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Pretzel Bites

  • Prep 1 hr 30 min
  • Total 33 hr 0 min
  • Ingredients 10
  • Servings 8
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Ingredients

1
cup warm water, between 100ºF-110ºF
1
package active dry yeast
3
cups plus 3 tablespoons all-purpose or gluten-free flour
1
tablespoon coarse sea salt, optional
2
tablespoons palm or coconut sugar
4
tablespoons unsalted butter, or ghee
Extra virgin olive oil, to taste & to grease baking sheets

For boiling & baking the pretzels:

8
cups water
1/2
cup baking soda
Coarse sea salt

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250.7
% Daily Value
Total Fat
7.8g
12%
Saturated Fat
3.7g
18%
Cholesterol
15.3mg
5%
Sodium
4452.8mg
186%
Total Carbohydrate
43.1g
14%
Dietary Fiber
6.4g
26%
Sugars
4.7g
Protein
7.1g
% Daily Value*:
Vitamin C
1.50%
2%
Calcium
4.60%
5%
Iron
12.10%
12%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

Be sure the butter you use is soft and at room temperature, and that the water added to the yeast isn't too hot.

If the yeast doesn't foam, you will need to use another package and start over.

After the dough has risen you can leave it in the refrigerator (for up to 2 days) until you're ready to prepare the pretzels. You can also freeze it for up to a month.

Directions

  • 1 In a bowl or cup, combine the water and package of dry yeast and let rest for about 10 minutes or until a foam forms on the surface.
  • 2 In another bowl, combine the dry ingredients. Add the butter and foamy yeast mix. Stir with your hands or a wooden spoon until dough has formed. On a clean, floured surface, knead the dough for 10 minutes.
  • 3 Transfer the dough to a bowl that has been greased with olive oil and let rest, covered with a towel, for 3 hours.
  • 4 Once the dough has doubled in size, divide it into 4 sections. Form strips with each piece and cut into 2-inch pieces. Form pretzels. Arrange them on 2 baking sheets, lined with pan-lining paper.
  • 5 Preheat the oven to 450ºF.
  • 6 Bring the 6 cups of water with the baking soda to a boil. Drop 12 pretzels at a time into the water, and cook for about 30 seconds each batch. Remove bites and let dry on a paper towel. Immediately sprinkle with sea salt (if desired).
  • 7 Once all pretzels have been boiled, transfer bites to a greased baking sheet (baking tray coated with olive oil). Bake for about 10 minutes or until pretzels are golden brown. Remove and let cool before serving.
  • 8 Enjoy!

Although it takes a few extra steps in the kitchen, there's nothing better than preparing homemade classics; in this case, homemade pretzels. Even better, these pretzel bites can be brought to work and served as an appetizer or a perfect snack between meals or at school. But you don't have to eat them by themselves. You can pair them with cheese sauces, mustard (my favorite), dressings, or use them to top salads.

Rate and Comment

Fernanda Beccaglia Fernanda Beccaglia
September 20, 2016

Although it takes a few extra steps in the kitchen, there's nothing better than preparing homemade classics; in this case, homemade pretzels. Even better, these pretzel bites can be brought to work and served as an appetizer or a perfect snack between meals or at school. But you don't have to eat them by themselves. You can pair them with cheese sauces, mustard (my favorite), dressings, or use them to top salads.