Buttery Soft Pretzel Nibbles (Print Version)
# Ingredients:
→ Base Mix
01 -
Lukewarm milk or water (1½ cups, around 112°F)
02 -
Dark sugar (1 tablespoon)
03 -
Dry yeast packet (1 0.25-ounce)
04 -
Regular flour (4½ cups, with extra on hand)
05 -
Butter, melted (2 tablespoons, plus more for coating)
06 -
Table salt (1 teaspoon)
→ Dipping Bath
07 -
Water (9 cups)
08 -
Baking soda (⅓ cup)
→ Finishing Touch
09 -
Single large egg (beaten with 1 tablespoon water)
10 -
Chunky salt for dusting
# Instructions:
01 -
Combine lukewarm milk with sugar in a big bowl, scatter yeast over mixture and wait 5 minutes for bubbles to form
02 -
Throw in flour, melted butter, and salt. Work dough by hand for 4 minutes or use a mixer with dough hook until it's not sticky, adding more flour if needed
03 -
Put your dough in an oiled bowl, throw a damp cloth over it, and let it puff up for 20-30 minutes till it's twice as big
04 -
Warm your oven to 450°F, put parchment on your baking trays. Get the water and baking soda mix bubbling
05 -
Slice the dough into 12 chunks, stretch each into ¾-inch thick strings, then snip into 1-inch nuggets
06 -
Drop nuggets in small groups into the bubbling mix for half a minute, then lift them onto your trays
07 -
Paint with egg mix, throw some salt on top, and cook for 12-14 minutes until they're golden brown
08 -
You can brush hot bits with extra butter if you want, and enjoy them while they're warm
# Notes:
01 -
They taste best right after baking
02 -
You've got options between milk or water for the mix
03 -
A little butter on top makes them extra tasty
04 -
Work the dough by hand or machine - both ways work fine