Pretzel Bites

NOTES:

1. The original recipe for these pretzel bites has a few things that aren't clear, so Liz has rewritten the recipe with some specifics tossed in. She also has referred to the recipe for pain au lait (milk bread) to add some tips.

2.  This is an easy recipe, especially as a half-recipe (amounts in parentheses).  The full recipe makes enough for 8-10 people to share as a snack. **For fondue/dipping, make the “bites” more like “fingers.”

3. When blanching the cut-up pieces of dough in a full recipe, it may be easier to work with one section at a time: rolling out the rope, cutting the pieces, blanching them, baking them; then while those are baking, work with another section of dough.


INGREDIENTS:

1-1/2 cup water (3/4 cup)
1 packet ( = 2-1/4 tsp) active dry yeast or rapid rise/quick rise yeast (1/2 packet; 1-1/8 tsp))
1-1/2 tsp salt (3/4 tsp)
1 Tbl sugar (1-1/2 tsp)
4 cups of all-purpose flour (2 cups)
1/2-3/4 cup baking soda (1/4-3/8 cup)
1 egg (whisked)
Coarse salt (kosher or sea salt)
Plastic wrap
Parchment paper or heat resistant baking mats

PREPARATION:

1. Heat water to in a small bowl to 95-110 degrees and stir in the yeast. Set aside for 3-5 minutes.  TIP:  If it's warm in the house (in the 70s), warm the water to 95 degrees. If it's cool in the house, warm it to 100-105 degrees. If the house is particularly cold, warm the water to 110 degrees.

2. While the yeast is proofing, do Steps 3-6.

3. Combine the salt and sugar in a small dish and set aside.

4. Also while the yeast is proofing, put the flour in a large bowl (or a medium bowl if you are making a half recipe).

5. Fill a Dutch oven half full with water (about 2-3 quarts), add the baking soda, and heat to boiling.

6. Put parchment paper or heat resistant baking mats on 2 baking sheets.  Set aside.

7. When a few clumps of yeast has risen to the surface of the water, stir in the sugar-and-salt mixture.

8. Pour yeast mixture over top of the flour and use a stiff spatula or rounded bench scraper to mix gently together.  

9. Knead by hand on a counter or large cutting board for approximately 5-10 minutes or until the flour is incorporated completely and the dough is without lumps.  (You can use a standing mixer equipped with a bread hook, kneading for 5 minutes. Be careful not to overdo it.)  The dough will be a little warm and sticky to start.  Add flour as you knead if after a few minutes the dough seems too sticky!

10. If the water is boiling, turn the light down but keep the water hot. You'll need it soon.

11. Oven to 425; rack on middle shelf. Return water to boiling if needed.  (NOTE: If you forgot to add the baking soda, you can do it here but beware! The baking soda will make the water bubble up fast and high)

12. Separate dough into 6-8 sections. Keep one out and place others in used bowl, laying plastic wrap directly and loosely on remaining sections.

13. Roll section of dough into a rope about 15-20 inches long and 1 inch thick. It will be springy so work quickly but it doesn't have to be perfect.

14. Using scissors or a bench scraper, cut the rope into pieces that are 1-1/2" long; then use scissors to cut a small "x" on the top of each piece. 

15. Once the water is boiling, drop these in for just 30 seconds. Use a timer! Some might float to the top, which is a good indication that they are done blanching.

16. Remove the pieces with a slotted spoon and let them sit for a moment in a pie tin or on a plate. Then transfer them to the prepared baking sheet.

17. Repeat #13-16 with remaining sections of dough, one section at a time (you can work on a section while the previous one is baking).

18. Brush dough lightly with egg and sprinkle with kosher salt on top.

19. Bake for 8-11 minutes; then if necessary turn the broiler on for 2 minutes to brown the top. Be sure to rotate the baking sheet halfway through baking and halfway through broiling. You may not have to brown the tops, depending on your oven.

20. Enjoy with cheese sauce, honey-mustard dip, etc.