I am definitely getting into the fall baking and cooking thing, even though its been in the high 80s this past week, I am forging ahead with comfort food. Soft Pretzel Bites are one of my kid’s favorite snacks. When they come home from school on a Friday afternoon and see that soft pretzels are happening they are very happy – and inviting most of the neighborhood over to join in. While I love the traditional pretzel twist, when your cooking with little kids, making soft pretzel bites in much easier.
There are tons of recipes out there and I took my inspiration from Classic Snacks Made From Scratch by Casey Barber and the most recent issue of The Food Network Magazine. Taking a little bit of each I have a fairly easy way to make authentic homemade soft pretzels. The kicker is the chocolate dipping sauce, it makes a delectable sweet and salty combination.
If you’re not up for making the chocolate sauce, another great dipper is a bowl of melted butter and another with a cinnamon sugar mix (1/2 C sugar and 1 tablespoon cinnamon) or a cocoa sugar mix (1/2 C sugar and 1 tablespoon cocoa). Why not have them all and make a fondue bar for your pretzel bites? Other than an after school snack, this would be really fun for a family movie or game night or a kid’s birthday party.
I made a batch of these and froze half of it after letting it rise, making it a lot easier to boil and bake without having to mix, knead and rise all in the same day. Make sure you defrost it and let it come to room temperature before you try to make the bites. Then follow the rest of the recipe as directed. I assume you could also freeze the baked bites, but I have not tried it since we never have any leftover!
Soft Pretzel Bites with Chocolate Dipping Sauce
- 3 tablespoons unsalted butter, melted and cooled (plus 1 tablespoon to coat bowl)
- 2 tablespoons packed dark brown sugar
- 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
- 6 cups all-purpose flour
- 2 teaspoons kosher salt, plus more for sprinkling
- 1 egg white mixed with water for brushing
- 8 cups water
- 2 tablespoons brown sugar
- 2/3 cup baking soda
- 2 tablespoons butter
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Combine 2 cups warm water, the melted butter and brown sugar in the bowl of a stand mixer. Sprinkle the yeast on top and let stand until foamy, about 10 minutes. If the yeast does not foam, discard and try again with fresh yeast.
- Add 3 cups flour and 2 teaspoons salt to the yeast mixture. Using the dough hook, mix on low, increasing the speed to medium as the flour starts to come together, scraping down as needed.)
- Mix in the remaining 3 cups flour on low, then increase to medium and mix until the dough pulls away from the bowl.
- Turn the dough out onto a clean, lightly floured surface and knead until smooth, 5 minutes.
- Coat a large bowl with melted butter, add the dough and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and divide in half (freeze one half now if not making all). Cut dough into 3-6 sections and roll with your hands to make an 8-10 inch long, 1 inch thick rope with the dough.
- Cut each rope into 1-2 inch bites. Place on a piece of parchment paper. Cover with a clean towel or plastic wrap and let sit for 30 minutes until puffed up a bit.
- Heat oven to 425. Bring water brown sugar and baking soda to a low boil. Line a rimmed baking sheet with parchment paper.
- Drop in pretzel bites, about 6 at a time. Cook 30 seconds on each side, remove with slotted spoon and set on prepared baking sheet.
- Brush each pretzel with egg white wash and sprinkle with salt.
- Bake 10-12 minutes until golden brown and shiny.
- In a small sauce pan over low heat melt butter and chocolate chips together. Whisk in cream. Serve immediately.
Adapted from The Food Network and Classic Snacks Made From Scratch
Copyright: HomemadeCravings.com 2013