Most recently I gave a huge bag of them to my dad for Father's Day and I'm happy to report that he and my mom have been munching away on them and enjoying them immensely. My mom even mentioned to me that they've been eating them with butter and to that I reply "Heck yeah"! Mustard is great but I'll bet butter is better!
Here's my recipe if you'd like to make them yourself. I know you'll love them too, no matter how you choose to eat them :)
GARLIC THYME PRETZEL BITES
4 teaspoons active dry yeast
1 teaspoon white sugar
1-1/2 cups warm water (110 degrees or warm to the touch)
-In a small bowl, dissolve the yeast and the sugar in the warm water.
-Let stand until foamy (about 10 minutes)
5 cups all purpose flour1/3 cup white sugar
1-1/2 teaspoons kosher salt (plus more for topping)
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves, chopped
3 teaspoons garlic powder
2 tablespoons shredded Parmesan cheese
1 tablespoon olive oil
-In a large bowl, whisk together the flour, sugar, salt, pepper garlic powder and thyme leaves and Parmesan cheese.
-Add the yeast mixture and olive oil and mix with your hands to form a soft dough. Depending on your weather, you may have to add more warm water (1 tablespoon at a time) or possibly flour if your dough is too sticky.
-Turn your dough out onto a lightly floured surface and knead until smooth and elastic (about 7-8 minutes)
Here's the part when I realized that I'd forgotten to add the olive oil to the mixture. Oops! My bad.
Ah well, this was not a serious disaster. I just added the oil into an indentation I'd formed in the dough and carefully continued to knead it throughout.
-Place your dough into a lightly oiled bowl, oil the top of the dough and cover the bowl with plastic wrap.
-Allow your dough to rise in a warm place for about an hour or until your dough has doubled in size.
-When the dough has doubled, punch it down and preheat your oven to 425 degrees. *Or if you'd like to try making these on the outdoor grill, now is the time to preheat your grill to hot, hot, hot. To use this method, you'll also need two foil covered bricks and place them on the grate of the grill in order to lift the baking sheets from the direct heat, making your grill more like an oven.
4 cups boiling water
1/2 cup baking soda
1/4 cup shredded Parmesan cheese
kosher salt for sprinkling
1 egg with 1 teaspoon water, mixed
-Bring the water and baking soda to a rapid boil on your stove top.
-Breaking off golf ball sizes of dough, roll each piece in the palm of your hands to form a rough looking ball.
-Drop the balls into the boiling water until the dough balls rise to the surface of the water and float. Do not over crowd the pot. You'll have to do this in batches.
-Remove the balls with a slotted spoon to two awaiting parchment lined baking sheets being careful not to have them touch each other.
-Brush each pretzel bite with the egg and water wash.
-Sprinkle each ball with additional kosher salt and Parmesan cheese.
-Bake for 18-20 minutes, rotating the baking sheets half way through the cooking process.
*If you're using the grill, keep a careful eye on them so they don't cook too quickly and burn on the bottom. (Please be aware that the cooking time while using the grill may need to be adjusted slightly depending on your grill.)
-Allow your pretzel bites to cool slightly and then DIG IN!!!
I hope you've enjoyed this recipe and will decide to make these soft little pretzel morsels yourself. I guarantee they'll be a complete hit with your family and friends and who knows, you may even start giving them as gifts too...because we all know: Nothin' beats a little lovin' from your oven or an unexpected thrill off your grill!
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