I absolutely adore soft pretzels, but not enough to load 4+ kids in the van and haul them to a local mall in 40-degree weather by myself. So years ago I learned how to make soft pretzels at home. It’s a fairly easy process {although a little time consuming- about 2 hours total} but the results are worth it. I love skipping the actual pretzel shaping step and just making these bites instead. They’re easier to make and easier for little kids to eat – both bonuses in my opinion!
Homemade Whole Wheat Soft Pretzel Bites
Recipe adapted from Jamie Cooks It Up!
- 1 1/2 cups warm water
- 2 TBSP brown sugar
- 1 TBSP yeast (I use active dry)
- 6 TBSP butter, melted
- 2 1/2 tsp salt
- 4 – 4 1/2 cups flour {I used half whole wheat, half all-purpose white}
- 3 tsp vital wheat gluten {optional, but improves texture of homemade breads- I add this when I use whole wheat flour}
- 2 TBSP dough enhancer {optional, but improves texture of homemade breads}
You’ll also need:
- 12 C water
- 3/4 C baking soda
- 1 egg, beaten until frothy
- Coarse Pretzel Salt or cinnamon sugar
1. Pour 1 1/2 cups warm water into your stand mixer or a large bowl. Add 6 tablespoons melted butter, 2 tablespoons brown sugar and 1 tablespoon yeast. Mix it together on low, just for 30 seconds or so.
Let it sit for about 5 minutes, allowing time for the yeast to start to bubble up a bit and mixture looks frothy.
2. Add 2 1/2 teaspoons salt and 2 cups of the flour. Turn your mixer on to low and add the rest of the flour, 1 cup at a time while the mixer runs. You know you have enough flour when the dough pulls itself away from the sides of the bowl. I live in a very dry state, so I used just over 4 cups of flour total. I also add Vital Wheat Gluten and Dough Enhancer. These are both optional, but I love how it improves the texture of the bread dough!
3. Turn your mixer to medium speed and mix for 5 minutes. This kneading process really helps with the texture of the dough.
5. Spray your counter with cooking spray and place the dough on top of it. Using a sharp knife or kitchen shears, cut the dough into eight equal portions. Let them rest for at least 5 minutes.
7. Roll each dough piece into a rope shape. Cut the rope into little chunks, about 1-2 inches wide, depending on length.
9. Take the dough out of the boiling water with a metal strainer, or slotted spoon. Let all of the water drain off the dough and back into the pot.
12. Remove the pan from the oven and let the bites cool for a few minutes. If you sprinkled them with salt, they’re done! If you opted for cinnamon sugar, brush the bites lightly with 1-2 TBSP melted butter, then sprinkle them with cinnamon sugar.
Barney and Shelby says
I've never used vital wheat gluten or dough enhancer. What are they? Do you use them in all bread? I know I could google it but I'd love an opinion from someone I "know". Thanks!