1/20/2023 0 Comments Soft pretzel bitesIf it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.Ĭover the dough and let it rise in a warm place for 1 hour it will rise minimally. Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, malt powder, yeast, salt, milk, and butter) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes). Cayenne Pepper - The cayenne adds a little kick to the mustard dip, but just reduce it or omit it completely for a less spicy dip. Cheddar Cheese - I love a good white cheddar cheese for the mustard cheese dip, but you could also use swiss cheese or Gouda!.A big container of pretzel salt will last you a long time so you can make pretzel bites as much as you want! Pretzel salt - This is a MUST! Pretzel salt doesn't dissolve when it gets slightly wet or melt in the oven, so those big beautiful crystals are still intact after baking.Baking Soda - Boiling the pretzels in baking soda is crucial for helping them rise properly and get the perfect texture!.Non-diastatic Malt Powder - You can leave this out if you can't get your hands on it, but I highly recommend it! Non-diastatic malt powder gives both pretzels and bagels their distinct flavor and shiny crust.Whole Milk - The whole milk helps add flavor to the pretzels and keep them tender, but you can substitute skim milk or water if you prefer.Instant Yeast - The yeast is what helps the dough rise! I like using instant yeast (as opposed to active dry yeast) because you don't need to bloom it first.You just made need 2-3 extra tablespoons of flour. Bread Flour - I use bread flour to make the pretzels a little bit chewier, but you can easily substitute all purpose flour.You might also like these cinnamon sugar soft pretzels with cream cheese frosting or the rest of our game-day snacks! Ingredient Notes This recipe makes 80-100 pretzel bites, but you could also shape them like regular pretzels like these sourdough pretzels. There's a two step cooking process involving boiling the pretzels in baking soda and then baking in the oven, that yields super chewy soft pretzel bites with the perfect texture! These soft pretzel bites are super easy to make and require minimal hands on time! I adapted them from my classic sourdough soft pretzels recipe, but since this recipe just uses commercial yeast, they only have to rise for an hour! These soft pretzel bites are soft, chewy and surprisingly easy to make! Served with a cheesy mustard dip, they're the perfect fun snack for game-day! Jump to:
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