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Pretzel Bites and Fruit Dip

Does your grocery bill skyrocket once summer hits? With my kids home all day, plus their friends hanging out in my kitchen, they can certainly take me the cleaners with their appetites!  My general rule is, friends can only eat pretzels (because I’ll buy the 6 lb bag from Costco).  I know it seems harsh, but I have to draw the line somewhere or they’ll eat all my apples and bananas in one afternoon.

I do however make exception for baked goods. In fact, I encourage it.  I love to bake, and whenever I make something I want the kids and their friends to gobble it up. You would think I wouldn’t care what a 9 year old neighbor thinks of me and my cooking, but I can’t adequately express the satisfaction I get when a neighbor will say, “This tastes amazing! Can you give the recipe to my mom?”  Talk about a boost to my self-esteem! I love it!

Well, this happened this weekend when I made some mini-pretzel bites.  The kids ate them quickly, and they loved them!

pretzels and fruitStar Spangled Pretzel Bitesmini pretzels

Ingredients

  • 1 1/2 cup warm water
  • 1 teaspoon yeast
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 cups flour
  • 1 cup whole wheat flour
  • 2 cups warm water
  • 2 tablespoons baking soda

Instructions

  1. Dissolve yeast in warm water and honey. Let sit for 10 minutes.
  2. Then add salt and flour to yeast mixture.
  3. Mix thoroughly and knead for 5 minutes. Cover and let rise for 30 minutes.
  4. After rising, roll and cut out desired shapes.
    making pretzel bites step 2
  5. Dip shapes in a baking soda water solution of 2 cups warm water and 2 tablespoons baking soda.making pretzel bites step 3
  6. Place on a greased or parchment lined cookie sheet and let rise again for 1 hour.making pretzel bites
  7. Bake in oven at 450 degrees for 10 minutes or less (until pretzels begin to turn brown and are cooked through)
pretzel bites and fruit dip

Our super easy fruit dip, was a delicious way we found to incorporate our fresh berries.

We took, 1/2 cup plain yogurt, and 1/2 cup berries.  Blended in a food processor, until the dip yogurt was runny enough for easy dipping, and poured it into a bowl.

Cheap summer snacking never tasted so good!

 

Pretzel Bites and Fruit Dip

  • 1 1/2 cup warm water
  • 1 teaspoon yeast
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 cups flour
  • 1 cup whole wheat flour
  • 2 cups warm water
  • 2 tablespoons baking soda
  1. Dissolve yeast in warm water and honey. Let sit for 10 minutes.
  2. Then add salt and flour to yeast mixture.
  3. Mix thoroughly and knead for 5 minutes. Cover and let rise for 30 minutes.
  4. After rising, roll and cut out desired shapes.
  5. Dip shapes in a baking soda water solution of 2 cups warm water and 2 tablespoons baking soda.
  6. Place on a greased or parchment lined cookie sheet and let rise again for 1 hour.
  7. Bake in oven at 450 degrees for 10 minutes or less (until pretzels begin to turn brown and are cooked through)
We took, 1/2 cup plain yogurt, and 1/2 cup berries. Blended in a food processor, until the dip yogurt was runny enough for easy dipping, and poured it into a bowl.
Yum

Print Recipe



28 Comments

Anika Tauai

I recently came across your blog and I LOVE it! Thanks for all your great recipes and healthy living ideas! I’m going to have to try this one!

Reply
Netty

THESE were AWESOME. Thanks so much for sharing….I’m always looking for NEW ideas for snacks especially in the summer when the kids are home and seem to want to snack ALL the time. At least these being home made and with the fruit dip make me feel better about them eating them iinstead of anything store bought. 🙂 I LOVE YOUR BLOG. I use so many of your recipes.

Reply
Kristy Kelley

Any suggestions on how to make these gluten-free? Could I just use a GF flour blend? Thanks in advance!

Reply

Hi Kristy,
I haven’t experimented with gluten free flours before! If you try it, we’d love to know how they turn out.

Reply
Melissa

These look amazing! We are not a fan of honey in our house, do you think I could use pure maple syrup as a substitute?

Reply

I’m sure you could Melissa! It would seem to me it shouldn’t make a difference… let me know how they turn out if you do it,.

Reply

Greetings! Very helpful advice in this particular article!
It is the little changes that produce the most significant
changes. Thanks for sharing!

Reply
Katie

Love this idea for the 4th!!! Have you ever made these ahead of time & cooked when needed?

Reply
Kristi

Great idea. When you mention “flour” are you referring to white, all purpose? If so, do you think subbing white whole wheat would work? I try not to use white flour in baking.

Reply
Kim

These look amazing. I know it will depend on what size cookie cutter you use, but approximately, how did your batch make. I am thinking of trying these for a church function.

Reply
Sophie

I love your blog, thank you for all great recipes! 🙂
I wonder if these are to be eaten fresh only or would still be good tomorrow for the kids snack for school if I make them today?
And can I freeze them? 🙂

Reply
Mag

Can you please confirm the type of yeast? Regular yeast, quick yeast, instant yeast… Thanks!

Reply
Nikki K

I have VERY limited experience working with doughs and yeast….but thought this was a cute idea! When you roll the dough, is it pretty thin? The end-product looks pretty thick but I thought it was probably from you letting the dough rise?

Reply

@Katie- I’ve never made them ahead of time.
@Kristi- Yes, all purpose white flour. I’ve never substituted more than what I wrote in the recipe, but if you try, please let us know how they turn out.
@Kim- Oh dear- It made a lot, but I’ve never counted. I’m going to say at least 3-4 dozen.
@Sophie- they are good for a few days, but I’ve never frozen them.
@Mag- I generally use instant yeast, but I’ve used all types. As long as I can get it to rise, I keep the amounts the same.
@Nikki- like bread, it will keep rising in the oven and get puffy.

Reply
Colette

Im all out of wheat flour. Do you think it will turn out with 4 cups of white flour?

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Jaqueline

Hi! I just made them but they look dry out of the oven, not like the ones on the picture. Do you glass them or put anything on them when you take them out? How do you give them that shiny look???!!!

Reply
Jaqueline

Hi! I just made them but they look dry out of the oven, not like the ones on the picture. Do you glass them or put anything on them when you take them out? How do you give them that shiny look???!!!

Reply
Ashley

Made these today with my 4 year old. We used elephant and butterfly playdough cookie cutters! They tasted great, but they also were not shiny. 🙁 I made a cinnamon-sugar mixture and rolled them around in that after the water-baking soda bath. Pretty yummy! Also stashed 2 dozen elephants in the freezer (after rolling dough and cutting shapes, but before the second rise). Planning to thaw them out and then water bath them before baking. We’ll see how it works! 🙂 Thanks for the afternoon fun!

Reply
Rose

How would you freeze these? Would it work out to freeze them before the second rise?

I have 6 kids and anything I can make ahead and take out to finish works best. It worked for your pizza dough! My family loves the “freezer pizzas” I made. Wonderful for a night I just don’t have a lot of time.

Reply
Jennifer

These turned out disastrously… A big sticky mess. Shapes didn’t work, dipping into baking soda/ water just made them gooey globs. Sad, my kids were really excited and got really frustrated. 🙁

Reply
Sarah

Made these toda you, but used all whole wheat flour, and sprinkledfresh grated parm cheese, with pizza sauce for dipping. Very yummy and fun. Great recipe

Reply

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