Chef Jeff's Puffy Bavarian Pretzel Nuggets

In this post I will discuss a simple recipe to create puffy Bavarian pretzel nuggets. These bite sized pretzels are a great little appetizer that pairs perfectly with a beer and some cheese dip or mustard sauce. I consider myself to be a pretzel connoisseur, they are one of my favorite foods to get at a bar or an event. This recipe makes it easy for anyone to get their hands on some scrumptious pretzels. I will walk you through the step-by-step process below.
Check out my recipe for a Truffle Pepper Cheddar Cheese Sauce!

Ingredients:

• 1 cup of Milk
• 1 1/2 Teaspoons of Active-Dry Yeast
• 3 Tablespoons of Butter
• 2 Teaspoons of Sugar
• 1 Teaspoon of Salt
• 2 1/4 Cups of All-Purpose Flour
• 2 Egg Yolks
• 4 Cups of Water
• 1/4 Cup of Baking Soda
• Coarse Sea Salt

Step 1: In a Large Bowl, Combine Milk & Sugar

You should combine 1 cup of milk (preferably room temperature) with 2 teaspoons of granulated sugar.

Step 2: Add the Yeast

Wait a few minutes to let the yeast dissolve in the milk and sugar mixture.

Step 3: Stir in the Butter

Use a spoon to mix in the butter. Make sure it is softened a bit before using.

Step 4: Add the Flour & Salt

Combine 1 teaspoon of salt with 2 1/4 cups of flour and add it to the mixture.

Step 5: Mix it up

Stir the ingredients together until you are left with a dough-like substance.

Step 6: Knead & Let it Rise!

On a floured surface fold the dough into the center. It will be a tad sticky but should be fairly workable. After kneading for about 7 minutes, you should cover the dough and let it rise for an hour.

Step 7: Divide it up

After letting the dough sit for 1 hour, cut it up into 4 even segments and roll each of them out into ropes roughly 1 1/2 feet long.

Step 8: Cut Each Rope Into Nuggets

You will get roughly 10 to 12 nuggets for each rope providing you with about 40 to 48 bite-sized pretzels.

Step 9: Flash Freeze the Nuggets

Place the nuggets on a floured, wax-paper lined cookie tray and pop them into the freezer for 10 minutes until the pretzel bites are firm. If you do not have enough freezer space, you can put them in the fridge for 45 minutes or until firm.

Step 10: Give the Nuggets a Baking Soda Bath

Boil 4 cups of water and add 1/4 cup of baking soda. Bring to a simmer as you dunk each nugget into the water mixture for roughly 30 seconds. At this point you should be pre-heating your oven to 400 degrees Fahrenheit.

Step 11: Prepare Egg-Wash & Get Painting

Take the yolk of 2 eggs and add a splash of milk. Whisk them together and gently paint the tops of the nuggets before placing them onto a well-greased cookie sheet.

Step 12: Add the Pretzel Salt & Put Them In The Oven

Sprinkle coarsely ground sea salt onto the pretzels before popping them into the oven. This is optional. Feel free to try other toppings like garlic salt or sesame seeds. Once you place them in the oven, cook them for 13 minutes or until golden brown.

Step 13: Get Your Dips Ready

I chose to use a Horseradish Mustard from Stonewall Kitchen along with a homemade Truffle Pepper Cheddar Cheese Sauce.
Check out my recipe for the Truffle Pepper Cheddar Cheese Sauce!

Step 14: Enjoy!

After roughly 13 minutes in the oven on 400 degrees Fahrenheit, the pretzel nuggets will be golden brown and ready to serve. The aroma of these delightful puffs will smell up the room and you will get very excited to dig in.

This was a tasty treat and I definitely plan to make them again. Feel free to give it a try!

Let me know what you think!

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