Full Belly Deli's Pretzel Bites

Outside of Northstar in Truckee, California, Full Belly Deli, led by Chef Tom Marrin, provided a wonderful soup for the Ski Town Soups cookbook - Beer Cheese and Jalapeño Sausage Soup!  What makes this soup even more spectacular is the Baked Soft Pretzel Bites that should be “paired” with the soup!

Baked Soft Pretzel Bites

1 ½ cups warm water

2 Tbsp. light brown sugar

1 package active dry yeast

3 oz. unsalted butter, melted

2 ½ tsp. kosher salt

4 ½ - 5 cups all-purpose flour

Vegetable oil

3 quarts water

¾ cup baking soda

1 whole egg, beaten with 1 Tbsp. cold water

2 cups asiago cheese, grated

Combine water, sugar, yeast, and butter in a standing mixer.  Mix with dough hook until combined and let sit for 5 minutes.

Add salt and flour, mix on low speed until combined. Increase speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, approximately 3 - 4 minutes. If dough appears too wet, add additional flour - 1 Tbsp. at a time.  Remove dough from bowl, place on flat surface and knead into a ball.

Oil a bowl with vegetable oil, add the dough and turn to coat with the oil.  Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.


Jennie Iverson
Jennie Iverson

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