The packet has 2 1/4 teaspoons of yeast in it, which is a quarter teaspoon less than what this recipe requires. If you don’t buy your yeast in a jar, you probably have a packet of yeast. I once almost bought a jar of yeast that was two years expired – no thank you! Can I use a packet of yeast? This is also why you want to check the expiration date on any yeast you buy at the store. After six months, however, you run the risk of your yeast dying. Make sure that if you have a jar of yeast, you store it in the fridge to keep it cold and the yeast alive longer.
If you know your yeast is good and that you aren’t using water that’s too hot, you can skip this step. The purpose behind proofing yeast is simply to prove that it’s alive. If you have new yeast or you use a jar of yeast and cook with it regularly, you know it’s good. When I bake, I don’t proof my yeast, but that doesn’t mean you shouldn’t. Once you know that your yeast is good to go, proceed with the next steps in the recipe. Make sure you don’t have your water too hot – remember, just warm to the touch is perfect – and check your yeast expiration. If it just looks like water and there are no bubbles or any changes, toss it and get new yeast. If your yeast looks frothy and foamy, you’re good to go. If you choose to proof your yeast, simply add the water (and sugar in this recipe) with the yeast to a bowl and let it sit for five minutes.Ĭheck on your mixture after five minutes. When it gets old, when you add water that’s too hot, etc – it dies, and there’s nothing you can do to revive it. They’ll simply be rock hard lumps, and that’s not what you want. If you don’t have good yeast, nothing you bake with it will turn out. Proofing yeast just proves that your yeast is alive. You can learn more about yeast in the article I wrote after visiting the Fleishmann’s Yeast headquarters. You don’t need a fancy thermometer, just use common sense. Yes, you can kill yeast with water that’s 125 to 130 degrees.Īll you need is water that feels warm to you but is still comfortable to the touch. It’s better than killing the yeast with water that’s too hot though. Technically, you can use cold or cool water straight from the tap, but your yeast will take much longer to proof. However, you want warm enough water that the yeast wakes up and activates. Yeast dies if you use water that is too hot. How hot should my water be when I bake with yeast? Next time, I have to make a double batch.Īnd yes, they do take just like the ones you get at Auntie Anne’s. My family ate them all in a single sitting. This recipe makes over a hundred pretzel bites. The only down side? I thought I made so many. You do a quick boil in baking soda boiling water that in a way takes the place of a second rise. Unlike many bread recipes that require two rises, these pretzel bites just need one. They’re fairly easy to make, and the hardest part is just waiting for them to do the first rise so you can finish baking them. Needless to say, I plan to make these again. I’ve made homemade soft pretzels before, but I don’t know why I never made pretzel bites. She begged, so I told her I would make them for her at home.įast forward two months, and I finally kept my promise. I eyed the not huge container and the $7 price tag and declined. Walking through Costco with my daughter, she spied the pretzel bites container on the end cap. Some links in this article are affiliate links that earn me a commission if you purchase through them. Bake for 15-18 minutes or until golden brown.Homemade pretzel bites are the best. Brush each pretzel bite with egg wash and sprinkle with salt.Remove with a slotted spoon and place on a greased baking sheet. Boil pretzel bites in the baking soda and water for about 30 seconds, working in batches.Meanwhile, bring a large bowl of water to a boil.Roll each piece into a long rope that's about equal in width. Remove dough from bowl put on clean surface.Place in a warm spot and let rise for about an hour or until doubled in size. Place ball into a bowl, coated with vegetable oil.Turn onto a clean surface and knead into a ball. Increase speed and continue mixing until the dough is smooth and pulls away from the bowl. Add salt and flour a mix on low speed until combined.Combine water, butter, sugar and yeast in stand mixture.
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