Not too healthy, but goes well with sports.
- 5 cups all-purpose flour
- 2 tablespoons butter melted
- 1/4 cup white sugar
- 1/2 teaspoon garlic powder
- 1/4 cup brown sugar
- 1 teaspoon white sugar
- 1 1/2 teaspoon salt
- 2 tablespoons butter melted and cooled
- 4 cups hot water
- 4 teaspoon active dry yeast
- 1 1/4 cups warm water (110 degrees fahrenheit)
- 2 egg whites
- kosher salt for topping
- parchment paper and cooking spray
- for beer cheese dip
- 6 ounces cream cheese i use reduced fat
- 1/2 cup good quality beer
- 1 teaspoon horseradish
- 1/2 to 3/4 cups cheddar cheese grated (again, i use reduced fat)
- Carbohydrate 63.9483274308947 g
- Cholesterol 30.9119352512324 mg
- Fat 11.1660785284184 g
- Fiber 2.22451003118005 g
- Protein 9.19547854016201 g
- Saturated Fat 6.30853999924477 g
- Serving Size 1 1 Serving (234g)
- Sodium 109.118731510135 mg
- Sugar 61.7238173997146 g
- Trans Fat 1.4038996052896 g
- Calories 393 calories
Step-by-step
- In a measuring cup dissolve the yeast and 1 teaspoon sugar in warm water. Set aside. (Mixture should become foamy, if it's not your yeast may be bad or your water too hot)
- In the bowl of a standing mixture fitted with a dough hook, combine the flour, sugars, and salt on low speed. Turn off the mixer and pour the water/yeast mixture and melted butter into the bowl. Turn the mixer on and knead for 6-8 minutes until the dough is smooth. If the dough is too dry you can add extra water, a tablespoon at a time. I don't have a stand mixer, so I knead by hand.
- Lightly oil a large bowl. Remove the dough from the mixer and shape into a ball. Place the dough ball in the bowl, cover with a clean towel, and allow to rise for one hour (*or until double in size).
- Towards the end of rising, preheat oven to 450 degrees and prepare baking sheets with parchment paper and cooking spray. In a large bowl, combine the hot water and baking soda. In a small bowl, whisk together the egg whites and melted butter.
- After the dough has risen, punch down the dough and then knead with hands for one minute. Turn out onto a lightly floured surface and divide dough into 12 even portions. Now you can pick your shape. For pretzel bites roll each portion into a snake then cut the snake into bite size pieces, about 1 1/2 inches in width.
- Dip the pieces in the baking soda water and place on the baking sheet (sometimes I dab the pretzels with a paper towel if they seem too wet). Brush each pretzel bite with egg whites/melted butter then sprinkle with kosher salt.
- Bake for 7-8 minutes, until browned.
- Serve warm or at room temperature.
- Note: You can allow dough to rise in the oven (turned off) with the light on.
- Microwave cream cheese for 30-45 seconds until very soft. Stir in the beer, horseradish, and garlic powder. Microwave again for 30-45 seconds. Add the grated cheese and stir until smooth, microwaving again if necessary.
Dough Substitutions and Mixing Mechanics
Substituting whole milk for the warm water in the dough hydration phase introduces milk solids that encourage faster browning and a softer crumb, though it will slightly reduce the crispness of the exterior crust. When dissolving the active dry yeast, maintain water temperatures between 105 and 110 degrees Fahrenheit to prevent thermal shock. Knead the flour, sugars, and salt thoroughly until the gluten network develops enough elasticity to hold the shape without tearing during the rope-rolling stage. If handling the dough by hand rather than utilizing a stand mixer with a dough hook, compensate for lower mechanical shearing by kneading for an additional three minutes beyond the standard machine timeframe.Baking and Surface Chemistry
The alkaline bath utilizing baking soda and hot water is chemically necessary to promote the Maillard reaction, which yields the distinctive deep brown color and characteristic flavor profile of traditional pretzels. Whisking egg whites with melted butter to brush over the shaped pieces before applying kosher salt ensures the coarse grains adhere firmly during baking at 450 degrees Fahrenheit. Watch the oven closely as the small 1-1/2 inch pieces bake; they transition from properly browned to overbaked rapidly within the 7-to-8 minute window.Reviving Leftovers and Dip Texture
Leftover pretzel bites lose their crisp exterior quickly as ambient moisture softens the crust. Re-crisp them by placing the pieces on a wire rack inside a 350-degree oven for four to five minutes. The beer cheese dip, reliant on cream cheese and cheddar bases, tends to firm up as it cools. Reheat the dip in short 15-second microwave increments, stirring vigorously between intervals to re-emulsify the fats and prevent separation of the cheese solids.
