Pretzel Bites Two Ways



I made a New Year’s Resolution to meal plan more effectively and reduce the number of trips my husband and I make to the supermarket.  As a working mom, these quick runs for a few ingredients really add up in both dollars and minutes.  We are doing better, but when this pin came across my pinterest feed, a trip to the market for cocktail sausages to try the pretzels before the Super Bowl became a necessity.  Oh, well.  I’ll keep working on my resolution next week.

I love the idea of pretzel bites for a party, and decided to make half of them as hot dog pretzel bites and keep half plain.  I think bite-sized food is easier to serve than a full-size soft pretzel. I’m looking forward to serving these at our annual Super Bowl party on Sunday.

Pretzel Bites Two Ways

Recipe from The Noshery

1 1/2 cups warm water
2 Tbs brown sugar
1 packet active dry yeast
3 oz melted unsalted butter
2 1/2 tsp kosher salt
4 1/2 to 5 cups all-purpose flour (I used 4 1/2 cups)
vegetable oil
1 quart water
1/4 cup baking soda
1 egg, beaten, with 1 Tbs cold water
salt for pretzel topping (I used coarse sea salt)
1 package cocktail sausages patted dry
2 baking sheets prepared with parchment paper or silpat


Combine water, sugar, yeast, butter, in the bowl of a stand mixer fitted with the dough hook.  Let sit for 5 minutes.

Add 4 1/2 cups of flour and salt and mix until combined.  Continue kneading for about 5 minutes, or until the dough is smooth and pulls away from the sides of the bowl.  If the dough appears too wet or loose, add additional flour 1 Tbs at a time.  Turn the dough out of the bowl and knead into a ball.


Add a small amount of vegetable oil to the bowl and turn the dough around in the bowl until combined.  Cover and let rest in a warm place until it doubles in size, about an hour.

Remove the dough and place on a floured work surface.  Flatten the dough slightly to make a disc.  Cut the dough in halves until you have 8 equal sized pieces.  Roll each piece into a long rope.  It should be roughly 1/2 inch in diameter.  Roll the dough around cocktail sausages, cutting and pinching the seam shut around each.  The remaining dough can be rolled the same way and cut into pieces approximately 1 inch long.

Preheat the oven to 425.

Bring a quart of water to simmer in a roasting pan or other shallow pan.  I used a 10″ skillet.  Add baking soda.  Boil batches of the bites in the baking soda solution for approximately 30 seconds.  I put 12 – 14 bites in each batch.  This baking soda bath is necessary to create the dark brown pretzel surface.

Place the boiled pretzels on a baking sheet lined with parchment paper or a silpat.  Make sure they are not touching, and brush with egg wash.  Season with salt and bake 15 to 18 minutes.  Remove from oven and let rest for 5 minutes before serving.


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