May 12, 2015

Stuffed Pretzel Bites | #BreadBakers

Stuffed Pretzel Bites from Karen's Kitchen Stories

These pretzel bites are stuffed with little sausages or mini hot dogs. They are ridiculously good and amazingly easy to make. They only take about an hour and a half from start to finish.

That I could make something with yeast and serve it as an appetizer is something that seemed impossible to me. Yeast? Seriously? Yes!!


Stuffed Pretzel Bites from Karen's Kitchen Stories

If you still are nervous about baking bread as your guests are arriving, you can also make these in advance and freeze them. All you have to do is thaw them, reheat them in the oven, and serve. So tasty.

Stuffed Pretzel Bites from Karen's Kitchen Stories

To get this gorgeous dark pretzel color, the wrapped sausages are dipped into a boiling bath of water, baking soda, and salt right before baking. I sprinkled mine with pretzel salt. You can also use coarse sea salt or kosher salt.... or nothing! They will still be delicious.

I did not have a gaggle of people coming over to my house when I made these, so after consuming more of these than I am willing to admit, I individually wrapped the cooled leftover bites in freezer wrap, placed them in a freezer bag, and placed them in the freezer. They are wonderful reheated, and they didn't last long. (Confession: I even had some for breakfast).

I dipped these in yellow mustard, but if you prefer a honey or Dijon mustard, those would be amazing too.

Stuffed Pretzel Bites from Karen's Kitchen Stories

After the recipe, check out the amazing list of stuffed bread recipes from the wonderful group of #BreadBakers. We have everything from sweet rolls to savory breads.

Stuffed Pretzel Bites Recipe

Adapted from King Arthur Flour

Ingredients

361 grams (3 cups) unbleached all purpose flour
18 grams (2 tablespoons) non-diastic malt powder or 11 grams (1 tablespoon) granulated sugar (I used the malt powder)
1 tbsp room temperature unsalted butter
1 tsp salt
2 tsp instant yeast
227 grams (1 cup) water
24 mini hot dogs (I used Kingsford Farms Little Smokies)

Water Bath

1361 grams (1 1/2 quarts) water
1 tbsp salt
64 grams (1/4 cup) baking soda

Topping

Pretzel salt, coarse sea salt, or kosher salt. 

Instructions

  1. Place all of the dough ingredients (not the hot dogs) into the bowl of a stand mixer and mix on low for about 7 to 10 minutes, until the dough is smooth. The dough should be slightly sticky. 
  2. Cover the bowl with plastic wrap and let it sit for 30 minutes. 
  3. Preheat the oven to 400 degrees F and line two baking sheets with parchment paper. There should be two racks in the oven in the upper and lower third. 
  4. Mix the water bath ingredients in a 3 quart sauce pan. Bring to a boil and then turn off the heat until ready to use. 
  5. Remove the dough from the bowl and divide it into 24 equal pieces. Cover the pieces with oiled plastic wrap. Spray the counter with spray oil. 
  6. Roll each piece into a 4 inch by 2 inch rectangle, and wrap each around a mini hot dog, sealing the seam and pinching the ends. Place each wrapped hot dog onto the baking sheets and cover with oiled plastic wrap.
  7. Bring the water bath back to a boil. 
  8. Add the wrapped pretzel bites to the boiling water bath, six at a time, and let them boil for 30 seconds. Remove them with a slotted spoon and place them back onto the baking sheets, seam side down. Immediately sprinkle with the pretzel salt. 
  9. Bake the pretzels for 20 to 22 minutes, turning and rotating the baking sheets halfway through. If you have convection, turn it on half way through. The pretzel bites should be a deep brown. 
  10. Cool the pretzel bites for a few minutes on the pans before serving, or let cool completely and freeze to serve later (see notes above). 

BreadBakers
What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home pageHow is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient. Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at foodlustpeoplelove@gmail.com.

Stuffed Breads from the Bread Bakers

Sweet Breads

Savory Breads

30 comments:

  1. They look cute and yummy :)

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    1. Cute is definitely important! Thanks!

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  2. About a thousand times better than the usual pigs in a blanket.

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  3. These have such a wonderful dark brown color to them, they (color-wise) remind me of corn dogs or something similarly fried (but they aren't!). Seems like they are a great snack to have around, though I don't think they would last very long!

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    1. I hadn't thought of that Adam, but they are just as crispy as corn dogs! Thanks!

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  4. What Renee said! Pretzels with wee sausages stuffed into them? Yum! (361g non-diastatic malt powder? Is that a typo?)

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    1. Huge typo!!! Thanks for catching that!!!

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  5. These have my mouth watering, what a great game day snack these would make. We are watching tons of hockey right now and these would be perfect.

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    1. Perfect for a day of hockey playoffs!

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  6. We make pretzel dogs for dinner every once in a while. These little appetizer bites are perfect.

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    1. I confess, I even had some for brekkie.

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  7. Those are the cutest things I've seen in a very long time, Karen! I would definitely be dipping them in yellow mustard too. I like the other mustards but a dog has got to have the yellow. Especially a wee dog in a golden pretzel bun.

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  8. LOVE this version of pigs in a blanket

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  9. Karen, I never told you but I was THIS CLOSE (imagine two fingers almost touching) from making those cute snacking bread Ka'kat or something rather for the reception we hosted yesterday

    I wimped out and did a focaccia only - but I should have gone for it, I think everyone would be super impressed and of course I would give you credit and send everyone home (including Mr. Nobel... ;-) with a link to your blog! Next time... next time....

    now you are enticing me with another great tasty bread recipe

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    1. I am envisioning your fingers "this close!" I completely understand the stress of having a Nobel Laureate coming and entertaining everyone who is important to your and your beloved's career. Yeast baking might not be in the cards for me too.

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    2. ๐Ÿ˜Œ๐Ÿ˜Œ๐Ÿ˜Œ

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  10. My quick, go-to, easy appetizer when a bunch of kids are coming over is the old standby of wrapping mini sausages in crescent rolls-- this is obviously WAY better and I look forward to trying it and elevating the pub fare at my house!

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    1. Aww, thanks Holly! Once you try it, you may never go back!

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  11. Oh the beautiful buns. It is real torture to be not able to just download these and eat! They are just too cute . I will make these for my daughter's sports team for their potluck day! I know these will just disappear.

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  12. Those pretzel buns look so beautiful -- so perfect as appetizers.

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  13. Great minds think alike! Love your stuffed pretzel bites!

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  14. I just bought a tin of cocktail sausages and was wondering if I should make pigs in blankets but after seeing your pictures I know what I am going to make!! These look delicious Karen and I am sure that my kids are going to love them! Thanks for sharing!!

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  15. Love the stuffed pretzel bites.

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  16. You can't go wrong with pretzels, and stuffed?? Yes please!

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  17. Love that beautiful color on top! looks very cute!

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  18. These are mouth watering, I can imagine I'd be downing a few of these if they got into my hands. They look delicious Karen!

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  19. Wow! I really have to make this soon! I'd probably eat the entire batch alone!

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