Wednesday, July 20, 2011

Chewy Pretzel Bites

Chewy Pretzel Bites*

*Makes about 2 dozen pretzel bites

Thank you, Missy, for sharing this fun recipe with all of us at our family reunion. The chewy little bites were just so delicious and smelled heavenly while baking! You really have the knack and we all appreciate it!

*Note: if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam - maybe about 5 minutes) before adding it to the flour and salt.

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

1 cup (8 ounces) very warm water

Topping:

1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn't overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.

Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.

Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.

Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

"I just love cooking with Kosher Salt, don't you? It makes me feel so gourmet! "

{Said Gramma Bonbon!}

Bake the pretzels for 5-6 minutes or until they're golden brown. Bake one sheet at a time - it won't hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.

*from melskitchencafe.com

Flickr photos except for Melissa, of course!

6 comments:

LA Adams said...

Ummmmm, looks tasty! We'll have to try it out.

Marie said...

Those look incredibly good Bonnie! I wish I had more luck with yeast things. I wonder if you could make the dough in the breadmaker? Wish we could get Kosher salt here. Can you use seasalt?

Julie Harward said...

Looks wonderful and she is a beauty too. :D

Caroline Craven said...

When I read your blog awhile ago and you mention that Missy made homemade pretzel bites I was hoping you would post the recipe and then decided if you didn't, I would just ask. So glad it is posted and I can't wait to try it. Anything bread is by far my most favorite food!!!

Deila said...

Ok, I need some of these bites today. The salt and bread together, what a perfect combination.

Sister Susie said...

What a delicious recipe! I don't have that kind of salt, but I love the taste when I have tasted it. I need to get some!
Love to you all,
Susan