Soft Pretzel Bites Guide (Print Version)

# Ingredients:

01 - 1 and 1/2 cups (360ml) warm water (about 100°F/38°C)
02 - 2 and 1/4 teaspoons (7g) instant or active dry yeast
03 - 1 Tablespoon brown sugar or granulated sugar
04 - 1 teaspoon salt
05 - 1 Tablespoon (14g) unsalted butter, melted and slightly cool
06 - 3 and 3/4 – 4 cups (469–500g) all-purpose flour, plus extra for surface
07 - Coarse sea salt (for topping)
08 - 1/2 cup (120g) baking soda (for baking soda bath)
09 - 9 cups (2,160ml) water (for baking soda bath)
10 - Spicy cheese sauce or mustard (for serving, optional)

# Instructions:

01 - In a stand mixer or mixing bowl, whisk together warm water, yeast, and sugar. Cover and let stand for 5 minutes until foamy.
02 - Add salt, melted butter, and 3 cups (375g) flour to the yeast mixture. Beat on low speed for 1 minute. Add 3/4 cup (95g) more flour and mix until dough forms and pulls away from bowl. Add the final 1/4 cup of flour if dough is still sticky.
03 - Knead dough in the mixer using a dough hook or by hand on a lightly floured surface for 5 minutes until soft and elastic. Perform the 'windowpane test' to confirm readiness. Cover dough and rest for 10-30 minutes.
04 - Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats and lightly grease if using parchment.
05 - Divide dough into 6 equal portions. Roll each portion into a 20-inch rope on a lightly floured surface. Cut ropes into 1.5 – 2 inch pieces to form bites.
06 - In a large pot, mix 9 cups (2,160ml) water with 1/2 cup (120g) baking soda. Bring to a boil and drop 8-10 pretzel bites at a time into the boiling solution for 10-15 seconds. Remove with a slotted spoon.
07 - Lay boiled pretzel bites onto prepared baking sheets. Sprinkle with coarse sea salt while still wet. Repeat for all bites.
08 - Bake pretzel bites for 15 minutes or until golden brown. Serve warm.
09 - Store cooled pretzel bites in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

# Notes:

01 - Allowing the dough to rest helps relax the gluten, making shaping easier.
02 - Perform the windowpane test to ensure the dough is adequately kneaded.
03 - Avoid overboiling pretzels in the baking soda bath to prevent a metallic taste.
04 - To reheat frozen bites, bake straight from frozen and brush with water before adding salt.

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