Best Balsamic Glazed Pretzel Nuggets Recipes

EASY HOMEMADE SOFT PRETZEL BITES

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes.
• Add the flour and butter to the bowl and mix on low until the ingredients are combined.
• Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, about 3 minutes.
• Remove the dough from the bowl. Clean the bowl, grease it with vegetable oil and return the dough to the bowl. Cover the bowl with plastic wrap and place it in a warm, dark place until it has doubled in size, about 1 hour.
• Preheat the oven to 450°F and position the oven racks in the middle two positions in your oven.
• Line two baking sheets with parchment paper then lightly oil the paper.
• In a large, heavy-bottomed stock pot, stir together the 10 cups of water and the baking soda then bring the mixture to a rolling boil.
• Turn the dough onto your work surface and divide it into 6 pieces. (Do not flour your work surface.)
• Roll each piece into a rope roughly 1-inch in diameter then cut each rope into 1-inch pieces to form the pretzel bites.
• In batches, add the bites to the boiling baking soda mixture for 30 seconds then use a slotted spoon to remove them onto the oiled baking sheets.
• Brush the bites with the egg wash and sprinkle them with kosher salt.
• Bake the bites until golden brown in color, 10 to 12 minutes, rotating the pans (between racks and turning to rotate pans) halfway through.
• Remove the soft pretzel bites from the oven and serve.
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SOFT BEER PRETZEL NUGGETS

Steps:

• In a small saucepan, heat beer to 110°-115°; remove from heat. Stir in yeast until dissolved. In a large bowl, combine butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 425°. Punch dough down. Turn onto a lightly floured surface; divide and shape into 8 balls. Roll each into a 12-in. rope. Cut each rope into 1-in. pieces., In a Dutch oven, bring 10 cups water and baking soda to a boil. Drop nuggets, 12 at a time, into boiling water. Cook for 30 seconds. Remove with a slotted spoon; drain well on paper towels., Place on greased baking sheets. In a small bowl, whisk egg yolk and 1 tablespoon water; brush over pretzels. Sprinkle with coarse salt if desired. Bake 10-12 minutes or until golden brown. Remove from pans to a wire rack to cool. Freeze option: Freeze cooled pretzel nuggets in airtight containers. To use, thaw at room temperature or, if desired, microwave on high 20-30 seconds or until heated through.

GUY'S KNOT FOR NUTHIN, EVERYTHING PRETZEL

Steps:

• Preheat the oven to 425 degrees F.
• In a glass measuring cup, add the warm water and the yeast. Stir and let sit for 10 minutes.
• In a food processor fitted with a dough blade, add the dry ingredients and the Parmesan and pulse together 3 times at 5 second intervals. Add in 1 egg and the warm water and yeast mixture. Mix until the dough comes together, pulse for 10 second intervals 3 times. Turn out onto a lightly floured work surface or cutting board. Knead 10 to 12 times, adding a little flour, if sticky. Cut the dough in half and set aside.
• Roll out 1 piece of dough to a 12 by 17-inch rectangle, about 1/4-inch thick. Sprinkle 3/4 cup of the Cheddar in the middle (short way). Fold 1/3 of the dough over, and sprinkle with 3/4 cup of the Cheddar. Fold the last third over and pinch the edges closed. Roll with a rolling pin to form an 11 by 15-inch rectangle. Cut into 1 1/2-inch lengthwise strips.
• Pinch the cut edges together and then roll into cigar shape. Form into a pretzel shape and put on a baking sheet lined with a silicone baking mat. Repeat with second ball of dough.
• Beat the remaining egg and the milk in a small bowl. Mix well. Brush the formed pretzels with the egg mixture and then sprinkle evenly with the poppy seeds, sesame seeds, onion flakes and kosher salt.
• Bake until nicely browned, about 16 to 18 minutes. Remove from the oven and let cool. Serve warm or room temperature.

CHOCOLATE AND PEANUT PRETZEL NUGGETS

Steps:

• Combine the pretzel nuggets and chocolate syrup in a bowl and toss until the pretzels are fully coated. Stir in the chopped peanuts to coat. Transfer to a serving bowl.