July 5, 2012

Soft Pretzel Bites

1 1/2 C. warm water
2 Tbsp. light brown sugar
1 pkg. active dry yeast
3 oz. unsalted butter, melted
2 1/2 tsp. kosher salt
4 1/2-5 C. flour
vegetable oil
3 qts. water
3/4 C. baking soda
1 whole egg, beaten with 1 Tbsp. cold water
coarse sea salt

In a bowl of a stand mixer, combine the water, sugar, yeast, and butter and mix with the dough hook until combined.  Let sit for 5 minutes.  Add the salt and flour and mix on low speed until combined.  Increase the speed to medium and knead until smooth and pulls away from the side of the bowl, about 4 minutes.  Remove the dough from the bowl, place on a flat surface and knead into a ball.  Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until  the dough doubles in size, about 1 hour.
Preheat the oven to 425. Bring the water to a boil in a large pot over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. divide the dough into 8 equal pieces and roll each piece into long rope measuring about 22 inches.  Cut the dough into one inch pieces. In small batches (about 15 at a time), boil the pretzel bites in the water solution for 30 seconds.  Remove with a slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray.  Make sure they are not touching.  Brush the tops with the egg wash and season with coarse sea salt.  Bake for 15-18 minutes, or until golden brown.  Remove to a baking rack and let rest for 5 minutes.  These are best warm, and served the day they're made.  Yummy dipped in Nacho cheese sauce!

No comments: