Spiced, Sweet Pretzel Bites
Soft Pretzels are nostalgic for me. Some associate them with baseball games, or the cinema but I think of Austria every time I eat one. I spent my teenage years in Northeastern Italy and my family would make the four-hour trip from our home to Salzburg, Austria a couple times each year. I love that city with my whole heart. Of all the places I have travelled, it is the one I always want to return to. There is amazing music, food, people, history and scenery there and I could never be bored of it.
There are pretzel carts around the city where you can pick up an amazing treat. These pretzels were the size of my head and I loved them! My favorite pretzel was always a regular pretzel covered in hardened dark chocolate. I also love anything with cinnamon in it, so cinnamon pretzels were amazing too.
That is where the inspiration for this recipe came from. This is a sweetened, spiced pretzel bite you can dip in chocolate. I am really proud of how it turned out, and I hope you can take the time to make them! Boiling dough to make pretzels can sound intimidating, but it is simple! Let me know how it goes for you using #sebbakes
2 tbsp brown sugar
355 ml water (1 1 /2 cups)
7 g yeast (one packet)
2 oz soft, unsalted butter
623 g flour (4 1 /2 cups)
1 /4 tsp nutmeg
1 /2 tsp cinnamon
1 /2 tsp cardamom
1 tbsp vanilla
1 tsp milk
1 tsp castor sugar
147 g Baking soda (2 /3 cups)
1. Mix water, sugar and yeast in the bowl of a stand mixer fixed with a dough hook attachment. * Let mixture sit for about four minutes to let it foam up a bit.
2. Add flour, butter, spices, vanilla, milk and castor sugar and mix at a low speed until incorporated. Once combined increase the speed to medium-high until dough is smooth, this should take about five minutes. Remove dough from bowl, butter or grease the sides of the bowl and return the dough to the bowl, covering the top of the bowl with a tea towel. Let the dough rise for about one hour, or until doubled.
3. Line two baking sheets with parchment paper and brush the paper with a thin coat of softened butter. Bring about ten cups of water and the baking soda to a rolling boil in a large pot.
4. Once dough is doubled in size form dough in to balls roughly the size of a donut hole and place on a plate, a clean counter top etc. The dough will be sticky, so you can grease your hands and whatever you place the formed balls on if you wish.
5. Preheat oven to 450 degrees Fahrenheit, or roughly 233 Celsius.
6. Place the formed dough balls into the boiling water three at a time for 30 seconds. Once the time is up, using a slotted spoon remove dough from water and place on the prepared baking sheets. Repeat with all prepared dough balls.
7. In a small container, beat the egg along with about one tablespoon of water. Using a pastry brush, brush the tops of each pretzel bite with the egg mixture. Bake until a warm brown color, between 10 and 15 minutes. Let cool and enjoy!
Some serving ideas could be:
- As they are, these are not too sugary so you don't have to worry about little ones eating them! Albie loved them and ate so many pretzels. (I loved them plain too!)
- Pairing the bites with jam or marmalade
- Drizzling dipping chocolate over them and sprinkling pink salt over the chocolate
- Preparing a lemon glaze, similar to the cinnamon bun recipe I shared from John Whaite recently and dipping them in that
Let me know what you pair with them!
* (If you do not have a stand mixer use a regular bowl and when appropriate, knead dough the given amount of time by hand.)