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Monster Pretzel Bites

These playful pretzel bites are made from a simple yeast dough that is shaped into small morsels, boiled briefly in a baking soda bath, then baked until golden and crackly. The final treat has a chewy interior with a shiny, crispy crust, topped with coarse sea salt for added crunch and flavor. Perfect for sharing, they evoke childhood fairground memories with every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups bread flour or all-purpose flour for softer bites
  • 1 cup warm water around 43°C (110°F)
  • 1 package instant yeast or active dry yeast, proof if necessary
  • 1 tsp salt enhances flavor
  • 2 tbsp baking soda for the boiling bath
  • coarse sea salt for sprinkling adds crunch and salty flavor
  • 1 egg egg wash beaten, for brushing

Equipment

  • Mixing bowls
  • Wooden spoon or dough hook
  • Large pot
  • Slotted spoon
  • Baking sheet
  • Parchment paper

Method
 

  1. Mix warm water, yeast, and a pinch of sugar in a bowl, then let sit for 5 minutes until foamy, allowing the yeast to activate and release a yeasty aroma.
  2. Add the flour and salt to the yeast mixture, then knead with a wooden spoon or dough hook until the dough becomes smooth and elastic, about 8 minutes. The dough should feel slightly sticky but manageable.
  3. Cover the bowl with a damp towel and let the dough rise in a warm spot until doubled in size, about 1 hour. It will look puffy and slightly jiggly when ready.
  4. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper. Prepare a large pot with water and bring it to a gentle boil, then stir in the baking soda to create a bubbling bath.
  5. Punch down the risen dough and divide it into small portions. Shape each into a bite-sized piece, about 2 inches long, rolling gently to form a smooth, slightly elongated ball.
  6. Carefully drop the dough bites into the boiling baking soda bath in batches. Let each batch boil for about 30 seconds until they puff up slightly and develop a shiny surface. Use a slotted spoon to lift them out, draining excess water.
  7. Place the boiled bites onto the prepared baking sheet, spacing them evenly. Brush each with the beaten egg wash to give a glossy finish, then sprinkle generously with coarse sea salt for crunch.
  8. Bake the pretzel bites in the preheated oven for 12–15 minutes, or until they turn deep golden brown and have a crackly crust. The aroma will be nutty and toasted.
  9. Remove the pretzel bites from the oven and let them cool slightly on the baking sheet. They should feel crisp on the outside and chewy inside, ready to enjoy while still warm.
  10. Serve the monster pretzel bites warm or at room temperature, optionally sprinkled with extra sea salt or grated cheese. They’re best enjoyed fresh for maximum crunch and flavor.

Notes

For extra flavor, sprinkle with grated cheese or serve with mustard or honey dip. Store leftovers in an airtight container for up to a day to maintain their crunch.