Homemade Soft Pretzel Bites (Printable)
Golden, chewy bite-sized pretzels perfect for parties and dipping. Ready in just over an hour.
# What You'll Need:
→ Dough
01 - 1 1/2 cups warm water (110°F)
02 - 2 1/4 tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 4 cups all-purpose flour
05 - 1 tsp salt
06 - 2 tbsp unsalted butter, melted
→ Baking Soda Bath
07 - 2/3 cup baking soda
08 - 10 cups water
→ Topping
09 - 1 large egg, beaten with 1 tbsp water (egg wash)
10 - Coarse sea salt, for sprinkling
# Directions:
01 - In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture rest for 5 minutes until it becomes foamy and bubbly, indicating the yeast is active.
02 - Add the all-purpose flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough begins to come together.
03 - Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth, elastic, and springs back when pressed.
04 - Place the kneaded dough in a greased bowl, cover tightly with plastic wrap, and let it rise in a warm spot for 30 minutes until doubled in size.
05 - Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and set aside.
06 - In a large pot, bring 10 cups of water and the baking soda to a rolling boil over high heat.
07 - Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into an 18-inch rope. Cut each rope into 1-inch segments to form the bites.
08 - Working in batches, drop the dough bites into the boiling baking soda bath for 20 to 30 seconds. Remove with a slotted spoon and arrange on the prepared baking sheets, spacing them about 1 inch apart.
09 - Brush each pretzel bite generously with the egg wash. Sprinkle coarse sea salt over the top of each bite.
10 - Bake at 425°F for 12 to 15 minutes until the pretzel bites are golden brown and have a shiny, crackled exterior.
11 - Allow the pretzel bites to cool slightly on the baking sheets. Serve warm with your choice of dip such as cheese sauce, spicy mustard, or honey mustard.
# Helpful Tips:
01 -
- The baking soda bath is the real secret that gives you that authentic pretzel flavor and chewy exterior without needing lye.
- They come together with basic pantry ingredients and freeze beautifully for impromptu snacking.
02 -
- Add the baking soda to the water gradually or it will boil over the sides of your pot, which I learned the hard way on a white stove.
- Don't skip the egg wash because without it the salt won't adhere and the surface stays pale instead of turning that gorgeous mahogany brown.
03 -
- Roll the dough ropes on an unfloured surface because a little friction helps them stretch evenly without springing back.
- Work quickly when shaping all the bites before the dough rises too much, because over-proofed bites lose their chew in the oven.