Description
These homemade soft pretzel bites are perfectly chewy on the outside and pillow-soft on the inside, just like your favorite mall pretzel shop! Boiled in a baking soda bath for that authentic pretzel flavor and topped with coarse salt and melted butter, these bite-sized snacks are irresistible. Perfect for game day, parties, or anytime snacking with your favorite dipping sauces!
Ingredients
Scale
For the Pretzel Dough:
- 1½ cups warm water (110-115°F)
- 2¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons granulated sugar
- 4½ cups all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For Topping:
- 4 tablespoons unsalted butter, melted
- Coarse sea salt or pretzel salt, for sprinkling
Instructions
- Proof the Yeast: In a large mixing bowl, combine warm water (110-115°F), yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and bubbly. This means your yeast is active and ready to work its magic!
- Make the Dough: Add the flour, salt, and melted butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with the dough hook attachment on medium speed for 5-6 minutes.
- First Rise: Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat all sides. Cover with a clean kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 30 minutes, or until nearly doubled in size.
- Prepare for Baking: While the dough rises, preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Shape the Pretzel Bites: Once risen, punch down the dough and turn it out onto a clean work surface (no flour needed). Divide the dough into 8 equal pieces. Roll each piece into a long rope about 16-18 inches long and ¾ inch thick. Cut each rope into 1-inch pieces to create your pretzel bites. You should have about 60 bites total.
- Prepare the Baking Soda Bath: In a large pot or Dutch oven, bring 10 cups of water to a rolling boil. Once boiling, carefully add the baking soda (it will foam up, so add it slowly!). Reduce heat to maintain a gentle boil.
- Boil the Pretzel Bites: Working in batches of 10-15 bites, carefully drop the dough pieces into the boiling baking soda water. Boil for 20-30 seconds, flipping halfway through if they don’t flip on their own. The bites will puff up slightly and float to the surface.
- Transfer to Baking Sheets: Using a slotted spoon or spider strainer, remove the boiled pretzel bites from the water, letting excess water drip off. Place them on the prepared baking sheets, spacing them about 1 inch apart. They won’t spread much during baking.
- Add Salt: While the pretzel bites are still wet from the boiling bath, immediately sprinkle them generously with coarse sea salt. The salt sticks best when the surface is moist.
- Bake to Perfection: Bake in the preheated oven for 12-15 minutes, or until the pretzel bites are deep golden brown. Rotate the baking sheets halfway through for even browning. The pretzels should have a beautiful mahogany color.
- Butter Finish: Remove from the oven and immediately brush the hot pretzel bites generously with melted butter. This adds incredible flavor and creates that signature glossy finish. Serve warm!
Notes
- Water Temperature: Make sure your water is between 110-115°F when proofing yeast. Too hot will kill the yeast; too cold won’t activate it.
- Baking Soda Safety: The baking soda bath will foam vigorously when added to boiling water. Add it slowly and carefully to prevent overflow.
- Don’t Skip the Bath: The baking soda bath is essential for authentic pretzel flavor and color. Without it, you’ll just have regular bread bites.
- Salt Timing: Apply coarse salt immediately after removing bites from the water bath, while they’re still wet. This helps the salt stick.
- Even Browning: Rotate baking sheets halfway through baking to ensure all pretzel bites brown evenly.
- Serving Temperature: These are absolutely best served warm! If making ahead, reheat before serving for that fresh-baked experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American, German-inspired
Nutrition
- Serving Size: 5 pretzel bites
- Calories: 185
- Sugar: 2g
- Sodium: 890mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 12mg