Soft Pretzel Bites

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Whisk the warm water, yeast and sugar in a stand mixer bowl with a paddle or dough hook. Cover and rest 5 minutes, until foamy.
2. Add the salt, melted butter and 3 cups (375 g) flour. Beat on low 1 minute, scrape the sides, then add 3/4 cup (95 g) flour and beat on low about 2 minutes until the dough comes together and pulls from the sides. If it is very sticky after 1 minute, add the remaining 1/4 cup (30 g) flour and beat 1 more minute.
3. Knead 5 minutes in the mixer (switch to dough hook if using paddle) or by hand on a lightly floured surface. Add 1 teaspoon flour at a time only if sticky. The dough should stay a little soft; poke it and it should bounce back slowly. Windowpane test: stretch a golf-ball-sized piece until light passes through without tearing; if it tears, keep kneading.
4. Cover with a towel and rest 10–30 minutes.
5. Preheat the oven to 400°F (204°C). Line 2 baking sheets with parchment or silicone mats.
6. Cut the dough into 6 equal pieces. Lightly flour the surface. Roll each piece into a 20-inch rope; if it keeps shrinking, cover and rest 10 minutes. Cut each rope into 1.5–2-inch pieces.
7. Bring the water and baking soda to a boil in a large pot. Boil 8–10 bites at a time for 10–15 seconds, lift out with a slotted spoon and drain. Place on the sheets and sprinkle with coarse salt while wet. Repeat with the rest. Unbaked bites can be refrigerated up to 24 hours.
8. Bake 15 minutes until golden brown. Serve warm.

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

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