Easy cheesy pretzel bites

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Cook Time 10 mins
Total Time 10 mins
Servings 40 pretzel bites

Ingredients
  

  • 375 ml warm water
  • 3 tsp S&P Dried yeast
  • 1 tbsp caster sugar
  • 600 g Strong white bread flour
  • 1 1/2 tsp salt
  • 1 1/2 tbsp S&P Cheese & Herb flavouring
  • 3 litres water for boiling the puffs
  • 1/2 cup bicarbonate of soda
  • 1 egg whisked with a drop of cold water
  • Coarse sea salt flakes

Instructions
 

  • Preheat oven to 220°C. Line a large baking tray with baking paper and set aside.
  • In the bowl of Kenwood or thermomix whisk together the warm water, yeast and sugar. Set aside for 3-5 minutes or until frothy.
  • Add the flour, salt and bread flavouring and knead for 3-5 minutes until soft and elastic, but not sticky.
  • Tip the dough out onto a lightly floured surface. Cut into 6 pieces. Roll each portion into an inch thick rope and then using scissors snip into 1 inch pieces or your desired size.
  • While preparing the pretzels, bring the water to boil in a large saucepan. Add the baking soda. Once water is boiling carefully drop 8 pieces of dough into the water for about 30 seconds. Remove with a slotted spoon and place pretzel bites onto baking sheet. When all pretzels have been boiled, brush dough lightly with the egg wash and sprinkle salt on top.
  • Bake for 5 minutes in preheated oven. Shake the pan and then switch the oven to fan grill 200°C and cook for a further 5 minutes or until golden. Remove pretzel bites to a cooling rack. Enjoy immediately with our Warm cheesy dip from Recipe leaflet # 19 or our Smoked ham & cheese log from Recipe leaflet #14 or our Sundried tomato cheese ball from Recipe Leaflet #10.
  • These are a super easy starter that take less than 60 minutes from start to finish. They keep for up to 5 days in a sealed bag or container. Simply refresh for 5 minutes in a 180°C oven before serving.

Notes

Suitable to freeze for up to 1 month
Defrost 1 hour
Tried this recipe?Let us know how it was!

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