Prep Time
10 minutes
Cook Time
20 minutes
Serves
8
Ingredients
- 1 1/4 cups milk, warm
- 2 tbsp honey
- 2 1/2 tsp active dry yeast
- 1/2 cup egg whites (from 4 large eggs)
- 1 tbsp water
- 4 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 cup baking soda
- 1 tbsp coarse sea salt
- 1 tbsp salted butter, melted, optional
Steps
1
Preheat oven to 450F. Line a baking sheet with parchment paper and set aside.
2
Pour the warmed milk into the bowl of a stand mixer fitted with the paddle attachment. Top with honey and the yeast and stir to combine. Allow to sit for approximately 10 minutes. The yeast will look foamy, which means it’s ready.
3
Fill a large pot about halfway full with water and allow to come to a boil over medium-high heat.
4
Whisk together the egg whites with 1 tablespoon of water and set aside.
5
Add the flour and 1 teaspoon of kosher salt to the mixer. Mix on low for about 3 minutes until the dough comes together in one ball. Add more flour if needed. The dough will stick together, but will not be sticky on the hands.
6
Place the dough on a clean working surface and form the dough into a ball. You don’t need to flour your surface. Section the dough into four parts and roll each part into a long strand. Cut each strand into 1- inch sections using a butter knife. You should be able to make about 12-16 bites per strand.
7
CAREFULLY, add the baking soda to the boiling water. It’s best to add it slowly. Place the dough bites into the water in batches, about 10 at a time, for 20-30 seconds for each batch. Using a slotted spoon, take the dough out of water and allow to cool.
8
Arrange all flashed cooked pretzel bites on the parchment-lined baking sheet so they are not touching. Brush each bit with the egg white mixture and sprinkle with the coarse sea salt.
9
Bake for approximately 10 minutes or until the tops are browned. Remove from the oven, and allow to cool slightly. If desired, brush tops with melted butter.