About the Recipe
Bring simple, shareable & poppable home baking to your kitchen with these easy pretzel bites. Inspired by classic carnival fare and made with our Old Fashioned Bread Mix, this no-knead recipe comes together quickly & delivers soft, chewy bites with classic buttery flavor. Just like the state fair, only better—because they’re made right in your own kitchen.
Ingredients
BAKING SHEET PREPARATION
Line (2) baking sheets with parchment paper that has been sprayed with cooking oil.
FOR THE PRETZEL DOUGH
1 pouch of Foster’s White Bread Mix
3 Tbsp. very hot water (185°F+) (for scalding flour)
2/3 cup of warm water (150g) (120°-130°F)
2 Tbsp. softened butter
1 yeast packet (included)
FOR THE WATER BATH
9 cups of water + 1/3 cup of baking soda
Egg Glaze: 1 egg yolk + 2 tsp. milk - whisked together
Toppings: Coarse Sea Salt or Everything Seasoning
2 Tbsp. melted butter (optional)
SPECIAL TOOLS NEEDED
Small & Large bowl
Whisk, measuring spoons, large spoon or rubber spatula, pizza cutter, spider strainer
Low profile stock pot for boiling proofed dough
Kitchen timer
Preparation
1. To prepare the dough, empty the bread mix into a large bowl and remove 3 level tablespoons. Mix reserved flour with 3 tablespoons of very hot water to form a paste; set aside. Add a 2/3 cup of warm water, softened butter and yeast to the remaining mix. Stir dough for 4 - 5 minutes with a large spoon or spatula. Mixture will be sticky.
2. Turn the dough out onto a heavily floured work surface and pat the dough into a 1” flat disk and flour the top. Let the dough rest for 10 minutes. Brush the flour from the top of the dough & divide the dough into half. Roll & stretch each portion into a long 14” rope. Cut into bite-size portions (approx. 1” wide). Place the pieces on the baking sheets.
3. Place the baking pans in a warm, humid environment (110–125°F) for 25-30 minutes, away from drafts. The proofed dough is ready when it has doubled in size.
4. Preheat the oven to 425°F and bring the water and baking soda to a low boil or a medium simmer. Carefully drop (4) pieces of dough into the simmering water. Let boil 30 seconds per side and remove with a spider strainer. Return pieces to the lined baking sheets. Repeat step until all pieces have received a water bath.
5. Brush tops of dough with egg glaze and sprinkle generously with desired topping. Bake for 12 minutes, or until golden brown. Brush with melted butter & cool for 5 minutes before serving with your favorite dip!
RECIPE AUTHOR: Down Home Bakery, LLC.