Pecan Crunch Pretzel Bites
Looking for a delicious holiday treat that isn’t a cookie? These Pecan Crunch Pretzel Bites are just the thing! Soft and fluffy pretzel dough with crispy outer edges and a buttery sugar pecan coating.
Serve these mouth-watering pretzel bites alongside your favorite sweet dipping sauce or on a holiday-themed charcuterie board that’s sure to impress the family and party guests.
RECIPE TIPS
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- These pecan crunch pretzel bites are delicious as is but you’re welcome to serve them alongside a sweet cream cheese dip, caramel sauce, or butterscotch sauce.
- The pretzel bite dough can also be made with bread flour or even a gluten-free flour such as the King Arthur brand (with a substitution ratio of 1:1).
- I love serving these pecan crunch pretzel bites while still freshly warm but they can also be served at room temperature.
- Consider adding these pecan pretzel bites to a Fall-inspired or Thanksgiving charcuterie dessert board alongside Nutter Butter acorns, Butterscotch Fudge, Pumpkin Cheesecake Dip, Pumpkin Hugged Pretzels, or whatever else your sweet tooth craves!
How to Make Pecan Crunch Pretzel Bites
- In a large bowl, combine yeast, warm water, melted butter, sugar and salt. Stir and let yeast bubble for 5 minutes.
- Stir in the flour, as needed to form a cohesive dough. Fold the dough out onto a clean surface and knead for 5 minutes.
- Place dough back in bowl and cover with a clean kitchen towel. Set in a warm spot of your kitchen and allow dough to rise until doubled, about 15-20 minutes.
- Preheat oven to 475F. Line two baking sheets with parchment paper or a silicone baking mat.
- Boil 4 cups of water and dissolve baking soda in it. Remove from heat and allow it to cool until just warm. Set aside.
- Divide pretzel dough into 8 equal pieces, then roll pieces into 1″ thick ropes.
- Use a sharp knife to cut the ropes into 1 1/2″ long pieces.
- Place pretzel bites in the warm baking soda water for 2 minutes.
- Blitz the pecans in a blender until well-ground, then stir in the sugar.
- Melt the coating butter and dip each pretzel bite in the butter, then roll to coat in the pecan-sugar mixture.
- Lay each pretzel bite on the prepared baking sheets and bake for 8-10 minutes until golden brown.
- Serve the pecan crunch pretzel bites with salted caramel ice cream topping as a dip.
HOW SHOULD I STORE THESE PECAN CRUNCH PRETZEL BITES?
- You can store these pretzel bites in an airtight container at room temperature for up to 3 days. To reheat, simply microwave them for a couple of seconds on high or add them to the oven at 350℉ for about 5 minutes.
CAN I FREEZE MY PECAN PRETZEL BITES?
- Absolutely! Once completely cool, wrap each pretzel bite in plastic wrap and then store them in the freezer (either in an airtight container or Ziploc bag) for up to 1 month.
- Thaw at room temperature and reheat as directed above.
IS THE BAKING SODA BATH NECESSARY?
- Yes, absolutely! Adding your pre-baked pretzels to a bowl of baking soda water is an important step in the outcome of your pretzels and shouldn’t be skipped.
- The baking soda bath essentially helps to prevent the dough from rising during baking to the extent that normal bread does, resulting in a chewy exterior that we all have come to love in pretzels. The baking soda solution also contributes to that “pretzel” flavor in these treats which is just insanely delicious!
Fall-Inspired Treats I Know You’ll Love
Pecan Crunch Pretzel Bites
Looking for a delicious holiday treat that isn’t a cookie? These Pecan Crunch Pretzel Bites are just the thing!
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Ingredients
- 2 1/4 teaspoons Yeast
- 1 cup Warm Water between 90-110F
- 1 Tablespoon Melted Butter
- 1 teaspoon White Sugar
- 1 teaspoon Salt
- 3 cups All-Purpose Flour as needed
- 2 cups Water
- 4 Tablespoons Baking Soda
For the Pumpkin Spice Coating
- 1 cup White Sugar
- 1 cup Pecans
- 1 cup Melted Butter
Instructions
- In a large bowl, combine yeast, warm water, melted butter, sugar and salt. Stir and let yeast bubble for 5 minutes.
- Stir in the flour, as needed to form a cohesive dough.
- Fold the dough out onto a clean surface and knead for 5 minutes.
- Place dough back in bowl and cover with a clean kitchen towel. Set in a warm spot of your kitchen and allow dough to rise until doubled, about 15-20 minutes.
- Preheat oven to 475F.
- Line two baking sheets with parchment paper or a silicone baking mat.
- Boil 4 cups of water and dissolve baking soda in it. Remove from heat and allow to cool until just warm.
- Divide pretzel dough into 8 equal pieces, then roll pieces into 1″ thick ropes.
- Use a sharp knife to cut the ropes into 1 1/2″ long pieces.
- Place pretzel bites in the warm baking soda water for 2 minutes.
- Blitz the pecans in a blender until well-ground, then stir in the sugar.
- Melt the coating butter and dip each pretzel bite in the butter, then roll to coat in the pecan-sugar mixture.
- Lay each pretzel bite on the prepared baking sheets and bake for 8-10 minutes until golden brown.
- Serve the pecan crunch pretzel bites with salted caramel ice cream topping as a dip.
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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