Everything Bagel Soft Pretzel Bites
Our first stop on this tour of everything-bagelization: soft pretzel bites. Have you made pretzel bites yet? Wowzer. They are every bit as incredible as typical soft pretzels (these taste just like Auntie Anne’s and I do not make that comparison lightly), but with a two-bite size that is made for Superbowl parties. Or movie nights, or days ending in y. Add some everything bagel sprinkle to this equation and you have yourself a truly next-level, transcendent snack food.
I know that you think that homemade soft pretzels are a pain in the tuckus. And I don’t necessarily disagree. Yes- you have to make yeast dough. Yes- you have to have enough clean counter space to roll out skinny dough snakes and shape them into pretzels. Yes- you have to boil them in baking soda solution before baking. The good news is that pretzel bites cut some corners. With this recipe (adapted from Sally’s Baking Addiction) there’s no rising time involved, and you can just hack the dough into haphazard, non-uniform lumps instead of meticulously shaping them. You do still have to make the snakes. Nay, you get to make the snakes- we all know that’s the fun part, anyway. All in all, these take around an hour total: about 30 minutes with the dough, and another 30 to bake the pretzel bites in batches.
If Beyonce can find an hour in her day to theoretically make pretzel bites, so can you.
- 1 1/2 c. warm water
- 1 T. brown sugar
- 1 packet instant or quick-rise yeast (2 1/4 t.)
- 1 T. butter, melted
- 1 t. salt
- 3 1/2 c. all purpose flour, plus extra for dusting counter
- 1/4 c. baking soda
- 1 egg, beaten
- everything bagel sprinkle
- In large mixing bowl or bowl of stand mixer combine warm water, brown sugar, and yeast. Allow to sit for a minute or two.
- Meanwhile, melt butter and set aside to cool.
- Using a dough hook, mix together the dough: pour melted butter and salt into yeast mixture, then turn on mixer to low. Add the flour gradually one cup at a time. When flour is fully incorporated increase mixer speed to medium and allow to knead until dough forms a ball and no longer sticks to the side of the bowl, about 2 minutes. Sprinkle in some extra flour as you go along, if needed.
- Transfer dough to an oiled bowl, cover with a towel, and set aside.
- Preheat oven to 425 F. Prepare two baking sheets by spraying with cooking spray. One will be to catch the bites after boiling, and the other for baking.
- While the dough rests, fill a large-ish pot halfway with water and bring to a boil.
- Meanwhile, place dough on a floured surface and cut into 4 equal blobs. Roll each blob into a rope about 1-inch thick, then chop into roughly 1.5-inch segments (usually around 10 pieces each rope).
- Once water is boiling, add the baking soda and stir to combine. Add about 8-10 bites to the pot and boil for 20-30 seconds. When the bites become firm, use a slotted spoon to fish them out and set aside on one of the baking sheets. Repeat until all bites are boiled.
- Brush the bites with beaten egg, then sprinkle the tops with everything bagel mixture.
- Bake in batches for 15 minutes per batch, or until bites are golden brown. Serve piping hot with cheese sauce and hot mustard.