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Sprouted Pretzel Bites

Salty, soft and chewy pretzels...in bite size!

Golden and chewy on the outside, pillowy on the inside and perfectly salty – what’s not to love about sprouted pretzel bites? Oh, and to top it off, they’re quick and easy to make! These bites of delight feature sprouted sifted red fife flour, with its light texture and rich caramel-like flavour. Who needs a street vendor when you can make your own soft pretzels at home, but mini? They’re the perfect snack for any occasion, whether you’re hosting a party or just craving a game-day treat.

ingredient tips and substitutions

  • Sifted Red Fife: you can also substitute sprouted sifted wheat flour.
  • Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
  • Brown Sugar: we used dark brown sugar for a deeper flavour, but any kind of sugar or honey will work.
  • Butter: for a dairy free/vegan version, swap for vegan butter or olive oil

tips for making sprouted pretzel bites

  • To shape into a rope, press both palms down gently and roll the piece of dough back and forth along your work surface, working from the center outwards. Each piece should be approximately the length of a ruler. It helps if your dough sticks the tiniest bit, so be very sparing when greasing your work surface.
  • Feel free to weigh the dough when you’re dividing if you want more even pieces, but we like the slight variations in size from eyeballing it. No need to be perfect with these!
  • These are best fresh (even straight from the pan warm!) but will keep in an airtight container for several days.

Can i make vegan sprouted pretzel bites?

Absolutely! Just swap the butter for vegan butter or olive oil.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.

How do i knead by hand?

To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time.

What is a windowpane test?

To check that your dough has developed enough gluten, pinch a small piece in your hands and very gently stretch it out. You should be able to stretch until it’s transparent without the dough ripping.

Sprouted Pretzel Bites

Salty, soft and chewy pretzels...in bite size!
Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 45 minutes
Servings: 50

What You'll Need:

  • 285g (2¼ cups + 2 tbsp) Sprouted Sifted Red Fife Flour
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 1 tsp instant yeast
  • 1 tbsp butter, softened
  • 190g (¾ cup + 1 tbsp) water

Baking Soda Bath

  • 1 cup water
  • 2 tbsp baking soda

Optional Topping

  • flakey sea salt, sesame seeds, cinnamon sugar etc.

How To Make It:

  • Add the flour, salt, sugar, yeast, butter and water to the bowl of a stand mixer fitted with the dough hook.
  • On low speed, mix until fully combined. Then, increase to medium speed and knead until the dough is well developed*, about 5 minutes. Dough should be soft and sticky.
  • Cover the bowl and allow it to rest in a warm area for 45 minutes.
  • While the dough rests, bring 1 cup of water to a simmer then remove from heat and stir in 2 tbsp baking soda until dissolved. Set aside to cool.
  • Preheat your oven to 400℉ and prepare a baking tray with parchment paper or a silicone mat.
  • Transfer your dough onto a very lightly greased work surface and divide into 5 pieces of roughly the same size. Roll each piece into a 12" rope using the palms of your hands. If the dough shrinks back, move onto the next piece and roll again after a few minutes.
  • Using a sharp knife or bench scraper, divide each rope into 10 pieces.
  • In batches of 10, drop pieces into the baking soda solution, making sure they are covered completely, and allow it to sit for about 30 seconds. Remove from the solution with a slotted spoon and allow extra water to drip off before transferring to the baking sheet, leaving space between each piece.
  • Once all the pieces have been dipped, top with flakey sea salt, pretzel salt, sesame seeds, everything bagel seasoning etc. (optional). You can also leave them plain and toss with melted butter and cinnamon sugar after baking.
  • Bake 12-15 minutes, until golden brown. Enjoy fresh with mustard or queso.

Notes

*Windowpane Test: to check that your dough has developed enough gluten, pinch a small piece in your hands and gently stretch it out. You should be able to stretch until it’s translucent (see light through) without the dough ripping.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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