Soft Pretzel Bites
Using an overnight preferment and Caputo “00” Bread Flour creates chewy, soft pretzel with the richest flavor. Easy to shape or turn into the perfect bites, these are ready to be served up on every occasion.
- Yield: 8-10 servings
- Prep Time: 15 min
- Cook Time: 12 min
Ingredients
Instructions
Preferment (The Night Before)
- In a small bowl, mix all preferment ingredients until just incorporated.
- Cover loosely and let sit at room temperature for 12 hours, or overnight.
Make the Dough (Next Day)
- In a liquid measuring cup, combine the water and barley malt syrup. Set aside.
- In a separate bowl, whisk together Caputo "00" Bread Flour, salt, and instant yeast.
- In the bowl of a stand mixer fitted with a dough hook, add the preferment and the water mixture.
- Mix on low speed for 1–2 minutes, until combined.
- Gradually add the dry ingredients and continue mixing on low speed for about 5 minutes.
- Once the dough comes together, add the cubed butter, one piece at a time, mixing until fully incorporated.
- Increase to medium speed and mix for 2 more minutes, until the dough is smooth and clings to the dough hook.
- Transfer the dough to a lightly oiled bowl. Cover and let rest for 90 minutes, punching down once at the 45-minute mark.
Divide & Shape
- Divide dough into 10 equal pieces (about 125 g each).
- Pre-shape into short logs and rest for 10 minutes under a damp towel.
- Roll each piece into a rope about 30 inches long.
- Shape into pretzels or simply cut 1-inch pieces off the rope and roll into bites.
- Rest for another 10 minutes before boiling.
Baking Soda Bath
- Preheat oven to 425°F. Convection oven recommended.
- In a large pot, add water, baking soda, and bring it to a boil.
- Boil pretzels for 1 minute, working in batches and avoiding overcrowding.Transfer boiled pretzels to a parchment-lined baking sheet.
- Sprinkle with flaky salt or any desired toppings.
Bake & Serve
- Bake at 425°F (218°C) for 12–14 minutes, until deep golden brown.
- Cool on a rack with good airflow.
- Best served warm, the same day.
Products Used In The Recipe
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About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's bakery consulting on his website below.