with kosher salt
coated with cinnamon sugar
I love pretzels, the chewy kind, not the ones you get from the mall that are very light and soft. When I read about pretzel bites, I just had to make. I didn't follow the recipe I used to make the buns except for the poaching step because I didn't want to wait 2 days to sample these tiny treats. They are so good just with kosher salt and yellow mustard but also great dipped in milk caramel or coated with cinnamon sugar.
adapted from King Arthur Flour recipe
1 cup bread flour
1½ cups all-purpose flour
2¼ teaspoons instant yeast
1½ teaspoons kosher salt
1 teaspoon sugar
8 ounces warm water
3 cups hot water
4 tablespoons baking soda
kosher or pretzel salt
- Mix pretzel ingredients in a medium bowl. Knead by hand for 5 minutes. The dough should be soft and smooth but a little slack. Sprinkle a little flour on kneading surface and on top of dough. Cover with a plastic container and let rest for 30 minutes.
- Preheat oven to 450°F.
- Divide dough into 6 pieces. Form each piece into 1-inch thick rope. Cut into 1-inch pieces.
- In a medium saucepan, let water boil, then add baking soda. Lower heat to simmer and poach pretzel bites in batches for 20 seconds. Use a skimmer to remove bites; place 1 inch apart on cookie sheets lined with parchment paper. Sprinkle half with coarse kosher or pretzel salt or sesame seeds. Leave the rest plain. Bake until dark brown, about 15 minutes.
- Transfer salted bites on wire racks to cool or dip a few in yellow mustard and eat right away. While still warm, dip plain bites in melted butter and immediately roll in cinnamon sugar. Or leave some plain and serve with milk caramel or Nutella.