Pretzel Tots

February 6, 2012

Well, here we are again. At our favorite day of the week.


Ugh Monday. You are not my friend today.

I’d love to share a quirky, funny post with you guys today. But I just don’t have it in me today.


I mean my Saturday was filled with feet moving, hip shaking, booby shimming, knee bouncing, Zumba mania. Yes. From 9 am to 6 pm I danced. Nonstop.

I felt like I was in Flashdance.

I left the studio sore as a mother. But also a licensed Zumba Instructor!!


Sunday morning I had to wake up early to go to work. EEeww! Can you believe I just said that. Yuck. Work on Sunday…not my favorite thing.

I rushed home around 11 to start preparing for the super bowl. I made way too much food. It happens every time.

One thing on my MUST make list…these adorable cuties.


Pretzel tots!

I crammed an insane amount of these in to my mouth over the span of the four hour game. I almost didn’t realize the Giants won, because I was too bust scraping the last bit of queso out of the crockpot.

That was my weekend. And now I’m back at my desk. Wishing I had another 30 of these to eat.


Pretzel Tots
makes about 60 little pretzels

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

1 1/2 teaspoons kosher salt

1 package active dry yeast

4 1/2 cups all-purpose flour

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Coarse Sea Salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top, don’t stir the yeast, just let it sit for 5 minutes and get foamy.  Add in all of the flour and butter, then using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 2 to 3 minutes.

Prepare a seperate medium sized bowl, by rubbing it lightly with oil, and tranfser the dough to the prepared bowl. Cover with plastic wrap and let sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in a large heavy bottomed pot.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, roll them into circles. Place the balls (or tots) onto the parchment-lined half sheet pan.

Place the pretzels tots into the boiling water, dropping in 1 by 1, boiling about 10 at a time, for 30 seconds. Remove them from the water using a large slotted spoon. Return to the half sheet pan, brush the top of each pretzel tot with the beaten egg yolk and water mixture and sprinkle with the seal salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Recipe from A Cozy Kitchen

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