My kids think these are the best thing to ever happen around here. And to be honest, so do I. You could, of course, make regular pretzels with this dough, but the bites are much easier, and more fun!
Dough2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 1/4 teaspoons instant (or rapid rise) yeast
- 1 cup very warm water
Topping1/2 cup warm water
- 2 tablespoons baking soda
- Coarse salt (optional)
- 3 tablespoons butter, melted
- In a large bowl or the bowl of an electric mixer, place the salt, sugar, yeast and 2 1/4 cups flour. Mix to just combine. Add the water and mix well, adding remaining flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl.
- Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. Lightly oil the dough and place it in a bowl, covered with plastic wrap. Let it rise for 40-60 minutes.
- Preheat your oven to 475 degrees. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
- Transfer the dough to a lightly greased work surface, and divide it into about four equal pieces. Roll each piece into a rope, about 1 inch in diameter. Allow the pieces to rest, uncovered, for 5 minutes.
- While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Stir until the baking soda is dissolved.
- Cut each strip of dough into pieces, 1 to 1 1/2 inches in long. Dip each pretzel bite in the baking soda solution and place them on the baking sheets. Allow them to rest, uncovered, for 10 minutes.
- Bake one sheet at a time for 5-7 minutes or until the pretzels are golden brown.
- Remove the pretzels from the oven, and brush them thoroughly with the melted butter. If desired, sprinkle with coarse salt. Pretzels can be reheated in the oven or microwave on low heat.
- Serving Size: 6
Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.