Lightly dust your work surface with flour to keep it from sticking. Pro-tip: You can knead the dough by hand if you don’t have a dough hook attachment. If the dough turns out too stiff or tough, add a splash of hot water and knead again. If it does, add more flour and knead again. The dough shouldn’t be sticking to the bottom and sides of the bowl. Knead the dough for 4-5 minutes, or until it forms into a ball of dough that’s soft and stretchy but not too sticky or tacky. Without this step, the yeast won’t do its job of making the dough rise.Ĭombine the yeast mixture and flour and beat them together using the hook attachment of your electric mixer. You’ll know it’s ready when it starts to foam up on top. True, there are lots of steps involved, but they’re straightforward to follow!ĭry yeast is basically a dehydrated version of fresh yeast, so you’ll need to rehydrate it with liquid ingredients to get it going.Ĭombine warm water, melted butter, brown sugar, yeast, and salt and let it sit for 5 minutes. Working with yeasted dough may seem like a daunting task, but it’s not as hard as you imagine it to be. Without this step, your pretzel bites will just have the texture of regular bread. You’ll use a baking soda bath (water and baking soda) to achieve this. You have to boil pretzels before baking to get their signature chewy texture and golden-brown crust. Do You Have to Boil Pretzels Before Baking? Simply add the instant yeast to the dough ingredients and knead right away. This means you don’t need to wake up the organisms with water and milk for them to work. Instant yeast, on the other hand, is a type of dry yeast that dissolves and activates much faster than active dry yeast. It has to be at 110 degrees Fahrenheit for this step to work. That said, you’ll want to use a thermometer to measure the temperature of the milk. If it’s too cold, it won’t wake up the yeast. Important note: the water has to be just the right temperature to activate the yeast. Without this step, the yeast won’t be activated, which means it won’t do its job. It needs to be rehydrated by mixing it with warm water, milk, and sugar. Think of it as a living yet dormant organism that needs to be woken up to get it to work. Yes, you can use them interchangeably, but it’s essential to identify which one you’re using – so be sure to check the label!Īctive dry yeast has a granular texture, much like cornmeal. While both types of yeast work to leaven bread dough and give it a light and airy texture, they don’t work exactly the same way. Egg Wash: beaten egg and water to be brushed on the tops of the pretzels to give them that extra golden finish.Baking Soda Bath: boiling water and baking soda is the key to giving the pretzel bites their signature texture.Dough: a kneaded mixture of yeast, water, melted butter, brown sugar, salt, and flour.These golden nuggets will disappear in a matter of minutes. They can definitely feed a crowd, but at the same time, don’t expect leftovers. This recipe is surprisingly easy, too, and it makes a lot – I’m talking almost 200 pieces! You can dunk them in any kind of dip – whether sweet or savory – but honestly, even if you just sprinkle them with sea salt, they’ll be addictive. These tender, pillowy treats with a crisp golden crust are heavenly! To say these soft pretzel bites are delicious is an understatement. So, skip the lines at the mall and make your own soft pretzel bites! After all, everything is better when it’s homemade. Believe me you’ll feel a different kind of satisfaction once you pull it off. It’s a lot easier to make than you think!Īnd you know what? All that effort of kneading, proofing, and rolling the dough is absolutely worth it.

Soft pretzel