Homemade Soft Pretzel Bites (Printable)
Soft, chewy bite-sized pretzels with golden crust. Perfect warm with dips.
# What You'll Need:
→ Dough
01 - 1 1/2 cups warm water (110°F)
02 - 2 1/4 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 - 2/3 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
# How to Cook:
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 fragrant.
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 or until doubled in size.
05 - Preheat the oven to 425°F. Line two 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 portions. Roll each portion into an 18-inch rope, then cut each rope into 1-inch pieces to form the bites.
08 - Working in batches, carefully 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.
09 - Brush each pretzel bite generously with the egg wash and sprinkle with coarse sea salt.
10 - Bake for 12 to 15 minutes, or until the pretzel bites are a deep golden brown color on top.
11 - Allow the pretzel bites to cool slightly on the baking sheets. Serve warm with cheese sauce, spicy mustard, or honey mustard for dipping.
# Expert Advice:
01 -
- The dough comes together with basic pantry staples and requires zero special equipment beyond a large pot.
- That classic pretzel shop flavor and chewy texture is surprisingly achievable in your own kitchen.
- They are endlessly adaptable, meaning you can go savory with salt or sweet with cinnamon sugar depending on your mood.
02 -
- If the yeast never foams in step one, the water was either too hot or too cold, so dump it and start over because dead yeast means flat pretzels.
- The baking soda bath is what separates a pretzel from a bread roll, so do not skip it or cut the time short.
03 -
- Roll the dough ropes on an unfloured section of the counter because a little friction helps you get a smooth, even rope without seams.
- Do not crowd the pot during the baking soda bath because the bites need room to float freely for even browning.