Soft Pretzel Bites
Fat Little Soft Pretzel Bites are soft and chewy snacks and appetizers - just like they should be.
Servings 60 Pretzels
- 1/4 ounce packet active dry yeast
- 1 cup warm water, follow yeast packet directions for water temperature. It is usually around 110°
- 1 1/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2 tablespoons all purpose flour - for kneading
- 1 teaspoon baking soda
- 2 teaspoons brown sugar
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
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 1/4 cup all-purpose flour, 3/4 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.
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.
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.
Serving: 2Pretzels | Calories: 28kcal | Carbohydrates: 5g | Sodium: 37mg | Potassium: 11mg | Calcium: 5mg | Iron: 0.4mg