Ever since I moved to Wisconsin, my intake of beer, brats and cheese has skyrocketed. I think it is inevitable in a place where sausages, cheese and microbrews are the pride of the land. And it shows. They are everywhere, fragrant and delicious. And affordable. So. . . darn . . . affordable. It will be the death of me, surely.
And what goes better with beer, brats and cheese? Pretzels, of course! Salty, soft, warm pretzels. These are a delicious snack for a party, of just pigging out at home with your favorite extra sharp cheddar and New Glarus ale. That is usually what I do. Did I mentioned I started running again? 🙂
Whether or not you plan to share these or enjoy them all yourself, I highly advise making them. I can’t tell you from experience because my husband made them, but he made it look super easy.
No tips for this recipe, except that it sounds totally crazy to boil the bites in 2/3 cup of baking soda and water, but it works some sort of magic, because they were soft and pillowy on the inside. I’m sure there is some sort of science behind this, but I don’t know what it is. (message me if you know!) And just for your enjoyment, a picture of my hubby leisurely reading The Hunger Games while he bakes these in our minuscule kitchen.
I got these from What’s Gaby Cooking
2 1/2 tsp active dry yeast
2 tbsp light brown sugar
1 1/2 cups warm water
5 tbsp unsalted butter, melted
2 1/2 tsp salt
4 1/2 cups All Purpose Flour
Vegetable Oil, for the bowl
10 cups water
2/3 cup baking soda
1 egg yolk
splash of water
coarse sea salt
Combine the yeast, brown sugar and warm water in a mixer bowl fitted with a dough hook attachment. Let it sit for 5 minutes until the yeast gets foamy.
Once foamy, add melted butter and salt to the mixture and combine by turning mixer on a low setting. Add flour while the dough hook is rotating and mix until the dough has formed a large mass.
If you want to make the dough ahead of time, store it in the refrigerator before you let it rest and raise. You can remove it from the fridge when you are ready and let is raise at room temperature. If you are ready to make the pretzel bites now, remove dough from bowl and let rest in an oiled bowl for an hour, covered with a kitchen towel. It should nearly double in size.
Preheat the oven to 425 degrees F. Place a large pot with 10 cups water on the stove and bring to a boil. Add the baking soda. The water WILL bubble up. This is normal. Remove the dough from the bowl and divide into 8 equal pieces. Roll each piece into a rope about 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 a silicone baking sheet.
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 coarse salt. Transfer to the oven and bake until golden brown, about 10-16 minutes. Remove from oven and let cool slightly before serving.