Homemade Soft Pretzel Bites Recipe 455

Steps:

• For the Pretzels: Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce. To make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste. *If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Steps:

• Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
• Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
• Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
• Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Steps:

• Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
• Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
• Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
• Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
• Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
• Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

Steps:

• Stir yeast into 1 cup warm water in a large bowl; beat in flour, sugar, shortening, and salt to make a dough. Turn dough onto a floured surface and knead for 5 minutes.
• Place dough into a greased bowl and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into 12 equal-size pieces. Roll each piece into a rope 18 to 20 inches long.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Shape each rope of dough into a pretzel on the prepared baking sheet; let pretzels rest for 5 minutes. Beat egg yolk with 1 tablespoon water in a small bowl and brush yolk mixture over each pretzel; sprinkle each with coarse salt.
• Bake in the preheated oven until pretzels are golden brown, about 15 minutes.