Salted Caramel Pretzel Bites
These Salted Caramel Pretzel Bites are so good for those sweet snacks craving. The salted caramel glazed over the soft pretzels is my favorite!
Okay, pretzels once more! A few months ago, I shared a Pretzel recipe because we have been loving these sweet, salty snacks each time we go to the mall. The smell of them baking never fails to entice us to buy from that one pretzel joint!
But here is the thing, I am into anything salted caramel flavor lately. Remember my (affiliate link) that I shared here? And also I am loving this (affiliate link) so much (even my kids love it)! So I made these salted caramel pretzel bites my next project.
So how do we tackle pretzel bites? Well, simply cut bite size portion from a string of pretzel dough! You see, watching the pretzel lady do this by the counter gave me so much excitement. I had to do it the next day!
I also made a salted caramel sauce for the flavor here. Yes, it is the same recipe that I used in this Salted Caramel Pumpkin Cheesecake. Oh how I love salted caramel!
Let’s Make Salted Caramel Pretzel Bites
Make the Dough
In the bowl of a stand mixer, combine yeast, about 1 tsp of the brown sugar and ¼ cup of the warm water. Let this sit for about 5 minutes, until thick and frothy.
Add the remaining brown sugar and water, butter and salt. Stir with a wooden spoon to combine. Add 3 cups of the flour. Using the dough hook attachment, start to mix the dough using low speed, then increasing gradually until all the flour is incorporated.
Add 1 cup of flour and knead until the dough starts to clean the sides of the bowl, about 6-9 minutes.
If the dough is still sticky, add more flour gradually in small amounts. The dough is ready when it cleans the sides of the bowl, and you can stretch it thinly without breaking right away (aka the windowpane test). Do not add too much flour. The should be soft, elastic and smooth, not dry.
Allow the dough to rest for 10-20 minutes. Preheat your oven to 400 ℉. Line 2 large baking pans (affiliate links) with greased parchment paper or silicon mats. While the dough rests, prepare your soda water bath.
The Soda Bath
Combine water and baking soda in a large pot. Bring to a boil over medium heat and maintain a steady simmer.
Turn the dough over onto a very lightly floured surface. Divide it into 4 portions. Roll each portion into a 23-25 inches long rope. Cut 1 ½ inches portions from each rope. You can make about 70-80 pieces.
Place 10 pretzels in a metal strainer like this one. (affiliate link) Dip the strainer into the water bath for 10-15 seconds. Lift and drain.
Put the pretzels pieces into 2 large baking pans that are either lined with silicon mats or parchment paper. These ones are perfect for putting 40 in each (affiliate link).
Bake
Bake the pretzels, one pan at a time, for 12 minutes, or until golden and puffy.
The Salted Caramel Glaze
Melt the sugar in a small saucepan over medium heat. Stir occasionally until it turns into amber colored liquid. I like to use low to medium heat to ensure the sugar melts uniformly and not too dark.
If you would like to see the video for this one, head to my salted caramel sauce post.
Add the butter and stir immediately. The mixture will sizzle so much so be careful. The oil may start to separate for a while, just lower the heat even more and stir until there are no clumps.
Add the heavy cream in a slow steady stream while stirring constantly. This will bubble up, like really big bubbles. Allow it to cook for about half a minute, turn off heat then stir in the salt. This will be a runny liquid but it will thicken up as it cools.
Transfer the caramel to a spouted container. You can either drizzle it over the pretzels or keep it on the side as a dip.
Enjoy these heavenly, sweet and salty treat! Also, you can make other dip, glaze or sprinkles for these pretzel bites.
Variations
- Brush the baked pretzel bites with melted butter, then roll in cinnamon-sugar mixture.
- Warm up some Nutella in the microwave until flowy, then drizzle over the pretzels.
- Sprinkle pretzel salt over the bites before baking for a plain version.
- Brush melted butter on the freshly baked pretzels and sprinkle parmesan cheese!
Salted Caramel Pretzel Bites
Equipment
- Large Baking Pans perfect for putting 40 pretzels bites in each pan (affiliate link)
- Large metal strainer for dipping the pretzels in the soda bath (affiliate link)
Ingredients
- 2 ¼ tsp active dry yeast
- 1 ½ cup warm water 105-115℉
- 2 tbsp. brown sugar
- ¾ tsp salt
- 1 tbsp. melted butter
- 4 cups all-purpose flour plus ½ cup reserved
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Salted Caramel Glaze
- ½ cup sugar
- 3 tbsp. butter
- ⅓ cup heavy or whipping cream
- ½ tsp salt
Instructions
Make the Dough
- In the bowl of a stand mixer, combine yeast, about 1 tsp of the brown sugar and ¼ cup of the warm water. Let this sit for about 5 minutes, until thick and frothy.
- Add the remaining brown sugar and water, the butter, and salt. Stir with a wooden spoon to combine. Add 3 cups of the all-purpose flour. Using the dough hook attachment, start to mix the dough using low speed, then increasing gradually until all the flour has been mixed in.
- Add 1 cup of flour. Knead until the dough starts to clean the sides of the bowl, about 6-9 minutes.
- If the dough is still sticky, add more flour gradually in small amounts. The dough is ready when it cleans the sides of the bowl, and you can stretch it thinly without breaking right away (aka the windowpane test). Do not add too much flour. The should be soft, elastic and smooth, not dry.
- Allow the dough to rest for 10-20 minutes. Preheat your oven to 400 ℉. Line 2 large baking pans (affiliate links) with greased parchment paper or silicon mats. Meanwhile, prepare your soda water bath.
Make the Soda Bath
- Combine water and baking soda in a large pot. Bring it to a boil over medium heat and maintain a steady simmer.
Shape and Dip the Pretzels in the Soda Bath
- Turn the dough over onto a very lightly floured surface. Divide it into 4 portions. Roll each portion into a 23-25 inches long rope. Cut 1 ½ inches portions from each rope. You can make about 70-80 pieces.
- Place 10 pretzels in a metal strainer like this one. Dip the strainer into the water bath for 10-15 seconds. Then lift and drain. Put the pretzels pieces into 2 large baking pans that are either lined with silicon mats or parchment paper. These ones are perfect for putting 40 in each (affiliate link).
Bake the Pretzels
- Bake the pretzels (probably one pan at a time), for 12 minutes, or until golden and puffy. When baking one pan at a time, cover the other pan with plastic film or a lint free towel.
Make the Salted Caramel
- In a small or saucepan, add the sugar. Melt the sugar over medium heat, stirring occasionally until it turns into amber colored liquid. I like to use low to medium heat here, so the sugar melts uniformly and not too dark. Add the butter and stir immediately. The mixture will sizzle so much so be careful. The oil may start to separate for a while, just lower the heat even more and stir until there are no clumps.
- Add the heavy cream in a slow steady stream while constantly stirring. This will bubble up, like really big bubbles. Allow it to cook for about half a minute, turn off heat then stir in the salt until dissolved. This will be a runny liquid at this point but it will thicken up as it cools.
- Transfer the caramel to a spouted container. You can either drizzle it over the pretzels or keep it on the side as a dip. I prefer the drizzle option if you are serving to a crowd. If you have potential for leftovers (serving just at home) then use the caramel as a dip.
Video
Notes
- Leftovers. Keep glazed pretzels in a covered container at room temperature for up to 2 days. Refrigerate for longer storage.
- Re-heating. To re-heat, pop them in the microwave for 8 seconds or so.
- Freezing/ Make Ahead. You can freeze the pretzel dough after the kneading. Wrap it in plastic film then in foil, or in freezer bags. To use, thaw completely and allow to come to room temperature. Proceed by starting with the shaping and soda bath step.
I truly love the homemade salted caramel!