Soft Pretzel Bites
- 3 cups warm water (110ºF)
- 2 1/4 teaspoons (one package) active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 cups bread flour
- 6 cups all-purpose flour
- 6 cups water
- 6 tablespoons baking soda
- 6 tablespoons melted butter, separated
- pretzel salt
Dissolve the sugar in the warm water. Sprinkle the yeast over the water and let sit and foam up for 5-6 minutes. In the mixing bowl of a stand mixer, combine the salt, bread flour, and all-purpose flour, and 2 tablespoons of melted butter. Pour the yeast water into the bowl. With the dough hook attachment, mix on low for about 5-6 minutes. Dough should be pulled away from the sides of the bowl. Place dough in an oiled bowl, cover, and allow to rise for 1 hour (or until doubled in size).
Fill a large pot with 6 cups water and 6 tablespoons baking soda. Stir to dissolve. Bring water to a low boil. While the water heats up, divide the dough into small, equal sized balls.
Yoder Smokers YS640 to 375ºF. Working in batches, place the balls in the boiling water for one minute each, flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as much water as you can. Place on a baking sheet lined with parchment paper. Rest for 15 minutes
Brush the tops of the pretzels with the remaining melted butter and sprinkle on the sea salt. Bake at 375°F for 20-25 minutes, until tops are golden brown. Serve with Jalapeño Cream Cheese Dip (recipe below).
Jalapeño Cream Cheese Dip
- 16 oz cream cheese
- 1-2 C Relish
Combine ingredients in a food processor. Puree to desired consistency. Use more or less of the jalapeños, depending on how spicy you like it. Be sure to include some of the juice from the jar.