These pretzel bites with seaweed salt are soft inside and chewy on the outside. A delicious snack!
This recipe makes 12-14 bites.
Cooking time: around 3 hours
250 ml warm water
20 g fresh yeast (or equivalent dried yeast)
375 g flour
¾ tsp salt
2 tbsp sugar
3 tsp Simply Seaweed
4 tbsp soft butter
2 l water
4 tbsp baking soda
Arctic Seaweed Salt (to sprinkle)
Whisk the yeast into the warm water. Allow to sit for a couple of minutes.
Meanwhile, in another bowl, stir together the rest of the dough ingredients.
Add the yeast mixture to the bowl, and mix until it forms a dough. On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes.
Transfer dough to a lightly oiled large bowl and turn over to coat with oil. Cover with a kitchen towel and let rise in a draft-free place at room temperature until doubled (2 to 3 hours).
Punch down dough and divide into quarters. Roll each quarter into a long snake. Cut each snake into 12-14 pieces, roll each piece into balls.
Heat oven to 230°C. Oil 2 large baking sheets.
In a saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate). In batches add pretzel bites and cook 30 seconds, then transfer with a slotted spoon to baking sheets. Quickly sprinkle with seaweed salt before they dry.
Bake in oven, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes).
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