![]() ![]() Most importantly, you need to let us noobs know what can go wrong, how to prevent it, how to spot the first signs of trouble, and what to do to recover if things did go wrong. What’s a light bubble look like? Is it supposed to be thick like a warm maple syrup that drips easily off the whisk, or thick like an alfredo that comes off in oozing ribbons, or maybe thick like a custard that comes off in globs? Only after that did I scan the entire page and find out that you had (slightly) more specific steps much farther down.Įach step should come with specific time frames, ideal temperatures, and more specific descriptors for consistencies. I, an amateur home cook, saw those vague steps and tried to follow them. Never include summary steps to a recipe BEFORE the actual steps. So, allow me to give you some pointers for future posts. Now, I may be a total beginner at cooking, but I am well versed in educating. Want to know why? Because I didn’t have the information I needed where and how I needed it. I tried making the cheese sauce and it failed miserably. If you loved these homemade pretzel bites I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook. Bacon-Wrapped Cheese Stuffed Cherry Peppersĭid you try this soft pretzel bites with cheese recipe?.Sausage Bites in White Wine with Creamy Mustard Dipping Sauce.Simply reheat in the microwave when you’re ready to serve. You can also make the cheese sauce ahead of time.To serve, let thaw then reheat in 300-degree oven until warmed through. You can also freeze the baked pretzel bites.The pretzel bites will remain fresh for up to 3 days in an airtight container, though they will lose some softness.If you do happen to have leftovers, here’s the best ways to store them… □ How to Make Ahead & Store Let me just give you a minute to ponder → How many of these pretzel bites can you eat in one sitting? Make a zingy horseradish cheese sauce for pretzels by adding 2 tablespoons of horseradish when you add the cheese.Make a spicy nacho cheese sauce for pretzels by adding 2 tablespoons of hot sauce and 1 teaspoon cayenne when you add the cheese.Make a mustard cheddar cheese sauce for pretzels by adding a dollop of your favorite mustard to the prepared cheese sauce.Add warm milk to flour and whisk until thick.In separate pan, melt butter, whisk in flour, and cook until lightly browned.Bake for 12-15 minutes, until golden brown.Brush an egg wash over each pretzel bite and sprinkle with coarse sea salt.Remove with a slotted spoon and place onto parchment paper lined baking sheets, making sure that pretzel bites do not touch. ![]() Working in batches, drop the pretzel bites into the boiling water for 20 seconds.Section dough into six equal parts and roll each section into long ropes.Meanwhile, bring a large pot of water to a boil with the baking soda and preheat the oven to 425 degrees.Place the dough in a large mixing bowl that has been lightly coated with nonstick spray.Knead for about 2 minutes, then form into a ball.Lightly flour your counter and turn the dough out onto it.Add the butter, brown sugar, salt and yeast mixture to a mixing bowl.Dissolve the yeast in the lukewarm water, and whisk to combine. ![]() It’s the perfect consistency, doesn’t clump up at all, and is super easy to reheat. Ooey, gooey, creamy, cheesy sauce that coats those pretzel bites in the best way possible. One taste and you will NEVER forget it – Trust me! I’m going to be snacking on these all fall! They’re the perfect tailgating snack.Īlso – Let’s not forget the glorious pretzel cheese dip. Sprinkle them with a bit of salt, or everything bagel seasoning, and you’re in for a treat! In those last few minutes of baking, that deep golden color really develops and then you realize – I made pretzels! Then, they’re spread out onto prepared baking sheets and baked for 10-15 minutes. Before baking, the bites are dipped into a bath of baking soda and water, for a quick 20-second swim. Knead the dough, roll it and cut into bite sized bits. Just 10 minutes is all it takes and then you’re ready to assemble. No need to let the dough rise for hours on end. There are essentially two parts to this recipe. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |