To twist a full pretzel, twist the ends of the dough rope together once.If the dough ropes keep shrinking while rolling them out, let them rest for 3-5 minutes before rolling the full length.It's the only way to get the classic outer shell of the pretzel bites. Reheat the frozen bites before adding the topping. Yes! Skip the toppings and freeze the cooked bites in a freezer-safe container or bag. It's another delicious flavor option everyone will enjoy! Pretzel Bites FAQ's Serve them with marinara sauce for dipping. I found the cinnamon and sugar bites were sweet enough on their own, but I don't have too big of a sweet tooth.įor pizza-style bites, skip the above toppings and instead, sprinkle the pretzel bites with vegan parmesan. Sweet or spicy mustard are also great dip ideas for salty pretzel bites.
Or go with a store-bought vegan cheese dip to save time. You can go with my cheese dip or use your favorite recipe. I paired the salty pretzel bites with my leftover vegan nacho cheese. Top your pretzel bites with coarse sea salt or roll them in cinnamon and sugar or a combination of both. Bake the pretzel bites in the oven at 450✯ for 10-12 minutes. You can see how much bigger the bites in the pot are compared to the ones on the baking sheet. Let them soak for about 30 seconds or until they puff up. Turn the heat up and bring the water to a light simmer. Please bake, rate, and review our recipe for Pretzel Bites.Step 6. Just before serving, warm the room-temperature bites briefly in a 350☏ oven about 8 minutes should do. If you don't plan on serving the bites until later, let them cool on a rack (or right on the pan), then store in a plastic bag at room temperature. Sprinkle any sweet bites with cinnamon sugar, if desired. Remove them from the oven, and roll them in 6 tablespoons (85g) melted butter. Transfer the bites to the prepared baking sheet, and top with pretzel salt or sea salt or with pearl sugar, for sweet pretzel bites.īake the bites for 12 to 15 minutes, until they're golden brown. Let them soak for about 2 minutes, shaking the pan occasionally. Pour the water/soda solution into a 9" x 13" pan, add the pretzel bites, and slosh them around so the solution washes over them don't worry, they don't need to be totally covered by the solution. Roll the six pieces of dough into 12" to 15" ropes a very lightly greased silicone rolling mat is handy here, as it provides just the right "traction" for rolling: not so much the dough sticks, but not so little it slips.Ĭut each rope crosswise into about 12 pieces. Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper. Set the mixture aside to cool to lukewarm (or cooler). While the dough is resting, prepare the "soak." Combine 1 cup (227g) boiling water and 2 tablespoons (28g) baking soda, stirring until the soda is totally (or almost totally) dissolved. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above. Want to make this dough in your bread machine? Place all of the dough ingredients into the pan of your machine, program the machine for dough or manual, and press Start. It won't rise a whole lot, but will spread out, as shown in the pictures above. Knead the dough, by hand or electric mixer, for about 5 minutes, until it's soft, smooth, and quite slack.įlour the dough and place it in a bag close the top of the bag. Your goal is a soft dough.īeat everything until well-combined. *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Getting ready for a Super Bowl party next weekend? Hike yourself into the kitchen, huddle up with your ingredients, and score a touchdown with these chewy, butter-basted Pretzel Bites.Ģ 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour And the $3 price tag.īetter yet, even though these are yeast pretzels, you can have them made, start to finish, in little more than an hour. In fact, when you make these "pretzel bites" at home, you can enjoy their signature flavor and texture – without the racket. Guess what? You don't have to travel to Manhattan (NY, not Kansas) or Philly to enjoy this culinary experience. But whatever the reason, there's something about a mustard-slathered metro-pretzel on a frigid morning that soothes the soul. Maybe it's the grimy pavements, the diesel fumes, the clash and clatter of metal grates and loading gates. You know the chewy texture and distinctive "street vendor pretzel" flavor you get in those soft, chewy pretzels bought hot from a charcoal-grill pushcart in the city?
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