Magic Pretzel Bites Recipes

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:

• In a resealable 1-gallon bag, mix oil, salad dressing mixes, lemon-pepper seasoning and dill; seal and shake to mix (or just sort of squish it up in one corner of the bag). Add pretzels and toss until they're uniformly coated. Allow to set for about an hour, shaking occasionally.
• Heat oven to 300°F Spread coated pretzels on a large rimmed baking sheet lined with foil (I usually don't bother with the foil; it cleans up easily enough with a little soap) and bake, stirring every 10 minutes, for 30 minutes.
• Let pretzels cool completely, while stirring often (I haven't done this and they still turn out fine). Store them in an airtight container; they'll keep for 4-6 weeks, if you have enough self-control not to eat them.