Soft Pretzel Bites

Adapted via What’s Gaby Cooking
Serves: 4 to 5

♦ 1 1/4 tsp active dry yeast
♦ 1 tbsp honey
♦ 3/4 cup warm water
♦ 2 tbsp unsalted butter, melted
♦ 1 1/4 tsp salt
♦ 1 1/4 cups all-purpose flour
♦ 1 cup whole wheat flour
♦ vegetable oil, for the bowl
♦ 6 cups water
♦ 1/3 cup baking soda
♦ splash of water
♦ course sea salt (or topping of choice)

♦ dipping sauce of choice: mustard, cheese, hummus, chocolate, etc.

Combine the yeast, honey and warm water in a mixer bowl fitted with a dough hook attachment. Let it sit for about 5 minutes, or until foamy. Add the melted butter and salt to the mixture and combine. Add the all-purpose flour while the dough hook is rotating; gently scrape down sides of bowl to incorporate. Next add the whole wheat flour and mix until the dough has formed a large mass.

Remove from the bowl – knead slightly, and let rest in an oiled bowl for an hour, covered with a kitchen towel.

Preheat the oven to 400 degrees F. Place a large pot with 5 cups water on the stove and bring to a boil. Add the baking soda – it will appear as though it is about to overflow, but this is normal.

Remove the dough from the bowl and divide into 4 equal pieces. Roll each piece into a rope about 13 to 14 inches long. Cut the rope of dough into little bite sizes pieces about 1 inch long.

Using a slotted spoon, add about 20 to the boiling water at a time. Once they rise to the top of the water, about 30 seconds, remove with your slotted spoon to a paper towel to dry. Repeat with the remaining pieces of dough.

Transfer the bites to parchment lined baking sheets, or sheets sprayed lightly with cooking spray.

In a small bowl, whisk together the egg yolk and a splash of water. Brush the tops of each pretzel bite with the egg wash and sprinkle with sea salt. Transfer to the oven and bake until golden brown, about 12-16 minutes. Remove from oven and let cool slightly before serving!

To read more about these snacks and my musical pairing, click HERE.

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