I started making soft pretzels almost 2 years ago. These have been a hit at holidays, football parties and other family events. My first batch (pictured below) I did a combination of the traditional pretzel and a bite sized one. I would say the bit size have been a lot easier to make for me and have been more popular with the family.
The recipe below is from http://www.thefreshloaf.com/recipes/pretzels
I’m giving the shorter version along with how to make the bite sized ones. If you want to see how to make the full sized please visit the link above.
Makes 6 large pretzels or a lot of bite-sized pretzels
1 teaspoon instant yeast
1 tablespoon malt powder or brown sugar
2-3 cups all-purpose unbleached or bread flour
1 teaspoon salt
1 cup warm milk (approximately 110 degrees, which is 1 minute in my microwave)
Combine ingredients in a stand-up mixer leaving out 1 cup flour. Once it’s all combine, slowly add in the remaining cup of flour till a dough ball can be formed.
Knead the dough till it’s smooth, then let rise for 30 minutes.
Once done rising, beat down the dough then place it on a floured cutting board. Cut the dough in half then each section in half. Continue doing this till they are the wanted size.
Preheat oven to 425 degrees
At this point bring water to a boil in a pan and boil each piece for about 5 to 10 seconds. It really isn’t much just long enough to see the shape expand a little. I moved them for a minute or two to a wire cooling rack to allow excess water to drip off then move them to a baking sheet, brush them with an eggwash then sprinkle on a coarse salt.
These then cook for about 8-12 minutes till the tops are brown.