- Baker: Sophie Carey
- Makes: 20-30 Pretzel Bites (size dependant)
- Prep time: 20 Minutes
- Rise: 1 hour (or until doubled in size)
- Bake time: 15-20 Minutes
- Flours used: Matthews Churchill Strong Bread Flour
Tear and Share Pretzel Bites Recipe Method:
- Add the flour, yeast, butter, salt, sugar, and water to the bowl of a stand mixer fitted with a dough hook attachment and set the mixer going on a slow speed for 3 minutes. Turn the speed up to a medium setting and leave mixing for another 7 minutes.
- Cover the bowl and leave the dough to rise for 1 hour, or until doubled in size.
- Get a pan of water on the hob at a low boil and preheat the oven to 190 degrees Celsius.
- Tip the dough out onto a clean counter and use a sharp knife or a dough scraper to portion the dough into tablespoon size pieces - you can either leave them exactly as they are for a rustic look, shape them into balls or knots.
- Once the water is boiling, add the bicarbonate of soda. Start boiling your pretzel bites a few at a time, leaving them in the water for no longer than 1 minute. When they are done, place them on a lined baking tray or in a cast iron skillet and sprinkle with flaky salt before they dry out.
- Once all your pretzel bites are boiled and topped, get them into the oven to bake for 15-20 minutes or until deep golden brown on the top and well risen.
- Serve with dips or garlic butter for some added indulgence!
