No yeast is needed to make these Easy Soft Pretzel Bites! Store bought dough makes this a breeze!
This is fun cooking.
Lately I’ve been feeling really overwhelmed with everything. The wedding, the blog. It all just has been putting so much stress and pressure on me. I’m already a worrier, and now with things coming down to the wire on the wedding, every little thing is just stressing me out.
To be honest, I was initially dreading having to post something this week. I’m just wore out and all I want to do is sleep for a week. But, as I was making my grocery list, I decided I would just make something fun. Something I genuinely just wanted to try out. Something new.
I was scrolling on Pinterest for some inspiration when I saw a recipe for easy pretzel bites made with frozen bread dough. I would ordinarily love to make my own bread from scratch, but working with yeast is one of the things I’ve never been able to master. I don’t know if I always happen to get yeast when it’s dead, if it’s in too cool of an environment, if it’s in too warm of an environment, but I can never get it to work. It just never rises like it’s supposed to do. So since I was already stressed, and know that yeast isn’t always the easiest thing to work with, I was glad to see an option for making it with frozen bread dough. Leaving the yeast part to the experts.
And, since I am a soft pretzel fiend, I was excited to try out these bites. I was pleasantly surprised at the process and actually really enjoyed it!
The process is very interesting because before you bake the dough you boil it quickly in water with baking soda and sugar. After doing a little research I learned that boiling the dough in baking soda helps keep the inside of the pretzel chewy while allowing the outside to get a deep brown color. Interesting, right?
(PS. Here is a photo of what risen dough should like look. The dough at the front on it’s own is a dough ball straight out of the freezer. The dough on the plate has thawed and risen for about 3 hours. See the difference in size??)
That’s the thing with bread. I love it but really wish I knew more about the science behind it. How cooking it one way makes it a bagel, but another makes it a soft pretzel. Interesting!
So even though I was at first dreading it, I actually quite enjoyed making these pretzels. It was fun to learn something new and try out a new process that I hadn’t before. Plus it left me with a ton of pretzel bites to snack on (half of which were eaten while taking photos…)!
I hope you have fun with this one too!
- 12 frozen, unbaked dinner rolls (like Rhodes)
- 6 cups water
- 2 tbs baking soda
- 1 tsp sugar
- 1 egg, beaten
- Coarse sea salt
- Place frozen rolls two inches apart on a plate. Cover loosely with plastic wrap and place in a warm spot (I put mine by a window that the sun was shining through). Allow rolls to thaw and double in size, between 1 and 3 hours. Line a baking sheet with parchment paper and set aside.
- After dough has risen, preheat oven to 425F, placing one oven rack in the top third of the oven. Cut dough mounds into quarters.
- Bring water to a boil and gradually add in baking soda and sugar (water will bubble up some once you add in the baking soda). Once the water is at a gentle boil, add half of dough pieces to the water. Stir pieces lightly for 1 minute or until dough is slightly puffed and looks a little bubbly on the surface. Remove with a slotted spoon to the prepared baking sheet. Repeat with remaining dough pieces.
- Brush each dough piece with beaten egg and sprinkle with coarse sea salt. Place sheet on the oven rack in the top third of the oven and allow to bake 10-20 minutes or until brown. Remove from the oven and allow to cool slightly before serving (2-5 minutes). Store any extra pretzels in an airtight container.
Here are other great snack ideas!