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Monster Pretzel Bites

These mini pretzel bites are made by boiling small dough balls in a baking soda solution before baking, resulting in a shiny, chewy crust with a soft, flavorful interior. The bites are topped with coarse salt for crunch and served warm with cheese or mustard dips, offering a chaotic mix of textures and flavors reminiscent of fairground snacks.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 packet dry active yeast about 2 1/4 teaspoons
  • 1 cup warm water about 110°F, for activating yeast
  • 1 teaspoon sugar to feed the yeast
  • 3 cups all-purpose flour can substitute half with whole wheat
  • 1 teaspoon salt
  • 2 tablespoons baking soda for boiling water
  • coarse salt coarse salt for topping
  • 1 egg egg beaten, for egg wash
  • optional cheese or mustard dip for serving

Equipment

  • Large mixing bowl
  • Large pot
  • Baking sheet with parchment
  • Slotted spoon
  • Pastry brush

Method
 

  1. Mix warm water, yeast, and sugar in a large bowl. Let sit until frothy, about 5 minutes, until you see bubbles and a yeasty aroma.
  2. Add flour and salt to the yeast mixture, then knead until the dough is smooth, elastic, and slightly tacky, about 8 minutes.
  3. Divide the dough into small pieces, roll each into a ball, then flatten slightly to create mini pretzel bites. Line a baking sheet with parchment paper.
  4. Bring a large pot of water to a boil, then add baking soda. Carefully drop pretzel bites in batches, boiling each for about 30 seconds until they puff slightly and become shiny.
  5. Use a slotted spoon to remove the boiled pretzel bites and place them on the prepared baking sheet.
  6. Brush each pretzel bite with beaten egg for a shiny, golden finish, then sprinkle generously with coarse salt.
  7. Bake in a preheated oven at 220°C (430°F) for 12-15 minutes, until deep golden brown and crispy on the outside.
  8. Remove from oven and let cool slightly on a wire rack. Serve warm with cheese or mustard dip for maximum enjoyment.

Notes

Ensure you use coarse salt for topping to achieve the authentic crunchy texture. The boiling step is crucial for that classic pretzel crust. Serve these bites fresh for the best chewy and crispy contrast.