Whole Wheat Pretzel Bites with Sweet and Savory Toppings
A healthful rendition of the favorite food court option in malls across the country, children get to knead their pretzel dough, roll it into a 14-inch rope and then cut it into 1-inch pieces. They watch the pretzel bites rise to the top when they are briefly boiled in a baking soda bath, and after baking for 12 minutes, they can top their pretzel bites with a sweet or savory topping.
- 3/4 cup warm water
- 1 packet rapid rise yeast (2 1/4 tsp)
- 1/2 tsp salt
- 1 1/2 tsp Signature Kitchens® granulated sugar
- 1 1/4 cups O Organics® whole wheat flour
- 3/4 cup unbleached white flour
SAVORY: Garlic Pretzel Topping
- 1 Tbs O Organics® extra virgin olive oil
- 1/2 - 1 tsp garlic powder (to desired taste)
- salt, to taste (optional)
- 1/4 cup bottled pizza sauce (marinara sauce can be substituted)
Cream Cheese Icing (or dipping)
- 1/3 cup light Lucerne® cream cheese
- 1 Tbs Lucerne® whipped butter or light margarine
- 3/4 cup Signature Kitchens® powdered sugar
- 1/4 tsp Signature Kitchens® vanilla extract
SWEET: Cinnamon Pretzel Topping
- 2 Tbs melted Lucerne® whipped butter
- 2 tsp Signature Kitchens® granulated sugar
- 1/2 tsp Signature Kitchens® ground cinnamon
Arrange the oven rack about 7 inches from the top oven heat source and preheat oven to 425°. Line a large baking sheet with parchment paper. Set aside.
Pour warm water into a large bowl. Sprinkle the yeast over the water and stir with a spoon for about a minute or until blended. Stir in salt and sugar then slowly add the flour, half a cup at a time. Continue mixing with a spoon until dough is thick and no longer sticky. When you poke the dough and it mostly bounces back, it is ready to knead. Kids can help with this step.
Divide the dough into 4 pieces and knead pretzel dough ball for about 3 minutes on a clean, flat surface (add white flour if needed). Then, roll each dough ball into a 14-inch long rope (kids can help and create their own dough rope). Using a knife, cut the ropes into 1-inch pieces (each roll should have 14 pretzel pieces).
In a medium saucepan, bring 5 cups of water mixed with 1/4 cup baking soda to a boil. Place 14 pretzel pieces at a time into the boiling water. When the pretzel bites float to the top (after about 20 seconds), remove them with a large slotted spoon and place the pieces onto the prepared baking sheet. Repeat with the rest of the pretzel bites.
Bake for 8 minutes, then turn the oven to broil and broil about 3-4 minutes to brown the tops (watch closely to avoid burning). Let the pretzel bites cool for a few minutes while you prepare the sweet and/ or savory topping options.
If you are making the garlic pretzel topping, brush the olive oil over the top and sides of the pretzel bites using a silicon brush (or similar). Using the sprinkle option on the garlic powder, lightly sprinkle garlic powder over the top and follow with freshly ground salt, to taste, if desired. Serve the pretzel bites with pizza sauce!
If you are making the cinnamon pretzel topping, brush melted whipped butter over the top and sides of the pretzel bites using a silicon brush (or similar). In a small bowl, blend sugar with cinnamon then sprinkle the mixture evenly over the tops of the pretzel bites. In small mixer bowl, blend the cream cheese icing ingredients and beat on low, until smooth. Serve with the pretzel bites!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.