My family loves soft pretzels. In fact when we go to the mall, we have to stop and get the pretzel sticks. My mom used to do that when I was a kid and now I do that with my two. If you don’t watch the Imaginative One, he will eat almost all of the pretzels. I love mine dipped in cream cheese or nacho cheese. He loves his dipped in chocolate.
We also love going to the Target cafe and getting the cinnamon soft pretzels there. I’ve learned to get two of them now because once again the Imaginative One will eat the majority of the pretzel if you share with him.
I’ve tried the cinnamon soft pretzel at Sam’s Club and was not too thrilled with the flavor.
I made these on Monday, the sixth, which ended up being a temperature related snow day because it dipped down into the negatives. People in our area are not used to those temperatures and don’t have outer clothes to combat those temperatures. Both the Imaginative One and Hubby gave the soft pretzel nuggets a thumbs up. Yeah!
(I also realized when I did the Best of from last year that I did not post any bread recipes so I’m trying to post some bread recipes this year.)
Soft Pretzel Nuggets
Stars of the recipe:
- 2-1/2 c. all-purpose flour or white whole wheat flour (I used white whole wheat flour.)
- 1/2 tsp. salt
- 1 tsp. sugar
- 2-1/4 tsp. instant yeast (If using active dry yeast, increase amount to 1 Tbsp. and then proof it in warm water and sugar (bubble and foam) for about 5 minutes before adding it to flour and salt.)
- 1 c. very warm water
- 1/2 c. warm water
- 2 Tbsp. baking soda
- Coarse salt (pretzel salt), optional
- Cinnamon sugar mixture, optional
- 3 Tbsp. butter, melted
- In a large bowl, place the flour, salt, sugar, and yeast. Mix until combined.
- Add the water and mix well, adding more flour, as needed to form a soft, smooth dough that clears the sides and bottom of the bowl.
- Knead the dough by hand or machine for about 5 minutes, until it is soft and smooth. (You don’t want a soft dough that is not sticky.)
- Lightly flour the dough and place in a plastic bag; close the bag with room for the dough to expand. Let it rest for 30 to 60 minutes.
- Preheat oven to 500 degrees.
- Spray or line two cooking sheets with parchment paper.
- Transfer the dough to a lightly greased work surface and divide into about 4 strips of dough that are equal length. Allow the strips rest for 5 minutes.
- Meanwhile combine 1/2 c. warm water with the baking in a small bowl. Make sure the baking soda is completely dissolved.
- Cut each strip of dough into 6 to 8 pieces. Dip each pretzel nugget in the baking soda/water solution.
- Allow them to rest for 10 minutes. Bake the pretzels for 7-8 minutes (mine took 6 minutes).
- Remove the pretzels from the oven and roll them in the melted butter. Add the salt or cinnamon sugar mixture.
- Enjoy warm with your favorite dip!