Pretzel Bites with your choice of topping are the perfect snack food that everyone loves!
Part three of the series, this is a real favorite around my house!
Pretzel Bites are a great snack and can even be a dessert. Go traditional and top them with sea salt, go sweet and top with cinnamon and sugar or switch it up and top with lemon and poppy seeds!
Any way you make them, these are delicious.
The Master Dough Recipe is so easy to make and keeps in the refrigerator for up to three days. Use it for the three different recipes in this series - Pizza, Cinnamon Twists and Pretzel Bites - or use the whole big batch of dough to make a ton of your favorite one.
Get the recipe for the Master Dough here.
Get the recipe for the Cinnamon Twists here.
Watch the video showing how to make all three recipes! The recipe for the pizza dough is at the beginning and the recipe for the Pretzel Bites starts at 29 minutes 12 seconds.
One Dough, Three Recipes, Part 3 - Pretzel Bites
32
servings10
minutes15
minutesIngredients
⅓ batch Master Dough recipe
4 cups water
¼ cup baking soda
1 egg, for wash, lightly beaten
1 to 2 Tablespoons Large flake sea salt, if desired
2 Tablespoons cinnamon sugar mix, optional
Zest of one lemon and 1 Tablespoon poppy seeds, optional
Directions
- Preheat oven to 425F. Line a baking sheet with parchment paper or a silpat mat.
- Remove dough from the refrigerator and allow to come to room temperature, about 30 minutes. Pur the water and the baking soda in a saucepan and bring to a low boil.
- Divide the dough into four sections. Roll one section between your hands or on the counter to make a tube or sausage-like shape that is about 1 inch thick. Cut into 6 to 8 pieces. Roll briefly in your hands.
- Drop the balls of dough into the boiling water and leave for about 40 seconds. Remove from the water with a slotted spoon and place on prepared baking sheet. Repeat with the remaining 3 sections of dough.
- Brush each dough ball with egg wash. Top with your choice of topping, ie salt, cinnamon and sugar, lemon zest and poppy seeds.
- Bake for 14 to 17 minutes or until browned.
Janine says
Hi. Thanks for sharing this recipe and video. I just tried this for the first time and feel I may have done something wrong. After mixing the ingredients the dough was very wet. It did not fall out of my bowl as yours did. I cannot figure out why. I followed the ingredients to the letter with the exception of the yeast. I have been unable to get any where I live during this pandemic. I finally got three packets of “Fleischmanns Pizza Yeast” but each packet is only 2 1/4 teaspoons and u call for 2 1/2. Would this cause the wetness? Otherwise I also do not have granite countertops. I tried kneeding on parchment paper with flour. No good. I then moved it to my floured butcher block and kneeded for a long time and it was still sticky after prob 15 mins. It was nothing like your video. Do you have any advice?
Tanya Ott says
Hi! So sorry that you had a problem! I don't think the yeast caused the problem with wetness. Using 1/4 teaspoon less yeast would cause it to rise slightly slower but wouldn't affect the wetness. I would try adding the water just until the dough comes together but isn't overly wet. Sometimes flour is more hydrated and can't absorb as much water so adding it slowly gives the flour time to absorb it. You may not need all of the water.
I hope this helps!
Erin M Frankford says
Made the pizza dough and the pretzel bites. I didn’t know if 1/3 of the dough was enough to make a larger pizza as well as the bites and the knots. Turns out it would have been. The pretzel bites were addictively delicous! The pizza was yummy! And I’m looking forward to making the knots next time!
Tanya Ott says
I'm so glad that you liked it!!
Ghulam Mohyudin says
Good to know that works too! I learn so much from you as well! Keep it up great post.
Tanya Ott says
Thanks for the kind words!