It’s football season! Half-time appetizers are a must-have! These soft pretzel bites are easy and delicious. Check them out!
This recipe is courtesy of Honest Cooking
- 2¼ teaspoons active dry yeast
- 1¼ cups warm milk (110°-120°F)
- 2 tablespoons corn syrup
- 3¼ cups all-purpose flour
- 1 teaspoon salt
- ½ cup baking soda
- 1 large egg
- Coarse salt (or pretzel salt)
Heat oven to 450°F. Line a baking sheet with parchment paper – set aside.
Add milk into mixer bowl. Sprinkle yeast over top. Add honey and stir with a fork gently. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Fill large stock pot with water and bring to a boil over medium high heat. In a small bowl, beat egg and 2 tablespoons water with a fork – set aside.
Add flour and salt to mixer. Knead with dough hook until the dough comes together in one ball Add more flour a tablespoon at a time as needed – dough should be tacky, not sticky.
Place dough on counter top and form dough into a ball. Using a pastry cutter or butter knife, cut this ball into 60-65 pieces. The easiest way to do this is to quarter the ball of dough, roll each quarter into a 15-20” strand and cut that into equal pieces.
Carefully, add baking soda to boiling water just a little sprinkle at a time. CAUTION: IT WILL BOIL RAPIDLY. Place dough pieces into boiling water about 10-15 at a time. Remove with a slotted spoon after 30 seconds. Place on prepared baking sheet and repeat until all bites have been boiled.
Arrange all pretzel bites so they are not touching. Brush each with egg wash. Sprinkle with coarse salt. Bake for 7-9 minutes until the tops are browned.