She Strengthens

Pretzel Perfection: Crunchy, Chewy, and Irresistible

The Ultimate Snack for Game Day or Oktoberfest

Imagine a snack that’s both crunchy and chewy, perfectly balanced in texture and flavor. Our pretzel bites are the perfect accompaniment to your favorite sporting event or Oktoberfest celebration. With a straightforward yeast dough and a two-stage cooking process, you’ll be indulging in these tasty treats in no time.

The Dough: A Simple yet Essential Step

To begin, combine warm water, sugar, and kosher salt in a stand mixer bowl. Sprinkle yeast on top and let it sit for 5 minutes, until the mixture begins to foam. Then, add flour and melted butter, kneading until the dough is smooth and pulls away from the sides of the bowl.

Let the Dough Rise

Remove the dough from the bowl, clean it, and coat it with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and let it sit in a warm part of the kitchen until it has doubled in size, about 50-55 minutes.

Preheat and Prepare

Preheat your oven to 450°F. Line two half-sheet pans with parchment paper and brush with vegetable oil. Bring 10 cups of water and baking soda to a rolling boil in a large Dutch oven or pasta pot over high heat.

Shaping and Cooking the Pretzels

Divide the dough into 8 equal pieces and shape each into a long rectangle. Roll the dough into a rope, about 12 inches long, and cut into 8 equal pieces. Place the pretzel bites onto the prepared pans.

The Boiling Process

One by one, slip the pretzel bites into the boiling water and cook for 30 seconds, flipping them after 15 seconds. Remove from the water using a large, flat spatula.

Finishing Touches

Return the boiled pretzel bites to the pans in a single layer, brush with a beaten egg yolk and water mixture, and sprinkle with flake salt. Bake until dark golden brown, 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Optional: Add a Touch of Elegance

Roll up each pretzel bite with a slice of prosciutto, top with a cheese cube, and secure with a toothpick. Serve with Honey-Mustard Sauce or Whole Grain Mustard for dipping.

Ingredients:

For the dough:

• 1 1/2 cups warm water
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour
• 4 tablespoons unsalted butter
• Vegetable oil

For boiling and baking:

• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk
• Flake salt

For serving (optional):

• Honey-Mustard Sauce
• Whole Grain Mustard
• Cubes of Gruyère
• Slices of prosciutto