Soft pretzels are like the soul of comfort snack food. I don't even know anyone who doesn't like a good soft pretzel. Cold day, warm day, they're a joy to eat any time of year! These soft pretzel bites might not be great for your diet, but they're the treat you need to make at home today! Trust me on this one! Making homemade soft pretzel bites is so worth the effort. You will be instantly in love with these soft doughy bites of heaven!
How easy is it to make Pretzels?
The first time I ever made pretzels, I assumed the worst; thinking the process must be complex. Luckily, I was wrong. I assumed it was as tricky and time consuming as making a loaf of bread. I was very wrong. It's so simple to make these pretzels and they are so much better than store bought pretzels. You might want to just make them yourself from here on out. I personally have no desire to spend $5 for a container of mediocre pretzel bites from now on. After you make the dough and cut the dough into bite sized pieces they are boiled and then baked. Soft pretzel bites are really that simple. So, it's a little more effort than store bought, but trust me, well worth the effort!
What cheese sauce is best for soft pretzels?
Honestly, whatever cheese sauce you like the most is what's best. Soft pretzels originated in Germany, but not sure where or when people started dipping them into cheese sauce. You pretty much can't go to a sporting event without finding soft pretzels served with a cheese dip.
Where we live in Northern Kentucky, beer cheese dip is very popular to serve with soft pretzels. This stems from the huge German population that settled here many years ago. We've now grown accustomed to beer cheese for soft pretzels, but our kids still like the standard nacho cheese dip you get at a stadium...I'm sure some day they'll appreciate the real stuff. Your favorite jarred queso cheese is also great with these soft pretzel bites!
Can I use this dough to make regular pretzels?
Absolutely! You can turn this pretzel dough into standard twisted pretzel shapes instead of bites. I just like the ease of soft pretzel bites to serve for a party or as an appetizer. To turn these into a pretzel shape instead of pretzel bites: After you roll out your rope, make a U shape. Then hold the ends of the rope, cross them over each other and press the ends onto bottom of the U curve. Boil your pretzels for 30 seconds just as you would for the pretzel bites. Then bake them after adding your egg wash and salt. Baking might just take a little longer since the pretzels are larger than the bites.
Important Soft Pretzel Bite Ingredients
- Yeast- Active dry yeast in packets or if using bulk yeast make sure it's been refrigerated to keep it's freshness. Yeast will lose it's effectiveness if expired or not refrigerated.
- Warm water- Make sure your water is not over 115 degrees; between 109 and 114 degrees is ideal. I learned that hard way one of the first times I made bread and killed my "not rising" dough. It was a flop. Pun intended.
- Salt- Coarse Kosher salt is best here. For the pretzel salt we use the same kosher salt as well. It needs to be course pre-baking to give you that true pretzel taste and feel in your mouth. The nice thing about this salt too is that if you need less sodium to enjoy these soft pretzel bites, you can scrape it off easily post-bake if you need to.
- Flour- I use All purpose Unbleached Flour. Any flour will work well, I just find quality ingredients like even flour will make for a better outcome.
Give these pretzel bites a try and let us know what you think in the comments below!Print