Make super fast Soft Pretzel Bites using canned dough!
Making soft pretzels or pretzel bites from scratch is not really difficult. I understand that quite a few people find it a daunting idea to make a yeast dough. I used to be one of them. But I’ve learned that it really isn’t all that hard. It just takes a bit of patience. Yeah, I know, I don’t have that in abundance. Plus, you sometimes just don’t have the time to make a yeast dough and wait for it to rise. Or you’re bad at planning, like me (or was it time management?). Anyway, that usually means that I’m simply too late to start on a yeast dough.
The idea, to make these soft pretzel bites like that, came when I realized that I, once again, was too late to get my dough started. But I absolutely wanted to serve soft pretzel bites. While it might still have worked out time wise, there were so many other things to be done for the party, that it was too much work. And that’s when I thought of the canned dough I had in the fridge. You know, light bulb moment. And it proved to be a real time saver.
As easy as can be
It could not get any easier. I popped the cans and laid out the rolls to come to room temperature a bit. Then I cut each roll into 4 pieces. You can make them smaller or larger, just what you prefer. Then I put up a pan with water and baking soda and brought that to a boil. Dropped the pieces in for a few seconds. Then out again, layered on a baking sheet lined with parchment paper, brushed with a beaten egg, sprinkled with sea salt and baked them off in the preheated oven. Done!
They are totally awesome just plain. Do you know what makes them even better? Like, taking it to the next level? A warm cheese dip! Feel free to heat up ready-made cheese sauce or make your own. Either way, soft pretzel bites and warm cheese dip are a match made in heaven.
Soft Pretzel Bites
- 2 cans biscuit/dinner roll dough
- 2 l water
- 100 g baking soda (ca. 1/2 cup)
- 1 egg (beaten)
- course sea salt
Preheat your oven to 210°C and line a baking sheet with parchment paper.
Open the cans, lay out the discs of dough and let it rest for ca. 15 minutes, so it can come to room temperature a bit.
Cut each disc into 4 pieces.
Bring the water with the baking soda to a boil. Then carefully drop the dough pieces into the water, just several pieces at a time.
Leave them in the water for about 15-20 seconds, then take them out with a slotted spoon.
Lay them on the prepared baking sheet and brush each piece with the beaten egg.
Sprinkle with the sea salt.
Bake in the middle of the oven for ca. 15 minutes or until golden brown.
Serve plain or with a warm cheese dip.