Today I’m remaking an old favorite recipe of mine for Pretzel Bites! Soft pretzels are, I think, a top tier bread situation, and it’s one of the first kinds of bread I aspired to make from scratch. They seem complicated, but they’re actually super easy, especially in bite form like we’re doing here!
Once again, I’m here to tell you that you can put literally anything on top of these guys. I like to top them with a mixture of coarse salt and red pepper flakes, but you could also do salt and pepper, dill, Italian seasonings, za’atar, or even everything bagel seasoning! Let’s get to it!
This is a super simple dough, and the difference for making pretzels compared to normal bread is in the cooking method. So, we’re starting by putting together all the good stuff and kneading for a while to make sure the dough gets nice and stretchy. Then we’re leaving it for a quick rise to almost double in size, this usually only takes about 30 minutes for me!
Once the dough has risen, go ahead and set a large pot with about 2 quarts of water on high heat to boil, and preheat your oven to 425 degrees. Pull out two large sheet pans lined with parchment paper. Meanwhile, divide your dough into four sections, and roll each section into a long thin rope. Then cut small chunks, about 1 inch long, of each rope, and place all the chunks onto one of your large sheet pans.
When you’re ready to boil the pretzels, pour your baking soda into your boiling water. Then, boil the pretzels in batches for about 30 seconds per batch, and then transfer them using a slotted spoon to your other prepared baking sheet.
There’s going to be a lot of bites, but it’s ok if they’re touching some, don’t worry about that. Then, we’re generously brushing everything down with an egg wash, and sprinkling on our seasoning of choice before popping the tray into the oven until the bites are a deep golden brown! Cool, pull them apart, and enjoy warm!
This is a super simple recipe, and the results are insanely yummy! Here’s my tips and tricks to make it great every time:
Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Amy Kamber
July 3, 2021 at 2:57 pmWe just made these and OMG are they great! The dough was easy to work with and they taste delicious!
Dough-Eyed
July 5, 2021 at 4:21 pmYay! So glad to hear it!