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

FAQs

What are the ingredients in Superpretzel bites? ›

Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Corn Syrup, Bicarbonates And Carbonates Of Soda, Salt Packet: Salt.

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.

Pretzel doughs are typically made with 40 to 45% dough absorption, while pizza doughs are typically made with around 55% dough absorption. Dough absorption is the amount of water added to the dough expressed as a percentage of the flour weight. Check out the RECIPE BANK for some dough formulas and procedures.

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. What's more, they rank high on the glycemic index, meaning they can quickly spike blood sugar levels.

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.

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.

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.

Preheat your oven to 325 degrees Fahrenheit. Drizzle a small amount of water over the pretzel so that the pretzel is moist but not soggy. Wrap your pretzel in aluminum foil and place it in the oven for five minutes.

Simply wrap all the pretzel bites tightly in foil, sealing the edges together, then place in your oven on “keep warm,” or 170F.

What kind of salt for soft pretzels? ›

Ideally, you would use pretzel salt when making pretzels. But this type of salt is not always easy to find in the store. That's why many people turn to kosher salt instead. And indeed, these two types of salt have a lot in common.

They're Made with Fermented Wheat Flour

The reason pretzels are different from bread is because the bread we use goes through the process of fermentation. Fermentation is a process that uses yeast, which you may be familiar with if you've ever been to a brewery or winery.

Friday 8 PM - Mix the pretzel dough, cover the bowl, and let the dough ferment on the counter overnight. Saturday 8 AM - Divide the dough, shape the pretzels, cover, and let rise. Saturday 8:30 AM - Prepare a water bath with baking soda and dark brown sugar.

Lye is primarily used to make pretzels, and it's the reason for their unmistakable shiny, mahogany color. To prepare, shaped pretzels are dipped in a lye bath, then baked in the oven.

Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Malt, Canola Oil, Salt, Yeast, Soda.

Wheat flour, vegetable oils (palm, rapeseed), honey Mustard onion seasoning 6,8% [sugar, salt, onion powder 10%, flavourings, Mustard powder 5%, colours (paprika extract E160c), honey powder 0,1%], Salt, sugar, yeast, emulsifier (sunflower lecithin). Keep in a cool, dry place.