I made these for our German Dinner Party a while ago (and a few times since then!) and they were a HUGE hit.
I doubled the recipe but they were gone fast! When I made them again I still doubled it, and put some in a freezer bag in the freezer. Hubby and the kids have loved them to pop in the microwave for a snack. I have had a hard time finding pretzel salt to purchase, but I ordered it online from King Arthur Flour, but they seem to be out of stock…
Maybe you could bribe an employee at the pretzel stand in the mall for a bag if you’re desperate : )
There are other stores online that sell pretzel salt if you can wait to have it shipped. We have tried using kosher and other types of salt, but it just isn’t the same in my opinion.
If you do double the recipe, a single batch of the baking soda solution will be enough still.
Now, go make these, and watch out when these come out of the oven, I wasn’t prepared for the scurry to gobble them up! I’ll definitely be serving them this holiday season for gatherings.
I’ll be sharing recipes for some homemade mustard and a horseradish sauce to serve with them this week, so be sure to check back!
CHEWY PRETZEL BITES
2 1/2 cups flour
1/2 tsp salt
1 tsp sugar
2 1/4 tsp instant yeast
1 cup warm water
1/2 cup hot water
2 T baking soda
pretzel or coarse salt (optional)
3 T butter, melted
In the bowl of a stand mixer fitted with a dough hook, put the flour, salt, sugar, and yeast.
Mix, then add the water. mix until well combined. Add a little flour at a time if needed for dough to come together and pulls together around the hook and away from the sides.
Knead for about 5 minutes. Dough should be smooth. You don’t want it overly sticky.
Place dough in a bowl and cover tightly with plastic wrap. (or rest in a zip lock bag).
Let dough rest for 30 to 60 minutes.
Heat oven to 500 degrees. Line 2 baking sheets with parchment paper or grease them.
Lightly oil a counter top or spray with nonstick spray, then turn dough out onto counter.
Divide dough into 4 pieces.
Roll each piece of dough into a strip about 3/4 of an inch thick.
Let dough rest for a couple of minutes while you mix the topping.
Mix the 1/2 cup hot water with the baking soda in a small bowl, the baking soda won’t completely dissolve, you’ll have to mix it while dipping the dough pieces.
Cut each strip of dough into pieces about 1 1/2 inches long.
Dip each piece into the baking soda mixture and place on the cookie sheets.
Sprinkle with the salt, if using.
Rest for 10 minutes uncovered.
Bake for 7-8 minutes or until golden brown, then bake second tray.
As soon as they come out of the oven, brush generously with the melted butter.
Eat warm, or reheat in oven or microwave on low heat.
Recipe source: Mel’s Kitchen Cafe, originally adapted from King Arthur Flour