Soft and Chewy Pretzel Bites
Description
You'll need self control to not eat all of these wonderful homemade buttery pretzel bites. They're easy to prepare and can be ready in about 30 minutes. They're soft yet chewy and every bit as good as Auntie Anne's at the mall.
Ingredients
1 1/2 c. warm water, plus 9 more cups
1 packet instant yeast (2 1/4 t.)
1 t. salt
1 T. packed light brown sugar
1 T. unsalted butter, previously melted and not scorching hot
3 3/4 - 4 1/4 c. all-purpose flour plus more for the counter surface
1/2 c. baking soda
1 large egg, beaten
coarse sea salt, for sprinkling
non-stick cooking spray or oil, for greasing
cheese sauce or honey mustard, for serving
Directions
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Whisk yeast into 1 1/2 c. warm water; allow to sit for 1 minute, some clusters of yeast may remain. Add salt, brown sugar and melted butter; whisk until fairly combined. Slowly add 3 c. flour, 1 c. at a time. Mix with a wooden spoon or a dough hook attached to stand mixer, until dough is thick. Add 3/4 c. more flour until the dough is no longer sticky. If it's still sticky, add up to 1/4 c. more. Poke the dough, if it bounces back, it's ready to knead.
Turn dough out onto a lightly floured surface; knead dough for about 3 minutes; shape into a ball. Place in a large greased mixing bowl; cover; let dough rest in a warm area for about 10 minutes.
Preheat oven to 425 degrees. Line two large baking sheets with parchment paper or silicone baking mats; set aside.
Cut ball of dough into 6 sections. Roll the dough into six 20 inch long ropes. Cut each rope into 1 1/2 inch pieces, to make bites.
Combine 9 c. water and baking soda in a large pot; bring to a rapid boil. Drop 8-10 pretzel bites into water; let sit for 20 seconds. Remove with a spatula; place onto the prepared baking sheet, making sure the bites aren't touching.
Brush beaten egg over each pretzel bite; sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
Remove from oven. Serve with cheese sauce or honey mustard.
Pretzel bites remain fresh for up to 3 days in an airtight container, but will lose some softness.
Make ahead/Freezing: The prepared pretzel dough can be refrigerated for up to 1 day or frozen in an airtight container for 3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzel bites while still cold, but allow extra time for the bites to puff up before the baking soda bath and baking. Baked pretzel bites freeze well for up to 3 months. Thaw and reheat in the oven at 300 degrees until warm.