These little pretzel poppers are a crowd favorite in our house and a go-to for a quick snack during the workweek or finger food for game day. When I first made these I was nervous about using yeast and ensuring the bread would rise, but I soon realized that this error-proof recipe would ease my fears of bread making.

Oven Set to 425°F

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Instructions

1. In a small mixing bowl, pour in 1 1/2 cups of lukewarm water and 2 1/4 Tbsp. of dry active yeast, stir until well combined, about 45 seconds.
2. In a separate large mixing bowl, add 1 tsp. of salt, 1 Tbsp. of brown sugar and 1 Tbsp. of melted butter.
3. Stir in the water-yeast mixture to the large mixing bowl, until all the ingredients are combined.
4. Slowly add in 3 cups of flour, 1 cup at a time so the flour can combine properly. Mix by hand until the dough is thick.
5. Add 3/4 cup of flour to the large mixing bowl. If the dough is sticky, add more flour, 1/4 cup at a time. *Dough is ready when it bounces back when pushed with a finger.
6. Lightly flour a large surface, place dough and knead dough into a ball.
7. Place the dough back into the large mixing bowl and cover with a kitchen towel for about 10 minutes.
8. Take about 1 cup of dough, roll in 16 inch long ropes and cut into 1/2 inch bites.
9. Boil 9 cups of water and 1/2 cup of baking soda into a large pot and place the pretzel bites into the water until the bites pop up.
10. Using a strainer spoon, remove popped pretzel bites and place on baking sheet lined with parchment paper. (Its best to use a silicone baking sheet) *Make sure the pretzels don’t touch.
11. In a small bowl beat 1 large egg, brush each pretzel bite and sprinkle with salt.
12. Place in oven and cook for a total of 12-15 minutes.

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