Directions: |
Directions:Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add salt, brown sugar, and melted butter. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.
Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil. Drop 8-10 pretzel bites into water and let boil for a quick 10 seconds. Remove with a slotted spoon or spatula and place onto the prepared baking sheet. Make sure the bites aren’t touching.
Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown. |
This recipe for Pretzel Bites is from