Monday, January 25, 2016

Soft Pretzel Bites

http://www.theslowroasteditalian.com/2014/03/soft-pretzel-bites-recipe.html

A soft and tender pretzel with the most subtle sweetness is the recipe you have been dreaming of.  Even better, they are ready in just 30 minutes.  Quick and easy you can make these Best Ever Soft Pretzel Bites with or without a mixer!

Last time we were at the mall we treated Munchkin to some pretzel bites.  They were soft tender, chewy and delicious.  I knew right then I needed to come up with a homemade version.  I sure did!  I honestly didn't realize they would be THIS good.

But, they were and we ate them for dinner.  True story.  No, not with dinner.  FOR dinner.  Yes, they are that good.  Munchkin went nuts over these with the cheese sauce and Chad and I may have eaten our weight in pretzel bites, but it is well worth it!

We are a pretzel loving family and this is one of our favorite treats.  You are going to love them too.

Enjoy!

With love from our simple kitchen to yours. 

RECIPE AT THE BOTTOM

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http://theslowroasteditalian-printablerecipe.blogspot.com/2014/03/soft-pretzel-bites.html


Check out our favorite stuffed pretzel recipes:  Click on the image or the link and it will open each one in a new tab.

http://www.theslowroasteditalian.com/2014/01/jalapeno-popper-cheesy-pretzel-bombs-recipe.html


Jalapeño Popper Cheesy Pretzel Bombs  are a soft and chewy pretzel poppers stuffed with ooey gooey cheese, crispy bacon and spicy jalapeños.  This scrumptious recipe is like nothing you have ever eaten before.

http://www.theslowroasteditalian.com/2013/09/outrageously-cheesy-stuffed-pretzel-bombs-recipe.html
Outrageously Cheesy Stuffed Pretzel Bombs are the perfect bite size appetizer to impress your guests.  Pretzel bites are loaded with cheddar cheese and baked to perfection.  All of this comes together in under an hour.

http://www.theslowroasteditalian.com/2014/03/meat-lovers-pizza-pretzel-roll-recipe.html

Meat Lover's Pizza Pretzel Roll is the best of both world.  Your favorite pizza recipe rolled into a giant pretzel roll.  Filled with layer after layer of meat lover toppings and ooey gooey cheese.

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PRINT RECIPE

Soft Pretzel Bites
MAKES 64 Bites  |  ACTIVE TIME 22 Min  |  TOTAL TIME 30 Minutes

2¼ teaspoons active dry yeast
1¼ cups warm milk (110°-120°F)
2 tablespoons honey
3¼ cups all purpose flour
1 teaspoon kosher salt
½ cup baking soda
1 large egg
coarse salt (or pretzel salt)

Preheat oven to 450°F.  Line a baking sheet with parchment paper or spray with cooking spray.

Pour milk into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir.  Allow yeast to bloom for 5-10 minutes.  Once it is nice and foamy, it is ready.

Fill an 8 quart pot with water and bring to a boil over medium high heat.  In a small bowl beat egg and 2 tablespoons water with a fork.  Set aside.  Wash a section of counter top for rolling out dough.  Do not flour it or it will be harder to roll out the dough.

Add flour and salt to mixer.  Knead for about 3 minutes until the dough comes together in one ball.  Add more flour a tablespoon at a time as needed, if bread is too sticky to come together.  Dough should be tacky when you pull it out of the mixer, not sticky.

Place dough on counter top and form dough into a ball.  We are going to cut this ball into 64 (somewhat) even pieces.  First quarter the ball of dough.  Roll each quarter into an 18-22” strand.  Cut that into 4 equal pieces.  Then cut each piece into 4 equal pieces.  I used a bench scraper but a butter knife will work fine.  When you are done you will have 64 pieces.

Carefully, add baking soda to boiling water.  USE CAUTION:  IT WILL BUBBLE UP.  Place dough bites into boiling water about 10 at a time.  Remove with a slotted spoon after 30 seconds.  Place on parchment paper to cool and repeat until all bites have been boiled.

Arrange all pretzel bites on parchment so they are not touching.  Brush egg wash onto each one and sprinkle with coarse salt.

Bake for 7-9 minutes until the tops are browned.

Enjoy!

COOKS NOTE:  You can mix the dough by hand if you do not have a stand mixer.  Add milk, yeast and honey to a bowl.  Once the yeast blooms stir in the salt and the flour.  Mix with a spoon.  Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky.  Proceed with remaining instructions.


Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published 3/25/14

40 comments:

  1. These look really good and I just know my family would love these. Thanks for sharing!!

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    1. Hello- When it says "Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready" do you stir for 5-10 minutes or let is rest in the hand mixer?

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    2. Let it rest! Basically the yeast will foam up and then you know it's ready :)

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    3. I will definitely try these. Look so tasty! By the way...the salt is coarse ......not course. The

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  3. It looks so yummy! I'm going to try making it tonight! Thank you so much for sharing this recipe.

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  4. Is there a possible substitute for the egg to avoid food allergies?

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  5. I just made them and they are soooo gooood!

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  7. On the Cooks note: it says water. Its milk, right?
    I so wish I had a stand mixer!

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    1. Yes milk. I changed it. Enjoy! Let us know how it goes.

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  8. Does the dough need to rest and/or rise before cutting?

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    1. You can let it rise for an hour to get a lighter and fluffier pretzel. We short cutted it and did not give it rise time.

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    2. Donna- I was impatient so didn't wait an hour and they were awesome!!! Our new weekend favorite!

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  9. I made this for lunch today as part of my Spring Cleaning New Recipe Challenge. This recipe will save me a lot of screams in Walmart (our Walmart has an Auntie Anne's inside and my son always wants a "prentz-ul" there). My husband commented that it was so much better than the pretzel place.

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  10. Pardon my ignorance, but can you please explain what the boiling in water with baking soda step does -- is this the step that puffs up the dough? I'm very intrigued!

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    1. It gives it that pretzel flavor. It does also fluff up the dough a little too.

      Enjoy!

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  11. Which cheese sauce did you serve them with? My husband stuffed his full of cream cheese, and my son dipped his in cream cheese, but I want an "orange" cheese sauce like the one in the picture. (P.S. They are on the lunch menu again this weekend. I mentioned halving the recipe, and my husband gave me a "oh, no, she didn't" look. Thanks again for such a great recipe.

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    1. I am so happy you loved them Susan! I served them with our favorite cheese sauce - http://www.theslowroasteditalian.com/2012/06/smoky-beer-cheddar-cheese-sauce.html but you can tone it down and cook up 4 tablespoons butter, 4 tablespoons flour, 2 cups milk and 8 ounces of mild cheddar shredded cheese (add your favorite spices) and it come out delish! Enjoy.

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  12. Can I use my bread maker to mix it up

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    1. Absolutely. Enjoy. Let us know how it goes.

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  13. I just made these .. am having some as I type. The recipe was perfect and delicious. So YUM!

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    1. I am so happy you loved them. They are a family favorite!

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  14. I made these for an afterschool snack the first week of school and my son told me they were "The Best Snack Ever!!" Instead of salt I dipped the finished bites in butter and coated with cinnamon sugar. Today I tried them with just salt and they are just as delicious! Thank you for posting this. :)

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  15. Can you wait between the boiling and baking phase? So they'd be ready to bake but warm when you serve them?

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    1. I have not tried that yet with this recipe. Give it a try and let us know how it goes. Enjoy!

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  16. What kind of milk do you use? Skim, whole, etc?

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    1. 2% or whole is great. Enjoy and let us know how it goes.

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  17. Can these be frozen and if so, at what point? Before boiling? After boiling? After baking? Thanks.

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  18. can you make these a day ahead or will they get to hard. would love to serveat a party coming up but would have to make the the day before.

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  19. Wow, I have tried so many pretzel recipes and they have all been terrible. Not sure how or why I was up to the challenge to try one more time, and I was so pleasantly surprised that your recipe is fantastic! I can't believe I actually know how to make yummy pretzels! To anyone doubting try.
    FYI, went off Pinterest and hit link and was advised not to visit your website. I did anyways but not sure why...

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  20. Yum thanks for sharing this recipe! The second tray worth is in the oven right now, and I'm going to serve them with a cheddar beer fondue.
    Cheers!

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  21. Thank you for the recipe! I just made these last night. I've never made my own pretzels before but have been wanting to for a while. They turned out amazing!!! Will definitely be making these over and over again. They were much easier to make than I thought.

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  22. This is really a wonderful post.

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  23. Ahhhmazing! These are absolutely delicious!! Thank you for the recipe!

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  24. Can these, as well as your stuffed variations, be made the day before and reheated for a party? Thanks, trying these tomorrow.

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  25. I've made these many times. They are fun to make for dinner if you have a little extra time. Most often, we make 16 pieces and have them as rolls, and they usually don't make it to the next day. My 11-year-old daughter has perfected the art of making them, which I love!

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  26. Hello! Greetings from Costa Rica! I'm sorry but could you please explain me what you mean with this? "Wash a section of counter top for rolling out dough."
    Thanks!

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  27. I think she means to clean the counter where you will be rolling out the dough; you know, to make sure there are no germs on the counter top that might get into the dough.

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