Pretzel bites are to watching a sports game as popcorn is to watching a movie. Whether it be soccer, football, or baseball, pretzel bites fit the bill. They are easy to share, covered in salty goodness, and the perfect accompaniment to a beer. They’re also pretty portable, so they’re easy to bring to a friend’s. We love snacking on them while watching soccer games, like El Clasico, here in Barcelona. Just be sure to eat them the same day. They’re best when fresh!
- 2 ¾ cups flour
- 1 cup warm water
- 1 package yeast
- 1 tablespoon sugar
- 1 tsp salt
- 1 tablespoon baking soda
- sea salt
- In a medium size bowl add water and then sugar, stirring until dissolved.
- Add the yeast and let sit for ten minutes to activate.
- Add the flour, and knead the dough for ten minutes.
- Form a ball, cover in a thin layer of oil in a large bowl and cover. Let rise for 1 hour.
- Preheat the oven to 450 degrees Fahrenheit.
- Remove the dough from the bowl and reform into a ball. Divide the dough into eight equal pieces.
- Roll the dough between the palms of your hands creating a thin rope of dough, about a foot and a half long.
- With a butter knife cut into inch long squares.
- Bring a pot of water to a boil, stir in the baking powder and the salt.
- Add the pretzel bites to the pot of boiling water in batches. Count for 30 seconds and remove them with a slotted spoon.
- Grease a baking sheet and place the pretzels on the sheet about an inch apart. Sprinkle with sea salt.
- Bake at 450 for 10 to 12 minutes or until golden brown.
- Remove from oven, serve warm or cold.
Pretzel bites are certainly easier to make than full sized pretzels. You don’t need to work as hard to make them look uniform, and you don’t need to worry about perfecting that twisting pretzel shaping motion. If you have a wonky oven, like ours, you can turn on broil quickly to brown the tops. Just keep an eye on them so they don’t burn.