Soft Pretzel Bites

Ingredients

• 1 packet (2 1/4 teaspoons) instant yeast*
• 1 tablespoon light brown sugar
• 1 1/2 cups warm water ((about 110°F))
• 1 tablespoon (14 grams) cooled melted butter or neutral oil
• 3/4 teaspoon fine sea salt
• 4 ¼ cups (540 grams) all-purpose flour
• 6 cups water
• ¼ cup baking soda
• 1 large egg
• 1 tablespoon water
• Pretzel salt or coarse sea salt

Steps

1. 1

   In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients. Mix on low speed until combined.

2. 2

   Increase speed to medium and knead for 7 to 10 minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding a little more flour if needed.

3. 3

   Place in a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until about doubled in size, about 1 hour.

4. 4

   Preheat the oven to 400°F. Line two baking sheets with parchment paper. Spray with nonstick cooking spray.

5. 5

   Remove the dough to a clean work surface. Divide into 12 equal pieces. Roll each piece against the counter or between your palms into about a 10-inch long log. Keep the remaining pieces covered. Avoid adding flour to the work surface.

6. 6

   Using a bench cutter, cut 1 1/2-inch pieces from each log. Place on the two greased parchment-lined baking sheets.

7. 7

   Bring the water to a boil. Gradually add the baking soda to the boiling water, taking caution as it will bubble up more.

8. 8

   Working in batches, boil the pretzel bites in the baking soda solution, starting with the ones you shaped first, for no more than thirty seconds, before gently removing with a slotted spoon back to the greased and lined baking sheets, spacing them out at least half an inch apart.

9. 9

   In a small bowl, whisk together the egg and 1 tablespoon of water. Brush all boiled pretzel bites with egg wash then sprinkle with salt.

10. 10

    Bake both trays at 400°F for about 12 to 15 minutes, alternating the trays halfway through the baking time for even baking, until golden brown to your preference.

11. 11

    Let cool for 5 minutes before peeling away from the parchment paper.