Easy Soft Pretzel Bites

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. In a stand mixer bowl, whisk the warm water, yeast and sugar, then let it sit about 5 minutes until foamy.
2. Add the salt, melted butter and 3 cups (375g) of flour and beat on low for 1 minute, scraping the sides if needed.
3. Add 3/4 cup (95g) of flour and beat on low about 2 minutes until the dough comes together and pulls away from the bowl. If very sticky after 1 minute, add the remaining 1/4 cup (30g) of flour and beat 1 more minute.
4. Knead with the dough hook or by hand for 5 full minutes, adding flour only 1 teaspoon at a time if too sticky. The dough should stay a little soft.
5. Check the dough: a poked dough should slowly spring back, or pass the windowpane test, where a golf-ball-sized piece stretched thin lets light through without tearing. If not, keep kneading.
6. Cover lightly with a towel and rest 10 to 30 minutes.
7. Preheat the oven to 400°F (204°C). Line 2 baking sheets with parchment or silicone mats.
8. Cut the dough into 6 equal pieces. Lightly flour the surface and roll each piece into a 20-inch rope; if the dough keeps shrinking, rest it covered for 10 minutes.
9. Cut each rope into 1.5 to 2-inch pieces.
10. Bring the water and baking soda to a boil in a large pot.
11. Boil 8 to 10 bites at a time for 10 to 15 seconds, lift out with a slotted spoon, drain, and place on the prepared sheets. Sprinkle with coarse salt while wet.
12. Repeat with the remaining bites. Unbaked bites can be covered and refrigerated up to 24 hours.
13. Bake 15 minutes or until golden brown, then serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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