Take ' N Bake Pretzel Trays Recipe

Activate yeast and mix dough

Put the warm water (about 105–115°F / 40–46°C) in a medium bowl. Sprinkle the granulated sugar and active dry yeast over the water and let sit 5–8 minutes until foamy. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 4½ cups of the flour and the salt. Add the foamy yeast mixture and the melted butter. Mix on low to combine, then increase speed to medium and knead about 5–7 minutes, adding the remaining 1½ cups of flour a little at a time as needed until the dough is smooth, slightly tacky, and elastic. You should have a cohesive dough that holds shape but is not overly sticky.

First rise

Lightly oil a large bowl and transfer the dough to the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 45–60 minutes.

Divide and shape nuggets

Punch the risen dough down and turn it out onto a lightly floured surface. Divide the dough into 3 equal portions. From each portion, roll into a log about 1-inch thick and cut into 10–12 bite-sized pieces (total approx. 30–36 nuggets; aim for ~32). Roll each piece into a smooth ball and place on a parchment-lined baking sheet or on trays for take-and-bake, leaving 1–2 inches between pieces for slight expansion.

Prepare the baking soda bath

Preheat oven to 425°F (220°C). In a wide, shallow pan, bring the hot water to a gentle simmer (do not boil) and carefully stir in the baking soda until dissolved. Keep the bath hot but not boiling; you will dip the dough into it briefly.

Dip nuggets

Working in small batches, use a slotted spoon or spatula to gently lower 6–8 dough nuggets into the baking soda bath for 20–30 seconds, turning once so each is evenly coated. Remove gently and return to the prepared baking sheet, spacing them back out. Repeat until all nuggets have been dipped.

Egg wash and salt

Whisk 1 large egg with 1 tablespoon water to make an egg wash. Lightly brush the top of each dipped nugget with egg wash, then sprinkle with coarse sea salt or pretzel salt to taste. For a softer finish, brush with melted butter instead of egg wash and sprinkle salt.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating the sheet halfway through, until nuggets are deep golden brown on top. If baking from fully proofed trays straight to the oven (for take-and-bake), follow the same times; if you prefer to par-bake for customers, reduce to 9–10 minutes then cool and provide reheating instructions.

Cool & finish

Remove baked nuggets to a cooling rack and brush immediately with melted butter if desired. Let cool for 5 minutes before serving with mustard and/or warm cheese sauce.

Portion mustard and cheese sauce into small ramekins or containers if providing as part of a take 'n bake tray. If packaging unbaked trays for customers, instruct them to preheat oven to 425°F (220°C) and bake from refrigerated for 14–18 minutes until golden, or from frozen 18–22 minutes, adjusting time as needed.