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New Year Pretzel Bites Recipes

Updated on January 3, 2017
Homemade Soft Pretzel Bites
Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites

18 mins to cook, makes 5-6 dozen

Ingredients

Vegetarian

Refrigerated

  • 1 Egg, whole

Baking & Spices

  • 1 package Active dry yeast
  • 1/2 cup Baking soda
  • 2 tbsp Brown sugar, light
  • 4 1/2 cups Flour
  • 2 1/2 tsp Kosher salt
  • 1 Sea salt, Coarse

Oils & Vinegars

  • 1 Vegetable oil

Dairy

  • 3 oz Butter, unsalted
  • 1/2 tbsp Butter, unsalted
  • 8 oz Cheddar cheese, grated
  • 1/2 cup Milk

Liquids

  • 13 1/2 cups Water

DIRECTIONS:

  1. For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  3. 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.
  4. Preheat the oven to 425 degrees F.
  5. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over.
  6. Remove the dough from the bowl and place on a flat surface.
  7. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.
  8. To make the cheese sauce:
  9. Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Cookie Dough Pretzel Bites
Cookie Dough Pretzel Bites

Cookie Dough Pretzel Bites

Makes 28

Ingredients

Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/2 cup Brown sugar
  • 1/2 cup Chocolate chips, mini
  • 8 oz Chocolate chips
  • 1 tsp Coconut oil or shortening
  • 1/8 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla

Snacks

  • 50 Pretzels

Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Milk

Instructions

  1. Line a large cookie sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl using a handheld or stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar together on medium speed until light and creamy. Add the milk and vanilla. Mix. Add the flour and salt all at once and slowly mix until everything is moist. Add the mini chocolate chips. Mix.
  3. Roll the dough into balls, about 1½ to 2 teaspoons of dough per sandwich depending on desired size. Sandwich balls between two pretzels and place on prepared baking sheet. Freeze for 20 minutes.
  4. While the pretzel bites are chilling, melt with the chocolate and coconut oil or shortening for about 1 minute in microwave, stirring every 20 seconds. Dip the pretzel bites halfway into the melted chocolate and place bites back on baking sheet. Refrigerate the dipped bites for at least 15 minutes to allow the chocolate to set. Cover and store pretzel bites in the refrigerator for up to 5 days.

Cinnamon Sugar Pretzel Bites
Cinnamon Sugar Pretzel Bites

Cinnamon Sugar Pretzel Bites

2.5 hrs to make, serves 6

Ingredients

Vegetarian

Baking & Spices

  • 1 1 (1/4 oz) pkg Active dry yeast
  • 1 cups All-purpose flour
  • 1/4 cup Baking soda
  • 1 1/2 cups Bread flour
  • 2 tbsp Brown sugar, packed light
  • 1 tbsp Cinnamon, ground
  • 10 tbsp Granulated sugar
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 1/2 tsp Vanilla extract

Oils & Vinegars

  • 1 tbsp Vegetable oil

Dairy

  • 5/8 cup Butter
  • 4 oz Cream cheese
  • 2 tbsp Heavy cream

Liquids

  • 1 cup Water
  • 3 cups Water, hot

Directions

  • For the pretzel bites:
  • In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes.
  • Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt. With mixer set on low speed, slowly add in bread flour and mix until well blended. Switch attachment to the hook attachment and slowly add in all-purpose flour.
  • Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky). Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size (I like to let mine rest in the oven with the light on), 1 1/2 hours.
  • Whisk together granulated sugar and cinnamon until well blended.
  • Dip butter coated pretzels into cinnamon sugar and toss to evenly coat.
  • Serve warm with cream cheese dipping sauce (these are best served warm so I'd recommend rewarming them once they've cooled. To do so microwave on a plate for 10 - 20 seconds).

Churro Bites
Churro Bites

Churro Bites

Serves 4

Ingredients

Vegetarian

Baking & Spices

  • 1 cup All-purpose flour
  • 2 tsp Cinnamon, ground
  • 26 tsp Granulated sugar
  • 3/8 tsp Salt
  • 1/2 tsp Vanilla extract

Oils & Vinegars

  • 1 Vegetable oil

Dairy

  • 3 tbsp Butter
  • 1/2 cup Milk

Liquids

  • 1/2 cup Water

Directions

  • Heat 1 1/2 inches of oil in a heavy bottom pot over medium heat to 360 degrees (Keep a close eye on the temp while you prepare the churro dough, you don't want it to become too hot, so you may have to reduce the temp or remove the pot from the burner for a moment).
  • In a medium saucepan combine milk, water, butter, 2 tsp sugar, and salt and bring mixture just to a boil. Once it reaches a boil, remove from heat and immediately stir in vanilla and flour. Stir mixture with a silicone spatula while running dough along bottom of saucepan to smooth any lumps and stir until mixture comes together and is smooth.
  • Allow churros to fry until golden brown (stirring occasionally near the beginning of frying will help keep them from sticking to each other) and remove with a wire skimmer and drain on a plate or baking sheet lined with several layers of paper towels.
  • In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Toss warm, drained churros into sugar mixture to evenly coat. For best results serve warm with chocolate sauce if desired.

Twisted Pretzel Bites

Serves 10

Ingredients

Vegetarian

Refrigerated

  • 1 Egg

Baking & Spices

  • 1/3 cup Baking soda
  • 2 tbsp Flour
  • 2 tsp Kosher salt, coarse

Directions

  1. Heat oven to 450 degrees. Spray baking sheet with nonstick cooking spray. Unroll dough on a lightly floured surface. Cut the dough into 3 x 1/2 inch strips. Using your hands, roll each strip into a rope about 5 inches long.
  2. Tie each strip into a knot and place on the baking sheet.
  3. In a large sauce pan, heat 5 cups of water and the baking soda until it boils. Drop dough knots, 6 at a time, into the boiling water. Let the knots cook for about 30 seconds or until dough looks slightly puffy and dimpled.
  4. Using a slotted spoon, remove knots from the water and place on the cookie sheet about 1/2 inch apart. Brush knots with egg and sprinkle on salt.
  5. Bake 10 to 12 minutes or until well browned. Serve pretzel bites with warm queso dip or any dip you prefer.

Pretzel Dog Bites with Beer Cheese Dip

Makes 5 dozen

Ingredients

Meat

  • 2 14 oz packages Cocktail sausages

Produce

  • 1 clove Garlic

Refrigerated

  • 1 Egg, whole

Condiments

  • 1 Cheese dip

Baking & Spices

  • 1 package Active dry yeast
  • 3/4 cup Baking soda
  • 2 tbsp Brown sugar, light
  • 4 5/8 cups Flour
  • 2 1/2 tsp Kosher salt
  • 1 Salt and pepper
  • 1 Sea salt or kosher salt, Coarse

Oils & Vinegars

  • 1 Vegetable oil

Snacks

  • 1 Pretzel dogs

Dairy

  • 3 oz Butter, unsalted
  • 3 cups Cheddar cheese, grated orange sharp
  • 8 oz Cream cheese

Beer, Wine & Liquor

  • 1 bottle Beer

Liquids

  • 13 1/2 cups Water

Instructions

  1. Pretzel Dogs;
  2. In the bowl of a stand mixer combine the water, sugar, yeast and butter, mix with the dough hook until combined. Let sit for 5 minutes.
  3. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and dough pulls away from the side of the bowl, about 3 to 4 minutes. (If the dough appears too wet, add additional flour, 1 tablespoon at a time.) Turn dough out of the bowl, place on a flat surface and knead into a ball.
  4. Oil the same bowl with vegetable oil, return the dough to the oiled bowl 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.
  5. Preheat the oven to 425 degrees F.
  6. Bring the water to a boil in a small roasting pan over high heat and add the baking soda
  7. Cheese Dip;
  8. In a saucepan over medium heat, bring the beer to a simmer. In a bowl, toss the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Strain through a fine mesh strainer. Keep warm until ready to serve.

Candy Bar Pretzel Bites

Ingredients

Baking & Spices

  • 1 Sprinkles, Red

Snacks

  • 1 Pretzels

Desserts

  • 1 Candy bars, Mini
  • 1 Vanilla candy coating

Instructions

  1. Line a baking sheet with a silicone mat or parchment paper. Top with as many rectangular pretzels as you have mini candy bars. I put down 30 pretzels.
  2. Unwrap the mini candy bars and place them on the pretzels.
  3. Warm in the oven at 300 degrees for about 3 minutes.
  4. Top with more pretzels and press down gently.
  5. Allow the chocolate to harden.
  6. Dip one side of the candy bar pretzel sandwich into melted vanilla candy coating.
  7. Return to the covered baking sheet and add red sprinkles.

Peanut Butter Pretzel Bites

10 mins to cook, serves 12

Ingredients

Vegetarian

Condiments

  • 1 Peanut butter, Creamy

Baking & Spices

  • 1 Confectioners sugar
  • 1 Milk chocolate

Snacks

  • 1 Pretzels

Dairy

  • 1 Butter, Unsalted

Preparation

  1. In a medium-sized bowl, stir together peanut butter, confectioners’ sugar, unsalted butter and crushed pretzels.
  2. Roll into 1″ balls and put them onto a tray. Freeze for 30 minutes, or until firm.
  3. Melt chocolate in a saucepan over low heat. Dip balls into melted milk chocolate and put them onto a parchment paper lined tray. Refrigerate until set.
  4. Depending on size, you will end up with about 12 balls.

Pretzel M&M

Serves 70

Ingredients

Vegetarian

Baking & Spices

  • 70 Hershey's hugs chocolates

Snacks

  • 70 Square pretzels

Desserts

  • 70 Milk chocolate m&m's

Directions

  • Preheat oven to 200 degrees. Line a cookie sheet with a Silpat or parchment paper. Align pretzels on cookie sheet in a single layer then top each pretzel with one Hershey's Hug chocolate. Bake in preheated oven for 4 - 5 minutes, until the chocolate is shiny and soft (but NOT melting, the chocolates should still hold their shape).
  • Remove from oven and carefully place one M&M in the center of each soft Hug and press down on M&M to spread the chocolate. Place in refrigerator and allow to rest until chocolate has set, about 5 minutes. Store in an airtight container.

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