German Pretzel Bites: A Fluffy and Savory Snack for the Whole Family

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups warm water (110 degrees F) 1 package active dry yeast (2 1/4 teaspoons) 1 tablespoon sugar 1 teaspoon salt 4 1/2 cups all
• purpose flour 6 tablespoons unsalted butter, melted and cooled 1 cup baking soda 1 large egg yolk Coarse salt or pretzel salt, for sprinkling

Instructions

1. a. In a large bowl, combine the warm water, yeast, sugar, and salt stir until dissolved. Let sit for 5 minutes or until frothy. b. Add the flour and melted butter to the yeast mixture. Mix with a wooden spoon until a dough forms. Knead the dough on a floured surface for about 5 minutes or until smooth and elastic. c. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 30 minutes. d. Preheat your oven to 450 degrees F (230 degrees C) and prepare two baking sheets by lining them with parchment paper. e. Divide the dough into 12 equal portions and shape each portion into a small ball. Place six balls on one baking sheet and the remaining six on another. Cover both sheets with plastic wrap and let the balls rise for an additional 10 minutes. f. In a large pot, bring 4 cups of water to a boil and add the baking soda. Gently drop three pretzel bites into the boiling water at a time, cooking them for 30 seconds on each side. Remove with a slotted spoon and place back on the prepared baking sheets. g. In a small bowl, beat the egg yolk. Lightly brush the tops of the pretzel bites with the beaten egg yolk and sprinkle with coarse salt or pretzel salt. h. Bake the pretzel bites in the preheated oven for 12 15 minutes, until golden brown and slightly puffed up. Serve warm.

Chef’s Insight

The secret to these delicious pretzel bites lies in the combination of a soft interior and slightly crispy exterior, achieved through boiling before baking.

Notes

Make sure to use baking soda, not bicarbonate of soda or baking powder, for the boiling step.