Pretzel Bites

This recipe for pretzel bites is really cool.  I made these for my Super Bowl party.  This recipe is a keeper for any party.  The cooking method is a little different from any bread I have made.  After the rise, you put the dough in a pot of boiling water.  The dough puffs up.  Then you bake it.  This cooking method is extra work but worth it.

 

 

These pretzel bites are great to eat on their own and they are even better to dip into dips.  I made a marinara and a cheese dip and they were both good with these pretzel bites.

 

Ingredients (adapted from Serena Bakes Simply):

• 1 1/2 cups Warm Water
• 1 tablespoons Honey
• 2 1/4 teaspoons (or 1 packet) Dry Yeast
• 3 Tablespoons Butter, Melted
• 4 1/2 cups All-Purpose Flour
• 1 1/2 teaspoons Sea Salt
• 10 cups Water
• 2/3 cups Baking Soda
• 1 whole Egg, Beaten with 1 tablespoon Water

Directions:

In a mixer fitted with a bread hook add warm water, honey and yeast.  Stir until yeast and honey are dissolved. Allow mixture to sit for 5-8 minutes until yeast is activated and becomes foamy.   Add melted butter and 3 cups of flour.

Knead until combined.  Cover and allow to rest for 15 minutes before adding salt and remaining flour.  Add remaining 1 1/2 cups flour and 1 1/2 teaspoons sea salt.  Knead on medium speed for 5-7 minutes until firm and smooth.  Grease a large bowl well.  Add dough and allow to rise until doubled in size.  About 1 hour.

Remove dough to a work surface and cut dough into 8 equal sized pieces.  Roll each piece or dough into a 20″ long rope.

Cut each role in 1″ increments.  Place cut dough onto a parchment lined baking sheet and allow to rest of 20 minutes to rise.

If refrigerated allow to come to room temperature about 40 minutes before boiling and baking.  Preheat oven to 425 degrees.  Bring 10 cups water to a boil in a large pot.  Add baking soda and stir until dissolved.  Reduce heat to simmer.  Add dough pieces about 8-10 pieces at a time.  Boil for about 30 seconds until puffy.  Repeat with remaining dough.  Remove to a parchment lined baking sheet and brush with egg wash.

Sprinkle generously with sea salt.  Bake for 12-18 minutes until lightly browned.  I started checking mine at 10 minutes.

 

I used more than one rack and the top rack cooks more quickly.  I swapped my trays during baking.

Serve and enjoy!