![]() How to freeze: place them apart on a tray (make sure they are not touching each other).If you want to make them ahead it’s best to freeze them. They become rather dense and not as fluffy as freshly baked. The longer they sit out, the more they lose their soft pillowy texture. Storage: they are best eaten the day that you make them.Sweep off the excess flour with the back of a knife. Spoon the flour and sprinkle it into your measuring cup. How to correctly measure the flour: Fluff the flour by stirring it in the bag/flour container with a spoon.You can also use milk instead of water, but I prefer the recipe with water. Ingredients notes: you can also use white sugar instead of brown sugar, and vegetable oil instead of butter.Take out of the oven and let cool for 10 minutes. STEP 14: When all the pretzel bites have been cooked, brush them with beaten egg. Take them out with a slotted spoon and place on a baking sheet lined with parchment paper. Add 8-10 pretzel bites at a time to the pot and cook for 15 seconds (it doesn’t have to be exactly 15 seconds but try not to cook them longer than 30 seconds). STEP 13: Combine water and baking soda in a medium/large pot. STEP 12: Place the pretzel bites on a tray lined with parchment paper. STEP 11: Make sure your pretzel bites are really small, they will rise in the oven. STEP 10: Cut the rope into 1-inch (2.5 cm) pieces. STEP 9: Roll each part into a 1-inch (2.5 cm) thick rope. STEP 8: Place the dough on the counter or on a rolling mat, shape it into a thick disc and cut into 8 parts. STEP 7: Punch the dough with your fist to deflate it. You can put it in a turned off oven with a light on. STEP 6: Cover the bowl with a kitchen towel and let stand in a warm place until roughly doubled in volume. If it’s too sticky just add more flour (see the note about the flour measurements above). STEP 5: Knead the dough by hand or with a stand mixer fitted with a dough hook attachment – about 3-4 minutes until the dough is smooth and not sticky. STEP 4: Stir the dough with a spoon until roughly combined. I’ve made this recipe several times and I have never needed to adjust the flour amount when using a scale – it yields great, consistent results every time! So, if you’re using measuring cups to measure out the flour, add 3 cups of flour first and then add the remaining 1/2 cup while kneading the dough if it’s still sticky. Sweep off the excess flour with the back of a knife.Spoon the flour and sprinkle it into your measuring cup.Fluff the flour by stirring it in the bag/flour container with a spoon.To correctly measure the flour, you need to: Don’t scoop the flour directly into the measuring cup, which can compact it! 1 cup of flour in my recipes weighs 125g. How to measure flour: if you will use a kitchen scale to measure out all the ingredients, it all goes easy breezy! But if you’re using measuring cups, remember that 1 cup of flour can weigh 120-150g, depending on how you’re filling your cup. STEP 3: Add all the other ingredients for the dough: flour, melted and slightly cooled butter, and salt. STEP 2: Let stand for 5 minutes until foamy (a sign that the yeast is working). The water can’t be too hot or the yeast won’t work. It’s best to check its temperature with a thermometer, it should be 100-110☏ (38-43☌)). The water should be pleasantly warm to the touch. Add very warm water, stir the water with sugar. STEP 1: Add the sugar into a medium/large mixing bowl. How to make soft pretzel bites step by step Make the dough I’ve tried this method and wasn’t happy with the results – I could taste the baking soda on the outside of the pretzels after they has been baked. Coarse salt is very important in achieving authentic taste.Ĭooking vs soaking in soda bath: I’ve found recipes that call for soaking the unbaked pretzel bites in the soda bath instead of cooking them. ![]() In comparison to soft pretzels that I bought in my local grocery store in Austria (they are shown on the last photo), their crust is less chewy and softer, but in terms of taste, they are almost identical. The baking soda bath helps turn the outside into a brown crispy crust. Why do you put baking soda in water when making pretzels? Boiling them for a short period of time gives the pretzels their chewy texture. This substance is not easy to buy and you need to be quite careful when using it so I opted for baking soda which is a great substitute, it’s easy to buy and use. The authentic recipe uses a lye solution for cooking the pretzels. The only difference between the authentic recipe and this one is the soda bath. This pretzel bites recipe is a spin on the classic German pretzels recipe (Laugenbrezel) but in a smaller form that is perfect for sharing and dipping in your favorite sauces!
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