Homemade Soft Pretzels in little bites
I first made these little Homemade Pretzels back in 2010 for my brother-in-law’s bachelor party. Man, were they tasty! Well, recently we had a small birthday celebration and the birthday boy requested beer and pretzels. It totally reminded me that I had made these and they were awesome! So, back to make them again!
They’re really fun to make too. I made the dough before everyone got to my house for the celebration. Once everyone was there, we all stood around chatting and boiling pretzel dough. It was perfect, like dinner theater! Then, a few minutes in the oven, and you have yourself a really fun and really yummy appetizer.
I have a small jar with pretzel salt in my cupboard. I used to buy those frozen soft pretzels that you bake up yourself, and they always come with a packet of pretzel salt. I never want my pretzels as salty as they seem to think people want, so I never used the full packet. Over the years I saved the salt in a jar and now I have a nice little stash of the granules. If you don’t have pretzel salt already, Amazon sells it: pretzel salt. Or, I bet a well-stocked grocery store might carry it (just look on the bottom shelf).
Serve them with mustard or cheese sauce if desired, but honestly, they are awesome just simply the way they are.
- 1 ½ cups warm water
- 2 tablespoons light brown sugar
- 2 ¼ teaspoons or 1 package active dry yeast
- 3 ounces unsalted butter, melted
- 2 ½ teaspoons kosher salt
- 4 ½ to 5 cups all-purpose flour
- Grapeseed oil or other light tasting high temperature oil
- 3 quarts water
- ¾ cup baking soda
- 1 whole egg, beaten with 1 tablespoon cold water
- Coarse pretzel salt or sea salt
- Combine the water, sugar, yeast, and butter in the bowl of a stand mixer fitted with a dough hook or a food processor, and mix until combined. Let sit for 5 minutes. The dough can also be made in a bread machine set on the dough setting, just add all ingredients to the machine, and allow the dough cycle to run. Pick up with kneading the dough if made in the bread machine.
- Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time.
- 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.
- Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
- Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 ¼ to 4 ½ ounces each. Roll each piece into a long rope measuring about 22 inches.
- Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches, about 15 at a time. Boil for about 30 seconds. Remove with a large slotted spoon, and place pretzel bites on a Silpat or parchment paper lined baking sheet, making sure the pretzels aren't touching. Brush the tops with egg wash and season with pretzel salt. Place into oven and bake for 15 to 18 minutes until golden brown.
- Remove to a baking rack and let cool. Devour!
- For the serving size, I figured roughly 5 pieces per person is a serving. Of course, this will vary if you have hungry people who eat more bites!