How To Make Crunchy Pretzel Bites
- July 4, 2022
To make dough by hand, or with a mixer: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the bites won't stick.Transfer the dough to a lightly greased work surface, and divide it into six equal pieces.Pour the cooled baking soda solution into a pan large enough to hold the bites. .
Crunchy Pretzel Sticks
For a different flavor, skip the egg wash and lightly brush each pretzel stick with a mixture made from 1 tablespoon honey and 1/2 teaspoon dry mustard before baking.For gluten-free Peanut Butter-Stuffed Pretzels, roll the dough between two pieces of parchment paper dusted with gluten-free flour. .
Pretzel Bites Recipe
Pro tip: wrap the pretzels in a kitchen towel when they come out to stay warm Tay Bozo.Tried making it today and it seems the recipe was altered - maybe an issue in website migration?I had to add in an extra cup or so of flour to even get the dough workable - BA, please re look at this as it used to be fine and is now completely unusable!I've made it before so don't know how they messed it up but if you follow the instructions you make something akin to pankake batter.Stop worrying about how many black people there are in the office and write a recipe that works for God's sake.Wish I had read the comments because the dough was so wet -- added at least 3/4 cup of flour to get it to a state that I could work with.Letting your dough rest for about 10 minutes during the kneading process will also help with the stickiness as the flour absorbs the liquid.Once you get the dough texture and ratio right, this is a very fun weekend project to make, and they are so delicious!I proofed the yeast, included the water and beer and it came out like batter, not shaggy dough.To help troubleshoot: The first thing that is essential is to proof the yeast—make sure that there are bubbles on the surface of the water.This means the yeast is active and will ensure that your dough will proof and become workable in the later stages.Once you've started to knead your dough for the first time, it's normal to have some flour at the bottom of your stand mixer bowl.This is definitely a labor of love, but these came out amazing..followed the recipe to the T. The only problem with them is I can't stop eating them... .
Homemade Hard Pretzels Recipe
1) Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.Change to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 4 to 5 minutes.6) In the meantime, turn the dough out onto a slightly oiled work surface and divide into 30g portions, approximately 36 pieces. .
Hard Pretzels Recipe
After my stint with Soft Pretzels back in March, these were a breeze to make.To warm water add sugar and yeast and let it rest for 2 minutes.Cut equal sized small pieces (pillows) of dough.Alternatively, just roll out a long rope and cut into equally sized sticks.Brush each pretzel with melted butter or egg wash and sprinkle some brown sugar on it.All Purpose Flour 1/3 teaspoon Salt For Baking Soda Bath 2 cups Water.Water 1 Tablespoon Baking Soda Others Melted Butter or Egg Wash (for brushing on the Pretzels).When adding yeast to warm water, wait for 3 – 4 minutes for it to bubble up before adding to flour Instructions To warm water add sugar and yeast and let it rest for 2 minutes.(If using active dry yeast, make sure the mixture bubbles) Mix together flour, salt.Cut equal sized small pieces (pillows) of dough.Alternatively, just roll out a long rope and cut into equally sized sticks.Preheat oven to 180 C / 350 F. Bring a pot of water to boil and dissolve some baking soda in it.Brush each pretzel with melted butter or egg wash and sprinkle some brown sugar or Rock Salt on it.
Pretzel Rods from 'Classic Snacks Made from Scratch'
Their malty, subtle sweetness, generous crunch, and potent salt coating make for an easy-to-love snack that never really grows old.Okay, actually there is one trick: To make the boiling mixture more alkaline without resorting to lye, Barber calls for a concentrated "baked soda.".Next time, I'll lower the oven temperature to 350°F or even 325°F and bake them an extra 20 minutes or so to ensure they turn into crunchy logs before burning.Reprinted from Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats by Casey Barber. .
Homemade Honey Mustard & Onion Pretzels
As a splurge purchase, I will occasionally buy a bag of our favorite seasoned pretzels.While we absolutely love the bagged version, it’s so easy to make these tasty, tangy pretzel pieces on your own.I put them in to a large ziplocking bag and lay it flat on a cutting board, then spread a dish towel over top of the pretzel pieces.I use the flat side of a meat mallet to gently break them up, checking under the towel periodically to see when they’re ready.In a mixing bowl whisk together oil, honey, mustard, and onion powder.Add the broken up pretzel pieces to the bowl, trying to avoid including any excess crumbs.Cover a large rimmed baking sheet with parchment paper, and then turn the coated pretzels out onto it in a single even layer.TIPS & TRICKS For Making Homemade Honey Mustard & Onion Pretzels.Taste test the sauce before adding the pretzels to it, if you want it more flavorful- add a pinch of garlic powder.Make sure the pretzels are spread in an even, single layer before baking so each one gets nice and toasted without any moist pockets of sauce left behind.Get your snack on whenever the mood strikes with a batch of this easy honey mustard & onion pretzels bites.If you’ve got a crowd, double the batch and have a tasty snack available all week long!If you’ve tried this HONEY MUSTARD & ONION PRETZELS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers!In a large bowl, whisk together vegetable oil, honey, yellow mustard, and onion powder. .
Pretzel Crusted Chicken Bites
), fried, chopped up in salads, lunch, dinner, with ketchup, BBQ, honey mustard, all the condiments.Safeway asked me to make a couple recipes using some of my favorite products from their grocery aisles.Surely you know how much I love pretzels by now, so a recipe combining my beloved chicken fingers and my favorite snack food was an easy choice.And these awesome pretzel crusted chicken bites blew my mind.If you want an ultra crunchy coating for your baked chicken fingers – go with crushed pretzels.What I love most about this recipe, besides the texture, is that these chicken bites are baked not fried.We felt a little better eating these compared to pretzel coated chicken served at a restaurant.There’s just really no need for oil clogging the coating and taking away from the crunchy, salty pretzel taste.You don’t want to see what my sink looked like when I was writing my cookbook last summer.If you want to make full size chicken fingers using this pretzel crust, that’s totally fine.All making this a recipe that is quick AND easy AND soooo dang tasty.Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. .
Pretzel Bites recipe
When I worked in the restaurant business and got home way after midnight, too-often I’d park myself in front of the television, put my dogs up, and dig into a bag of tortilla chips along with a big jar of spicy salsa.Of course, I was half the age I am now and a bag of chips is no longer something I can, or should, polish off by myself – or call a meal.Someone I knew worked for one of those national diet centers and on day #1, he would put a bag of potato chips into a food processor, run it for a few minutes, then show everyone the oily sludge.However I stopped eating those years ago when the taste and texture suffered for whatever reason.I can’t resist that combination of chewy dough with a dense crust and a flurry of crackly salt on top.I didn’t need to make the twisted kind, and figured the “bites” offered more salty surface area, which is the best part of the pretzel.The dough is quite easy to make and within a few hours of starting the project, I can find myself snacking on warm pretzel bites in front of the tv, or wherever you want to enjoy them.To be perfectly honest, I started eating them right off the baking sheet the minute they were cool enough to handle.Traditional pretzels take a dip in a lye bath before going into the oven, which requires careful handling (plus I have no idea where to buy that in Paris), but perhaps that’s something you can graduate to when you’re ready.I don’t mean to be a spoil sport but I’m not necessarily a huge fan of dips with chips or pretzels, since I like the salty crispness of them without any distractions.However I’ve included a spicy mustard dip for those who like that kind of thing.Also it’s good to have a baker’s dough scraper, also called a bench cutter, for shaping and cutting the pretzel bites, but a chef’s knife will work, too.Should you wish to explore using lye in your pretzel bath, I’ve linked to a few sources, articles, and recipes below.1 tablespoon malt or rice syrup , or agave nectar, or brown sugar Spicy Honey Mustard Sauce 3/4 cup (180g) mayonnaise.If mixing by hand, use a sturdy spatula or wooden spoon until it’s too thick to stir, then scrape onto a lightly floured countertop.Cover the dough in the bowl with a kitchen towel and let rise in a warm place until doubled, about 1 hour.Bring the water, baking soda and syrup (or brown sugar) to a boil in a large, wide pot.While you are cooking the first batch of bites, start working on the other pieces of dough so they are ready to boil.Remove the first batch of boiled dough from the water with a mesh utensil to drain them a bit, and place them on the baking sheet, evenly spaced apart. .