Super Soft Pretzel Bites
Snacks are great for potlucks, but they’re even better for parties. This weekend Super Bowl fans will be gathering at parties everywhere to watch the game, and there aren’t many more classic snacks than pretzels.
I’ve been wanting to make pretzel bites for years. I thought they’d be too time-consuming and work intensive. Luckily, this recipe (from Sally) is pretty straight forward and well worth the hour or so of labour.
I haven’t included a dip with this recipe, but I would suggest any specialty mustard (one of my favourites is raspberry-wasabi mustard by Cherith Valley Farms). Hot cheese sauces are quite popular. And of course, what doesn’t a ranch dip go with? What do you like dipping your soft pretzels in? I’d love to get some other suggestions. Leave yours in the comments
I have a very fond memory of eating Mickey Mouse pretzels with mustard at Disney’s California Adventure. My BFF and I bought them as everything was closing down and got to eat them while taking in the World of Colour show. As with most things Disney, it was a pretty magical experience (and a great way to end our Disney adventure).
Back to the Superbowl/sports theme, I thought I’d share one of my favourite videos by the Baltimore band, Beach House. The video stars Ray Wise (from Twin Peaks), and a very weird sport. It’s not football, but it looks fun… and really strange.
Now, roll up your sleeves, and get cooking!
Super Soft Pretzel Bites
(from Sally’s Baking Addiction)
Makes 5 to 6 dozen bites.
- 1 1/2 cups lukewarm water
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 teaspoon kosher salt
- 1 tablespoon light brown sugar
- 1 tablespoon unsalted butter, melted, but not hot
- 3 3/4 – 4 1/4 cups (470- 530g) all-purpose flour (and a bit more for flouring work surfaces)
- 9 cups of water
- 1/2 cup of baking soda
- 1 large egg, beaten
- About 1 teaspoon coarse sea salt, for sprinkling
- In a large mixing bowl (or the bowl of a stand mixer) sprinkle yeast into the water. Ensure all the granules are wet, then allow to sit for about 5 minutes. Stir in the salt, sugar and melted butter. With a wooden spoon (or the hook attachment of the stand mixer) mix in the flour – 1 cup at a time. Continue to add flour until the dough is smooth, elastic and not very sticky. Turn the dough onto a floured surface and knead for 3 to 5 minutes. Roll into a ball and return the dough to a clean bowl, cover tightly with saran wrap, and allow to rise for 15 to 20 minutes.
- Preheat the oven to 425˚F (220˚C) and line a baking sheet with parchment paper for later.
- Divide the dough into six even pieces. Roll each piece into a rope about 1.5 feet (45 centimetres) long. Cut each rope into 1.5 inch pieces. You should get about 12 pieces per rope.
- In a large pot, bring the 9 cups of water and 1/2 cup of baking soda to a boil. Drop a dozen or so of the bites into the pot (you may put in fewer, depending on the size of pot you’re using). Boil each piece for 20 to 30 seconds and then remove with a slotted spoon and transfer to the prepared baking sheet, leaving about a 1/2 of an inch (1.5 centimeters) between pieces.
- Lightly coat each bite with egg and sprinkle with salt.
- Bake in the oven for 15 to 20 minutes, or until golden brown. Allow to cool for 15 minutes, package them up and bring them to the party. Serve with mustard, cheese or dressing of your choice