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Giant Pretzel Monster Bites

These oversized pretzel bites are made by shaping yeast-leavened dough into playful, monster-sized pieces, then boiling them briefly in baking soda water before baking to achieve a crackly, golden crust. The soft, chewy interior contrasts with the crunchy exterior and is topped with coarse sea salt for added flavor. Perfect for sharing or indulging in a rebellious snack with a nostalgic twist.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 minute
Servings: 8
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 packet Active dry yeast about 2 1/4 teaspoons
  • 1 1/2 cups Warm water around 37°C/98°F
  • 1 tablespoon Sugar
  • 4 1/2 cups All-purpose flour or bread flour for chewier bites
  • 1/4 cup Baking soda for boiling water
  • coarse sea salt Coarse sea salt for sprinkling
  • 1 egg Egg beaten, for egg wash

Equipment

  • Large mixing bowl
  • Dough scraper
  • Slotted spoon
  • Baking Sheet lined with parchment
  • Pastry brush

Method
 

  1. Dissolve the yeast in warm water in a large mixing bowl. Let sit until frothy, about 5 minutes, which indicates it's active and bubbly.
  2. Add sugar, salt, and flour to the yeast mixture. Mix with a spoon or dough hook until a sticky dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
  3. Shape the dough into a ball, cover with a damp cloth, and let rise in a warm spot for about 1 hour, or until it doubles in size and feels puffy to the touch.
  4. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
  5. Divide the risen dough into small pieces, roughly the size of a golf ball. Roll each piece into a small rope, then shape into playful monster-sized pretzel bites—twisting, curling, or adding little details as you like.
  6. Bring a large pot of water to a gentle boil and add the baking soda. Once bubbling, carefully drop a few pretzel bites into the water, about 10 at a time. Boil for 30 seconds, listening for a slight crackle and foam to form.
  7. Use a slotted spoon to lift the boiled pretzel bites from the water. Place them onto the prepared baking sheet, leaving space between each piece.
  8. Brush each pretzel bite with the beaten egg to give them a shiny, golden finish. Then sprinkle generously with coarse sea salt for that signature salty, crunchy crust.
  9. Bake in the preheated oven for 12-15 minutes, or until the pretzels turn deep golden brown and have a crackly, shiny crust. Once baked, remove from the oven and let cool slightly before serving.

Notes

For extra flavor, serve with mustard or cheese dips. Feel free to get creative with monster details or toppings!