Soft Pretzel Tots

Appetizers, Snacks

There’s this game…not sure if you’ve heard of it…but it seriously is all consuming. Like, it swallows people for like 4 months out of the year. They join fantasy leagues. (We’ll get back to that in a second…) They scream at the television. Become depressed if their teams loses. Wear pieces of cheese on their heads. Stand in negative 30-degree temperatures…

It’s called football. You’re familiar with this, right?!

And fantasy leagues…really, boyz?! Really?! When I finally had the mental energy to pay attention to the explanation I got one of my dude friends, I was totally disappointed. I mean, statistics…off of how players play. UGH! Snoozefest, USA.

I do like boyz, though. And boyz like football so I guess by proxy I like football, too.

And I dig football food, obvi. Wings and celery and cheese sticks and nacho cheese and chips and snacks!! I can get down.

Enter…pretzel tots…

HOLD THE PHONE!! Are soft pretzels baseball food?! Ugh…don’t answer that…whatevsies…let’s just go with it.

These pretzel tots are pretty awesome. Remember when I made Churro Tots?! These are the savory version. Sorta.

They start from a pretty simple dough with some yeast and flour and butter and a little sugar and salt. There are two rises. Typical dough behavior.

I rolled out the dough into a long 22-inch tube. And then I cut 1-inch pieces. And since I wanted them to be round, I simply rolled the dough into (NOT) perfect circles, dropped them into some boiling water and then brushed ’em with some egg wash and sprinkled big salt on each of them.

Oven. Out. In some mustard.

They’re everything a prezel should be: soft and chewy on the inside and salty with a delightful crust on the outside.

Next time I’m gonna play around with different dipping sauces. Maybe mix some harissa with some mustard. Or toss a little curry powder in some mustard. I dunno. But it’s gonna get crazy.

POLL TIME: Are my nails really unicorn/Lisa Frank?! That’s what Teri said. I think maybe they are. I got a little crazy with the nail polish layers at the salon the other day. 🙁

Soft Pretzel Tots

Recipe tweaked from Alton Brown

Print this recipe!

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt or coarse Sea Salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, roll them into circles. Place the balls (or tots) onto the parchment-lined half sheet pan.

Place the pretzels tots into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel tot with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or coarse sea salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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Leave a Reply

  • Reply DG December 22, 2018 at 10:27 pm

    It’s really 2/3 cup of baking soda. When you boil them in the baking soda water it gives them a tangy bite in the flavor. These are so good! I’ve made them for years. I make a double batch and feeeze them after boiling them. Then I pop the frozen bites in my oven as needed. You can also freeze the dough. You can make them into traditional pretzel shapes if you want. Sometimes I do that. Usually I just cut the rope into bite sized pieces and boil those. I don’t even bother making them into balls.

  • Reply MIRANDA September 27, 2017 at 4:50 pm

    hey i was wondering what measurement was used for the baking soda…is it 2/3 tablespoon ??
    Not that really experienced about this cooking thing. Hoping to do this for a school practical

  • Reply linda November 16, 2014 at 5:48 am

    can i use a bread machine to make dough?
    thank you

    • Reply Adrianna Adarme November 16, 2014 at 9:39 am

      Sorry, I’m not sure, I’ve never used a bread machine.

  • Reply Tiffany July 7, 2014 at 4:48 pm

    OMG! I make the regular recipe all the time. The last time I made it, I was wondering about making bites. This just gave me the go ahead. :). Thanks! I’m going to have an ecstatic 3 year old when she wakes up from her nap!

  • Reply Claire May 28, 2013 at 1:04 pm

    Making these for a birthday. Nextmonth.

  • Reply Lisa March 7, 2013 at 11:43 am

    Made these and love them! Any tips on how to store them tho? I made them for a party and stores them in a plastic bag and two days later the outsides of them were soft but the insides were hard?

  • Reply Heide M. February 11, 2013 at 9:41 pm

    Thanks for posting this recipe.

  • Reply Lauren Bux February 4, 2013 at 8:04 am

    Oh my goodness, I made these for the Superbowl last night and they were FAB!! I actually served them with a Bier Cheese fondue that I made and they were a huge hit! The texture is fantastic on these things! Thanks for sharing 🙂

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