Rather than going all in with a perfectly shaped big pretzel, I figured I'd go with the gateway pretzel and start off with bites. That way when I'm comfortable with the bites, I'll move onto bigger and better things, rods, the typical pretzel, and the big daddy- the bagel, one of the worst food drugs of life.
Back to the bites. These little nuggets of love are sometimes trial and error. I watched/read many recipes trying to figure what looked the best, sounded the best, had the best reviews, and came up with something to move forward with. Also... cheese sauce. Got to have the cheese sauce, dipping is essential in pretzel nugget land.
You know the craving is real when it's summer, in humidity ridden Maine, and you feel the need to boil water AND turn the oven on. Plus side? My dough rose in half the time.!The only good thing about baking in the summer. Let's get into it, shall we?
-1 1/2 cup warm water
-2 tbs brown sugar
-1 packet active dry yeast
-3 oz butter, melted
-2 1/2 tsp salt
-4 1/2-5 cups all purpose flour (this may differ depending on your environment, you'll see when you start mixing)
-3 qt water
-3/4 cup baking soda
-1 egg
-1/4 cup kosher salt or pretzel salt, for sprinkling. You may need more or less depending on how salty you like it)
1. Warm the 1 1/2 cups water to about 100-110F.
2. When the water has come to temperature, place in a mixing bowl with a dough hook attachment along with the yeast packet, brown sugar and melted butter. Give it a little stir with a fork and let sit for around ten minutes for the yeast to activate. If your yeast isn't alive, no pretzel for you!
3. Once you can see and smell the yeast activating do your best Victor Frankenstein "It's aliveeee" and set the mixer to low speed.
4. Add the salt and the flour one cup at a time, stopping at 4. Gradually add the flour after this in half cup increments. When you see it start to stick to the hook and not to the bowl, you are in business. (My dough took 5 1/2 cups- it was pretty humid out. yuck.)
5. When the dough has pulled away from the sides, knead on low for a couple minutes.
6. When the dough is good and ready place it into a clean bowl to rise. My dough was still pretty sticky so I lightly brushed a bowl with vegetable oil, but feel free to skip this step.
7. Cover the bowl and let the dough rise for about an hour or until it's doubled in size.
8. Once the dough is nice and big, plop it on your work surface- you don't want too much extra flour hanging around, so only dust a small amount if your dough is still sticking.
9. Preheat the oven for 425F.
10. On a high heat, bring the three quarts of water to a boil.
11. When the dough has risen, cut the ball into eight pieces so it's easier to work with.
12. Take each piece and roll it into snakes about a half inch in diameter.
13. Cut one inch pieces off of the snake, set them aside until they are all cut.
14. Now that the water has come to a boil, very carefully put the baking soda into the water, a couple spoon fulls at a time. Once the baking soda hits the water it will bubble and get to be quite the mess, so be gentle.
15. Prepare baking sheets with parchment paper and set aside.
16. Once the water and baking soda have combined, gently place the dough balls into the water. Do this in batches so you don't overcrowd the pan and have it boil over... don't ask how I know that.
17. Cook the dough for 1-2 minutes. When they are done, carefully take them out and place on the parchment paper. Repeat until you have done all the dough.
18. Whisk your egg and brush over each dough ball.
19. At this point you can throw as much or as little salt on them as you want.
20. Place the pan(s) into the oven to cook for 15-18 minutes depending on the thickness. You are mostly looking for a nice golden brown color.
And that's it! Now I must tell you, these are simply amazing served hot and fresh from the oven but they are even better with cheese sauce! So watch out, another recipe coming your way!
-2 cups whole milk (use what you want, just not skim. If you're going to have cheese sauce, might as well have it taste good)
-1 tbs butter
-1 tbs flour
-1/2 tsp dry mustard
-Pinch of cayenne powder
-Salt/Pepper
-1 cup cheese of your choice- I used cheddar and provolone
1. In a sauce pan on medium heat melt the butter.
2. Once the butter has melted, toss in the flour and whisk around for a couple minutes to cook off the raw flour taste.
3. Now put in the mustard, cayenne, salt, and pepper. Whisk for another few seconds.
4. Pour in the milk, remember to keep whisking, you don't want lumps! Whisk until it thickens.
5. Take the pan off the heat and add the cheese, whisk until it's all melted. Remember to taste for seasonings- need to add anything else?
**Note that this will form a skin, so keep on very low heat and give it a stir every now and then until you're ready to eat.**
 |
| It's aliveeeeee |
 |
| Cheeseeee |
 |
| More cheeseeee |
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| Obviously more cheese |
DONE!
I arranged these delicious nuggets of mouth gold on a big platter with the cheese in the middle so everyone had easy access. Pleasing to the eye as well as to myself and the roommates... there were four left when we were done, they didn't stand a chance. All in all, I'd say that they were pretty darn delicious and even though I felt like I had pretzels coming out my ears, if there were more, I would have felt the need to eat them and be even more stuffed. The addiction is all too real, now I can see how these bites are the gateway pretzel because now I want to make more all the time. Will I need bigger pants? Yes.
Like a lot of recipes this can be adapted for regular large pretzels, pretzel buns, and even a dessert option! Don't put salt on them before cooking, take them out of the oven, brush with melted butter, and toss them in cinnamon sugar... you're welcome.
Anywayyy, enjoy!
Meaghan
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