salt. cheese. bread.
oh hello julie andrews, yes these are a few of my favorite things.
i can pretty much die happy. can’t even stand this in an ohemgee want to swan dive into this bowl and eat my way out of it kind of way.
i mean, i think we can all agree i’m the least dramatic most lowkey person but holy smokes this is a big deal.
these are bonkers ridic times a gajillion. like cowchickawowwow with a side of gooey cheese.
i mean, they’re just pretzels right? wrong. they’re pretzels from my new favorite invisible internet friend. yes i’ve been cheating on you but i’m sorry i have commitment issues, yell at my ex-boyfriend about it whydontcha.
im not going to pretend this is my recipe. i dont even think i’m capable of creating little pieces of heaven like this. i.can’t.do.it.all.
these are 100% my new best friends recipe, epicurious. yep, we had a moment and it was read hot and then poof these pretzel bites were born in my kitchen.
if you know me well, you know my devotion to pretzel runs as deep as paula deens love of butter.
if it’s on the menu i get it. and i’ve now turned into some pretzel-eating snob that will only eat the creme brule of pretzels. which i’m glad doesn’t exist. because ew gross.
i just don’t make them at home because, well here’s the thing. they’re a little labor of love. it’s a fun love if you like playing with dough and watching it rise with as much excitement as the other people in the room watching football, but it’s a process nonetheless. these are pretty straightforward, but i’m not gonna lie – you gotta want yo pretzels.
these photos don’t do it justice. mostly because i had to do it quickly because my brother was trying to eat them and he’s really tall. fineeee, i kept eating them. stop being such a judge judy.
next time i make these i’m going to make one amazing beer cheese dip but i was at the lake when i made these and the sun was shining and i just couldn’t handle being inside for even one more minute. mrs polar vortex be coming soon enough, i needed to store up shots of rays to survive her.
so that’s why the cheese looks like it’s just cheese in a little plastic container. because it is. but whatever. eat it with cheese, ya don’t need it. eat it without cheese. eat it standing up, or upside down or while hoola hooping and doing the makarina.
just make them. and eat them.
- Pretzel Dough:
- 1 cup warm water (100° to 110°F)
- 1 (1/4-ounce) envelope active dry yeast
- 3 cups bread flour or all-purpose flour plus more for work surface
- 1 tablespoon coarse kosher salt
- 2 tablespoons packed light brown sugar
- 1/2 stick (4 tablespoons) unsalted butter, well softened
- Vegetable oil for bowl
- Baking Pretzels:
- 8 cups water
- 1/2 cup baking soda
- Pretzel salt (see Cooks’ Notes) or coarse kosher salt
- Make Pretzel Dough:
- Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn’t foam, start over with new yeast.)
- Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
- Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
- Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
- Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
- Punch down dough and divide into quarters. Form each quarter into 4 balls. Roll each ball into a 12-inch-long rope. Cut each rope into six (2-inch) pieces, and transfer to wax paper–lined rimmed baking sheets.
- Bake Pretzels:
- Heat oven to 450°F with racks in upper and lower third. Well oil 2 large baking sheets (about 17- by 12- inches).
- In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets. Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks). Repeat with remaining pretzel bites, returning water to a boil between batches.
- Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes). Immediately transfer pretzel bites to wire racks to cool.