Soft pretzel bites

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Week 3 of The Great British Bake Off was Bread. Initially I was going to make a hot cross bun loaf but when I came to baking one evening I decided against it because the recipe required a couple of hours to prove. I wanted to get to bed that evening so instead I decided to make a bread recipe that was a little different. I’d seen the recipe for soft pretzel bites on Sally’s Baking Addition and knew I wanted to try it so decided to bake them for week three of #GreatBloggersBakeOff2014. I love pretzels, especially soft salted pretzels. I haven’t made them before so I thought these bites would be a good place to start without having to worry about shaping them into the usual pretzel shape.

For the pretzels
1 ½ cup lukewarm water
1 packet of instant yeast
1 tsp salt
1 tbsp light brown sugar
1 tbsp unsalted butter, melted
3 ¾ – 4 ¼ plain flour
Spray oil

2/3 cup bicarbonate of soda
1 large egg, beaten
Coarse sea salt 

  1. Stir the yeast in the warm water so it starts to dissolve. Add the salt, sugar, melted butter and stir. Add the flour 1 cup at a time in a bowl or in a mixer with a dough hook until it makes a thick, sticky dough. Add ¾ cup more flour until the dough is no longer sticky. If it is still sticky, add up to ¼ cup more
  2. Lightly flour your surface and turn the dough out onto it. Knead the dough for approximately 3 minutes and then roll it into a ball. Put the dough in a large bowl sprayed with oil and cover with cling film. Let the dough prove in a warm area for 20 minutes

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  1. Preheat the oven to 220ºC. Line two large baking trays with baking parchment and set aside
  2. Cut the ball of dough into 6 sections. Roll each section into 20 inch long ropes

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  1. Cut the ropes into approximately 1.5 inch pieces to make bites

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  1. Boil 9 cups of water and add the bicarbonate of soda. Drop 8-10 pretzel bites into the water and leave for 20 seconds. Remove with a slotted spoon and place on the baking trays. Make sure they don’t touch
  2. Brush each pretzel bite with the beaten egg and sprinkle with sea salt. Repeat this for all of the dough

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  1. Bake for 12 – 15 minutes or until golden brown

These pretzel bites are best eaten on the day you make them. They can be kept in an airtight container for up to 3 days but they become softer. You can also freeze them – defrost them and heat them through in a 150ºc.

I was very pleased with how these pretzel bites turned out, they tasted exactly as a bought soft pretzel would. They are quite simple so if you haven’t made much or any bread before, these would be a great place to start.

Original recipe – http://sallysbakingaddiction.com/2014/07/20/soft-pretzel-bites/

GBBO

 

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4 thoughts on “Soft pretzel bites

    1. cat Post author

      Haha. I think I’ll build up to the proper shaped ones – and maybe when I have more time. Was really impressed by how tasty these ones were. Definitely recommend this recipe! x

      Reply

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