Hi, my name is Samantha and I’m a carboholic. I love carbs – all carbs, I don’t discriminate. Potatoes and chips, breads and buns, pastas and noodles… YES PLEASE! Bread and bread products are absolutely my favourite thing in the world. One of my fondest cooking memories is of baking french bread for the first time in my grandmother’s kitchen. I swear, we baked four loaves just so we could eat one as soon as it came out of the oven and no one would notice. Warm, chewy, delicious carbs, straight from the oven? Mmmm. If your mouth is watering, I have a pretzel bites recipe for YOU.
This recipe isn’t for bread – as a busy responsible adult and mom, I just don’t have time for those kinds of kitchen shenanigans. This is a much easier, and significantly more dangerous way to satiate my carb addiction. Pretzels. Not the crunchy bar kind, the soft and chewy and amazingly addictive kind. I’m sure you could shape these into the big ones you can get at sports stadiums, but I’m a big fan of bite-sized. I like to think it makes portion control easier because I can have just a few, but anyone who knows me will be laughing as they read this. These don’t last long.
The time commitment to make these is a little on the high side, what with the rising time and such, but ultimately totally worth it. I’ve heard you can freeze these, but they’ve never lasted long enough for me to find out. I make a half recipe when I want “just a few” for myself and the kids, and a full recipe if I’m adding them to a snack spread for a crowd.
Chewy Pretzel Bites Recipe
Chewy Pretzel Bites
- 1 1/2 cups warm milk
- 2 Tbsp dark brown sugar
- 1/4 cup butter melted
- 2 1/2 tsp traditional yeast
- 4-5 cups flour
- 2 tsp salt
- 3 L water
- 1/2 cup baking soda
- 1 egg
- In a large bowl, whisk together milk, brown sugar and melted butter. Sprinkle with yeast and let proof for 5-10 minutes, until bubbly.
- Add flour and salt, being careful to not add too much flour. Start with 4 cups and see if you need more – it will depend on how dry things are. Knead into a smooth dough, and set aside to rise for an hour.
- After the dough has risen, place water and baking soda in a large pot and bring to a boil. Prepare baking sheets with parchment paper.
- Divide dough into 8 roughly equal pieces. Roll into ropes a little less than an inch thick, and cut into 1″ pieces.
- Boil in batches of 10-15 for 30 seconds and remove to a baking sheet with a slotted spoon.
- Whisk egg and brush over each pretzel bite. Sprinkle with coarse salt.
- Bake at 425 for 15 minutes, and serve warm with your dip of choice. Mine is a mix of honey and regular yellow mustard to taste, but you can make whatever you like, or nothing at all!