My daughter and I love getting pretzel bites at the mall. Do you know the place I’m talking about? The tradition use to be cookies from the Great American Cookie Co. But we decided it was time for a change and now we go for pretzel bites, in a cup, with cheese. Mmmm mmmm. We can’t go to the mall without getting them, even if we just ate. I mean, we’re gonna work it off walking the mall, right? That’s my theory.
I broke out the old Better Homes and Garden Cookbook (copyright 1981). I bet some of you weren’t even born yet. Found the recipe for soft pretzels and instead of the pretzels, we made bites. Better for dipping in cheese. But if you prefer the pretzel shape, this recipe will make 16 pretzels. I am guessing at the amount of bites it made, but as you can see in the pic, it made quite a few and that’s not all of them.
I think the bites are better when it comes to kids or crowds. You can make a number of dipping sauces to accommodate the kids or the guests. My hubs, not the cheese lover, uses just plain mustard. But a honey Dijon mustard would be great. You may like ranch or some other fancy schmancy sauce. Or hey, here’s a thought, just eat it as is….no sauce. They’re that good.
Do you have a “food” you have to have when you go to the mall? Or is it just me?
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Pretzel Bites – HOMEMADE
- 4 Cup Flour, All Purpose
- 1 Pkg(.75 oz) Active Dry Yeast
- 1 1/2 Cup Milk
- 1/4 Cup Sugar
- 2 Tbsp Cooking Oil
- 1 1/2 Tsp Salt
- 3 Tbsp Salt
- 2 Quarts Boiling Water
- 1 Egg, Slightly Beaten
- Course Salt Optional
- 2 Tbsp butter, melted Optional
- FOR DOUGH: In a mixer bowl, combine 2 cups of the flour and the yeast. In a saucepan, heat the milk, sugar, oil and 1 1/2 tsps of salt, just until warm. Stir constantly. Add to flour mixture. Beat at low speed with the mixer for 1/2 minute. Scrape the bowl. Beat 3 more minutes on high speed. Stir in as much of the remaining flour as you can mix in with a spoon. If you have a “kneading hook” on your stand mixer, you can use it. Put dough on a lightly floured surface and knead in enough of the flour ot make it moderately stiff. You want it to be smooth, yet elastic. Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover; let rise in a warm place till double the size. About 1 1/2 hours.
- Punch down the dough. Place on a lightly floured surface. Cover; let rest for 10 minutes. Using a rolling pin (or something similar), roll out into a 12×8″ rectangle, or as close to it as you can get. **You can see I roll a circle. I just cut the end pieces a little thicker.
- Cut 16 strips about 1/2″ wide and 12 inches long.
- Roll each strip into a rope about 16″ long. Cut the strip about 2-2 1/2″ sections. NOTE: If you decided to make pretzels, don’t cut the strip, but shape it into the pretzel.
- Once all the strips have been cut. Let them rise AGAIN, uncovered for 20 minutes. **You should start your water boiling while the dough is rising.
- Preheat your oven to 350○ and grease a cookie/baking sheet.
- Boil water and once boiling, dissolve 3 tbsp of salt in it. Lower enough of your pretzel bite into the boiling water to just cover the top surface. They will float. Boil for 2 minutes, turning once. NOTE: Do not over cook in the boiling water. They will not turn out.
- Remove the pretzels with a slotted spoon to a paper towel. Let stand a few minutes. Then place on your greases cookie/baking sheet. Repeat until all the pretzels have been boiled. Brush the pretzels with a mixture of the egg white and 1 tbsp water.
- Sprinkle with coarse/sea salt. Bake 25-30 minutes or till lightly golden brown. Leave in longer if you like them darker brown. Brush with melted butter for some added flavor if desired.