Rosemary-Parmesan Pretzel Bites
Print recipe| Serves | 4-6 |
| Prep time | 1 hour, 30 minutes |
| Cook time | 20 minutes |
| Total time | 1 hour, 50 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Appetizer, Bread, Snack |
| From book | adapted from Good Eats: The Later Years by Alton Brown |
Ingredients
- 3/4 cups warm water
- 1 1/2 teaspoon sugar
- 1 teaspoon kosher salt
- 1 1/4 teaspoon yeast (I like SAF Instant Yeast)
- 11oz all-purpose flour
- 1oz unsalted butter, melted and slightly cooled (2 tablespoons)
- 1oz grated parmesan cheese
- 6 cups water
- 1 tablespoon chopped fresh rosemary
- 1/3 cup baking soda
- 1 Large egg yolk (beaten with 1 tablespoon water)
- coarse salt
Directions
| Step 1 | |
| Combine the warm water, the sugar, and the teaspoon of salt in the bowl of a stand mixer or a large bowl. Sprinkle the yeast over the top and let sit for five minutes. | |
| Step 2 | |
| Add the flour, the butter, the rosemary, and the parmesan and mix to combine with a wooden spoon (add water, just a tiny bit at a time, if you need to). Use the dough hook attachment of a stand mixer to knead the dough at medium speed for 4-5 minutes. Alternately, need by hand for 5 or 6 minutes on a floured surface. Oil the bowl and put the dough in. Cover and let rise for about an hour or until doubled in size. | |
| Step 3 | |
| Preheat the oven to 450 degrees. Line a sheet pan with parchment paper. Bring the 6 cups of water and the baking soda to a boil in a wide, shallow pan (I used a 12-inch sauté pan). Meanwhile, knead the dough briefly then divide into 4 pieces. Roll each piece into a long rope and cut each rope into eight pieces. | |
| Step 4 | |
| Drop each piece of dough into the boiling water for about thirty seconds (I did about eight at a time). Use a slotted spoon to remove from the water to the prepared sheet pan. | |
| Step 5 | |
| Brush the pretzel bites with the egg wash and sprinkle lightly with salt. Bake for 12-14 minutes or until light golden brown. Eat within 24 hours. | |
