![]() Vegetable or olive oil (for oiling your bowl)ġ whole egg, beaten with 1 tablespoon cold waterĬoarse sea salt or fleur de sel (we used kosher salt and it worked well)ġ. Bake for 15-18 minutes, until golden.Ģ 1/4 teaspoons active dry yeast (this is usually 1 packet, but double check to be sure) Now make those smaller pieces into 8 long ropes, about 22 inches in length.Ĭover the bites and allow them to rise again for another 20-30 minutes.Īnd sprinkle with salt. When the dough has risen, remove it from the bowl and cut into smaller pieces. Cover the bowl and allow to rise in a warm spot for at least 1 hour, until it has about doubled in size. Oil a large bowl, place the dough in it, and roll it out to make sure it is covered. Now, on a lightly floured surface, knead the dough into a ball. Then add it to your water, sugar, yeast, and salt.Īdd the flour and pulse until smooth and combined. Oh well, lesson learned! They were still delicious and I really couldn't get enough of them. We fixed this by letting them sit out for 5 or 6 hours the day of our party so that they "dried out" a bit. If you are like us, though, and don't have time to make 50 pretzel bites the day of your party or gathering, be sure to let them sit out - don't put them in an air-tight container, like we did, or else they will become sort of soggy. The only thing is that they don't keep very well past 24 hours or so, so they really should be eaten the day of. They were quite a hit at our Oscar Party in February, and I cannot wait to make them again. I personally liked to dip these in a nice spicy mustard, while Kramer preferred to dip his in dijon. Kramer and I are truly pretzel fiends, so we figured what better way to satisfy our pretzel cravings than by making some soft pretzel bites? The end product was delightful - light, slightly chewy, and with a nice crust on the outside. ![]() He loved it, and on Sunday, after I got out of the shower, he was sitting on our sunny balcony, reading it! I hope that means that we're going to be having even more warm, homemade bread laying around our apartment soon! I even recently bought him Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman on commenter Juliana M.'s suggestion. To that, I say, good for him! That only means more bread for me. I don't have the patience required for it except on rare occasions, while he loves playing with dough. As I've said before, he is the bread maker in our household. He's quite the burgeoning food blogger, isn't he? I'm quite proud of him. Kramer honestly made these all by himself. A printable recipe may be found at The Crepes of Wrath
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