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

FAQs

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

Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.

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.

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.

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.

A: Simple. Wet your fingers and moisten the surface of the pretzel. Sprinkle salt immediately and it will stick.

Number of Bites: Microwave: 1 serving (3 bites): 30-40 seconds; 2 servings (6 bites): 55-60 seconds; Full Box: 2 minutes; 20 seconds.

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.

Room Temperature: The best way to store your pretzels at room temperature is by using a bread box. Bread boxes let the right amount of air circulate so your bread (or pretzels!) remain moisture-free without going stale. If you don't have a bread box, you can opt for a paper bag or a storage container.

Are soft pretzel bites healthy? ›

Soft pretzels and flavored pretzels are usually higher in calories, salt, sugar, and fat than hard pretzels, so you may want to limit your intake of those varieties.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

Bread flour provides more structure

Gluten helps provide structure, allowing a baked good to have more body and sturdiness. As a result, bread flour will make it easier for a pretzel to hold its shape. This can be an advantage to beginner bakers, especially since the shape of a pretzel is so important.

Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!

If your pretzels have any sort of a metallic, bitter taste, it all comes down to the baking soda bath.

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts.

The dipping stage normally takes just 10-15 seconds of exposure to the hot alkaline solution which is about 200°F. Traditionally the solution was a mixture of sodium hydroxide and water. Today, most production involves the use of sodium carbonate and bicarbonate solutions which are not as caustic as NaOH.

Tasting Notes:

The typical pretzel has a pleasant cracker-like flavor, a crisp, brittle texture and a brown glossy surface color. Salt crystals are often sprinkled on its surface to make them taste more appealing. Pretzels have a moisture content of anywhere from 2-4% and therefore have a very long shelf life.

Soft pretzels are large and have a chewy texture. They're usually served individually and are commonly sold at concession stands, restaurants, and bakeries. Meanwhile, hard pretzels are small and crunchy and can be eaten by the handful, depending on their shape.