Description
Irresistible homemade soft pretzel bites bring German bakery magic to home kitchens. Salt-sprinkled golden nuggets deliver warm comfort with cheesy dipping sauces, guaranteed to please snack enthusiasts.
Ingredients
Scale
- 4 cups (500 g) all-purpose flour
- 1 ½ cups (360 ml/12 fl oz) warm water
- 2 ¼ tsps (1 packet) active dry yeast
- 1 tbsp granulated sugar
- 1 ½ tsps salt
- 2 tbsps (30 g) unsalted butter, melted
- 10 cups (2.4 L/80 fl oz) water
- ½ cup (120 g) baking soda
- 1 large egg, beaten (for egg wash)
- Coarse salt or pretzel salt
Instructions
- Yeast Activation: Dissolve yeast in warm water, allowing it to bloom and create a frothy surface, signaling its readiness for dough development.
- Dough Formation: Blend flour, salt, and melted butter into the liquid mixture, kneading until a smooth, elastic dough forms that pulls away from the bowl’s edges and feels resilient when touched.
- First Proofing: Transfer dough to a warm, covered space, permitting it to rise and expand, developing volume and enriching flavor profiles for approximately 1 hour.
- Shaping Technique: Deflate the risen dough and partition into uniform sections, rolling each into slender ropes and cutting into bite-sized segments with precision.
- Alkaline Treatment: Prepare a baking soda bath and thoroughly coat each dough piece, which will create the signature golden-brown exterior and distinctive pretzel characteristics.
- Seasoning and Preparation: Arrange treated pretzel bites on a parchment-lined baking sheet, spacing them slightly apart, and generously sprinkle with coarse salt to enhance flavor complexity.
- Baking Process: Slide the prepared sheet into a preheated oven, baking until the pretzel bites transform into a deep amber color with a crisp exterior and soft, pillowy interior.
- Cooling and Serving: Remove from the oven and allow a brief cooling period, ensuring the exterior sets while maintaining an enticing, warm temperature for immediate enjoyment.
Notes
- Activate Yeast Correctly: Ensure water temperature is between 100-110°F to wake up yeast without killing it, creating perfect foam that guarantees successful dough rising.
- Master Dough Consistency: Knead until dough becomes smooth and elastic, with minimal stickiness – this develops strong gluten networks for tender, chewy pretzel bites.
- Control Baking Soda Bath: Use boiling water with baking soda for 30 seconds per batch, which creates the signature pretzel brown crust and distinctive tangy flavor profile.
- Customize Salt Options: Experiment with different salt varieties like smoked sea salt, garlic salt, or everything bagel seasoning to transform classic recipe into gourmet bites.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Mixing
- Cuisine: German
Nutrition
- Serving Size: 7
- Calories: 200
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg