Buttery pretzel bites with a hot soda bath
Adapted from the measured quantities already present in FOOD-009 and FOOD-010. The combined ingredient list and complete sequence are newly organized, with the existing formula preserved.
- YIELD
- About 48 bites
- PREP / WAIT
- 25 minutes active; 45–75 minutes rising
- COOK
- 12–16 minutes at 425°F
Ingredients
- 1 cup (240 ml) warm water, 105–110°F
- 2 1/4 tsp active dry yeast
- 1 tbsp packed brown sugar
- 3 cups (360 g) all-purpose flour, plus up to 2 tbsp as needed
- 1 tsp fine salt
- 2 tbsp (28 g) butter, melted and cooled, for dough
- 6 cups water, for the bath
- 1/4 cup ordinary food-grade baking soda, for the bath
- 2 tbsp (28 g) butter, melted, for finishing
- 1 tsp coarse pretzel salt, or to taste
- 2 tsp neutral oil, for bowl and trays
Method
- Combine warm water, yeast and sugar and rest 5–10 minutes. Mix in flour, fine salt and the dough butter; knead 6–8 minutes until elastic, adding the extra flour only for persistently sticky dough.
- Place in a lightly oiled bowl, cover and rise 45–75 minutes until approximately doubled. Heat oven to 425°F and line two trays with lightly oiled, oven-rated parchment.
- Divide dough into four pieces. Roll each into a 12-inch rope and cut into 1-inch bites.
- Heat the bath water in a large pot and reduce to a gentle simmer. Add soda gradually, letting foam settle. Dip small batches for 20–30 seconds, turning once; drain with a slotted spoon and arrange spaced apart on the trays.
- Sprinkle with coarse salt and bake 12–16 minutes until well browned with cooked, springy centers. Rotate trays if they brown unevenly. Brush with finishing butter.
Notes & storage
- This is the smaller FOOD-009/FOOD-010 formula; it differs from the large-pretzel batch in FOOD-008.
- Serve warm. Store cooled bites airtight for 1 day or freeze for 2 months; reheat at 325°F for 5–8 minutes.