Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
October 19 2016
Homemade Snacks - Soft Pretzel Bites
1 1/2 cups warm water
1 packet active dry or instant yeast
1 teaspoon salt
1 tablespoon packaged light brown sugar
1 tablespoon unsalted butter, previously melted
3.75 to 4.25 cups all-purpose flour plus more for the counter surface to knead
1 large egg, beaten
Coarse sea salt for sprinkling
Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast may remain. Add salt, sugar, and melted butter; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add ¾ cup more flour until the dough is no longer sticky.
Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let the dough rest in a warm area for about 10 minutes.
Preheat oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5-inch pieces to make bites.
Boil 9 cups of water with the baking soda. Make sure it is rapidly boiling. Drop 8 to 10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren’t touching.
Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown. Remove from oven and serve with cheese sauce or honey mustard.