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An overhead view of many pretzel nuggets in a large bowl.
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Pretzel Nuggets

Make these at home instead of heading to the food court. You won't regret it!
Course Snack
Cuisine American
Keyword back to school, easy snack recipes, kid-friendly recipes
Prep Time 40 minutes
Cook Time 10 minutes
Rise Time 1 hour 15 minutes
Total Time 2 hours 5 minutes
Servings 36 nuggets
Calories 60kcal

Ingredients

  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons brown sugar
  • 1 1/2 cups warm water about 110 degrees
  • 3 cups all-purpose flour
  • 1 cup bread flour may use all-purpose
  • 1 teaspoon salt
  • 2 cups hot water
  • 2 tablespoons baking soda
  • 2 tablespoons butter melted
  • Kosher salt for sprinkling

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, add the yeast, sugar, and warm water. Let sit for 10 minutes.
  • Stir in both flours and the salt. Mix on medium speed, about 8 minutes, or until dough is soft, smooth, and elastic.
  • Transfer dough to an oiled bowl and let rise until doubled in a warm place free of drafts, about 1 hour.
  • Add the hot water and baking soda to a medium bowl and stir to dissolve the baking soda.
  • Grab a handful of dough and roll it into a long, thin snake, about 1/2 inch thick. Cut into 1-inch pieces.
  • Dunk each piece in the baking soda solution using a slotted spoon. Transfer to a paper towel lined plate to dry for about 30 seconds. Remove to a well greased baking sheet. When the baking sheet is full, set aside to rise for 15 more minutes.
  • Continue filling baking sheets with pretzel nuggets and bake, one sheet at a time, in a 400 degree oven for 10 minutes or until golden brown.
  • Brush with the melted butter and sprinkle with salt.
  • Serve with warm cream cheese, queso dip, or your favorite sauce for dipping.

Nutrition

Calories: 60kcal | Carbohydrates: 11g | Protein: 1g | Cholesterol: 1mg | Sodium: 254mg | Potassium: 21mg | Vitamin A: 20IU | Calcium: 3mg | Iron: 0.5mg