Description
Soft Pretzel Bites are delightful, chewy, and golden-brown morsels perfect for snacking or serving alongside your favorite dipping sauces. These small pretzels are made from a simple yeast dough, boiled briefly in a baking soda bath to develop their signature crust, and baked to perfection. Easy to prepare and irresistibly tasty, they make an excellent appetizer or party treat.
Ingredients
Dough
- 1 and 1/2 cups (360 ml) warm water (lukewarm; around 100°F / 38°C)
- 2 and 1/4 teaspoons (7 g) instant or active dry yeast (1 standard packet)
- 1 tablespoon brown sugar or granulated sugar
- 1 teaspoon salt
- 1 tablespoon (14 g) unsalted butter, melted and slightly cooled
- 3 and 3/4–4 cups (469–500 g) all-purpose flour (spooned & leveled), plus more for hands and work surface
Topping and Bath
- Coarse salt or coarse sea salt for topping
- 1/2 cup (120 g) baking soda
- 9 cups (2.1 L) water
Serving
- Spicy cheese sauce or your favorite mustard for dipping
Instructions
- Make the dough: Whisk warm water, yeast, and sugar together in the bowl of a stand mixer fitted with a paddle or dough hook. If you don't have a stand mixer, use a large mixing bowl with a wooden spoon or spatula. Cover and let sit for 5 minutes or until foamy. Add salt, melted butter, and 3 cups (375 g) flour. Beat on low for 1 minute, scrape down sides, then add 3/4 cup (95 g) flour. Beat on low until dough comes together, about 2 minutes. If dough is sticky, add remaining 1/4 cup (30 g) flour and beat 1 more minute.
- Knead the dough: Switch to dough hook or knead by hand on a lightly floured surface for 5 minutes until dough is soft and slightly tacky but not sticky. Use the windowpane test to ensure proper kneading. Adjust flour as needed sparingly.
- Rest the dough: Cover dough lightly with a towel and let it rest for 10–30 minutes. Meanwhile, preheat the oven and prepare the baking sheets.
- Preheat and prepare baking sheets: Preheat the oven to 400°F (204°C). Line two baking sheets with silicone baking mats or parchment paper lightly greased or sprayed with nonstick spray. Set aside.
- Shape the pretzel bites: Divide dough into six equal pieces. On a very lightly floured surface, roll each piece into a 20-inch rope. If dough resists, cover and rest 10 minutes then continue rolling. Cut each rope into 1.5–2 inch pieces.
- Baking soda bath: Bring a large pot with 9 cups water and 1/2 cup baking soda to a boil. Boil pretzel bites in batches of 8–10 for 10–15 seconds, then remove with a slotted spoon, letting excess water drip off. Place on prepared baking sheets and sprinkle with coarse salt.
- Bake: Bake in the preheated oven for 15 minutes or until golden brown.
- Serve and store: Serve warm with spicy cheese sauce or mustard. Store leftovers in an airtight container at room temperature up to 3 days. Reheat by microwaving briefly or baking at 350°F (177°C) for 5 minutes to restore softness.
Notes
- If you want a cinnamon sugar topping instead of coarse salt, sprinkle the bites with cinnamon sugar after the baking soda bath while still wet.
- Do not boil the pretzel bites longer than 15 seconds to avoid metallic taste from the baking soda.
- Using silicone baking mats is preferred for best results and easier cleanup.
- You can refrigerate the boiled but unbaked pretzel bites covered for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
