The boys were back at the books together again and loved these pretzel bites hot out of the oven. They are the easiest pretzels I've made because they don't require rising or boiling. They would be a great after school snack, too!
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| Study break time! |
1 package dry active yeast
1 1/2 cups warm water
1 tablespoon granulated sugar
4 cups flour
1/2 teaspoon salt
course salt and cinnamon sugar, for topping
1 tablespoon butter
Preheat oven to 425°. Line baking sheet with parchment paper.
In large bowl, combine the yeast and warm water. Let sit until the yeast dissolves (about 2-3 minutes).
Stir the sugar into the yeast mixture until dissolved.
Add the flour and salt. Stir to combine. The dough will be crumbly. Turn the dough out onto a floured board and knead with floured hands until smooth.
In a small bowl, lightly beat the egg. Set aside.
Divide the dough into 5 portions. Working with one at a time, roll the dough balls into ropes that are about 1 inch in diameter. Use a sharp knife to cut 1 inch lengths of dough.
Drop each of the dough pieces into the beaten egg and immediately transfer to baking sheet. Place them about 1/2 inch apart. Sprinkle with course salt or cinnamon sugar.
Bake for 8-10 minutes until golden brown. Repeat process until all dough has been cooked.
Optional: melt butter and brush on pretzels and add more salt or cinnamon sugar. Enjoy!
Recipe from Sarah's Cucina Bella
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