Making pretzels at home is super easy, especially when you don’t fuss with forming them into the classic pretzel shape. Pretzel bites are supremely easier, and just as soft, chewy, and crunchy as their full-sized cousins. Plus, they’re better for dipping in a spicy, Korean cheese dip.
I can never pass up a pretzel, which is why I couldn’t let another National Pretzel Day go by without sharing one of my all-time favourite ways to enjoy them – Pretzel Bites.
Does anyone have unusual food memories? I have a weird memory association with pretzels. I always think of shopping at outlet malls in the States. When shopping, or rather, once I’m all shopped-out, I always have to get a giant pretzel from those Aunty Annie type places. It’s almost an unspoken tradition, especially if I’m with my mom. So now, if I see pretzels on a menu in a restaurant, I immediately have the urge to go shopping. In Vegas.
Even more than pretzels, I’m totally addicted to cheese.
I posed a question to Scott about pretzel dip preferences. His instinct was to suggest some sort of mustard dip, but we agreed it was unoriginal. His second idea was buffalo dip, which I just couldn’t get behind, partly because I was jonesing for something cheesy, and partly because I don’t really enjoy buffalo flavoured things. At all.
So, we compromised. I got cheesy and he still got spicy.
We are a household that loves spicy sauces; we’ve got about 5 or 6 different kinds in the kitchen at any given moment. Right now, we’re crushing hard for gochujang. It’s a Korean red chili paste/condiment, that offers up some kick and depth to whatever you’re cooking. It goes great in soups, with meat and noodles, and as it turns out, it goes phenomenal with cheese.
I’ve made my fair share of pretzels, and while I like them in their traditional form, I’m also super lazy sometimes. So, to solve the problem of, wanting pretzels but not wanting to shape pretzels, I just roll the dough into 1-inch thick logs, and cut them into bites. The pretzels then go for a quick dip in some boiling water with baking soda, which helps the pretzels stay chewy, and also aids in turning them the most perfect, golden brown. Sprinkle a little salt on those little guys, and send ’em for a quick bake, and in no time, you have the ideal dipping vessel for a spicy Korean flavoured cheese dip.