Aren’t bite sized versions of things so cute?
And so much tastier?
I made these for a girls night and they’re PERFECT. I’m pretty obsessed with my pretzel recipe, and make them pretty often, but sometimes you don’t want to eat a giant pretzel. You want to eat many many small ones!
These are delightful on their own, but also good with a dip (hummus, mustard, my goat cheese dip…)
Perfect for snacking!
1 package dry yeast
2 tbsp maple syrup
1/2 cup plus 1 cup water
4 cups flour
1/4 cup vegetable oil
2 tsp salt
3 tbsp baking soda
10 cups water (for boiling)
coarse salt, for sprinkling
Start by proofing the yeast: in a small bowl, combine 1/2 cup warm (but not hot!) water, maple syrup, and yeast. Let sit about 5 minutes – if the yeast hasn’t started to expand and bubble a bit, it’s dead – start over with new yeast.
In the bowl of a stand mixer, combine proofed yeast, flour, remaining 1 cup of water, oil, and salt. Beat with a dough hook for about 5 minutes, until dough is smooth and holding together (alternatively, knead all ingredients together by hand for about 8 minutes).
Transfer dough to a large, lightly oiled bowl and cover with plastic wrap. Place bowl in a nice, cozy warm spot and let rise until doubled in size, about 45 minutes.
Preheat oven to 400 and line 2 baking sheets with parchment paper. Bring 10 cups water to a boil and stir in baking soda.
Divide dough into 12 and roll out each portion to about 12-18 inches long. Cut into bite sized pieces. Transfer each pretzel bite to the boiling water and boil 30 seconds – they should sink to the bottom of the pot and then float to the top. Transfer to baking sheet using a slotted spoon.
Sprinkle with salt, and using a sharp knife, make a slit in the bottom of each pretzel (see picture below) – this will open while they bake and make them gorgeous. Bake about 14 minutes, but watch them carefully. Remove when tops are nice and golden.
Pretzels for everyone!