I’ve made soft pretzels quite a few times now and I love how easy they are to make. Now that I’ve got the regular soft pretzel down, I’ve been trying out variations. So far I’ve done turtles and salami and cheese pretzels. Last weekend I thought it would be cool to do pretzel bites. A perfect snack for superbowl, movie night, etc.
My first attempt didn’t come out so great. I didn’t shape the bites right and I undercooked them. So this weekend, I tried again. This time it worked out perfectly.
I chose to omit the salt because I don’t like salt on my pretzels. These little bites are perfect and a great solution for those who have had trouble making pretzel shapes.
Recipe: Soft Pretzel Bites
(adapted from Alton Brown)
(Print recipe here)
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 1/4 tsp active dry yeast
- 4 1/2 cups all purpose flour
- 2 ounces unsalted butter, melted
- 2/3 cup baking soda
- 1 large egg
- Combine the warm water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow it to sit for about 5 minutes. Add the flour and butter and using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead about 5 minutes until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, and place the dough in a glass bowl oiled with vegetable oil. Cover with plastic wrap and let rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Divide the dough into 16 pieces. Roll out each piece of dough into a 12 inch rope. Using a sharp knife, cut rope into 1 inch pieces.
- Preheat the oven to 450 degrees F.
- Using a large sauce pan, fill with water. Bring the water to a boil and add the baking soda.
- Place the pretzels into the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Place pretzels on baking sheet lined with parchment paper or silpat mat.
- Beat one large egg. Brush the top of each pretzel bite with the beaten egg. Bake until dark golden brown in color, approximately 6-8 minutes.
I’ve been on a double chocolate chip cookie kick lately. It seems every week I have a craving for them and am always looking for new recipes to check out. A few weeks ago, I made these rich double chocolate chip cookies. They were really rich and decadent and they are still my favorite double chocolate chip cookie to date.
However, I saw a recipe for a chewy, fudgy double chocolate chip cookie on What Megan’s Making and was very excited to try it. I love chewy, fudgy cookies. Luckily cookies are so easy to whip up, so I had time to make them this weekend.
The cookies were definitely chewy and fudgy. They were lighter and not as rich and intensely chocolate as the rich double chocolate cookies I tried a few weeks ago, but these are still tasty. I would definitely make these again. You can view the full recipe here.
After successfully making bubble brioche rolls, I decided to make a brioche loaf so I could make some sandwiches and French toast.
I used the same recipe I used last time. I tried to make two loaves, but the bread didn’t rise much after the refrigeration, so my loaves aren’t as big as I wanted. I’ve enjoyed this recipe, but I think I want to check out some others. If anyone has a good brioche recipe, please let me know!
I am also thinking of testing out one that doesn’t require refrigerating the dough overnight, just because I don’t like preparing a recipe so far ahead of time.