I don’t think anyone will be more excited about this post than my dad. You see, last year, while I was living with my parents waiting to move to California, I made these pretzels to take to a friends house for some serious football watching. My dad had been telling me he wanted to learn how to bake bread and when he saw (and tasted) these he immediately said, “When can you teach me how to make these?!” I think he managed to wait 2 days before demanding to give them a try. Since that day he mentions “making pretzels” anytime we talk about food or cooking (which if you know me, you know happens often). And I know he was jealous when my sister and I told him we made them for Bayday during her visit.
When I taught my dad, I twisted the pretzels into sticks, but for Bayday Emilie and I cut them into bite size pieces that are perfect for snacking. I don’t know if that was a good idea or bad idea. These pretzels are already addicting, but when you can just pop one in your mouth any time you think about/see/smell them, you’re in trouble. They’re just that good. I hope you enjoy them as much as we do!! (And as a bonus I’m including my recipe for Super Easy Beer Cheese, a-maz-ing with the preztels)
Soft Pretzel Bites
(Adapted from Allrecipes.com)
4 tsp active dry yeast
1 tsp white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp salt
2 Tbsp butter, melted
1/2 cup baking soda
4 cups hot water
2 egg whites
2 Tbsp butter, melted that has been cooled
Kosher salt, for topping
Parchment paper and cooking spray
In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside. (Mixture should become foamy, if it doesn’t your yeast may be bad or your water too hot)
In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed. Turn off the mixer and pour the water/yeast mixture and melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth. If the dough is too dry you can add extra water, a tablespoon at a time.
Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (*or until double in size).
Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. In a large bowl, combine the hot water and baking soda. In a small bowl, whisk together the egg whites and melted butter.
After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. Now you can pick your shape. For pretzel bites roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width.
Dip the pieces in the baking soda water and place on the baking sheet (sometimes I dab the pretzels with a paper towel if they seem too wet). Brush each pretzel bite with egg whites/melted butter then sprinkle with kosher salt.
Bake for 7-8 minutes, until browned.
Serve warm or at room temperature.
*I always let my dough rise in the (off) oven with the light on.
Beer Cheese Dip
(Sunny Side Up original)
6 oz cream cheese
1/2 cup good quality beer
1 Tbsp horseradish
1/2 tsp garlic powder
1/2-3/4 cups cheddar cheese, grated
Microwave cream cheese for 30-45 seconds until very soft. Stir in the beer, horseradish, and garlic powder. Microwave again for 30-45 seconds. Add the grated cheese and stir until smooth, microwaving again if necessary.