This recipe makes me think of those big chewy soft pretzels at the mall or the ball park, but these are perfectly snack sized! I like to serve them with a variety of mustards – a whole grain, dijon, and trusty yellow. Cheese sauces also work well. Be creative!
- 1 cup warm water plus 8 cups for boiling
- 2¼ teaspoons active dry yeast (1 package)
- 3 cups all-purpose or bread flour
- 1 tablespoon salt plus more for sprinkling the tops
- 2 tablespoons brown sugar, packed
- 4 tablespoons butter, softened
- ½ cup baking soda
- Mustard for serving
- Combine warm water and yeast in the bowl of a food processor with the dough blade or stand mixer with the dough hook. Allow to sit for 10-15 minutes, or until the yeast becomes foamy.
- Add flour, salt, brown sugar and butter. Turn on the food processor or stand mixer and run until dough is well formed.
- Turn dough onto a lightly floured surface and knead for 30 second to a minute until it is smooth and elastic.
- Transfer dough to a lightly oiled bowl and cover. Let rise for 2-3 hours or until doubled in volume.
- Punch down dough and divide it into four equal pieces. Roll each piece into a foot-long rope about 1" in diameter. Using a knife, cut ropes into 1" lengths, trying to keep the sizes uniform.
- Heat oven to 450 degrees F. In a large saucepan, boil 8 cups of water then add ½ cup of baking soda. It will foam a lot, so add it slowly.
- Add pretzel bites to the boiling water in batches, stirring continuously. Cook for 30-45 seconds before removing to drain on paper towels.
- Transfer boiled bites onto an oil cookie sheet. Sprinkle lightly with salt. Bake in the preheated oven for 8-10 minutes or until golden brown.
- Serve with whole grain or other mustard.
Adapted from Epicurious.