Freezer Meal Recipes / Snack / Whole Wheat Soft Pretzel Bites

Whole Wheat Soft Pretzel Bites

Whole Wheat Soft Pretzel Bites make a perfect party platter or a healthy snack.
12 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Whole Wheat Soft Pretzel Bites

Ingredients

  • 1 ½ cups Warm Water #1
  • 2 tablespoons Honey
  • 2 ¼ teaspoons Instant Dry Yeast
  • ⅓ cups melt Butter
  • 1 teaspoon Kosher Salt
  • 4 ½ cups Flour, White Whole Wheat
  • 12 cups Water #2
  • ¾ cups Baking Soda
  • 1 individual Egg
  • 1 tablespoon Water #3
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 6 tablespoons Sea Salt

Freezer Containers

  • 3 Gallon Freezer Bags

Supplies

  • Baking Sheets
  • Parchment Papers
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl (or stand mixer) mix together warm water #1, honey, yeast, and butter.
  2. Let stand about 5 minutes until yeast starts to bubble.
  3. Add salt and flour and mix until dough comes together.
  4. Place dough in a large, greased bowl (I like to use butter) and cover with a clean towel.
  5. Allow to rise in a draft free place (I stick mine in my microwave or oven if it is a chilly day) for about one hour until doubled in size.
  6. Meanwhile, bring water #2 to a boil in a large pot.
  7. Stir in baking soda and lower heat slightly.
  8. Divide dough into equal pieces. Roll each piece into a long rope about 12-18 inches long and about 1.5 inches thick. Cut the rope into one inch pieces
  9. Place pieces into boiling water in batches. Boil for about 30 seconds and remove with a slotted spoon.
  10. Place on a baking sheet prepared with parchment paper.
  11. Be sure pretzel bites are not touching. Mix egg and water #3 together, then brush bites with egg wash, and sprinkle with coarse salt.
  12. Bake at 425 for 18-20 minutes until nicely browned.
  13. Cool on a baking rack for a few minutes before serving.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl (or stand mixer) mix together warm water #1, honey, yeast, and butter.
  2. Let stand about 5 minutes until yeast starts to bubble.
  3. Add salt and flour and mix until dough comes together.
  4. Turn out onto a floured surface and knead 4-5 minutes until smooth and elastic, adding additional flour if necessary. You can also knead with a dough hook in a stand mixer.
  5. Place dough in a large, greased bowl (I like to use butter) and cover with a clean towel.
  6. Allow to rise in a draft free place (I stick mine in my microwave or oven if it is a chilly day) for about one hour until doubled in size.
  7. Meanwhile, bring water #2 to a boil in a large pot.
  8. Stir in baking soda and lower heat slightly.
  9. Divide dough into equal pieces. Roll each piece into a long rope about 12-18 inches long and about 1.5 inches thick. Cut the rope into one inch pieces.
  10. Place pieces into boiling water in batches. Boil for about 30 seconds and remove with a slotted spoon.
  11. Place on a baking sheet prepared with parchment paper.
  12. Be sure pretzel bites are not touching. Mix together egg and water #3, then brush bites with egg wash.
  13. Bake at 425 for 18-20 minutes until nicely browned.
  14. Flash freeze.
  15. Divide into indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Moisten frozen pretzel bites with wet fingers, sprinkle with coarse salt, and microwave for one minute or until warm.

7 Comments

Join the discussion
  1. just checking ingredient amounts:
    180ml baking soda seems excessive, should it be 3 or 4ml (.75 teaspoon)?Interesting to boil the dough; my mother would fry bread dough and serve with cheese and mustard. Much healthier!Thank-you for all the wonderful ideas

    1. That is the right amount of baking soda. Notice in the instructions that it goes in the water not in the pretzel dough. Boiling the dough is the traditional way to make pretzels and bagels. It gives them that chewy texture.

      1. Junior High cooking class: read all the way through the recipe _before_ beginning… read all the way through the recipe… thank you for your patience with people who comment _before_ reading all the way through the recipe! {grin}

  2. Do you think skipping the salt and using cinnamon sugar instead would work? Would it freeze as well? Sorry if that is a dumb question!

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