I didn't want to go the entire 10 days of the Pledge without sharing a new recipe with you! I thought this one would be perfect for any weekend entertaining or movie nights you may have planned. These Whole Wheat Pretzel Bites are the product of a slightly modified recipe from King Arthur Flour. For most of my baking I use KAF's White Whole Wheat Flour, but for these pretzel bites I really love using the darker, red Whole Wheat Flour. Feel free to use whatever you like or whatever you have on hand.
When I typically make these we wind up 'sampling' quite a few before they make it to the freezer. For the ones that do make it to freezer bags, I've eaten them several different ways:
I have often heated up a few Pretzel Bites and added them to my lunch. Here I had them with a salad and some red pepper slices. On my 'To Try' list is finding a good, clean cheese dip to serve with these yummy nuggets!
Whole Wheat Pretzel Bites
Makes about 6 dozen
10 1/2 ounces (about 2 1/2 cups) Whole Wheat Flour
1 teaspoon kosher salt
1 teaspoon honey
7/8 - 1 cup warm water*
*Use the greater amount in the winter, the lesser amount in the summer and somewhere in the middle in the spring and fall.
1 cup boiling water
2 tablespoons baking soda
Coarse salt - I use kosher salt and some black salt from the bulk section of my grocery store
2 tablespoons unsalted butter, melted
Place all dough ingredients in the bowl of a stand mixer and mix until combined. Switch the mixer to the dough hook and knead for 5 minutes. Place the dough in a large, lightly oiled bowl and cover with plastic wrap. Allow to sit at room temperature for about 30 minutes.
While the dough is rising, combine the boiling water and baking soda and stir until the baking soda is dissolved. Pour into a 13x9 brownie pan and allow to cool to room temperature.
Preheat the oven to 400° F. Line a baking sheet with a silicon making mat or parchment paper and set aside.
Transfer the dough to a large cutting board and divide into 6 equal pieces. Roll the pieces into 12" to 15" ropes. Cut each rope into 12-15 equal-sized nuggets. Once all the bites are cut, place them in the baking soda solution and 'swish' the nuggets around so they are evenly covered. Allow to sit in the solution for 3-4 minutes. Remove the nuggets from the solution (draining slightly) and place on the prepared baking sheet. Sprinkle with salt.
Bake for 12-15 minutes, until golden brown. Remove from the oven and brush with the melted butter. After a few minutes, transfer the pretzels to a cooling rack. Store in an airtight container for 2-3 days or in the freezer in freezer-safe bags. Reheat in the oven for a few minutes or enjoy thawed from the freezer at room temperature.
Adapted from King Arthur's Flour
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!