I’ve made these soft little pretzel bites several times and they’re always a huge hit! So much so that I’ve started giving them as gifts. After all, a gift made with love is the best gift of all!
Most recently I gave a huge bag of them to my dad for Father’s Day and I’m happy to report that he and my mom have been munching away on them and enjoying them immensely. My mom even mentioned to me that they’ve been eating them with butter and to that I reply “Heck yeah”! Mustard is great but I’ll bet butter is better!
GARLIC THYME PRETZEL BITES {PRINT THIS RECIPE}
4 teaspoons active dry yeast
1 teaspoon white sugar
1-1/2 cups warm water (110 degrees or warm to the touch)
5 cups all purpose flour
1/3 cup white sugar
1-1/2 teaspoons kosher salt (plus more for topping)
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves, chopped
3 teaspoons garlic powder
2 tablespoons shredded Parmesan cheese
1 tablespoon olive oil
4 cups boiling water
1/2 cup baking soda
1/4 cup shredded Parmesan cheese
kosher salt for sprinkling
1 egg with 1 teaspoon water, mixed
-In a small bowl, dissolve the yeast and the sugar in the warm water.
-Let stand until foamy (about 10 minutes)
-In a large bowl, whisk together the flour, sugar, salt, pepper garlic powder and thyme leaves and Parmesan cheese.
-Add the yeast mixture and olive oil and mix with your hands to form a soft dough. Depending on your weather, you may have to add more warm water (1 tablespoon at a time) or possibly flour if your dough is too sticky.
-Turn your dough out onto a lightly floured surface and knead until smooth and elastic (about 7-8 minutes)
-Place your dough into a lightly oiled bowl, oil the top of the dough and cover the bowl with plastic wrap.
-Allow your dough to rise in a warm place for about an hour or until your dough has doubled in size.
-When the dough has doubled, punch it down and preheat your oven to 425 degrees. *Or if you’d like to try making these on the outdoor grill, now is the time to preheat your grill to hot, hot, hot. To use this method, you’ll also need two foil covered bricks and place them on the grate of the grill in order to lift the baking sheets from the direct heat, making your grill more like an oven.
-Bring the water and baking soda to a rapid boil on your stove top.
-Breaking off golf ball sizes of dough, roll each piece in the palm of your hands to form a rough looking ball.
-Drop the balls into the boiling water until the dough balls rise to the surface of the water and float. Do not over crowd the pot. You’ll have to do this in batches.
-Brush each pretzel bite with the egg and water wash.
-Sprinkle each ball with additional kosher salt and Parmesan cheese.
-Bake for 18-20 minutes, rotating the baking sheets half way through the cooking process.
*If you’re using the grill, keep a careful eye on them so they don’t cook too quickly and burn on the bottom. (Please be aware that the cooking time while using the grill may need to be adjusted slightly depending on your grill.)
-Allow your pretzel bites to cool slightly and then DIG IN!!!
I hope you’ve enjoyed this recipe and will decide to make these soft little pretzel morsels yourself. I guarantee they’ll be a complete hit with your family and friends and who knows, you may even start giving them as gifts too…because we all know: Nothin’ beats a little lovin’ from your oven or an unexpected thrill off your grill!
Until we eat again,
Welcome to my Kudos Kitchen.
I remember you posting these on instagram…I must make pretzel bites soon! Thanks for posting these!! Hope you're doing well!
Thanks Julie! That was my "teaser". LOL I'm doing very well. Thanks for asking. You're so sweet! Hope you are too.
These look incredible! I've been wanting to make pretzels – you have inspired me to give it a try!
Thank you Stephanie! If I've inspired YOU than I'm a happy camper.
These look wonderful and I think I'm going to make them. Just need clarification on the recipe. If we are just going to bake them in the oven (not use the grill) do we still have to boil them in water first?
Thanks for this recipe Renee! Love these 🙂
Yes Paula. The boiling in the baking soda water is what gives the pretzels their chewy outer crust. Do this no matter if you're using the oven or the grill. I could be wrong, but I think bagels are done like this as well. I hope you like the recipe. Please let me know what you think.