Soft Pretzel Bites Recipe
- 1 1/2 cups warm water, 110 to 115 degrees F
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 4 tablespoons unsalted butter (1/2 stick), melted
- Vegetable oil, for the pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon cold water
- Flake salt such as Maldon, for sprinkling
- Honey-Mustard Sauce for dipping (recipe link in intro)
- Whole Grain Mustard for dipping (recipe link in intro)
- Cubes of Gruyere, or cheese of choice
- Slices of prosciutto
- Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer and stir to combine.
- Sprinkle the yeast on top of the liquid and let it sit for 5 minutes, or until the mixture begins to foam.
- Attach the dough hook, set the stand mixer to low, and begin adding the flour and melted butter.
- When the dough comes together into a shaggy mixture, increase to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.
- Remove the dough from the bowl and onto your work surface, clean the bowl, and coat it well with vegetable oil.
- Return the dough to the bowl, cover with plastic wrap, and sit in a warm part of the kitchen until the dough has doubled in size, about 50 to 55 minutes.
- Preheat the oven to 450 degrees F. Line two half-sheet pans with parchment paper and brush with vegetable oil.
- Set aside.
- Bring the 10 cups of water and baking soda to a rolling boil In a large Dutch oven or pasta pot over high heat.
- Meanwhile, turn the dough out onto your work surface and divide into 8 equal pieces.
- Using the tips of your fingers, push the cut dough piece into a long rectangle.
- Starting from the bottom (i.e., a long end) roll the dough into a rope.
- Continue to roll until your rope is 12 inches long.
- Cut each rope into 8 equal pieces and lay onto the well oiled parchment paper.
- One by one, slip the pretzel bites into the boiling water and cook for 30 seconds, flipping them after 15 seconds.
- Remove from the water using a large, flat spatula.
- Return the boiled pretzel bites to the half sheet pans in a single layer, brush the top of each with the beaten egg yolk and water mixture, and sprinkle with the flake salt.
- Bake until the pieces are a dark golden brown, 12 to 14 minutes.
- Transfer to a cooling rack for at least 5 minutes before serving.
- If you like, roll up each pretzel bite with a slice of prosciutto, top with a cheese cube, and secure with a toothpick.
warm water, sugar, kosher salt, active dry yeast, flour, unsalted butter, vegetable oil, water, baking soda, egg yolk, salt, honey, grain mustard, gruyere
Taken from www.chowhound.com/recipes/soft-pretzels-31733 (may not work)