Soft Pretzel Bites
Fat Little Soft Pretzel Bites are soft and chewy snacks and appetizers - just like they should be.
Servings 60 Pretzels
Calories 28kcal
Ingredients
- ¼ ounce packet active dry yeast
- 1 cup warm water, follow yeast packet directions for water temperature. It is usually around 110°
- 1 ¼ cup all-purpose flour
- ¾ cup whole wheat flour
- 2 tablespoons all purpose flour - for kneading
- 1 teaspoon baking soda
- 2 teaspoons brown sugar
- ½ teaspoon salt
- 1 tablespoon coconut oil
Instructions
- Lightly grease a baking sheet.
- Add the active dry yeast to the warm water and stir. Let set for about 5 minutes.
- In a large bowl add the 1 ¼ cup all-purpose flour, ¾ cup whole wheat flour, baking soda, brown sugar and salt. Mix together.
- Add the oil and the water/yeast mixture. Mix well. It will be sticky.
- Turn out onto a lightly floured surface and knead until smooth and elastic adding flour as needed. This should only take a couple of minutes.
- Divide the dough into fourths and then roll out into a cigar shape that is about 15” to 17” long. Cut each length into 1” pieces. Place the pieces on the prepared baking sheet so that they do not touch.
- Preheat the oven to 350° while the pretzel pieces are resting and then bake for 10 to 12 minutes. Test a piece and see if the dough is done on the inside. Take out of the oven and let cool on the baking sheet.
Notes
Storing:
Keep in an airtight container for about 2 to 3 days. If they are not kept in a airtight container they can become a bit harder. They will soften up again if microwaved for a very few seconds.
Freezing:
You can freeze the pretzels for about a month. They will become a bit harder. You can soften the pretzels, after defrosting, in a microwave for a few seconds.
Nutrition
Serving: 2Pretzels | Calories: 28kcal | Carbohydrates: 5g | Sodium: 37mg | Potassium: 11mg | Calcium: 5mg | Iron: 0.4mg