MAKES 64 Bites | ACTIVE TIME 22 Min | TOTAL TIME 30 Minutes
2¼ teaspoons active dry yeast
1¼ cups warm milk (110°-120°F)
2 tablespoons honey
3¼ cups all purpose flour
1 teaspoon kosher salt
½ cup baking soda
1 large egg
coarse salt (or pretzel salt)
Preheat oven to 450°F. Line a baking sheet with parchment paper or spray with cooking spray.
milk into the bowl of a stand mixer (see cooks note if you do not have a
stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast
to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
an 8 quart pot with water and bring to a boil over medium high heat.
In a small bowl beat egg and 2 tablespoons water with a fork. Set
aside. Wash a section of counter top for rolling out dough. Do not
flour it or it will be harder to roll out the dough.
and salt to mixer. Knead for about 3 minutes until the dough comes
together in one ball. Add more flour a tablespoon at a time as needed,
if bread is too sticky to come together. Dough should be tacky when you
pull it out of the mixer, not sticky.
Place dough on counter top
and form dough into a ball. We are going to cut this ball into 64
(somewhat) even pieces. First quarter the ball of dough. Roll each
quarter into an 18-22” strand. Cut that into 4 equal pieces. Then cut
each piece into 4 equal pieces. I used a bench scraper but a butter
knife will work fine. When you are done you will have 64 pieces.
add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP.
Place dough bites into boiling water about 10 at a time. Remove with a
slotted spoon after 30 seconds. Place on parchment paper to cool and
repeat until all bites have been boiled.
Arrange all pretzel bites on parchment so they are not touching. Brush egg wash onto each one and sprinkle with coarse salt.
Bake for 7-9 minutes until the tops are browned.
NOTE: You can mix the dough by hand if you do not have a stand mixer.
Add milk, yeast and honey to a bowl. Once the yeast blooms stir in the salt and
the flour. Mix with a spoon. Turn dough out onto floured counter top
and knead for 3-5 minutes until dough is no longer sticky. Proceed with
Recipe developed by Donna Elick - The Slow Roasted Italian
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