Herby, Buttery, Soft Pretzel Bites
These pretzels don’t last a day in our house – they’re that good.
A golden, crunchy exterior with a fluffy, pillowy inside topped with melted butter and salt flakes – you may already think you’ve reached bread heaven, but there is one secret addition that will take these to the next level! Adding The Salty Greek gives it a herbaceous aroma and flavour that makes them irresistible.
The best time saving tip.
As cute as traditional pretzels look with their loopy design, we simply divide them into spheres to save time with shaping them – they taste just as good and so much less effort! This recipe makes approximately 20 bite sized pieces.
Customise with your favourite additions.
Mixing The Salty Greek in the dough elevates these pretzels to a new level of deliciousness, but you don’t have to stop there. Mix in chopped spring onions or chives or try topping with cheese, pepperoni or jalapeños before baking.
If you haven’t devoured them straight out of the oven, turn them into mini sliders.
Cut the pretzel in half and your favourite ingredients, like tomato & cheese, cucumbers, pickles, or your favourite dip. These are delicious as a quick mid-day snack or an tasty alternative to a sandwich for a lunchbox.
Freeze and enjoy later!
We love how these pretzels can be cooked halfway and then frozen, so you always have a tasty snack on hand – just reheat for a few minutes until browned.
Ingredients
7g, dry yeast
3 Tbsp, sugar
1 cup, Warm water
320g, Flour
3 Tbsp, The Salty Greek
3 Tbsp Butter, melted
1 litre, Hot water
¼ cup, Baking soda
Recipe Steps
Make the dough – 1 hour, 15 mins
Mix sugar, yeast and warm water to activate (10 minutes).
Once foamy, mix in flour, 1 tablespoon of the melted butter and The Salty Greek until a shaggy dough forms.
Knead on a lightly floured surface until it firms up (5 minutes). Add to a lightly greased large bowl. Cover and let rise in a warm place for 1 hour.
Shape into pretzel bites – 10 mins
Remove risen dough from the bowl to start shaping. This mixture makes 15 to 20 small spheres (approx. 30-40g each).
Cook the pretzels – 20 mins
Preheat oven to 180°C and line two sheets with baking paper. Bring the hot water and baking soda to a light simmer in a large pot on the stove.
Tip: Slowly add the baking soda in, as it will foam up, and likely splatter a little around the pot.
Using a slotted spoon, place each pretzel bites into the baking soda bath for 5-10 seconds, then transfer to the baking sheets.
Note: The baking soda bath gives the brown color and smooth finish. DON’T leave in for over 30 seconds, as it may develop a “metallic” aftertaste.
Melt 2 tablespoons of butter, to drizzle over each pretzel bite. Optionally add flaky salt. Bake for 12-15 minutes or until evenly browned.
Freezing Tip: Cook for a few minutes under (until lightly golden) so that when you reheat them they remain soft inside and don’t go too crispy.
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