES

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.

PRETZEL BITES

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.

HOT SOFT PRETZELS

Steps:

• In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir well. Add the flour, 1 cup at a time, mixing by hand until well incorporated. Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl and let stand, covered, for 40 minutes in a warm place.
• Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces and roll out to desired length and thickness. (Note: thinner=crispier). Form dough into pretzel-shapes and transfer to a baking sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for 30 minutes, uncovered.
• Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
• Carefully transfer risen pretzels to boiling water with a spatula and boil on one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.