Are you drooling yet? Mhmmm. Tuesdays (fat or not) should start off with a good drool…preferably before you throw on your outfit for the day. But hey, I don’t judge…happens to the best of us.
I’m a glutton for recipe punishment sometimes. I don’t write off labor-intensive, time-consuming recipes, no…no…no. I embrace and enjoy said recipes on lazy Sundays. Cooking and time in the kitchen should be enjoyable and leisurely whenever possible. Or at least that’s how I feel.
And can’t a pizza cutter be used for anything? Yep, at least in the context of this recipe. My pizza cutter and I bonded. It’s amazing that it was 1) clean and 2) not in the death grip of The Mr. Prevention Pizza Man. 100 bites is what this recipe makes. That’s a lot of pizza cutter usage well-spent.
If those Soft Seasoned Pretzels piqued your interest before you read the tome of recipe directions, check this recipe out. Thank me in advance. This one is a keeper, too, and certainly not as much of a time suck.
I highly recommend these for the next sporting event you host. Your guests will be wowed and plump with soft pretzel bites! Plus, they’re a Bobby Flay recipe…there’s no going wrong 🙂
1 1/2 cups warm water (105-110 F, no warmer!)
2 Tbsp light brown sugar
1 package (1 1/4 tsp) active dry yeast
3 oz (6 Tbsp) unsalted butter, melted
1 1/2 tsp kosher salt
4 1/2 cups all-purpose flour
2 tsp canola oil
3 quarts water
1/2 cup baking soda
1 whole egg, beaten +1 Tbsp cold water
Coarse sea salt
In the bowl of a stand mixer, combine the water, sugar, yeast, and butter and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and knead until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Oil a bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel and let rise in a warm spot until the dough doubles in size, about 1 hour.
Preheat the oven to 425 F. Bring the water to a boil in a large pot over high heat and add the baking soda.
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces and roll each piece into a long rope measuring about 22 inches. Cut the dough into one inch pieces. In small batches (about 15 at a time), boil the pretzel bites in the water solution for about 30 seconds. Remove with a large slotted spoon and place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season with coarse sea salt. Bake for 15 to 18 minutes, or until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Yield: ~100 bites (10 servings, 10 bites each).
Note: These are best warm, but are still good at room temperature. They are best served the day they’re made.
Nutrition Information (per 10 bites): 261 calories; 7.7 g. fat; 11 mg. cholesterol; ???* sodium; 42.1 g. carbohydrate; 0 g. fiber; 5.7 g. protein
*The sodium content cannot be calculated based on the baking soda bath used to boil the bites before baking — I don’t know how much is absorbed.
Result: These were fun & really good! And they were a lot easier to make than the Soft Seasoned Pretzels I made for Super Bowl. They weren’t quite as good, but they were close. Maybe I just prefer the pretzel shape? I don’t know 🙂 But these were very good and a lot simpler! The recipe makes a ton, so either halve the recipe, or make them for a crowd! Enjoy!
Update: I had an appointment with my doctor yesterday. She disagrees with my “diagnosis” of esophageal spasms and GERD; she believes my issues to be stemming from gallbladder issues. For now, I am to just monitor symptoms and keep her updated. The next step would be a gallbladder scan and to go from there. Thanks again for all the well wishes — you guys are the bestest! 😀
Question: What “holiday” is tomorrow? 😀
…I’m rather excited for it! 😉
Happy Fat Tuesday!