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Here is another quick and easy homemade snack to add to your party spread for Superbowl or anytime! Soft pretzel nuggets are a great snack that everyone will love! These are very simple to make and even easier to eat. I have paired these with my homemade beer cheese for dipping but you could put them out with any variety of mustard, cheese or nacho dip or just by themselves. Trust me! Everyone is going to love these pretzel nuggets!
Soft pretzels are super easy to make and don’t require a full hour of rise the first time around and you can get these done in just over an hour. I have presented to you a small batch, so feel free to double or triple to your hearts desire. There are a couple of secrets to making authentic soft pretzels with that nice brown crust and I am going to share them with you today.
You will want to mix up your dough using simple bread making ingredients. This is one of those times I do insist on using bread flour. You don’t often see me using bread flour in my bread recipes, but here it is essential. Due to the fact that bread flour is high in gluten, this will give your pretzels their chewy texture. Other than that this is pretty straight forward. Flour, water, yeast, sugar, salt and a bit of oil.
I allowed my dough to rise for a little longer than 30 minutes but that is really all you need. Just until the dough has had enough time to rest and become pliable. Then I deflated the dough and divided it into four pieces. I divided those four pieces into two and rolled each portion into a snake just over a foot long. Then I used my bench knife to cut the dough into nuggets.
Place the cut dough onto a parchment lined baking sheet, being careful not to let them touch. Just keep them as separate as you can so they don’t stick together. This will help you when the time comes for the waterbath.
Prepare the water bath by adding water to a stockpot about halfway up. Then add baking soda and diastatic malt powder and give everything a stir. The malt powder is what gives the pretzel it’s distinctive browned exterior and rich pretzel flavor. You can do this without the malt powder however the pretzels will not get brown. You can use malt powder that is found in the coffee aisle near the chocolate milk powder, just make sure it is plain malted milk powder with no added flavor such as vanilla, chocolate or strawberry. You can also, sometimes find malt syrup. Many ice cream shops carry this for making malted milk shakes. You can find a link below to the product I used.
Bring the water solution to just below a simmer and begin adding the dough pieces to the water. I used my metal spider to move the dough about and get them nice and bathed in the malt and baking soda solution. You want to make sure this happens so they brown evenly. Leave them in the water until they look a bit wrinkled and begin to slightly increase in size. Then remove the pretzels to a baking sheet that has been lined with parchment and sprayed with cooking oil spray. I cannot emphasize the cooking oil spray enough. If you forget your nuggets may stick badly to the paper making it difficult to remove them from the pan.
I used kosher salt and sprinkled my pretzels with that. However I do like to use pretzel salt but could not find my bag on the day we made this video.
Bake these for 12 to 15 minutes or just until golden browned and pretzel like.
Remove from oven, allow to cool for about five minutes then remove from the pan and serve and enjoy!
These really are delicious and simple! I hope you give these pretzel nuggets a try and I hope you love them!
Happy Eating!
Diastatic Malt Powder:
Pretzel salt:
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