Perfect bite-sized soft pretzels! Add your favorite toppings: salt, poppy seeds, sesame seeds, dried shallots, dried onions, etc... before baking. Serve with cheese sauce or any dipping sauce of your choice.
Ingredients
- ½ cups water: 1 piece
- butter: 6 Tbsp (melted)
- brown sugar: 2 Tbsp
- active dry yeast: 1 pack (.25 ounce pack)
- ½ teaspoons kosher salt: 2 piece
- all-purpose flour: 4 cups (or more if needed)
- vegetable oil: 1 tsp
- quarts cold water: 3 piece
- baking soda: 0.5 cup
- cooking spray:
- egg: 1 piece
- water: 1 Tbsp
Metric Conversion
Stages of cooking
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Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
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Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
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Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
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Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
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Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
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Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
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Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
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Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.
