One of my most popular posts is the Pretzel bites.
Many of you have left me a comment or emailed me, that you are unable to find frozen bread dough in your markets.
I’ve made several “homemade” pretzel recipes . . . all which have been quite good.
You can easily make your own dough and it’s not time consuming at all.
I decided I would put another recipe to the test.
. . . this one.
This recipe caught my attention, because it has brown sugar instead of granulated sugar.
My favorite mall pretzel comes from Pretzel Maker . . . and I won’t rest until I find a recipe that tastes and smells like those do!
This one is close.
These pretzels are chewy and quite delicious, and I made bites & shaped pretzels.
I did make a few changes to the original recipe, and when I make it again . . . I will add a bit more brown sugar.
Pretzel Maker pretzels have a sweet taste to their dough.
I also added 1/2 teaspoon of salt to the dough as well, and used a stand mixer with a hook.
This recipe will only make about 8 or 9 medium sized pretzels.
The dough will only take you about ten minutes to make in a Stand Mixer, but if you don’t have one you could use a bread machine, or even knead the dough by hand. Don’t forget that you must knead the dough in a KitchenAid with a dough hook for at least 5 to 6 minutes. If you are using a bread machine, once you take it out of the machine…..knead it by hand a bit longer. It’s the kneading that will make your pretzels chewy! This is true when you make pizza dough as well. I do believe that this recipe would also make an excellent pizza crust.
Place your ball of dough on a lightly floured surface. Split the dough in half and form 4 to 5 balls with each half. If you want bigger pretzels, your balls will have to be slightly larger.
I made 4 balls with one half, and will make pretzel bites with the other half.
Do a quick roll into ropes, and let rest for a minute covered with plastic wrap, if they resist stretching.
Continue to roll until they are at least 20 inches or so.
Twist one end across the other . . .
Bring the ends up and pinch to secure. Set aside while you make the other pretzel shapes.
Make pretzel bites if you like. I rolled the other half of my dough into a 1″ thick long log. Take a pair of scissors and quickly snip 1″ pieces to make pretzel bites. You can now roll those into a ball if you like, or simply drop them into the water just like they are.
Just like this! Now it’s time for the water bath. Your water should be a slow boil.
Make sure you have a cookie sheet lined with paper towels and a slotted spoon.
Place two pretzels at a time or 4 to 5 Pretzel bites into the water/soda bath for 10 to 15 seconds. NO LONGER!
Remove them quickly to the paper towel lined cookie sheet.
They will look a bit wrinkly . . . that’s perfectly o.k.
Brush the bathed pretzels in egg wash, and sprinkle with coarse or Kosher salt. Place on lined or greased cookie sheets. Place in pre-heated 425 degree oven, for about 8 to 10 minutes. We like ours pretty golden brown. My husband can’t stand anything soggy and under baked!
This is optional, but I brushed each pretzel and pretzel bite with a bit of melted butter and sprinkled them with Parmesan Cheese. Sesame seeds, poppy seeds or cinnamon & sugar would also be right down yummy! Trust me . . . they didn’t last long enough.
This recipe comes from Dine & Dish. I did add 1/2 teaspoon of salt, and will add at least an extra tablespoon of brown sugar the next time I make these.
HOT BUTTERED SOFT PRETZELS
- 1 1/8 cups water (70 to 80 degrees F)
- 3 cups all-purpose flour
- 3 tablespoons brown sugar
- 1 1/2 teaspoons active dry yeast
- *Note: I added 1/2 teaspoon of salt to the dough as well.
- 2 quarts water
- 1/2 cup baking soda
- coarse salt
- melted butter – to brush on the baked pretzels
- In bread machine pan, place the first five ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Knead for an additional 3 to 4 minutes for chewy consistency. Divide dough into eight balls. Cover with saran wrap, and let sit for at least 5 minutes. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water/baking soda bath – two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.
- Place pretzels on greased baking sheets.
- Brush tops of pretzels with egg wash. One egg+ 1 tablespoon water mixed together with a fork until well blended. Sprinkle with Kosher or other coarse salt.
- Bake at 425 degrees F for 8-10 minutes or until golden brown. Brush with melted butter. Sprinkle with parmesan cheese or sesame seeds if you like.