SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (2024)

FAQs

What is the secret ingredient which makes a pretzel taste like a pretzel? ›

On the one hand, lye gives pretzels their distinctive flavor, kind of a sharp flatness, if that makes sense. It's what keeps a pretzel from tasting like pretzel-shaped bread. On the other hand, lye is ridiculously dangerous. It will burn you if it gets on your skin and blind you if it gets in your eyes.

Dough for Soft Pretzel Bites

You need just 6 basic ingredients to get started including warm water, yeast, a little sugar to feed the yeast, melted butter, salt, and all-purpose flour. (If you have it, the same amount of bread flour works too!). You can use either instant (quick rise) or active dry yeast in this dough.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Baking Soda + Boiling Water Pretzel Bath

Slowly pour in your baking soda and whisk until completely dissolved. Dip your pretzels in the bath using a slotted spoon for 30 seconds, flipping once during this time. Drain and place back onto your greased parchment lined baking sheets.

If pretzel is frozen, allow it to thaw. Wrap pretzel in foil and bake approximately 3 minutes. Microwave Oven: If pretzel is frozen, allow it to thaw. Microwave pretzel for approximately 10-15 seconds on medium setting.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet.

Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.

What Gives Pretzels Their Pretzel Flavor? You have baking soda to thank for that distinct pretzel flavor. Baking soda is highly alkaline and imparts that subtly metallic taste onto the dough before your pretzels go into the oven. Some recipes call for a lye bath, which does the same thing.

Bread flour is best used for, you guessed it, breads. This is fine for pretzels, but if you don't plan to make that much bread, buying bread flour for just one thing can seem like a waste. All-purpose flour can be used for a wide variety of baked goods, including cookies, muffins, pie crusts, and breads.

The origin of pretzels is in Germany, in particular around Stuttgart, although the Bavarians claim having invented the pretzels, and they are sold with crumbles of salt. Salt is the standard. You can also get them with butter additionally, or with lunch meat, ham, cheese, spread cheese.

How do you keep soft pretzels from getting soggy? ›

Refrigerating soft pretzels can turn them soggy and affect their flavor. Freezing pretzels, however, will help retain their texture and softness. You can freeze most food that's properly stored indefinitely, and the food will still be safe to eat. The only issue is the food's quality and taste will suffer.

The boiling water + baking soda is important for color and texture of pretzel. Baking soda raises pH, thus creating a basic solution. This help the browning process during baking, which will occur more in basic pH. Thus, producing the desired flavor and brown color of pretzel.

Dampen pretzels with water. Sprinkle on salt. Microwave on high for 30 seconds or until desired quality is reached.

Bake for 12-15 minutes or until golden brown. Remove from the oven and serve warm with spicy nacho cheese sauce. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time.