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

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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

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16 Responses to “Chipotle Cheez-Its”

  1. #
    1
    Margaret Ladwig — January 22, 2013 at 10:59 pm

    I saw your recipe last week and I had to make them. I had to save a few for my husband because when my kids came home for school they went nuts over them. So I had to run out to the store and get more cheese. I wound out making 7 different types of crackers. And they were all awesome…. I made Pepper Jack, Swiss and Black Pepper, Blue Cheese/ Brick, Chipotle Chedder, Chedder, Chedder Bacon, And Parmesan/Brick. For the Blue and the Parm I did them half and half because those two can be kinda strong on there own. I took them a party and they were a hugh hit.
    I am planning on making more this coming weekend.

    Thanks for the recipe.

    • beantownbaker — January 23rd, 2013 @ 8:27 am

      Wow! All of those sound awesome. I made another couple batches last night too. My sister made some and threw in a packet of ranch dressing mix. The possibilities for this recipe are literally endless!

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    2
    Shannon — January 24, 2013 at 11:07 am

    haha, love how excited hubby is about them 🙂 i’m going to have to make some crackers!!

    • beantownbaker — January 24th, 2013 @ 12:06 pm

      My sister has already made them twice. And the girl NEVER bakes. And my friend made some this weekend. Not going to lie, I’ve made them 4 times already…

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    3
    teresa — January 24, 2013 at 3:02 pm

    i’ve always really wanted to make my own crackers. i LOVE these flavors!

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    4
    Megan — January 24, 2013 at 7:29 pm

    These are adorable. And I’m jealous of the Penzey’s across the street!

    • beantownbaker — January 24th, 2013 @ 8:44 pm

      It’s kind of dangerous having one so close!!

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    5
    Charis K — January 26, 2013 at 2:43 pm

    With the Super Bowl coming, I will have to make these. They look so tasty! Love Penzey’s. I’ve never had fresher spices.

    • beantownbaker — January 27th, 2013 @ 4:10 pm

      I would recommend doubling the batch for the Superbowl. I made more yesterday for hanging out with friends and the 4 of us went through an entire batch while playing cards.

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    6
    Aimee — January 29, 2013 at 11:39 am

    OMG Jen these are adorable! I like cheesy crackers, but would so much rather make them myself and know what’s in them. Plus Car’s vote of approval is always a plus. 🙂

    • beantownbaker — January 29th, 2013 @ 12:41 pm

      He more than approves of these. He asks me to make more every chance he gets.

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    7
    education — February 13, 2014 at 4:05 am

    Great information. Lucky me I found your website by chance (stumbleupon).

    I have book-marked it for later!

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    8
    Caroline {TheBarbeeHousewife} — February 26, 2014 at 2:36 pm

    Oh wow, I need to make these, like now. I love cheez-its and with chipotle? I’m sold!

    • beantownbaker — February 26th, 2014 @ 4:44 pm

      They’re definitely awesome. We can plow through a batch in no time flat!

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    9
    Tiffany @ Triple Crème Decadence — March 18, 2014 at 4:11 pm

    I used to eat store bought cheez-its until i saw the laundry list of preservatives and foreign ingredients. I am very glad you shared this, now I can make them myself!
    I like the kick of chipotle, great idea!

    • beantownbaker — March 25th, 2014 @ 9:28 pm

      They’re SO MUCH better than store bought! And no preservatives!

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