Buttery Pretzel Bites
We stan Stanley Hudson, so naturally we stan pretzels! Here is a way to enjoy a warm, buttery pretzel with the right amount of chewy texture. The best part is, you don’t even have to stand in an queue for them – make them in less than an hour, and kick back with your trusty sudoku!
Give a ‘twist’ to your pretzel
What’s better than pretty, twisted pretzels? These bite sized ones right here! Baked with extra butter, they transcend you right into the realm of comfy clothes and movie nights. They can be made with minimal effort, and there’s nothing we’ve come to love more in this pandemic.
TWF C#8714 Bread Flour
TWF C-Series #8714 is perfect for baking any sourdough boule and doesn’t require any addition of gluten or bread improvers either. It has a protein content of 13 – 13.5%, perfect for a chewy texture and can take up to ~75% hydration! It gives a nice nutty flavor to any bread, and also works well with leavened breads, pasta, noodles, and dumplings.
Buttery Pretzel Bites
30
minutes25
minutes1
hourIngredients
- Soft Pretzel Bites
180 ml Lukewarm Milk
10 g Brown Sugar
5 g Sea Salt
3.5 g Active Dry Yeast
280 g TWF C#8714 Bread Flour
10 g Melted Unsalted Butter
950 g Water
50 g Baking Soda
1 egg (For egg wash)
- Honey Mustard Dip
20 g Mayonnaise
20 g Dijon Mustard
20 g Honey
1/4 tsp Brown Sugar
Directions
- Warm the milk just enough for the yeast to bloom and add the sugar and yeast. Rest for 5 minutes.
- Meanwhile, melt the butter.
To the yeast mixture, add TWF C-Series #8714 flour, melted butter and salt. - Mix with a wooden spoon till it becomes a shaggy dough. Turn it onto a floured surface, and work until it forms a smooth dough. It might feel a little sticky but refrain from adding too much flour while working with it.
- Transfer into a clean oiled bowl. Melt some more butter and brush the dough before covering it with a damp cloth.
- Rest in a warm place for 30-40 minutes.
- Preheat the oven to 230 C. Bring some water to boil in a wide saucepan or stock-pot, add the baking soda to this and give it a mix.
- While the dough is resting, make your sauce by mixing all the ingredients under the sauce header. Add a dash of pepper to spice it up!
- After the dough has doubled, you can proceed to make the bite-size shape two ways – using a piping bag or by rolling the dough.
If using a piping bag, simply transfer the dough into one. Cut the dough with a scissor when it forms the desired shape. - Alternatively, turn the dough onto a lightly oiled work surface and divide into 6 equal pieces. Roll out each piece of dough into even 3/4-inch wide ropes. Use a knife to cut the rope into individual pretzel bites, about 1-inch long each.
- Place a parchment paper on your baking tray. Once the water is boiling, add your pretzel bites in batches of 10-12 and boil for 30 seconds. Remove with a slotted spoon onto the baking tray lined with parchment.
- Brush the pretzel bites with egg wash (egg plus half tablespoon water). Bake for 25 – 25 minutes at 230 C.
- The true beauty of the recipe is to brush the pretzel bites right after taking them from the oven with more melted butter!
Recipe Video
Notes
- You can enjoy these pretzels with a sweet dip like chocolate or peanut butter as well!
- If you wish to keep the recipe strictly vegetarian, avoid the egg wash and just use milk instead.
- To prevent the pretzel bites from sticking to the parchment sheet, make sure that’s it well-coated with oil or cooking spray.
For more recipes with TWF Flours, visit our blog!
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