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
- 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.
- Knead the dough for about 5 minutes until smooth and shiny. Place into a lightly greased bowl and leave for 20 minutes to rest.
- Preheat the oven to 200C/180C Fan/Gas 6. Line 2 large baking trays.
- 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).
- 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).
- 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).
- 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.
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