How To Make Perfect Pretzel Bites!! 4 Important Tips!!

Learn how to make perfect pretzel bites with tips and tricks to achieve beautiful bronzed beauties using a special baking soda. I’ll walk you through step-by step so you too can be noshing on these super tasty treats before you know it! #cooking #recipe #pretzels INGREDIENTS: Proofing Your Yeast: 3/4 Cup Water 1/8 Cup Dark Brown Sugar 1 Pkg. Yeast ________________________ 2 1/4 Cup Bread Flour (If you want a less chewy pretzel, use 3/4 cup bread flour and 1 1/2 cup All Purpose Flour Pinch Salt ________________________ For The Stove 2 Quarts Water 2 Tbs. Honey 1/2 Cup BAKED Baking Soda _________________________ 1 Egg Yolk 1 Tbs. Water **Pretzel Salt (Regular coarse salt will work, but it will melt into the pretzel. Pretzel salt is special made to resist heat and stay nice and white on top of your pretzels. Highly recommend!! DIRECTIONS: 1. Start by baking your baking soda. You can use just the amount you need for this recipe or do a larger amount and store it. Just be sure to mark the bag so you don’t use it like “normal” baking soda. 2. Pour your desired amount of baking soda onto a parchment lined baking sheet. Bake at 300 Degrees F for 1 Hour. 3. Activate your yeast by warming your water to 100 - 110 Degrees F. 4. Drop in your brown sugar and yeast to the water. Stir to dissolve. Cover and let bloom till frothy. 5. To a bowl of an automatic mixer, add in your bloomed yeast mixture. Also add in your flour and salt. Mix on low to combine then set to 4 on a Kitchen Aid or medium speed and blend for 8 minutes. Dough will be kinda sticky but will form ball in the bowl and pull away from the sides 9. Grease a medium bowl , turn dough onto board, briefly shape into ball and place in greased bowl turning a few times. Cover and place in warm location for about an hour or dough is doubled. 10. After dough has doubled, turn out to a lightly floured board, but don’t knead. 11. Using a dough knife, cut off about a 2 inch wide strip and holding the ends lightly tap it on the board to lengthen. Keep strips of dough kinda pudgy. 12. Cut into 2 or 3 inch chunks. 13. Once you have cut all your dough and place pieces on parchment lined baking sheet, cover with plastic wrap and chill in fridge 20 mins. This helps them to firm up and makes them easier to handle and helps them turn out better in the alkaline water. 14. Towards the end of the fridge time, start your 2 quarts of water boiling to a medium boil. Don’t boil too high or when you add the baking soda it can flare up an be dangerous. 15. Take pretzels out of fridge and set them up at your stove by the boiling water. Also set up a cooling/drain rack with paper towels underneath. 16. Use a spider or some type of slotted spoon to lift pretzels into and out of the boiling water. 17. Slowly add the baked baking soda to the lightly boiling water. Then add the 2 Tbs. Honey. 18. Stir. Some flakes will form on the bottom but they will eventually melt. Let solution boil until the water darkens . 19. Start lowering your pretzels into the solution. I like to only leave them there a few seconds, constantly turning. 20. Lift out and place on drain rack and continue with the rest of your pretzels. 21. Once all your pretzels are boiled, make egg wash by adding one egg yolk and 1 Tbs. Water to a small bowl and lightly beat. 22. Place pretzels on parchment lined baking sheet and brush lightly with egg wash. 23. Sprinkle with your desired amount of pretzel salt. 24. Bake at 400 degrees F 10-15 minutes or until your desired level of brown is achieved. 25. Remove from oven and let cool a few minutes then transfer to cooling rack . Time to enjoy a la carte or with your favorite dips!