Pretzel Bites made with Hard White Wheat

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Chewy and salty pretzel bites made with hard white wheat. They are a great snack or appetizer. Pair with a creamy cheese sauce or mustard dip. If you like the taste of a traditional soft pretzel but do not want to shape them, these bite size pieces are for you. I use freshly milled flour in all my current recipes, but I did use a bread flour in the past for this recipe with good results.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

In a large bowl, combine 280 grams of warm water, 21 grams of honey and 1 tablespoon of active dry yeast. Allow the yeast to activate.

Measure out 450 grams of hard white wheat berries. Mill berries on the finest setting. Or measure out 450 grams of pre-milled flour.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Once the yeast is activated, add 1 & 1/2 teaspoons of salt and mix.

Pour in the freshly milled flour to the wet mixture. Combine together.

Cover and let the dough rest for 10-20 minutes to allow for hydration.

Turn the dough out onto a counter and knead for 10 minutes.

This dough is a stiff dough, allowing resting in-between gives the dough a chance to relax and hydrate.

Cover the dough and allow it to rest another 10-15 minutes.

After rested, again, knead the dough for 10 more minutes.

At this point the dough should be smooth and glossy. Shape dough into a ball and cover.

The dough will now rise and almost double in size.

Once it has risen, cut the dough into 6 pieces. Cover any dough not being worked on to prevent drying.

Take one piece of the dough and roll out into a long rope. Dough rope should be about 1/2 inch thick.

Cut the dough into 1 inch pieces.

Move pieces to the side and continue with the other dough pieces until all the dough is in bite size pieces.

Cover all the pretzel bite pieces and allow to rise again.

While rising, preheat the oven to 400 degrees and start a pot of water to boil. I am using a 3 quart pot today.

Once the dough is done rising and the water is boiling, I add 1/2 tablespoon of baking soda and 1/2 tablespoon of brown sugar to the boiling water.

Then take a handful of pretzel bites and place in the boiling water. They should float.

Boil pretzel bites for 30 seconds on each side. The pretzels will almost double in size when boiled.

Remove the bites and place them on a parchment paper lined baking sheet. Continue boiling in small batches until all dough is done.

Sprinkle on a coarse salt to the tops.

Bake pretzel bites for 12-18 minutes. Pretzels should be golden brown when done.

Allow to fully cool before storing.

Store in an airtight container at room temperature or freeze for later.

To rewarm, toss in an air fryer or microwave for a few seconds.

Yield: 60 bites size pieces

Pretzel Bites made with Hard White Wheat

Print

Chewy and soft pretzel bites made with freshly milled hard white wheat.

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

• 450 grams of hard wheat berries
• 280 grams of warm water
• 21 grams of honey
• 1 tablespoon of active dry yeast
• 1 &1/2 teaspoons of salt
• 1/2 tablespoon of baking soda
• 1/2 tablespoon of brown sugar
• coarse salt for topping

Instructions

1. In a large bowl, combine 260 grams of warm water, 21 grams of honey and 1 tablespoon of active dry yeast.
2. Allow the yeast to activate.
3. Measure out 450 grams of hard white wheat berries.
4. Mill berries on the finest setting.
5. Once the yeast is activated, add 1 & 1/2 teaspoons of salt and mix.
6. Pour in the freshly milled flour to the wet mixture.
7. Combine together.
8. Cover and let the dough rest for 10-20 minutes to allow for hydration.
9. Turn the dough out onto a counter and knead for 10 minutes. This dough is a stiff dough, allowing resting in-between gives the dough a chance to relax and hydrate.
10. Cover the dough and allow it to rest another 10-15 minutes.
11. After rested, again, knead the dough for 10 more minutes. At this point the dough should be smooth and glossy.
12. Shape dough into a ball and cover. The dough will now rise and almost double in size.
13. Once it has risen, cut the dough into 6 pieces.
14. Cover any dough not being worked on to prevent drying.
15. Take one piece of the dough and roll out into a long rope. Dough rope should be about 1/2 inch thick.
16. Cut the dough into 1 inch pieces.
17. Move pieces to the side and continue with the other dough pieces until all the dough is in bite size pieces.
18. Cover all the pretzel bite pieces and allow to rise again.
19. While rising, preheat the oven to 400 degrees and start a pot of water to boil. I am using a 3 quart pot today.
20. Once the dough is done rising and the water is boiling, add 1/2 tablespoon of baking soda and 1/2 tablespoon of brown sugar to the boiling water.
21. Then take a handful of pretzel bites and place in the boiling water. They should float.
22. Boil pretzel bites for 30 seconds on each side.
23. The pretzels will almost double in size when boiled.
24. Remove the bites and place them on a parchment paper lined baking sheet.
25. Continue boiling in small batches until all dough is done.
26. Sprinkle on a coarse salt to the tops.
27. Bake pretzel bites for 12-18 minutes.
28. Pretzels should be golden brown.
29. Allow to fully cool before storing.
30. Store in an airtight container at room temperature or freeze for later.
31. To rewarm, toss in an air fryer or microwave for a few seconds.

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