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Photo: Tara Donne
Active Time:45 minsTotal Time:1 hr 15 minsServings:12Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hr 15 minsServings:12
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSoft Pretzel Bites1 ½cupslukewarm water1envelopeactive dry yeast (2 1/4 teaspoons)1 ½tablespoonsbarley malt syrup1tablespoonunsalted butter, melted¼teaspoonfine sea salt2 ¾cupsall-purpose flour, plus more for dusting1 ¼cupswhole-wheat flour6cupswater½cupbaking soda¾teaspooncoarse saltPopping Pepper Butter8tablespoons(1 stick) unsalted butter, softened2tablespoonsfinely chopped pimientos½teaspoonpaprika⅛teaspoonfine sea salt2tablespoonsunflavored culinary crystals
Cook Mode(Keep screen awake)
Ingredients
Soft Pretzel Bites
1 ½cupslukewarm water
1envelopeactive dry yeast (2 1/4 teaspoons)
1 ½tablespoonsbarley malt syrup
1tablespoonunsalted butter, melted
¼teaspoonfine sea salt
2 ¾cupsall-purpose flour, plus more for dusting
1 ¼cupswhole-wheat flour
6cupswater
½cupbaking soda
¾teaspooncoarse salt
Popping Pepper Butter
8tablespoons(1 stick) unsalted butter, softened
2tablespoonsfinely chopped pimientos
½teaspoonpaprika
⅛teaspoonfine sea salt
2tablespoonsunflavored culinary crystals
DirectionsTo prepare pretzel bites:Stir lukewarm water and yeast together in the bowl of a stand mixer fixed with the dough hook. Let stand until bubbles begin to appear on the surface of the water, 1 to 2 minutes. With the mixer set on low, stir in malt syrup, 1 tablespoon melted butter and 1/4 teaspoon salt. Add all-purpose flour and whole-wheat flour, 1 cup at a time, gradually increasing the speed to medium, until enough flour is incorporated so that the dough is pliable but not sticky. Knead until the dough comes together in a smooth ball and springs back lightly when touched, about 5 minutes. Coat a large bowl with cooking spray. Add the dough, cover with plastic wrap and let rest in a warm, draft-free spot until doubled in size, 30 to 35 minutes.Meanwhile, prepare butter:Mix butter, pimientos, paprika and salt in a medium bowl or small food processor until completely blended. Set aside.Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Coat the parchment with cooking spray. Bring 6 cups of water to a boil in a large pot.Meanwhile, divide the dough into 12 equal pieces. Roll each piece into a rope, about ½ inch in diameter and 12 inches long. Cut each rope into 6 pieces.Stir baking soda into the boiling water. Working with 6 pieces at a time, drop the bites into the boiling water for no more than 30 seconds. Remove with a slotted spoon, draining off any excess water, to a clean kitchen towel to dry off. Transfer the bites to a prepared baking sheet and sprinkle each with a little coarse salt. Repeat with the remaining pretzel bites.Bake the pretzel bites until golden brown, 15 to 18 minutes. Transfer to a rack and let cool. Serve warm or at room temperature with the butter and culinary crystals. Dip a pretzel bite in the butter, then sprinkle with a few crystals.To make aheadRefrigerate butter (Step 2) for up to 8 hours. Bring to room temperature before serving.EquipmentParchment paperOriginally appeared: EatingWell.com, July 2022
Directions
To prepare pretzel bites:Stir lukewarm water and yeast together in the bowl of a stand mixer fixed with the dough hook. Let stand until bubbles begin to appear on the surface of the water, 1 to 2 minutes. With the mixer set on low, stir in malt syrup, 1 tablespoon melted butter and 1/4 teaspoon salt. Add all-purpose flour and whole-wheat flour, 1 cup at a time, gradually increasing the speed to medium, until enough flour is incorporated so that the dough is pliable but not sticky. Knead until the dough comes together in a smooth ball and springs back lightly when touched, about 5 minutes. Coat a large bowl with cooking spray. Add the dough, cover with plastic wrap and let rest in a warm, draft-free spot until doubled in size, 30 to 35 minutes.Meanwhile, prepare butter:Mix butter, pimientos, paprika and salt in a medium bowl or small food processor until completely blended. Set aside.Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Coat the parchment with cooking spray. Bring 6 cups of water to a boil in a large pot.Meanwhile, divide the dough into 12 equal pieces. Roll each piece into a rope, about ½ inch in diameter and 12 inches long. Cut each rope into 6 pieces.Stir baking soda into the boiling water. Working with 6 pieces at a time, drop the bites into the boiling water for no more than 30 seconds. Remove with a slotted spoon, draining off any excess water, to a clean kitchen towel to dry off. Transfer the bites to a prepared baking sheet and sprinkle each with a little coarse salt. Repeat with the remaining pretzel bites.Bake the pretzel bites until golden brown, 15 to 18 minutes. Transfer to a rack and let cool. Serve warm or at room temperature with the butter and culinary crystals. Dip a pretzel bite in the butter, then sprinkle with a few crystals.To make aheadRefrigerate butter (Step 2) for up to 8 hours. Bring to room temperature before serving.EquipmentParchment paper
To prepare pretzel bites:Stir lukewarm water and yeast together in the bowl of a stand mixer fixed with the dough hook. Let stand until bubbles begin to appear on the surface of the water, 1 to 2 minutes. With the mixer set on low, stir in malt syrup, 1 tablespoon melted butter and 1/4 teaspoon salt. Add all-purpose flour and whole-wheat flour, 1 cup at a time, gradually increasing the speed to medium, until enough flour is incorporated so that the dough is pliable but not sticky. Knead until the dough comes together in a smooth ball and springs back lightly when touched, about 5 minutes. Coat a large bowl with cooking spray. Add the dough, cover with plastic wrap and let rest in a warm, draft-free spot until doubled in size, 30 to 35 minutes.
Meanwhile, prepare butter:Mix butter, pimientos, paprika and salt in a medium bowl or small food processor until completely blended. Set aside.
Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Coat the parchment with cooking spray. Bring 6 cups of water to a boil in a large pot.
Meanwhile, divide the dough into 12 equal pieces. Roll each piece into a rope, about ½ inch in diameter and 12 inches long. Cut each rope into 6 pieces.
Stir baking soda into the boiling water. Working with 6 pieces at a time, drop the bites into the boiling water for no more than 30 seconds. Remove with a slotted spoon, draining off any excess water, to a clean kitchen towel to dry off. Transfer the bites to a prepared baking sheet and sprinkle each with a little coarse salt. Repeat with the remaining pretzel bites.
Bake the pretzel bites until golden brown, 15 to 18 minutes. Transfer to a rack and let cool. Serve warm or at room temperature with the butter and culinary crystals. Dip a pretzel bite in the butter, then sprinkle with a few crystals.
To make ahead
Refrigerate butter (Step 2) for up to 8 hours. Bring to room temperature before serving.
Equipment
Parchment paper
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)244Calories9gFat36gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
