SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (2024)

FAQs

What are the ingredients in super pretzel soft bites? ›

Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Corn Syrup, Bicarbonates and Carbonates of Soda, Salt Packet: Salt.

Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.

Number of bites: 31 or more; Microwave: 2 minutes; Oven: 4-5 minutes or until hot. Keep frozen until ready to use. Open to lift tab.

Dough for Soft Pretzel Bites

You need just 6 basic ingredients to get started including warm water, yeast, a little sugar to feed the yeast, melted butter, salt, and all-purpose flour. (If you have it, the same amount of bread flour works too!). You can use either instant (quick rise) or active dry yeast in this dough.

Number of Bites: Microwave: 1 serving (3 bites): 30-40 seconds; 2 servings (6 bites): 55-60 seconds; Full Box: 2 minutes; 20 seconds.

Soft pretzels and flavored pretzels are usually higher in calories, salt, sugar, and fat than hard pretzels, so you may want to limit your intake of those varieties.

Soft pretzels can usually be baked in 15 minutes; hard pretzels, meanwhile, must be baked for up to an hour. The longer baking time further dries out the pretzel. And, as we have discussed, the lack of moisture is what gives the hard pretzel its brittle texture.

What Gives Pretzels Their Pretzel Flavor? You have baking soda to thank for that distinct pretzel flavor. Baking soda is highly alkaline and imparts that subtly metallic taste onto the dough before your pretzels go into the oven. Some recipes call for a lye bath, which does the same thing.

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Why do you boil soft pretzels in baking soda? ›

Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.

Pretzel doughs are typically made with 40 to 45% dough absorption, while pizza doughs are typically made with around 55% dough absorption. Dough absorption is the amount of water added to the dough expressed as a percentage of the flour weight. Check out the RECIPE BANK for some dough formulas and procedures.

Room Temperature: The best way to store your pretzels at room temperature is by using a bread box. Bread boxes let the right amount of air circulate so your bread (or pretzels!) remain moisture-free without going stale. If you don't have a bread box, you can opt for a paper bag or a storage container.

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

Traditional Bavarian pretzels are dipped in a lye solution before they are baked. Lye, also known as sodium hydroxide, is essentially the same stuff that's used to make soap and clean drains.

ORIGINAL PRETZEL DOG

Original pretzel dough wrapped around a full size, Nathan's Famous® all beef hot dog.

Super Pretzel

This brand offers a traditional soft pretzel that is made with vegan ingredients but all their flavored or stuffed products contain non-vegan ingredients.

Most troubling for teeth is that soft pretzels contain a whopping 779 mgs of sodium; while they might not directly cause cavities, the excess sodium can weaken the internal tissues by increasing an unhealthy amount of calcium in the body, which can potentially lead to later risk for osteoporosis and tooth loss.

wheat flour, vegetable oils (palm, rapeseed), honey mustard onion seasoning 6,8% [sugar, salt, onion powder 10%, flavourings, mustard powder 5%, colours (paprika extract E160c), honey powder 0,1%], Salt, sugar, yeast, emulsifier (sunflower lecithin). Keep in a cool, dry place.