Homemade Soft Pretzel Bites (Printable Version)
Golden, chewy bite-sized pretzels perfect for snacking or entertaining
# What You'll Need:
→ Dough
01 - 1½ cups warm water (110°F)
02 - 2¼ teaspoons active dry yeast (1 packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
→ Baking Soda Bath
07 - ⅔ cup baking soda
08 - 10 cups water
→ Topping
09 - 1 large egg, beaten with 1 tablespoon water (egg wash)
10 - Coarse sea salt, for sprinkling
# Directions:
01 - Combine warm water, yeast, and sugar in a large mixing bowl. Let stand for 5 minutes until the mixture becomes foamy and fragrant.
02 - Add flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough comes together.
03 - Turn dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover tightly with plastic wrap, and let rise in a warm spot for 30 minutes until doubled in size.
05 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups of water and baking soda to a rolling boil in a large pot.
07 - Punch down the dough and divide into 6 equal pieces. Roll each piece into an 18-inch rope and cut into 1-inch segments.
08 - Working in batches, drop dough bites into the boiling baking soda bath for 20 to 30 seconds. Remove with a slotted spoon and arrange on prepared baking sheets.
09 - Brush each pretzel bite with egg wash and sprinkle generously with coarse sea salt.
10 - Bake for 12 to 15 minutes until the pretzel bites are deep golden brown.
11 - Cool slightly on the baking sheets. Serve warm with cheese sauce, spicy mustard, or honey mustard.
# Expert Tips:
01 -
- That chewy, golden crust comes from a simple baking soda bath that takes only seconds but transforms ordinary dough into something unmistakably pretzel.
- They come together with pantry staples you probably already have, and the bite sized shape means no twisting or shaping anxiety.
- Fresh from the oven in about an hour, they vanish faster than anything else you could serve at a gathering.
02 -
- The baking soda bath is what makes these taste like pretzels instead of dinner rolls, so do not be tempted to skip or shorten it.
- Do not crowd the pot during the bath because the bites need room to puff and float, otherwise they stick together and cook unevenly.
03 -
- Roll the dough ropes under your palms from the center outward, applying even pressure, because inconsistent thickness leads to some bites burning while others stay pale.
- Set a timer for the baking soda bath because even ten extra seconds can make the exterior slightly gummy instead of chewy.