Hot, buttery little bites of chewy pretzel goodness are an amazing homemade snack for your kids. These Soft Pretzel Bites are easy to make and this recipe is totally allergy free!
Allergy Free Pretzel Bites
Almost every time we post a recipe, there are people who ask for a substitute for some ingredient because their child has a food allergy. We really feel for parents of children with food allergies, because it is hard enough to feed your kids without having to restrict all sorts of foods! I think we have finally found a recipe that is allergy free! This Soft Pretzel Bites Recipe is gluten, soy, egg, dairy, nut, and corn free! (If I am missing a food allergy I apologize, but these are the most common allergies we get comments about)
Option 1: Gluten, Soy, Dairy, Egg, Nut and Corn Free
Bob’s Red Mill
Option 2: Regular
Mix your dough according to the directions in the recipe. Roll it out into a rope and cut into bite-size pieces. Boil for 30 seconds in your baking soda ‘bath’. Drain as best your can and then baking for 10-12 minutes. Voila!!
Hot out of the oven, these are slightly crunchy on the outside, and soft and chewy on the inside. And you won’t have to worry about letting your kids eat them because of an allergy!
1 cup water1 tablespoon sugar1 tablespoon yeast, active dry3 1/2 cup flour, gluten free1 teaspoon salt1 teaspoon baking powder1 tablespoon oil
Baking Soda Mixture
10 cups water1 1/2 tablespoon baking soda1/8 teaspoon sea salt
In a small bowl, add the water, sugar, yeast. Let sit for a few minutes until it starts to bubble. Meanwhile, in a mixer add the flour, salt, and baking powder and mix until blended. And oil and yeast mixture. Mix until ball of dough forms, then mix for 1 more minute to knead the dough.
Brush top of dough lightly with oil. Cover with plastic wrap and let rise at room temperature for 1 hour.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an wide 8-quart saucepan or roasting pan.
Once the dough has risen, turn it out onto a slightly oiled work surface and divide into 4-5 pieces. Roll out each piece of dough into a rope. Slice each rope into 1 1/2-inch pieces.
Using a slotted spoon lower a handful of the pretzel pieces into the boiling water and boil them for 30 seconds, flipping them around in the water with the spoon a couple of times. Remove the pretzel pieces from the water using the spoon, drain as best you can, and place them on the baking sheets.
Brush the top of each pretzel with oil and sprinkle with salt.
Bake until dark golden brown in color, approximately 10 – 12 minutes. Serve warm with your favorite dipping sauce.
Calories: 190kcal | Carbohydrates: 41g | Protein: 6g | Fat: 2g | Sodium: 1054mg | Fiber: 6g | Sugar: 3g