Hot Pretzel Bites Recipes

Steps:

• Preheat oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine the yeast and warm water. Let sit until the yeast dissolves (about 2 to 3 minutes). Stir the sugar into the yeast mixture until dissolved. Add the flour and salt. Stir to combine. The dough will be crumbly. Turn the dough out onto a floured board and knead with floured hands until smooth. In a small bowl, lightly beat the egg. Set aside. Divide the dough into 5 portions. Working with one at a time, roll the dough balls out into ropes that are about 1-inch in diameter. Use a sharp knife to cut 1-inch lengths of dough. Drop each of the dough pieces into the egg mixture and immediately transfer to the prepared baking sheet. Place them about 1/2 inch apart. Sprinkle with coarse salt. Slide the tray into the oven and bake for 8 to 10 minutes, until golden brown. Repeat the process until all the dough has been cooked. Melt the butter and brush all the pretzel bites with butter, then sprinkle with more salt.

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:

• Preheat oven to 425°F degrees. Line a baking sheet with parchment paper.
• In a large bowl, combine the yeast and warm water. Let sit until the yeast dissolves (about 2-3 minutes).
• Stir the sugar into the yeast mixture until dissolved.
• Add the flour and salt. Stir to combine. The dough will be crumbly. Turn the dough out onto a floured board and knead with floured hands until smooth.
• In a small bowl, lightly beat the egg. Set aside.
• Divide the dough into 5 portions. Working with one at a time, roll the dough balls out into ropes that are about 1 inch in diameter. Use a sharp knife to cut 1-inch lengths of dough.
• Drop each of the dough pieces into the egg mixture and immediately transfer to the prepared baking sheet. Place them about 1/2 inch apart. Sprinkle with coarse salt.
• Slide the tray into the oven and bake for 8-10 minutes, until golden brown. Repeat the process until all the dough has been cooked.
• Melt the butter and brush all the pretzel bites with butter, then sprinkle with more salt.

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• Bring pizza dough to room temperature.
• Cut the dough into strips and stretch/roll out.
• Roll up mini hotdogs in pizza dough so the dough wraps around twice - leaving the ends sticking out and cutting off any excess.
• Place on a lightly greased baking sheet until ready to boil.
• Bring water to a light boil. Add in Baking Soda.
• Once dissolved, boil wrapped hot dogs in water mixture for 20-30 seconds each (working in small batches).
• Remove and place back on baking tray. Brush each lightly with beaten egg and sprinkle with sea salt.
• Bake in a preheated oven at 425˚F (220˚C) for 15-20 minutes until the dough is nicely browned.
• Enjoy!