• Soft Pretzel Bites

Snack Time Upgrade: Whole Wheat Soft Pretzel Bites

Pretzels are a great go-to snack for both kids and adults. This salty snack was first introduced in America when German residents started settling into Pennsylvania in 1710. The first commercial pretzel bakery was founded here by Julius Sturgis in 1861 and up until this time all pretzels were soft pretzels until he over baked a batch of pretzels by mistake. He found that the new hard pretzel lasted longer and could be shipped further. Pennsylvania still produces 80% of US made pretzels today with 63 manufactures of the snack and you can even tour the original Julius Sturgis’s bakery. What a great way to honor this long historical tradition by making your own homemade whole wheat soft pretzel bites with your kitchen helper.

Making pretzels with your kitchen helper is a fun after school or weekend activity. Making the dough is pretty quick and after resting it’s time to cut, boil and bake. I have made pretzels before with my little helper but we switched it up and made today’s recipe with whole wheat flour and also made them bite size. Enjoy during snack time or even for the weekend football game. Your family and friends will love the upgrade of offering a homemade version of this salty treat.

Pretzel history Resource

Whole Wheat Soft Pretzel Bites
Whole Wheat Soft Pretzel Bites

Whole Wheat Soft Pretzel Bites

Prep Time: 2.5 hrs
Cook Time: 8-10 mins
Yields: 40

Ingredients

  • 2 Teaspoons - Active Dry Yeast
  • 1 Cup - Milk (scalded to 82 degrees and then cooled)
  • 1 Tablespoon - Barley Malt Syrup
  • 2 1/2 to 3 Cups - Whole Wheat Flour
  • 1 Teaspoon - Salt
  • 2 Tablespoons - Unsalted butter, cut in pieces and softened
  • COOKING ON STOVETOP:
  • 1/4 Cup - Baking Soda
  • TOPPING:
  • 1 Egg Yolk - Beaten
  • Kosher Salt to sprinkle on top

Method

  1. Scaled the milk in a small pot on the stove. Once you reach 82° and small bubbles form along the side. Set aside to cool
  2. In the bowl of your stand mixer with dough hook attachment, pour the cooled milk and active dry yeast
  3. Add the malt and 1 cup of Flour and mix until combined
  4. Add salt and butter, mix until combined
  5. Add the remaining 1.5 Cups of Flour and mix
  6. Once dough comes together transfer to a clean surface and knee for 5 minutes. Cover dough ball and allow to rest for 90 minutes
  7. After 90 minutes reheat oven to 450° and place parchment paper on two baking sheets
  8. Cut dough ball in half and continue to cut pieces in half until you cut desired bite size pretzels
  9. Bring 2-3 cups of water to boil in a large pot. Add the 1/4 Cup of baking soda and mix until dissolved. Bring the temperature down until water is at a simmer
  10. Once at a simmer add about 5 bite size pieces at a time for 20-30 seconds. Pull each and place on a paper towel, then transfer to a parchment lined baking sheet
  11. When all the pretzel bites are complete, brush with egg and sprinkle with salt
  12. Bake at 450° for 10 minutes until golden brown. Start checking at the 8 minute mark. Enjoy once cool enough to handle

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