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
- 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.
Knead the dough, adding a bit more flour if necessary, until it is soft and elastic.
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.
If you’re making bites, roll out the balls out into eight ropes and cut them into 1″ pieces.
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.).
Bake for about 10 minutes, until deep golden brown.
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.
One year ago: Mushroom & Spinach Quiche