Pretzel Bites Once Upon a Chef

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Combine warm water and sugar in a bowl, and sprinkle the yeast over it. Proof your yeast as described above, if you choose. Add half the flour flour to the yeast water and mix. Once you incorporate the flour, drizzle in the melted butter and salt, then mix again. Add the remaining flour and mix on low.

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Roll and stretch each piece into a 30-inch rope or to the thickness of your thumb finger. Cut rope into 1-1 1/2-inch thick pieces. Dip pretzels into the baking soda solution using a slotted spoon. Tap the spoon against a kitchen towel to remove any excess water and transfer pretzel bites onto a lined baking pan.

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Soft Pretzel Bites

How To Make Pretzel Bites Dough. Proof your yeast by adding the warm water, sugar, and yeast into the bowl of a stand mixer. Stir well, and let sit for about 10 minutes until frothy. When the mixture looks nice and bubbly, add 2 cups of the flour and your salt, and mix on low speed using the dough hook.

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To make this soft pretzel bites recipe, simply…. Mix and knead the dough. Whisk together the warm milk, sugar and salt in a large mixing bowl (or in the bowl of a stand mixer). Then sprinkle the yeast on top and wait about 5 minutes for it to get foamy and activate. Add the flour and melted butter.

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Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scrape down the sides of the bowl with a rubber spatula if needed, then add 3/4 cup (95g) of flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

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In a large mixing bowl, combine yeast, water, and sugar, and stir to dissolve. Let the yeast mixture rest for 5 minutes until it turns foamy. Make dough. Add flour, salt, and melted butter. Use a silicone spatula to stir well to combine until it forms a shaggy dough and no dry flour is visible in the bowl.

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Set the mixture aside to cool to lukewarm (or cooler). Preheat your oven to 400°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the bites won't stick.

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Preheat oven to 400 degrees. Prepare a cooking sheet with parchment paper. Set aside. Put 4-5 cups of water in a 10-inch skillet and add the baking soda. Bring water to a boil. While water is coming to a boil use a pizza cutter, knife, or kitchen sheers to cut the biscuits into 9 pieces.

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Boil for 30 seconds, flip the dough pieces, and boil for 30 seconds more. Remove with a slotted spoon and return to the baking sheets. Whisk 1 large egg with 1 tablespoon water in a small bowl; brush over the dough. Sprinkle with 3 tablespoons coarse sea salt or pretzel salt (about 1 pinch per pretzel bite).

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In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the water, sugar, and yeast. Stir together and let stand until foamy, about 10 minutes. Add 2 cups (240 grams) flour to the bowl and mix until smooth. Add the remaining 1 cup (122 grams) of flour, salt, and melted butter.

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Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F.

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Make the Cheese Sauce. While the pretzels are baking, melt the butter in a small sauce pan over medium heat. Whisk the flour into the melted butter for 1 minute. Whisk in the milk and bring the mixture to a simmer. Once the mixture has thickened, whisk in the cheese until the sauce is smooth then season.

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Let rise in a warm spot until doubled in size, 1 to 2 hours. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray. In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside.

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Fill a large pot halfway with water and bring to a boil. Once boiling, carefully stir in baking soda. Working in batches, drop dough balls into baking soda bath and boil 15 seconds on each side. Use a slotted spoon to transfer dough balls to baking sheet. In a small bowl, mix together the egg with 1 tablespoon water.

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Cut the dough ball into four wedges. Roll each piece of dough into a long rope. Cut each rope into about 12 small segments. Dissolve baking soda in boiling water. Dip the dough segments into the baking soda mixture. Place on a parchment covered baking sheet. Bake at 425˚F for 7-10 minutes, until golden brown.