Chewy, salty pretzel bites are served with a whipped feta and pesto dip. These Pretzel Bites are easy to make and make the perfect snack for serving a crowd!
Table of contents
- Pretzel Bites with Whipped Feta and Pesto Dip
- Why these Pretzel Bites are the best snack
- Whipped Feta and Pesto Dip
- A few wee tips for Pretzel Bites
- FAQ for Pretzel Bites
- Baking Soda Vs Lye in Pretzels
- Like this? See similar recipes:
- Made this recipe and love it?
- A note on salt and oven temperature
- Why is this recipe in grams?
Pretzel Bites with Whipped Feta and Pesto Dip
Hi! Happy Wednesday! Just popping in here to share these pretzel bites with you. They are a bit of a riff on my regular pretzel recipe. However, instead of shaping them into fancy pretzels, I made them into bites!
I served them alongside a really quick dip - a whipped feta and pesto dip, which comes together in about 5 minutes in the food processor.
Why these Pretzel Bites are the best snack
Apparantely it's sports / football season? I am going to admit I haven't watced more than one full game of football in my life. My favourite food just happens to be dip though, so if there are snacks involved, sign me up.
These pretzel bites are super, super easy to make. They only require one rise, then a quick boil in a baking soda bath, and then they bake for 10 minutes and they are done!
The recipe can easily be doubled, the dough can be made ahead, and you can have these ready in an hour and a bit for the optimal snack experience.
Whipped Feta and Pesto Dip
The best part about tiny pretzels is having something to dip them in! I made a really quick whipped feta dip by mixing feta in the food processor until smooth. I then added a little olive oil, a wee bit of lemon juice, and lots of cracked black pepper.
Next I added a jar of Filippo Berio's new Grilled Vegetable pesto, which added the most amazing flavour! The Grilled Vegetable pesto is made from Zucchini and red peppers, along with cheese, garlic, and oil. It is super delicious and paired so well with the feta. The pretzel bites are the perfect size for dipping!
I love all of Filippo Berio's pestos, but this one is such a great new addition to the lineup! It would be perfect in pastas and as a condiment for a grilled cheese, and made the most perfect Whipped Feta dip!
A few wee tips for Pretzel Bites
- Make sure that your feta is at room temperature for processing. Pull it out a little before you need to make your dip.
- If the dip looks like it has separated a little, don't worry - as it cools down it will come back together, it's just a wee bit of oil!
- I finished my dip with a little olive oil from Filippo Berio (I love their Delicato), and some chopped chives
- It is easiest to set up a production line when making these - I rolled out some dough and then made one tray's worth of pretzel bites. I then soaked them in the soda mixture, and baked them off. While they were baking I prepared the next tray.
- You can do two trays at a time if you like, just make sure to switch them half way.
- These brown quickly so just keep an eye on them!
- I use a silicone mat so that they don't stick. I find with parchment paper, as the Pretzel bites come out of the water bath, they get the paper wet and then they stick. A silpat or other silicone mat stops this from happening!
FAQ for Pretzel Bites
The pretzel bites themselves are best on the day that they are made but they come together quickly. You can however make the dough ahead of time - make it the night before and then do the first rise in the fridge.
Nope! You can use water or milk in the place of the beer in the recipe and it will work just fine.
I haven't tried it but I don't see why it would be an issue. Just sub the milk in the recipe for a vegan milk, or you can use water.
You don't have to but it makes them so, so good. I bought a box a few years ago and it's lasted super super well. You could also use everything bagel seasoning if you needed another option!
Baking Soda Vs Lye in Pretzels
Some pretzel recipes will have you use lye to soak the pretzels in. Giving the pretzels a wee bath in lye (sodium hydroxide) helps to speed up the Maillard reaction, which gives the pretzels that lovely brown colour and chew.
However, lye is caustic (alkaline) and scary, so I used something a little less alkaline but still very effective - baked baking soda. Baking soda (sodium bicarbonate) is moderately alkaline, but baking it produces sodium carbonate, which is slightly more alkaline, so therefore perfect for dipping your pretzels.
You still get the great chewy finish and colour on your pretzel bites without having to worry about the safety risk of using Lye. Yay chemistry!
To make baked baking soda: Line a sheet pan with foil, and spread a box of baking soda evenly over it. Bake at 250˚f / 121˚c for one hour, then transfer to an airtight container. You use ¼ cup at a time and it stores well so you can keep it for other recipes!
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Made this recipe and love it?
I would LOVE for you to leave me a review below to let me know how you liked it! Make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Thank you so much to Filippo Berio for sponsoring this post! As always, all opinions are my own. Thank you so much for supporting the businesses who support Cloudy Kitchen!
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Pretzel Bites
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes, plus rising time
- Yield: about 100 pretzel bites - serves 4-5 people 1x
- Category: Snacks
- Cuisine: American
Description
Chewy, salty pretzel bites are served with a whipped feta and pesto dip. These Pretzel Bites are easy to make and make the perfect snack for serving a crowd!
Ingredients
Pretzel Bites
- 150g whole milk, lukewarm
- 2 Tbsp brown sugar
- 2 ¼ tsp active yeast
- 565g all-purpose flour
- 2 tsp salt
- 50g extra virgin olive oil (I used Delicato by Filippo Berio)
- 130g light beer, at room temperature (alternatively you can use water or milk)
- To boil: ¼ cup baked baking soda (see notes), plus 6 cups water
- Egg wash - 1 egg whisked with 1 Tbsp water
- Pretzel salt to finish (optional)
Whipped Feta and Pesto Dip
- 420g block of feta, drained if in brine, at room temperature
- 40g Extra Virgin Olive Oil
- 2 tsp fresh lemon juice (optional)
- Lots of freshly ground black pepper
- 1 jar (190g) Filippo Berio Grilled Vegetable Pesto
Instructions
PRETZEL BITES
- Place the lukewarm milk, brown sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, place the flour and salt, and mix briefly to combine.
- Add the milk mixture, olive oil, and the beer to the dry ingredients, and mix on low for 2-3 minutes, until the dough begins to come together. Increase the speed to medium, and knead for a further 15-20 minutes, until the dough is smooth and stretchy (it needs a little more kneading than you expect).
- Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and leave in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight (see notes).
- While the dough is rising, preheat the oven to 450°f / 230°c. Line three baking sheets with silpats / silicone baking mats, or very well greased parchment paper (see notes).
- Turn the dough out onto a work surface (do not flour), and divide into 6 pieces. Cover with plastic and keep covered while not using.
- Roll each piece of dough into a long thin rope, about 24 inches long. Using a knife or bench cutter, cut into 2 inch lengths to form your pretzel bites (they may seem skinny but they puff up in the water bath and when baking). Space evenly on the baking sheet.
- In a large, shallow pan (I used a frying pan / skillet), combine ¼ cup baked baking soda and 6 cups of water. Heat until the solution is steaming, then turn off.
- Place one tray's worth of pretzels into the warm water, and soak for 15 seconds, then turn over and soak for a further 15 seconds. Remove from the water using a slotted spoon and arrange on the trays.
- Brush each pretzel bite with egg wash and sprinkle with pretzel salt. Bake for 9-10 minutes, or until deeply golden brown.
- Repeat the process with the remaining pretzel bites (see notes for my suggested process)
Whipped Feta and Pesto Dip
- Place the feta, olive oil, lemon juice, and black pepper into the work bowl of a food processor. Mix until smooth, then add the Filippo Berio Grilled Vegetable Pesto, and mix again to combine.
- Transfer to an airtight container and store in the fridge until ready to serve - best served slightly chilled.
- When ready to serve, transfer to a serving bowl and finish with olive oil and chopped chives (optional).
- Store leftovers in the fridge in an airtight container.
Notes
I found it easiest to set up a production line when I was making these - I rolled out some dough and then made one tray's worth of pretzel bites. I then soaked them in the soda mixture, and baked them off. While they were baking I prepared the next tray.
I fitted ⅓ of the dough (so two dough balls worth) on each baking sheet - this may vary depending on your baking sheet size. You can keep any dough you are not working with either covered with plastic on your work surface, or in the fridge.
Keywords: Pretzel bites, whipped feta, pesto, snacks, game day snacks
Comments
These are absolute perfection! I’m gonna have this feta dip on REPEAT!
★★★★★
Eeee thank you! It's SO good, I am having some on a cracker as I write this! x
Can I use the dough setting on a bread machine? Thanks!
I don't have a bread maker sorry so i'm not too sure but it's a pretty simple dough so you should be fine! I would love to hear how you get on if you do try it 🙂
Such great little pretzel bites! Easy to make and so delicious. The whole family enjoyed.
★★★★★
Oh yayyy so glad to hear you loved!
I made these pretzels today and they were SO good! They are the perfect soft but chewy texture and the instructions are super helpful!
★★★★★
How much ml is a cup of water?
Depends where you're based - different countries have different sized cups. If it's for the water for boiling the pretzels you can do 1.5l of water 🙂