Pretzel Square Bites Food

PRETZEL SQUARE BITES

Steps:

• Line 8-inch square pan with foil, leaving ends of foil hanging over sides of pan. Chop first 5 ingredients in food processor until finely ground; press onto bottom of prepared pan.
• Refrigerate 1 hour or until firm.
• Use foil overhang to remove fruit mixture from pan; cut into 64 (1-inch) squares.
• Place 64 pretzels in single layer on parchment-covered baking sheet.
• Melt chocolate as directed on package; spoon into small resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle half the chocolate over pretzels on baking sheet. Top with fruit squares. Drizzle with remaining melted chocolate.
• Cover with remaining pretzels, pressing gently into chocolate to secure.

PRETZEL BITES

Steps:

• In the bowl of an electric stand mixer, combine 1 cup warm water, yeast and 1/2 tsp granulated sugar, whisk to dissolve and allow to rest 10 minutes.
• Fit mixer with whisk attachment and mix in remaining granulated sugar (1 Tbsp + 2 1/2 tsp), brown sugar, vegetable oil and salt.
• With mixer set on low speed, slowly add in bread flour and mix until well blended.
• Switch attachment to the hook attachment and slowly add in all-purpose flour. Knead mixture on low speed until smooth an elastic, adding up to an additional 1/4 cup flour as needed (you want a soft dough and it may seem slightly sticky).
• Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size 1 1/2 hours.
• Punch dough down and divide into 6 equal portions. Preheat oven to 425 degrees. Dust tops of dough lightly with flour and cover the ones you aren't currently rolling loosely with plastic wrap.
• Roll each portion into a rope about 24 to 28-inches long, cut into bite size pieces.
• Pour hot water and baking soda into a mixing bowl and whisk to dissolve. Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off, then transfer to a Silpat lined baking sheet. Rewarm water as needed.
• Bake in preheated oven 8 - 11 minutes until tops are nicely golden brown. Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess. Transfer to a plate and allow to rest 2 minutes.

SOFT PRETZEL BITES

Steps:

• Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
• Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
• Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
• Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
• Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
• Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

CARAMEL PRETZEL BITES

Steps:

• Line a 13x9-in. pan with foil; grease foil with softened butter. Spread pretzels and pecans on bottom of prepared pan., In a large heavy saucepan, combine brown sugar, cubed butter, corn syrup, milk and salt; cook and stir over medium heat until a candy thermometer reads 240°(soft-ball stage). Remove from heat. Stir in vanilla. Pour over pretzel mixture., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Spread over caramel layer. In microwave, melt white baking chips and remaining shortening; stir until smooth. Drizzle over top. Let stand until set., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut candy into bite-sized pieces.