Anyone watching the Super Bowl next weekend? These pretzel bites will be perfect to enjoy while watching the commercials. I mean game! Okay, I am only in it for the commercials and the food. Confession is good for the soul, right? Let me also confess, I have a sweet tooth. (Shocker based on my recipes, right?) I admit this is my downfall, but my oh-so-handsome hubby has a weakness for salty. He seems to get the munchies around 9pm and it is usually for one of 3 things: leftover salad from dinner, ice cream, or salsa and nachos. He has an eclectic palate. I especially love his sheepish smile when he is (often) caught eating past our “no food after 8pm” house rule.
This recipe was for hubby. He and the kids love pretzels and I wanted to make some that I knew the names of all the ingredients and were refined sugar-free. (Surprisingly a lot of brands have sugar!) The recipe was inspired by Chefsavvy.com. She did all the hard work and I adapted it to our needs and took my own photos. Please check out her original recipe (and yummy looking cheese dip) if you are not refined sugar free, here. I will admit these are a little bit more work, but will create a large batch. They lasted a whole 2 days at my home! The first night I got a bowl together for my hubby and I to watch the movie “Red”. I got one bite, and he ate the rest. It was a compliment. My daughter loved them day one, but thought they were too soft on day two. However, my hubby and his co-worker couldn’t stop munching them on the second day. They were both big fans of the bites and declared them “addictive” as the only flaw. I would love to hear if you try these and what else is on your super bowl party menu! Go… Patriots?
Soft Pretzel Bites
Makes about 60 bites.
4 1/3 cups all purposes flour
5 Tbsp melted, salted butter
1 1/2 cups warm water
1 1/4 tsp fast acting yeast
1 1/2 tsp Himalayan pink salt, plus more for sprinkling
1/2 cup baking soda (no, that is not a typo)
2 tsp coconut sugar
1 egg white mixed with 2 tsp water
Combine yeast and warm water in the bowl of your stand mixer and let rest for at least one minute.
Add the salt, coconut sugar and melted butter to the bowl and stir.
Using the dough hook attachment, mix the ingredients together, adding in the flour a half cup at a time. The dough should no longer stick to the bottom of the bowl and form a ball easily when ready. Add more or less flour as needed.
Once the desired consistency is reached, continue to knead the dough in the stand mixer for 5 minutes.
Remove the dough ball from the stand mixer bowl and lightly spray with a vegetable oil. Then place the dough back in the bowl, cover with a kitchen towel and place in a warm area to proof. Let proof for at least 10 minutes and up to 20.
Preheat your oven to 425 degrees F.
Line two large cookie sheets with parchment paper and set aside.
Cut the dough into 6 segments.
Roll or stretch the dough (like you would a pizza crust) into a long rope, approximately 18-20″ long.
Cut the rope into bite sized pieces about 1.5″ long. Continue with all 6 segments.
Boil the half cup of baking soda with 9 cups of water in a medium sized pot.
Drop about 10-12 pretzels at a time into the boiling mixture (so that none touch on the bottom). Boil for about 20-30 seconds or until they float (whichever comes first).
Remove the bites from the water with a slotted spoon and place on the baking sheet about an inch apart.
Brush each bite with the egg white and water mixture, then sprinkle generously with Himalayan pink salt.
Bake for about 13-15 minutes, or until they are browned.