Ingredients with Measurements:
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk beaten with 1 tablespoon water
- Coarse salt
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
Special equipment needed:
- Stand mixer with dough hook attachment
- Large pot
- Slotted spoon
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let sit for 5 minutes until foamy.
2. Add flour and melted butter to the bowl and mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5 minutes until it becomes smooth and pulls away from the sides of the bowl.
4. Remove the dough from the bowl and grease the bowl with oil. Return the dough to the bowl and cover with plastic wrap. Let the dough rise in a warm place for 1 hour until it doubles in size.
5. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
6. In a large pot, bring 10 cups of water and baking soda to a boil.
7. Divide the dough into 8 equal pieces. Roll each piece into a long rope and cut into 1-inch pieces.
8. Drop the pretzel bites into the boiling water for 30 seconds. Use a slotted spoon to remove them from the water and place them on the prepared baking sheet.
9. Brush the pretzel bites with egg wash and sprinkle with coarse salt.
10. Bake for 12-15 minutes until golden brown.
11. In a small bowl, mix softened butter and honey until well combined.
12. Serve the pretzel bites warm with honey butter on the side.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 15 minutes
Temperature:
Preheat oven to 450°F
Serving size:
Makes 8 servings
Nutritional information:
Calories: 420
Fat: 16g
Saturated Fat: 10g
Cholesterol: 67mg
Sodium: 1445mg
Carbohydrates: 60g
Fiber: 2g
Sugar: 7g
Protein: 9g
Substitutions for ingredients:
- Active dry yeast can be substituted with instant yeast.
- All-purpose flour can be substituted with bread flour.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add shredded cheese on top of the pretzel bites before baking.
- Sprinkle cinnamon sugar on top of the pretzel bites after brushing with egg wash.
- Serve with spicy mustard or cheese dip.
Tips and tricks:
- Make sure the water is boiling before adding the baking soda.
- Use a slotted spoon to remove the pretzel bites from the water to prevent them from sticking.
- Brush the egg wash on the pretzel bites lightly to prevent them from becoming too brown.
- Let the pretzel bites cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Store leftover pretzel bites in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat pretzel bites in the oven at 350°F for 5-7 minutes until warm.
Presentation ideas:
Serve pretzel bites on a wooden board with honey butter in a small bowl on the side.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a cold beer or lemonade.
Suggested side dishes:
Serve with a side of coleslaw or potato salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dough is too dry, add more water.
- If the pretzel bites are too hard, reduce the baking time.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough.
Food history:
Pretzels originated in Europe in the Middle Ages and were traditionally shaped into a knot to represent the Holy Trinity.
Flavor profiles:
Salty, buttery, and sweet.
Serving suggestions:
Serve as an appetizer or snack.
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