Who doesn’t love soft pretzels? Imagine making them in your own home. It’s way easier than you may think. In less than an hour. You just need a helping hand from some prepared pizza dough.
You’ll start off with about a pound of dough. Grab a small amount at a time and roll it into a ball. So that the dough balls are uniform in size, I use my digital food scale to be sure each one is about a half-ounce. That way, they will certainly bake evenly.
Keep in mind that your dough balls should be as round as can be but they don’t have to be perfect. Absolutely not! After all, these are your homemade rustic versions of those mass-produced snacks.
Have the kids jump in on this one. They love handling the dough and will be thrilled to be able to say they helped!
Boiling the dough in a baking soda and water solution will cause it to instantly puff. Not a lot but enough to create a chewy interior. And the exterior will have a head start on forming a crisp crust. The baking soda also produces pretzels with a deep golden brown and cracked appearance.
Each dough ball will be washed in beaten egg and generously sprinkled with coarse salt. That’s it. They’re now ready to hang out in a hot oven for about 15 minutes.
These guys are amazing fresh from the oven. Serve them with your favorite mustard or cheese dip. Or both. Then just watch how quickly they disappear.
One more thought. Instead of coarse salt, try a generous coating of sugar & cinnamon. Serve them with some Nutella on the side. Like I said …just a thought.
easy homemade pretzel bites
From BHG Test Kitchens
Start off with store-bought pizza dough. A delicious snack in less than an hour.
- 16 ounces pizza dough
- 5 cups water
- 1/3 cup baking soda
- 1 large egg, beaten
- coarse salt, for sprinkling
- grainy mustard, for serving (optional)
- sliced green onions, for serving (optional)
Preheat oven to 450°F. Line a baking sheet with parchment paper.
Roll cherry-size pieces of pizza dough (about 1/2-ounce each) into balls. Add baking soda to the water in a small pot and bring to a boil. Drop the balls into the boiling water. Cook for 1 minute or until slightly puffed.
With a slotted spoon, remove the balls from the water and place them on paper toweling. Transfer them to the prepared baking sheet, spaced about 1/2-inch apart.
Brush the dough balls with the beaten egg and sprinkle with the coarse salt. Bake for 12 to 15 minutes or until golden.
Transfer to a serving dish and garnish with sliced green onions, if desired. Serve with your favorite mustard and/or cheese dip.
Sweet Swap: Omit the coarse salt and coat the dough balls with a mixture of cinnamon & sugar. Serve while warm with a side of Nutella.
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