{"id":30732,"date":"2019-05-01T05:00:51","date_gmt":"2019-05-01T11:00:51","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=30732"},"modified":"2021-04-27T09:56:53","modified_gmt":"2021-04-27T15:56:53","slug":"everything-bagel-soft-pretzel-bites","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/everything-bagel-soft-pretzel-bites\/","title":{"rendered":"Everything Bagel Soft Pretzel Bites"},"content":{"rendered":"

These everything bagel soft pretzel bites are perfect. Crisp on the outside and soft, chewy, and pillowy on the inside. Plus, they're surprisingly easy to make!<\/em><\/strong><\/p>\n

\"Everything<\/p>\n

Soft pretzel BITES are where it's at if you've ever wanted to make soft pretzels at home but have been intimidated by all that twisting and twirling.<\/p>\n

All the soft pretzel yumminess without any of the fussing. Plus, bite-size nuggets of perfectly baked pretzel dough = LOVE.<\/p>\n

These little pretzel bites are delightful to eat and fun to make. Please, please, please don't be intimidated by this recipe. As far as homemade breads go, this one is easy breezy. And my goodness, is it worth it.<\/p>\n

These pretzels have the most amazing crisp exterior and the most comforting soft, chewy, pillowy interior. As far as pretzel bites go, these are PERFECT. And that statement carries weight considering the (recovering) perfectionist whose fingertips it's coming from.<\/p>\n

I've included lots of step-by-step photos for you below to make the recipe as straightforward and easy-to-follow as possible. If you typically jump straight to the recipe, you may want to swing back around for a glance or two at the process photos if you want a little help.<\/p>\n

\"Everything<\/p>\n

Alright, let's get started. I'll walk you through the recipe here and offer a few tips, tricks, and insights along the way. Scroll down to the bottom of this post for the full recipe.<\/p>\n

First thing's first. Prepare your yeast mixture. Whisk together warm water (105F\u2013115F), active yeast, and a teaspoon of pure maple syrup. Then, let it stand for 5 minutes or until a layer of foam develops across the surface like this...<\/p>\n

\"Everything<\/p>\n

If you're waiting much longer than five minutes and a foam still hasn't developed, your water was either too cold to activate the yeast or too hot and killed the yeast. Your yeast could also be old, but the other two scenarios are more likely. Either way, you'll need to start over with fresh water, yeast, and maple syrup or your dough won't rise.<\/p>\n

While the yeast mixture activates, add all-purpose flour and fine sea salt to the bowl of a stand mixer fitted with the dough hook attachment. I've included instructions for hand-kneading the dough in the recipe notes, but I'll outline the mixer version here as that's what I recommend if you have access to one.<\/p>\n

Whisk together the flour and salt. Then, add the yeast mixture and two tablespoons grapeseed oil. Turn the mixer on and mix\/knead for 8 minutes, or until the dough is smooth and elastic.<\/p>\n

Pretzel dough is dense and tough, so I've found that I actually have to pin my mixer down with my hands to prevent it from hopping around on the counter! The last thing anyone needs is a heavy kitchenaid mixer falling onto their floor. Just a tip to keep a close watch!<\/p>\n

Transfer the dough to an oiled bowl, cover with a kitchen towel, and let it rise in a warm place for one hour.<\/p>\n

Just before the dough finishes rising, whisk together water and baking soda (see recipe for amounts) in a large saucepan. Bring the mixture to a bowl.<\/p>\n

Punch down the dough.<\/p>\n

\"Everything<\/p>\n

Once you've punched down the dough, turn it out onto a lightly floured work surface.<\/p>\n

Then, cut it into five (nearly) equal pieces. Roll each piece into a 1-inch-thick rope, and slice each rope into 1-inch pieces.<\/p>\n

\"Everything<\/p>\n

Transfer the dough pieces to a floured baking tray. If you'd like to add some decorative flair to your pretzel bites, I recommend using a sharp knife to make shallow x's across the surface of each. This creates lovely marks while baking.<\/p>\n

In a pinch, you can skip this step altogether.<\/p>\n

\"Everything<\/p>\n

Next, you'll drop several of the dough bites into the boiling baking soda mixture. Boil for 45 seconds to 1 minute. Then, use a slotted spoon to scoop out the dough bites and transfer them to a parchment-lined pan.<\/p>\n

Repeat with the remaining pieces of dough.<\/p>\n

This step is absolutely imperative, so don't skip it! This quick parboil in baking soda water is what makes pretzels... well, pretzels. If you skip it, you'll end up with plain old bread balls.<\/p>\n

Once you've parboiled all of the dough balls, lightly brush the top of each with a bit of oil.<\/p>\n

\"Everything<\/p>\n

Next, generously sprinkle with the everything bagel seasoning.<\/p>\n

\"Everything<\/p>\n

Then, bake the bagel bites for 8 to 14 minutes, or until deep golden brown. The baking time will vary based on your oven, humidity levels, the size of your pretzel bites, etc.<\/p>\n

I recommend baking for 8 minutes, checking them, and then continuing to bake and check in two-minute increments.<\/p>\n

Also, go with your gut. If you like very light golden soft pretzels, under-bake them a touch. If you like super crispy soft pretzel bites, bake them until they're very deep golden brown.<\/p>\n

Personally, I love mine right in the middle. Deep golden brown tops and bottoms, golden around the sides, and soft and pillowy inside.<\/p>\n

\"Everything<\/p>\n

These soft pretzel bites are best enjoyed warm from the oven, but they\u00a0can<\/em> be stored in an airtight container for a few days as well.<\/p>\n

Also, you don't have to bake all of the dough at once. See the recipe notes for tips on freezing portions of the dough to bake at a later time.<\/p>\n

\"Everything<\/p>\n

I like to serve these pretzel bites with mustard, but they're honestly so, so good all on their own.<\/p>\n

I'm sure they'd also be tasty with some sort of nut-based beer \"cheese\" dip. I'll have to get to work on a recipe for that...<\/p>\n

\"Everything<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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3<\/span> from 2<\/span> votes<\/div><\/div>\n<\/div>\n

Everything Bagel Soft Pretzel Bites<\/h2>\n
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These everything bagel soft pretzel bites are perfect. Crisp on the outside and soft, chewy, and pillowy on the inside. Plus, they're surprisingly easy to make!<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Appetizer<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>American<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>vegan<\/span><\/div><\/div>\n
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<\/g><\/svg><\/span> Prep Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 35 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>4<\/span> dozen pretzel bites<\/span><\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>