Pretzel Bites

Have you guys been noticing the theme around here recently? That’s right – it’s time to start thinking about Superbowl party food. To me, football means finger foods and appetizers. And bacon. We’ll get the bacon soon enough. First, let’s talk about pretzels. I love making homemade soft pretzels, but I think I love these little pretzel bites even more.

Pretzel Bites

First of all, you don’t have to shape them into pretzels, just roll the dough into a long snake and snip off little pieces. Easy peasy. And for whatever reason, as bites, the pretzels are even more additictive. What is it about small foods that makes them so addictive?

Pretzel Bites

Look – I added a Football Food category to my blog! Be sure to check it out.

One Year Ago: Mini Whole Wheat Bagels
Three Years Ago: Chicken Wings

Print Save

Pretzel Bites

Yield: serves 12-16

Ingredients:

1 1/2 cup warm water
2 Tbsp brown sugar
1pkg active dry yeast
6 Tbsp butter, melted
2 1/2 tsp salt
4 1/2 – 5 cups flour
2 quarts water
1/4 cup baking soda
1 egg, beaten plus 1 tbsp water
course sea salt for topping

Directions:

In the bowl of a stand mixer fitted with the paddle attachment (personal preference, you can use the dough hook if you prefer), combine brown sugar, yeast, melted butter and water. Give a quick mix, then let sit for 5 minutes or until slightly puffy.

Add salt and flour to wet mixture. Mix on low speed, gradually increasing the speed to medium. Continue mixing until all flour is encorporated and the dough is pulling away from the sides and bottom of the bowl. Add additional flour until the dough pulls away from the bowl and is no longer super sticky. Transfer dough to a clean work area, knead by hand for 3-5 minutes, shaping into a ball.

Grease a medium bowl with oil. Toss dough into bowl, then flip to coat all sides with oil. Cover with plastic wrap. Let sit in a warm location for an hour or until dough is doubled in size.

Preheat oven to 425 degrees. In a large stockpot, bring 2 quarts of water to a boil. Carefully and quickly, add baking soda – this may splatter.

Divide dough into 8 equal pieces. Roll each piece into a long snake. Using kitchen sheers, cut 1″ pieces. Transfer pieces to a clean plate. Repeat process with all pieces of dough. Slightly more than a quarter of the full recipe should fit on one standard size baking tray. If making the full batch, work a quarter of the dough at a time, keeping the remaining dough covered with plastic wrap until ready to roll and cut.

Prepare a baking sheet with silpat or parchment paper. Whisk one egg together with 1 tbsp water, set aside. Boil 10-15 pieces of cut dough at a time for 30-45 seconds. Remove with a slotted spoon, transfering to your prepared baking sheet. Repeat process with remaining dough pieces.Brush egg wash over dough pieces. Immediately sprinkle with course sea salt.

Bake for 15 minutes or until golden brown. Cool on a wire rack. Continue process with any remaining dough.

Serve warm with dipping sauces, such as mustard or cheese. Store any remaining pretzel bites in an airtight container.

Recipe from Baked by Rachel, adapted from Bobby Flay

    Pin It

22 Responses to “Homemade White Cheddar Cheez-Its”

  1. #
    1
    Kari@Loaves n Dishes — January 16, 2013 at 1:23 pm

    Love these, I could eat the whole batch myself. So much healthier than the boxed crackers, that have all those ingredients I can’t pronounce!

    • beantownbaker — January 16th, 2013 @ 5:27 pm

      I completely agree. We avoid processed foods as much as possible. I was glad to find a snack that Hubby loves so much and is *so* easy to make at home.

  2. #
    2
    Lokness @ The Missing Lokness — January 17, 2013 at 2:50 pm

    These cheez its are stunning looking! They must be very cheesy and crispy! I really need to make this for my husband soon!

    • beantownbaker — January 17th, 2013 @ 4:51 pm

      They definitely are! Hubby convinced me to make more this weekend already 🙂

  3. #
    3
    JaxInBoston — January 18, 2013 at 12:54 pm

    looks delicious – how do you think this would work with other cheeses? I’m thinkin’ pepper jack…

    • beantownbaker — January 18th, 2013 @ 2:29 pm

      I would think other cheeses would work pretty well. I wouldn’t use anything too soft, but pepper jack should work. Let me know how it goes if you try it!

  4. #
    4
    Emma — January 21, 2013 at 12:13 pm

    These look fantastic. Great photos. I’m going to make some this weekend. Please check out the food blog I have just started http://www.surreyKitchen.wordpress.com. Thanks!

    • beantownbaker — January 21st, 2013 @ 3:24 pm

      Let me know what you think of them if you do make them!

  5. #
    5
    Erin @ The Spiffy Cookie — January 23, 2013 at 2:16 pm

    I HATE pickles. They are awful, but I definitely love cheese crackers. I especially love white cheddar cheez-its 😉

    • beantownbaker — January 23rd, 2013 @ 2:27 pm

      You should definitely make these then – they’re seriously so good!

    • beantownbaker — January 23rd, 2013 @ 8:34 pm

      I don’t even eat my french fries that touched the pickle at restaurants. And I LOVE french fries!

  6. #
    6
    tracy {pale yellow} — January 23, 2013 at 9:12 pm

    I have always thought making your own crackers would be too much work. Your version looks straightforward and delightful. I’m sure the taste is worth all the effort!

    • beantownbaker — January 23rd, 2013 @ 10:27 pm

      I agree, it was definitely much easier than I would have guessed. My sister, who never bakes, has already made these twice!

  7. #
    7
    Erin @ The Spiffy Cookie — January 24, 2013 at 9:51 am

    I don’t like fries that touched pickles either! Not only do they then taste like a pickle, but they get soggy and I prefer crunchy fries!

  8. #
    8
    Megan — January 24, 2013 at 7:31 pm

    Um… Cheez-Its are one food I cannot have around. Once I open the box, I pretty much eat the whole thing. I love this homemade version!

  9. #
    9
    Alyssa — February 3, 2013 at 4:42 pm

    Hello! I am more of a baker than a cook, so I was very nervous about what to make for my boyfriend’s Superbowl party! Found this recipe, and just made it! SUPER easy! I am really impressed by how much it tastes like a cheez-it… but better! I like this recipe and hope to try it with other cheeses! Thanks!

    PS. I did use the silicon baking mat and that made it a lot easier. Good point to follow!

    • beantownbaker — February 3rd, 2013 @ 9:45 pm

      So glad you enjoyed them!! I’ve already made them a handful of times with various cheeses and spices thrown in. They’ve all been delicious.

  10. #
    10
    Priya@MyKitchenOdyssey — November 6, 2013 at 4:27 pm

    Oh my.Jen you done it.My little girl loves cheez it.I throwed the cheddar cheese(little bite size) once, don’t know what to make with it .I wish i had seen this earlier 🙁
    Any was can we make these with bite size cheese sticks.?

    MyKitchenOdyssey

    • beantownbaker — November 7th, 2013 @ 10:07 am

      I’m sure you could use this dough to make any shape you’d like…

  11. #
    11
    Priya@MyKitchenOdyssey — November 14, 2013 at 7:32 pm

    Thanks for your reply .I meant the cracker barrel cheese ,Can i use this cheese to bake cheez its.

    MyKitchenOdyssey

    • beantownbaker — November 24th, 2013 @ 5:37 pm

      I think any cheese that comes in a block would be fine for this recipe.

  12. #
    12
    Priya@MyKitchenOdyssey — November 24, 2013 at 7:15 pm

    Many thanks jen.I will be doing it very soon.

    MyKitchenOdyssey

Leave a Comment