Posts Tagged ‘Soft Pretzel’

RECIPE: Salted Caramel Pretzel Bites


Molly from CakeFYI has been busy dreaming up some more delicious treats for us! Check out her newest recipe!

To me, soft pretzels are a dream come true. They’re kind of tough on the outside, but they’re so fluffy on the inside. They’re the perfect snack at any age, but let me tell you, those simple pretzels can get so much better.

It’s sort of a timely process to make pretzel bites, but it’s incredibly fun and pretty darn simple. I dunked these in a homemade salted caramel sauce and sprinkled them with sea salt to give them an extra kick of flavor. I don’t think you need any more convincing.


  • 1 1/2 C Warm Water
  • 1 Tbsp Sugar
  • 1 Pkg Active Dry Yeast
  • 4 1/2 C Flour
  • 2 Tbsp Butter, melted
  • 6 Cups Water, for boiling
  • 1/4 C Baking Soda, for boiling
  • 1 Large Egg Yolk
Tools: Stand mixer fitted with a dough hook, large pot, baking sheet


First, add your water and sugar to the bowl of a stand mixer. Then sprinkle in the yeast.


Give the mixture a little stir, and let it sit for 5 minutes.


After about 5 minutes, the yeast mixture will begin to bubble and foam. Then, gradually begin to add half of the flour, mixing on low as you go.


After adding half of the flour, gradually add the melted butter. Then, continue to add the remaining flour.


Once you’ve added all of the flour, and the dough begins to pull away from the sides of the bowl, it’s ready to knead. Put your mixer on medium-high, and let it knead the dough for 5-7 minutes.


Next, brush the sides of a large bowl with oil, or spray it with cooking spray. Roll the dough around in the bowl to coat it in oil. Let the dough sit to rise in a warm spot for about 1 hour, until it has doubled in size. Once the dough has risen, we’re ready to form the pretzel bites!


Fill a large pot with water and add the baking soda before you turn the stove on high. Let it come to a rolling boil. Preheat your oven to 450 degrees.

Meanwhile, divide the dough into 8 equal portions. Working with 1 dough portion at a time, roll out fat ropes of dough, about 10 inches long and 1 inch wide. Cut each dough rope into 8 small pieces, and set them on a greased baking sheet.


Once your water begins to boil, carefully drop 6-8 pretzel bites into the pot. Let them boil for about 30 seconds, and then place them back on the greased baking sheet. I like to use a slotted spoon or a spatula to get them out. That way, there isn’t too much water on the baking sheet. They’re going to look a bit lumpy at this point, but don’t worry about it. They will take shape once they’re baked.


Whisk 1 large egg yolk with a splash of water. Brush the pretzel bites with this mixture to give it an egg wash.


Bake the pretzel bites for 7-8 minutes until golden. Immediately transfer them to wire racks to cool.


Now, what about that Salted Caramel Sauce I mentioned?

Salted Caramel Sauce


  • 4 Tbsp Butter
  • 3/4 Brown Sugar
  • 1/3 C Milk
  • 1 Tsp Pure Vanilla Extract
  • 3 Tsp Salt


In a small saucepan, melt the butter. Once melted, add the brown sugar, milk, and vanilla and whisk well. Let the sauce boil over medium heat for 5 minutes. Do not stir it!

Once boiled, remove it from the heat and whisk well. Pour it into a jar or bowl immediately, and place it in the fridge for 5 minutes to slightly thicken.

Grab a cookie sheet, and place it under the wire rack. Dunk the top of each pretzel bite in the caramel sauce. Swirl it around to get the excess off. Top them with a sprinkle of salt, and let them set to dry for 1 hour.



And voila!!! Bite size deliciousness... bet you can't eat just one!



Thanks Molly, for the yummy recipe! To learn more about Molly check her out at CakeFYI.

{RECIPE} Delicious Soft Pretzels with Two Dipping Sauces (Spicy Gruyère and Creamy Nutella)

My husband is really excited about baseball season starting, so I thought it would be fun to try my hand at baking homemade pretzels.

I love hot pretzels, especially when paired with a good dipping sauce (like the spicy Gruyère and creamy Nutella recipes I've included below). Honestly, what could be better than enjoying a hot pretzel and a cold beer while watching baseball?

Plus, if you like making dough -- mixing it, kneading it, shaping it -- this is a very satisfying recipe to try. The results are fantastic!

Here's how you do it...



pretzel dough

  • 1 1/2 cups warm water (110-115F)
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 4 1/2 cups all-purpose flour
  • 4 tablespoons (1/2 stick) butter (melted)
  • 1 egg yolk
  • 2 tablespoons coarse sea salt or pretzel salt (for topping)
poaching liquid
  • 10 cups water
  • 2/3 cup baking soda


In a large bowl, add 2 tablespoons sugar, 2 teaspoons of salt, and yeast to 1 1/2 cups of warm water. Let the bowl stand about 5 minutes to allow the yeast to activate. It should bubble.

Add the flour and melted butter and mix until completely combined.

If you have a stand mixer with a dough hook, you can mix on low for 5 minutes. Otherwise, drop the dough on a smooth surface and knead for 7-10 minutes (trust me, it's not hard).

Put the dough in a  lightly oiled bowl, cover, and let rise for an hour. The dough should roughly double in size.

After it the dough has risen, preheat the over to 450F and start boiling the 10 cups of water in a large stock pot. Once you have a rolling boil, add the 2/3 cup baking soda. Prepare a baking sheet with a silpat, or very lightly oiled parchment paper.

Divide the dough into 8 pieces. Roll each piece into 16 inch ropes. The dough is very elastic, so it will tend to shrink a few inches as soon as you stop rolling it out - that's normal.

To make a traditional pretzel, take the rope and form a 'U' shape. Twist the ends twice, then fold them back down onto the base of the 'U'.

To make pretzel bites, take the 16" ropes and cut into 2" sections.

For the traditional pretzels, lower them carefully into the boiling water with a spatula. They will sink initially, but float up to the surface after 15-20 seconds. Let them boil for about 45 seconds then lift them out with a spatula, and movebthem to the baking sheet. If you are making pretzel bites, you can add 8-10 at a time. I like to use a large slotted spoon to scoop them out.

Brush the egg yolk on the tops of the pretzels, then sprinkle some coarse sea salt over the top (use as much as you'd like).

Bake for 10-12 minutes, until you get a nice brown exterior.

Serve warm with a cold beer and a nice cheesy dipping sauce.



  • 4 ounces of grated Gruyère cheese
  • 2 tablespoons butter
  • 1/8 cup flour
  • 1 cup milk
  • 1 teaspoon mustard powder
  • 1 large garlic clove
  • 1/2 teaspoon chili powder
  • pinch of kosher salt

Melt the butter in a sauce pan over low heat (you don't want to brown the butter). When the butter starts to bubble,  whisk in the flour. Whisk over low heat for about 5 minutes.

Add about a quarter of the milk to the sauce pan, and whisk until the mixture is smooth, and there are no lumps of flour. Add the rest of the milk, and simmer for 10 minutes, stirring every minute or so.

Whisk in the garlic clove (finely minced, or pressed), chili powder, and mustard powder.

Turn off the heat, and add the cheese in 4 parts, mixing after each until it is melted. Add salt to taste.

Here's my daughter tasting the pretzels with the Nutella/whipped cream sauce!  Start with Nutella and add the whipped cream until you like the creamy consistency. Yum!

The whole thing takes about 1 1/2 hours (because of rising time), and makes 16 traditional pretzels, or 50 pretzel bites. Trust me, these are good!


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