Homemade Beef Stroganoff Recipe
March 14, 2024
Easy Apple Crisp Recipe
March 27, 2024Difficulty
Easy / Beginner
Prep time
40 Mins
Total Time
60 Mins
Servings
5 Dozen
Description
Salty, doughy perfection. Bite-sized bursts of flavor. Warm and inviting, perfect for sharing or savoring solo. A homemade delight that ignites cravings and satisfies appetites with every irresistible nibble.
Instructions
- Make the dough:
Combine warm water, yeast, and sugar in the bowl of your stand mixer. Alternatively, use a large mixing bowl and a spoon. Let sit until foamy, about 5 minutes. Add salt, melted butter, and 3 cups (375g) of flour. Mix on low for 1 minute. Scrape down sides, add 3/4 cup (95g) flour. Mix until dough forms and pulls away, about 2 minutes. If sticky, add remaining flour. - Knead the dough:
Continue beating the dough in the mixer for an additional 5 minutes, switching to the dough hook if necessary. Alternatively, knead by hand on a lightly floured surface for 5 minutes. If the dough becomes too sticky during kneading, sprinkle 1 teaspoon of flour at a time on the dough or work surface. Avoid adding excess flour to prevent a dry dough. After kneading, the dough should feel soft. Test readiness by poking it with your finger—it should slowly bounce back. Alternatively, perform a "windowpane test" by stretching a small piece of dough until light can pass through without tearing. If it passes, the dough is ready to rise; if not, continue kneading. - Lightly cover with a towel and let it rest for 10-30 minutes. Meanwhile, begin boiling the water and baking soda as directed in step 5, to prepare for the next stage.
- Preheat your oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats. While silicone mats are preferred, if using parchment, lightly coat with nonstick spray or grease with butter. Set aside for later use.
- Shape:
Using a sharp knife, pizza cutter, or bench scraper, divide the dough into 6 equal pieces (precision isn't crucial). Lightly dust the work surface with flour; too much flour can hinder rolling. Roll each piece into a 20-inch rope. If the dough resists stretching, cover and let it rest for 10 minutes to relax the gluten. Then resume rolling. Cut each rope into 1.5 – 2 inch pieces to form the bites. - Baking Soda Bath:
In a large pot, mix water and baking soda and bring to a boil. Quickly dip 8-10 pretzel bites into the boiling water for 10-15 seconds, ensuring they don't stay too long to avoid a metallic taste. Using a slotted spatula, lift the bites, allowing excess water to drip off, then place them on prepared baking sheets. While still wet, sprinkle with coarse sea salt, or leave plain for cinnamon sugar topping. Repeat with remaining bites. If necessary, you can refrigerate the boiled but unbaked bites for up to 24 hours before baking. - Bake for 15 mins, or until golden brown. Remove from oven & serve warm.
- For leftover pretzel bites, cover and store them at room temperature for up to 3 days. Note that they may lose some softness over time. To reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.
NOTES
- Make Ahead & Freezing Instructions:
Baked and cooled pretzel bites freeze well up to 2-3 months. To reheat, bake frozen bites at 350°F (177°C) for 10 minutes or until warmed through or microwave frozen bites until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into bites while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking. - Special Tools:
Electric Stand Mixer | Baking Sheets | Silicone Baking Mats or Parchment Paper | Pizza Cutter or Bench Scraper | Large Pot - Flour:
If you have it, the same amount of bread flour works instead of all-purpose flour. Do not use whole wheat flour. - Cinnamon Sugar:
Bake the pretzel bites completely plain without salt in step 6. As the pretzel bites bake, melt 4 Tablespoons (60g) unsalted butter. Set aside. Combine 3/4 cup (150g) granulated sugar and 1 and 1/2 teaspoons ground cinnamon. Set aside. Once the pretzels are done and still warm out of the oven, brush each with melted butter then generously dip into cinnamon sugar. Cinnamon sugar pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.
Tags: #HomemadeTreats #PretzelLove #AppetiteSatisfaction #SnackTime #BiteSized #SaltyGoodness #ComfortFood #HomemadeDelights #FoodieFavorites
Ingredients
- Warm water - 1 and 1/2 cups (360ml) (lukewarm–no need to take temperature but around 100°F (38°C) is great)
- Instant or active dry yeast - 2 and 1/4 teaspoons (7g) (1 standard packet)
- Brown sugar or granulated sugar - 1 Tablespoon
- Salt - 1 teaspoon
- Unsalted butter - 1 Tablespoon (14g) (melted and slightly cool)
- All-purpose flour (spooned & leveled), plus more for hands and work surface - 3 and 3/4 – 4 cups (469-500g)
- Topping: coarse salt/coarse sea salt
- Baking Soda Bath
- Baking soda - 1/2 cup (120g)
- Water - 9 cups (2,160ml)
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