Recipe Index

Ingredients

• 1/2 cup heavy cream
• 1/2 cup whole milk for the dough, plus 1 Tbsp. whole milk for the egg wash
• 2 Tbsp. granulated sugar
• 1 tsp. active dry yeast
• 1 tsp. kosher salt
• 2 cups all-purpose flour, plus extra for rolling
• 2 cups water
• 2 Tbsp. baking soda
• 1 whole egg
• Coarse salt, for topping

Method

1. Simmer the heavy cream, half cup of milk and granulated sugar together in a small saucepan, stirring now and then, then let the mixture cool to below 110°F.
2. Sprinkle the yeast over the warm liquid and leave it 10 to 15 minutes until the surface puffs and blooms.
3. Stir the flour and kosher salt in a stand mixer bowl, pour in the yeast mixture, and knead with the dough hook until the pretzel dough pulls together.
4. Shape the dough into a ball, rest it in an oiled bowl under cover for 1 to 2 hours, and let it rise until at least doubled.
5. Divide the risen dough into 4 pieces, roll each into a rope 10 to 12 inches long, and cut the ropes into 1-inch bites — about 10 to 12 per rope.
6. Bring the 2 cups of water to a boil, lower the heat, and stir in the baking soda a little at a time because it will foam vigorously, then bring the soda bath back to a simmer.
7. Boil the bites in the soda bath for 10 seconds a few at a time, lifting them out with a slotted spoon onto an oiled rack set over a baking sheet to drain.
8. Heat the oven to 425°F while the bites drain.
9. Whisk the egg with the tablespoon of milk, brush the bites all over with that egg wash on a lined baking sheet, and sprinkle them with coarse salt.
10. Bake the pretzel bites in two batches for 10 to 12 minutes until deep golden brown, and cool them 5 to 10 minutes before eating.

Prep: 45 min · Cook: 12 min · Total: 57 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data