Description
These bite-size pretzels boast a golden-brown crust dusted with coarse sea salt, giving way to a tender, chewy interior. Perfectly glossy from an egg wash, they’re ideal for dipping in mustard or cheese.
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2/3 cup baking soda
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sea salt
Instructions
- In a large bowl whisk warm water and sugar until dissolved then sprinkle yeast on top and let sit 5 minutes until foamy.
- Stir flour and salt into yeast mixture until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 5 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise 1 hour until doubled in size.
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Heat 10 cups water and baking soda in a wide pot until simmering.
- Divide dough into four pieces, roll each into a 20-inch rope, and cut into 1-inch bites.
- Working in batches, drop pretzel bites into simmering baking soda water for 30 seconds, flip, then remove with a slotted spoon and drain briefly.
- Place bites on prepared sheet, brush with beaten egg mixed with water, and sprinkle with coarse sea salt.
- Bake 12 to 15 minutes until golden brown and puffed.
- Cool slightly before serving warm with dipping sauce.
Notes
- Dough can be made the night before and refrigerated for a deeper flavor.
- Store cooled pretzel bites in an airtight container for up to two days.
- Reheat in a preheated oven or toaster oven for a crisp exterior.
- Serve with mustard, cheese sauce, or your favorite dip.