I made these amazing pretzel bites for the Super Bowl and I seriously could not get enough of them. Which is why I had to stop eating before the end of the first half of the game. These little pretzels are soft and doughy on the inside and crisp on the outside, the perfect sports watching snack.
Be very gentle when you put the pretzel bites in the boiling water. My first two batches went well, but then I just dropped the third batch in the water and the water erupted out of my pot and all over my stove, leaking into my preheated oven and all over the cabinet next to the stove. It was a gigantic mess and a pain to clean up, since I was right in the middle of making the pretzels. You might want to use a really big pot as well. Even after my disastrous experience making these pretzel bites, they still turned out great. I will be making them again for sure!
Pretzel BitesFrom Annie's Eats
1½ cups warm water (110-115° F)
2 tsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel (or kosher) salt
To make the basic pretzel dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. If you don't have a stand mixer, just turn the dough out onto floured surface and knead it by hand for five minutes, until the dough is smooth. Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.
Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot.
Turn the dough out onto a lightly floured work surface and gently deflate it. Divide it up into approximately 6 equal portions. Working with one piece at a time, roll the dough out into a long rope about 1-inch in diameter. Use a pizza cutter to cut the row into small segments, no longer than 1-inch each. Repeat with the remaining dough.
VERY GENTLY Place the pretzel bites into the boiling water in batches so that they aren’t overcrowded. Boil each batch for about 30 seconds, stirring once or twice to submerge all surfaces in the water. Remove from the water with a slotted skimmer and spread out on the prepared baking sheets. Seriously, be careful when you put the pretzels in the water. I had a water volcano eruption all over my kitchen. Brutal!
Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 9-11 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Serve with mustard.