Monday, November 19, 2012

Soft Pretzel Bites

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While snooping looking through some of my favorites blogs last week I came across this recipe over at Winkerdoodles World of Whimsy (awesome blog name!) and fell in love on site.

I have tried soft pretzel recipes before with no luck so to say I was a little skeptical going in is an understatement.  But I just couldn't believe that if they looked this delicious that they wouldn't come out perfect too.

I am so happy I tried this recipe because it was super easy and let me tell you, they taste just like that place in the mall!

You need to make these soon!  Make sure you run to the store first and buy a box of baking soda!  I speak from experience because I had to bust open the freezer one (don't judge, it was only in there a few days) and use it in the recipe.  I promptly went to target and bought three more boxes :)

Here's what you need:

1-1/2 cups warm water (110 - 115 degrees F)
1 Tbs. sugar
1 packet active dry yeast (or 2-1/2 tsp.)
4-1/2 - 5 cups flour, unbleached all purpose
2 tsp. kosher salt
2 Tbs. butter, melted
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 Tbs water
pretzel or sea salt (large granular)

In a bowl mix the flour (4-1/2 cups) and salt and set aside.

In the bowl of a stand mixer combine the water, sugar and yeast.  Stir a little to combine and set aside.
Wait 5 minutes for the yeast to bloom.  This is when the sugar feeds the yeast and it becomes puffy looking in the bowl.  
Now add the flour and salt mixture and the melted butter.  Using the dough hook mix on low until the flour is completely incorporated then turn to med and mix for 5 or 6 minutes.  Here is where you can add up to 1/2 cup extra flour if the dough is too sticky (give it a minute or two of mixing first).

Place dough in a bowl with a couple of teaspoons of canola or vegetable oil in it. Spread it up the sides a little and then place the dough ball in the bowl and turn to coat in the oil.  Cover with a piece of plastic wrap.
Then cover with a kitchen towel.  Place in a warm place to raise for 1 hour or until doubled in size.  I usually put mine on the back of the stove and keep my oven set at 170 degrees (lowest setting) in the colder months.
Line two large baking sheets (I use half sheet pans) with parchment paper and spray with cooking spray or lightly brush with canola or vegetable oil and set aside.

Preheat oven to 450 degrees.

In a large stockpot bring 10 cups of water and 2/3 cup baking soda to a rolling boil.

While you are waiting for the water to boil turn the dough out onto a lightly floured work surface or piece of parchment and divide into 8 equal pieces.

Roll each piece of dough into a long rope about the size of your thumb in thickness, about 1".
Using a sharp knife, not serrated, or a bench scraper cut the rope into 1 to 1-1/2 inch pieces and place on the parchment lined baking sheets.
When the water and baking soda are boiling place the dough pieces into the water one at a time, about 10 - 15 each batch depending on the size of your pot, and boil for 45 seconds.  
Using a slotted spoon or a "spider" spoon remove them from the water and place back on the baking sheets.  
Brush with the egg and water mixture and sprinkle with the salt.
Bake for 12-14 minutes.  I used both trays at the same time so I switched racks half way through the cooking time. 
Oh my goodness these were A-MAZ-ING!  I'll definitely be making them again and again and again.  


Here is the handy printable - Soft Pretzel Bites
Recipe adapted from Winkerdoodles World of Whimsey

You can find me each week linking up to these amazing blogs


  1. These are looking wonderful Michelle
    I really like soft pretzels :)

  2. Michelle, these will be a fabulous treat! Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. These look amazing! I love soft pretzels!

  4. Yumm - these look great, thanks for sharing - I absolutely love pretzels (these would be awesome with spicy cheese dip!)


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