Monday, March 14, 2011

SOFT WHEAT PRETZEL BITES


Every time we go to Sam's Club, my kids expect they will get a soft pretzel. IF for some reason they don't get one, I never hear the end of it! I've only made soft pretzels at home once before, but when I saw this recipe for pretzel bites from Two Peas and Their Pod, I thought it would be perfect the kids (ok, adults too!) And, of course, I had to make them a little healthier by using mostly wheat flour. I had made a hot broccoli dip that we ended up dipping these into that was pretty good, but if you want a more traditional cheese dip or other variations of this pretzel, visit their awesome site.
I will warn you, when I added the baking soda to the boiling water, it had a major volcano effect, making a huge mess everywhere! (But maybe you're smarter than I am!)


SOFT WHEAT PRETZEL BITES


1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 degrees F.
Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.  Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
Remove to a baking rack and let rest 5 minutes before eating. 







1 comment:

cbo said...

These look great!