If you’ve never made a yeast bread recipe before, this one may throw you for a loop. However, the instructions by Sally’s Baking Addiction are easy to follow and create a great final product. Just stick to the recipe and you’ll end up with a soft pretzel bite that rivals the best the ball field has to offer. I have made this one a few times now and it keeps getting better. Invest in a good honey mustard or dipping sauce and you’ll be the best hostess your friends have ever had. Thanks to Sally’s Baking Addiction for sharing this recipe!

Ingredients

 

1 and 1/2 cups (300ml) warm water, plus 9 more cups for step 5

1 packet instant yeast (2 and 1/4 teaspoons)

1 teaspoon salt

1 Tablespoon (8g) packed light brown sugar

1 Tablespoon (15g) unsalted butter, previously melted and not scorching hot

3.75 – 4.25 cups (470- 530g) all-purpose flour + more for the counter surface

1/2 cup baking soda

1 large egg, beaten

coarse sea salt for sprinkling

 

Instructions

Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add salt, brown sugar, and melted butter. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.

Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.

Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.

Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil.

Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren’t touching.

Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.

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Quick tip: These bites can be stored in an airtight container for about three days after making, though they will start to get hard during that time.

Recipe and image courtesy of Sally’s Baking Addiction