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#Soft pretzel crack

Serve them with marinara sauce for dipping. I found the cinnamon and sugar bites were sweet enough on their own, but I don't have too big of a sweet tooth.įor pizza-style bites, skip the above toppings and instead, sprinkle the pretzel bites with vegan parmesan. Sweet or spicy mustard are also great dip ideas for salty pretzel bites.

Or go with a store-bought vegan cheese dip to save time. You can go with my cheese dip or use your favorite recipe. I paired the salty pretzel bites with my leftover jalapeño nacho cheese, which was one of my inspirations for this recipe. Top your pretzel bites with coarse sea salt or roll them in cinnamon and sugar or a combination of both. Bake the pretzel bites in the oven at 450✯ for 10-12 minutes. You can see how much bigger the bites in the pot are compared to the ones on the baking sheet. Let them soak for about 30 seconds or until they puff up. Turn the heat up and bring the water to a light simmer. Serve pretzels with melted butter, mustard, or beer cheese.Step 6.

#Soft pretzel crack

The pretzels will rise and crack as they bake up to golden brown.

Bake pretzels, one pan at a time, for 12-13 minutes.

To make savory pretzels, brush lightly with egg wash and sprinkle generously with salt and pepper.

To make sweet pretzels, brush generously with melted butter.

Repeat until all of the pretzels are boiled. Use a big slotted kitchen utensil to remove the pretzels from the boiling water and onto the prepared baking sheets.

Keep the water at a boil and with floured hands, gently lower two shaped pretzels into the water.

The water will rise, fizz, and fuss but then calm down. If it’s not, crank the heat and get a nice rolling boil.

Place each shaped pretzel on a lightly floured place on your counter and continue until all pretzels are shaped.

Twist the ends, then bring them towards yourself and press them down into a pretzel shape. Once you have your long rope, take the ends and draw them together so the dough forms a circle. The dough sticking to the counter a bit helps roll the ropes – it’s that little bit of tension. You want a very lightly floured counter to roll your ropes.

Begin to roll each portion of dough into a rope.

You can eyeball this of weigh each dough ball to the same weight. The stickiness will help when we roll the dough into ropes. You want a dough ball that holds its shape, is mostly (though not perfectly) smooth, bounces back to the touch, and is still a bit sticky. You may not need to add all of the flour from the small bowl.Rub dough from your hands, wash them clean, and continue kneading if this happens. Try not to allow your hands to get too sticky with dough. Continue to slowly add flour from the small bowl and you knead the dough for 5 to 7 minutes. Bring the dough out of the bowl and begin to knead it on the counter. Generously flour a clean countertop with the measured flour from the small bowl.Stir the dough with the additional flour. Add 3/4 cup more flour and measure the remaining 3/4 cup flour into a small bowl.Use a firm spatula or wooden spoon to stir the dough together into a moist and shaggy ball. Add the salt, remaining sugar, and softened butter. Measure 3 cups of flour atop the yeast mixture. Sprinkle yeast over the water, followed by a little sprinkle of sugar. Allow the water to slowly come to a boil while you make the dough.

Make sure the pot has tall sides as the water will temporarily double in size when you add the baking soda.

Set 10 cups of water in a large stock pot over medium-high heat to boil on the stovetop.

Line two baking sheets with parchment paper and grease the parchment paper with nonstick cooking spray.

Place a rack in the upper third of the oven and preheat oven to 400 degrees F.