![]() ![]() Don’t forget to write the date on the outside of the container so you can remember when you put the in there. Just be sure to place them in a freezer safe, airtight container (like Ziploc freezer bags) before placing them in the freezer. If you want to make a batch ahead of time, you can also freeze these for up to three months. These can be kept fresh in the refrigerator for about 7 days. If by some miracle you have pretzel bites left at the end of the day, place them in an airtight container for storage. You will definitely want to give these buttery little bites a try! My whole family loved them and polished off the whole batch in one night. To evenly coat the pretzels with the garlic and parmesan, I typically put those ingredients in a large Ziploc bag with the baked pretzel bites and give them a good shake.Dipping the soft pretzel bites in the baking soda bath is what gives them the golden brown look when they’re finished baking.Serve warm with your favorite dipping sauce.Add the parmesan cheese and toss to combine.Pour the butter over the pretzels and toss to coat (I usually add everything to a ziplock bag and shake). While the pretzels are cooling, melt the butter in a small bowl, and whisk in the garlic salt, and parsley.Remove from the oven and let cool for 5 minutes. Bake for 7-8 minutes, or until golden brown.(If clumps of baking soda stick to your dough, your pretzels will end up splotchy. If your baking soda is not completely dissolved, mix with a spoon before dipping each piece of dough. Dip the dough pieces into the water bath, then place them on the prepared baking sheet.FORM THE PRETZEL BITES – Divide the dough into four pieces, and roll each piece into a long rope about 1 inch in diameter.MAKE THE BATH – Stir together the warm water and baking soda.Line a large baking sheet with parchment or a silicone baking mat. Seal the bag, leaving room for the dough to expand. Lightly flour the dough and place in a gallon-size Ziplock bag.Knead gently for about five minutes, until smooth. Add the water and stir to form a soft, smooth dough. MAKE THE DOUGH – In a medium bowl, whisk together the flour, salt, sugar, and yeast.These garlic parmesan pretzel bites are a new twist on my favorite homemade pretzel recipe, and they are so flavorful and super delicious! How To Make Homemade Soft Pretzel Bites My homemade pretzels are just as good as the ones I remember from the food court, plus they’re simple to make. When I got older and started being interested in making foods from scratch, pretzels were one of the first things I learned how to make. I have so many fond memories of eating those buttery, salty, soft pretzels! ![]() My favorite way to spend my twenty minute break was to amble over to the food court and buy a hot pretzel. When I was in high school, I worked part time at a department store in the mall. Some of my other favorite bread recipes to make are these Banana Bread, Artisan Bread, and Sweet Cornbread recipes. They’re ready in about an hour and super easy to make!īread recipes are definitely my weakness and these soft pretzel bites are no exception. These soft pretzel bites are even better than the ones you can get at the mall. Remove from oven and brush with melted butter if desired.These soft garlic parmesan pretzel bites are savory and delicious, and perfect for snacking.Place the baking sheet in the oven for 10-12 minutes until golden brown.Dredge in the egg wash and place on the parchment lined baking sheet.Cook for 30-40 seconds and remove with a slotted spoon and let dry for a few minutes.In batches, add 1/2 of the bites to the boiling water mixture.Using a bench scraper or a knife, cut the bites into 1-inch pieces.Roll each piece into a rope about 1-inch in diameter.Divide the dough into 6 equal pieces with a pizza cutter.Once the dough has doubled, punch dough down and roll out on a floured surface.Stir in the baking soda and bring to a boil. Add 8 cups of water to a large heavy bottomed stockpot or Dutch oven. Line a baking sheet with parchment paper and preheat oven to 450 degrees.Place in a warm area and allow the dough to double in size.Transfer the dough to a large, buttered bowl and cover with plastic wrap.Knead the dough with your hands on a floured surface or use the hook attachment on the mixer. Add the rest of the flour and mix until combined.Add half the flour and mix with a large spoon or the paddle attachment for your stand mixer. Add the yeast mixture to a large bowl or the bowl of your stand mixer.Sprinkle the instant yeast on top and wait 5 minutes until foamy.In a medium bowl, whisk together the warmed milk, sugar and salt. ![]()
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