Description
Fluffy, golden bites simmered in baking soda water for a signature crust, then baked until crisp and brushed with melted butter, each nugget offers a tender center and a salty finish.
Ingredients
- 1 1/2 cups warm water
- 2 1/4 tsp active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 4 cups all-purpose flour
- 8 cups water
- 1/2 cup baking soda
- 4 tbsp unsalted butter melted
- 1 tbsp coarse salt
Instructions
- In a large bowl, combine warm water, yeast, and sugar; let sit for 5 minutes until frothy.
- Add salt and flour to the yeast mixture and stir until a dough forms, then knead on a lightly floured surface for 5 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Punch down the dough, divide into 8 portions, roll each into a long rope, and cut each rope into 1-inch pieces.
- In a large pot, bring 8 cups water and baking soda to a gentle boil; working in batches, drop pretzel bites into the water for 30 seconds, then remove with a slotted spoon.
- Arrange boiled bites on the prepared baking sheet, brush with melted butter, and sprinkle with coarse salt.
- Bake for 12 to 15 minutes until golden brown, then brush with any remaining butter and serve warm.
Notes
- For extra flavor, rub pretzel bites with garlic butter after baking.
- Ensure the water is at 110°F to properly activate the yeast.
- Boiling in baking soda water creates the classic pretzel crust and color.
- Store cooled bites in an airtight container at room temperature for up to 2 days.