Soft Pretzel Bites
Chewy, golden yeast-dough bites are dipped in a baking-soda bath, baked until browned, brushed with butter, and finished with coarse salt.
Prep: 25 min · Cook: 12 min · Yield: 8 · Method: Oven
Ingredients
- 4.5 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 1.5 cups warm water
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar
- 2 teaspoons fine salt
- 10 cups water
- 0.5 cup baking soda
- 2 teaspoons coarse salt
Cooking instructions
- Combine the warm water, melted butter, and brown sugar in a large bowl. Stir in the yeast and let stand for 5 minutes, until slightly foamy. (about 5 min) — Warm, about 110°F
- Add the flour and fine salt. Stir until a shaggy dough forms, then knead on a lightly floured surface for 6 to 8 minutes, until smooth and elastic. (about 8 min) — Room temperature
- Place the dough in a lightly greased bowl, cover, and let rise until doubled in size. (about 60 min) — Warm, about 75°F
- Heat the oven to 425°F and line two baking sheets with parchment. Bring the 10 cups of water to a gentle boil in a large pot, then carefully stir in the baking soda. (about 10 min) — 425°F oven
- Punch down the dough and divide it into 6 equal pieces. Roll each piece into a rope about 18 inches long, then cut each rope into 1-inch bites. (about 8 min) — Room temperature
- Working in batches, lower the dough bites into the baking-soda bath for 30 seconds. Remove with a slotted spoon, drain briefly, and arrange on the prepared baking sheets with space between them. (about 6 min) — Simmering bath
- Sprinkle the bites with coarse salt and bake for 10 to 12 minutes, rotating the sheets halfway through, until deeply golden brown and cooked through. (about 12 min) — 425°F
- Brush the hot pretzel bites with the remaining melted butter, if desired, and serve warm. (about 2 min) — Warm