Parmesan Pretzel bites


These delicious bites of salty- bready-goodness are actually quite easy to make.

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
Vegetable oil, for bowl
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
1/2 cup shredded fresh parmesan cheese
1 tbsp Kosher salt (for topping)

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, this should take about 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for 1 hour

Preheat the oven to 450 degrees F. Line 2 pans with parchment paper or a silpat. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in large pot.

In the meantime, turn the dough out onto a slightly floured work surface and divide into 2 pieces.  Roll out each piece of dough into a rope. Cut each rope into desired size of pretzel bites.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Place onto sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the kosher salt and parmesan.

Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving

Serve with mustard or other dip, or enjoy on their own while still warm out of the oven!

Original recipe can be found here