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by Heather Harris Brady

There’s a lot of UK readers on this blog (which is AWESOME!) so I thought I’d better mention that this is the holiest of all sports week – Super Bowl Week. Everyone has their own ideas of the perfect Super Bowl party, but whether you watch round or oblong footballs these pretzel bites would be a big hit (pardon the pun!). The recipe is from King Arthur Flour.

You can make traditional bites, with just a sprinkling of kosher salt, sweet ones sprinkled with cinnamon sugar, garlic ones, you name it! I made half traditional (to serve with salsa cream cheese) and half cinnamon sugar (served with icing glaze for dipping).

Soft Buttered Pretzel Bites, Makes about 100 pretzel bites

  • 2-1/2 c. unbleached all-purpose flour
  • 2 t. yeast
  • 1 c. warm water
  • 1 t. sugar
  • 1 t. salt

Pretzel bath

  • 1 c. boiling water
  • 2 T. baking soda

Melted butter for brushing

Combine the warm water, sugar, salt and yeast. Stir in the flour and let rest for 30 minutes.

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Knead the dough, adding a bit more flour if necessary, until it is soft and elastic.

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Divide the dough into eight portions. At this point you could shape regular pretzels or move ahead with the bites. I cut the dough in half, and then continue cutting each portion into halves until I have eighths.

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If you’re making bites, roll out the balls out into eight ropes and cut them into 1″ pieces.

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Preheat the oven to 475 and combine the pretzel bath ingredients. Soak each bite in the bath for a minute, then put them on a lightly greased baking sheet. Sprinkle them with now with your toppings (salt, cinnamon sugar, etc.).

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Bake for about 10 minutes, until deep golden brown.

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Brush the hot pretzels with the melted butter and serve warm. I especially like them with garden vegetable cream cheese. They would also be good with a sharp mustard or cheese dip, to go with cold beer.

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One year ago: Mushroom & Spinach Quiche

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