* Exported from MasterCook *
Pretzel Bites
Recipe By :Yekaterina Boytsova
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Posted
Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons unsalted butter -- cut into pieces, room
temp, plus more for greasing
1/4 ounce active dry yeast -- (2 1/4 teaspoons)
1 tablespoon dark brown sugar
3 1/4 cups unbleached bread flour -- or more
1/2 cup cold pilsner-style beer
2 teaspoons kosher salt
1/4 cup baking soda
Vegetable oil -- (for greasing)
1 large egg
Coarse kosher salt -- pretzel salt,
everything seasoning, paprika, caraway seeds, and/or poppy seeds (for topping)
These pretzel nubbins are crunchy on the outside and soft and chewy
on the inside. Instead of using lye, which can be hard to find and
work with, we achieved the deep mahogany color by boiling them in a
baking soda bath.
Grease a very large bowl with butter. Pour 1/2 cup warm water
(100-115F) into the bowl of a stand mixer. Sprinkle yeast over. Add
brown sugar and stir to dissolve. Let sit until foamy, 5-7 minutes.
Stir in bread flour, beer, kosher salt, and remaining 2 Tbsp. butter
with a wooden spoon or spatula until a shaggy dough forms. Mix with
dough hook on medium-low speed until dough forms into a smooth ball,
about 2 minutes. (You might need to help dough form into a ball by
scraping up some flour from bottom of bowl with your hands.) Dough
should be firm and might be a little tacky, but not sticky. If dough
is still sticky, add flour 1 Tbsp. at a time, mixing until smooth. If
dough is too dry, add warm water 1 tsp. at a time. Continue to mix on
medium-low speed until dough is smooth and elastic, 5-7 minutes.
(Alternatively, mix dough ingredients in a large bowl, then turn out
onto a clean work surface and knead by hand, about 10 minutes.)
Transfer dough to prepared bowl and cover tightly with plastic wrap.
Let rise in a warm place until doubled in volume, about 1 1/2 hours.
Place racks in upper and lower thirds of oven; preheat to 500F. Turn
out dough onto a clean work surface and punch down to deflate. Divide
into 8 equal pieces (if you have a kitchen scale, weigh the dough
before cutting, then divide by weight; otherwise, eyeball it).
Working with 1 piece at a time and keeping remaining dough covered
with a damp kitchen towel, shape dough into a rope about 12" long and
3/4" in diameter, applying light pressure with your palms and working
from center of dough out to the ends. If you need more friction,
lightly spray work surface with water.
Cut rope into 8 pieces about 1 1/2" long. Arrange on 2 rimmed baking
sheets, spacing 1/2" apart. Repeat with remaining pieces of dough.
Cover with plastic wrap and let rise at room temperature until
increased in size by about half, 20-30 minutes.
While dough pieces are going through second rise, bring 8 cups water
to a boil in a large pot. Carefully add baking soda, which will
bubble violently.
Using a large spider and working in 2 batches, gently dip dough
pieces into boiling solution. Cook, turning, until pieces are fully
coated, about 20 seconds. Using spider, remove from liquid and drain
on paper towels. Divide between 2 lightly oiled rimmed baking sheets,
spacing at least 1" apart.
Beat egg with 1 Tbsp. water in a small bowl, then brush dough pieces
with egg wash. Sprinkle with toppings. Bake pretzels, rotating sheets
from front to back and top to bottom halfway through, until deep
brown in color, 8-12 minutes. Let cool slightly.
Serve pretzel bites with cheese dip and/or mustard alongside.
Do Ahead: Pretzel dough before rises can be made 1 day ahead. Wrap in
plastic and chill. Let come to room temperature, then let rise in a
warm place until doubled in volume, 3-4 hours.
S(Internet address):
"<https://www.bonappetit.com/recipe/pretzel-bites>"
Yield:
"64 "
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Per Serving (excluding unknown items): 251 Calories; 4g Fat (16.5%
calories from fat); 8g Protein; 43g Carbohydrate; trace Dietary
Fiber; 34mg Cholesterol; 2370mg Sodium. Exchanges: 2 1/2
Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 0307