Our Best Bites -- instead of making actual braided pretzels, just make bites which cook faster & is easier handling.
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour (tip: don?t add all the flour at once, just in case you don?t need it all. Reserve a small amount and add as needed for a soft dough) and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, scrape the bowl clean and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. If you?re making pretzel ?bites? put in as many as will fit without crowding. Remove them from the water using a large flat spatula (a metal spider works great). Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with pretzel salt or kosher salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Cinnamon Sugar Version: Prepare as directed but don?t sprinkle with salt before baking. Immediately after removing pretzels from oven, brush with melted butter and toss in a bowl of cinnamon-sugar.
Cinnamon Sugar Dippers: Instead of shaping pretzels into the traditional shape, roll dough into ropes and cut into 1-2 inch pieces. Continue preparing as recipe instructs, brushing with butter immediately after removing from oven and tossing in cinnamon sugar. Create a dipping glaze by mixing about a cup of powdered sugar with 2-3 tablespoons melted butter and then add milk as needed, whisking until smooth. Serve warm
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (10635g) | ||
Recipe Makes: 1 | ||
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Calories: 54346 | ||
Calories from Fat: 53084 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5898.2g | 7864 % | |
Saturated Fat 3732.4g | 18662 % | |
Monounsaturated Fat 1527.7g | ||
Polyunsanturated Fat 223.6g | ||
Cholesterol 15617.6mg | 4805 % | |
Sodium 52268.8mg | 1802 % | |
Potassium 2681.1mg | 71 % | |
Total Carbohydrate 478.9g | 141 % | |
Dietary Fiber 18.3g | 73 % | |
Sugars, other 460.6g | ||
Protein 126.1g | 180 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54346
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