These pillowy soft baked pretzel knots are baked with a little Chili Onion Crunch oil for the perfect savory bite!
Also if you're interested in your house smelling like Annie's, this is THE recipe for you! You'll feel transported right back to that mall food court.
So a basic pretzel recipe has all the ingredients of a pizza dough actually! The only difference in my recipe is that it has a little added butter.
To get that super brown and almost crispy crust on the top you'll definitely want to do a quick egg wash before baking. Another key to pretzel recipes is BOILING them!
Why Do You Boil Pretzels?
Boiling pretzels in a little baking soda and hot water really fluffs them up immediately. This is what gives you the super pillowy and chewy texture you love in a soft pretzel.
It only takes about 30 seconds on each side and is a very necessary step in the pretzel baking process.
Pretzel Bites Ingredients
Like a mentioned earlier, pretzel knot ingredients are fairly basic and you likely have them in your pantry. SCORE!
- Egg Wash
- Water + Baking Soda
See? Simple list of ingredients but when added in just the right way, make the best snack or appetizer ever! They are great for dipping or in this case, topping with the BEST TOPPING EVER...
Chili Onion Crunch
If you've spent any time on my blog, you'll be able to find various recipes highlighting the spicy, crunchy oil from Trader Joes: Chili Onion Crunch.
It is the perfect oil to dip breads, drizzle on pizza, pasta, OR pretzel knots. Right after the egg wash I added a good brushing of Chili Onion Crunch. It gives it a red-ish color and adds those crispy bits on top that get baked to perfection.
Chili Onion Crunch has olive oil, chili flakes, minced onion, and garlic. It is absolutely delicious and I recommend keeping 2 jars on hand!
My other Chili Onion Crunch Recipes include:
Pretzel Knots with Chili Onion Crunch
- 1 packet of instant yeast
- 2 ¼ cups flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon garlic bullion paste
- ¾ cup warm water
- 2 tablespoons melted butter
- 1 egg yolk
- 3 tablespoons of Chili Onion Crunch
- extra course salt
- 2 tablespoons baking soda
- In your stand mixer combine warm water, sugar, and sprinkle the packet of yeast over it. Let it sit for 5-10 minutes until bubbly.
- Add in flour and mix on low using your dough hook.
- Add in salt, melted butter, bullion paste and mix on medium until combined. Continue to let it mix for 4-5 minutes.
- Drizzle the dough ball with olive oil, cover, and let it sit for 1 hr until doubled in size. I like to sit it in my oven with the light on to keep it warm.
- Once it has doubled, divide it in half. Then in half again, in half again, and once more until you have about 14-16 small balls of dough.
- One at a time roll them out like a snake into about 6 inch strips. Tie in a simple knot and place on a baking sheet.
- Repeat until all pretzel knots are done.
- In the meantime bring a large pot of water to a boil. About 5 cups. Add in 2 tablespoons of baking soda.
- 4-5 at a time, place the pretzel knots in the boiling water and let them cook about 30 seconds on each side.
- Remove and place on the baking sheet.
- Once you are finished with all of the pretzels, whisk an egg yolk with the chili onion crunch and brush on each bite. Sprinkle with a little sea salt.
- Bake at 400 for 12-15 minutes until golden brown.
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