perfectly poppable pretzel bites;
Pretzel bites so easy to pop for a little snack, amazing as an appetizer served with dips, or to soak up some tasty beer.
Oven Temp: 450°F
Servings: 12
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Ingredients
- 1½ cups warm milk (heated to 90°F or 32°C, warm to the touch if you stick your finger in it)
- 1 Tbsp brown sugar
- 2 tsp sea salt or maldon salt
- 2¼ tsp yeast (1 ¼oz packet)
- 4½ cups flour plus additional for rolling or if dough is too tacky
- 2 Tbsp melted butter
- 9 cups water
- ½ cup baking soda
- 1 large egg whisked
Instructions
- Heat the 1½ cups milk in the microwave for 15-30 second intervals until warm to the touch, but will not scald your finger. Ideally you're looking around 90°F/32°C.
- Whisk together the warm milk, 1 Tbsp brown sugar, and 2 tsp sea salt in a large mixing bowl. Sprinkle yeast on top and allow 5 minutes to activate. Yeast should be saturated and smell yeasty.
- Add flour and melted butter. Mix until combined, using hands as needed. Knead the dough ~4 minutes until smooth, adding more flour if the dough is too sticky. A dough hook can be used in a stand mixer.
- Transfer the dough to a lightly-oiled bowl, cover with a damp towel and rest 20-30 minutes until doubled in size.
- Add water to a large 4QT stockpot and bring to boil.
- While water is boiling, roll out the dough and divide into 6-8 equal pieces. Roll out each piece into ¾” ropes and cut into individual bites. If you prefer, you can make other shapes, but you might need to adjust boiling and baking times.
- Ready a baking sheet with parchment paper. Using a slotted spoon, lower the bites into the boiling water in batches. They should sink when first added, but float after 1-2 minutes. Use the slotted spoon to transfer them to the parchment paper lined baking sheet. Try to drain as much water as you can, but it's ok to have some water on the parchment paper.
- Brush liberally with egg wash. Sprinkle the tops with sea salt or maldon salt and bake 12-14 minutes. Serve warm with cheese dip, or your choice of dipping sauces.
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