Soft Pretzel Bites – Sweet and Savoury

Cinnamon Sugar or Parmesan? With one simple soft pretzel dough, simply topped differently prior to baking, these are the perfect game day treat! Serve up with some dips – caramel, chocolate, pesto or marinara will all go great! The dough itself is really simple and requires very little rest/prove time.

The key to that perfect shiny/crunchy exterior is to pop the bites into a boiling water/baking soda mixture just before baking. Following this, the bites go onto a baking tray and get covered in whatever toppings you want ready to bake. Here, I’ve gone for cinnamon sugar as the sweet and parmesan for savoury – but you could opt for anything you like! Cheddar, rosemary, flaky sea salt, paprika would all go great.

These are definitely best consumed whilst still a little warm, so have your sides/dips ready to go. Alternatively, make in advance and leave to cool before storing in an airtight container.

Soft Pretzel Bites

Makes: Between 30-40
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time 1 Hour (including dough resting time)

Ingredients

– 1 x 7g Packet of Fast Acting Dried Yeast
– 300ml Warm Water
– 500g Plain Flour
– 15g Melted, cooled Butter
– 10g Light Brown Sugar
– 100g Baking Soda
– Optional: 1 Egg/3 Tbsp Milk (to wash before baking)
– 2 tsp Cinnamon
– 2 tbsp Granulated Sugar
– 2 tbsp Grated Parmesan

Method

1. In a bowl, “bloom” the yeast by mixing it with the warm (but not hot) water. Leave for a few minutes until it’s started to bubble. Add the butter, sugar and a pinch of salt. Combine before adding the flour. Bring together with a wooden spoon before turning out onto a lightly floured surface.
2. Knead the dough for about 5 minutes until smooth and shiny. Place into a lightly greased bowl and leave for 20 minutes to rest.
3. Preheat the oven to 200C/180C Fan/Gas 6. Line 2 large baking trays.
4. Remove the dough and place on a lightly floured surface, divide into about 5 pieces. Roll into long ropes, about 20 inches or so long. Then cut individual pieces at equal intervals (I go for 1 – 2 inches, but feel free to make bigger or smaller).
5. In a large saucepan, bring about 2 litres of water to the boil with the baking soda. In batches of about 5 pretzel bites, lower them into the boiling water for 10 seconds, before removing and placing onto lined baking trays (I recommend using a “female” or slotted spoon for this).
6. Ensure the bites are divided up equally onto the trays – it may require several batches. Beat an egg, or use milk, and brush a little onto each bite. Pour the cinnamon/sugar mixture onto half the bites, and salt/parmesan on the other half – or whatever flavours you’ve opted for! Rub in using your hands, then make sure all bites are spaced apart (they won’t grow much, just to make sure they don’t stick together).
7. Bake for 15 – 20 minutes, until golden brown. Remove from the oven and let cool (at least a little) on a wire rack. Serve alongside some dips as part of a game day feast – or just a perfect snacky snack.