Homemade Soft Pretzel Bites (Printable)
Soft, chewy bite-sized pretzels perfect for snacking and parties. Golden-brown and delicious warm with dips.
# 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
# How-To Steps:
01 - Combine warm water, yeast, and sugar in a large mixing bowl. Allow the mixture to rest for 5 minutes until it becomes frothy and foamy, indicating the yeast is active.
02 - Add flour, salt, and melted butter to the yeast mixture. Stir until a shaggy, rough dough comes together.
03 - Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth, elastic, and springs back when pressed.
04 - Transfer the dough to a greased bowl, cover tightly with plastic wrap, and let it rise in a warm spot for 30 minutes or until doubled in volume.
05 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.
06 - Bring 10 cups of water and baking soda to a rolling boil in a large pot 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.
08 - Working in batches, drop the dough bites into the boiling baking soda bath for 20 to 30 seconds. Remove with a slotted spoon, drain briefly, and arrange on the prepared baking sheets.
09 - Brush each pretzel bite generously with egg wash and sprinkle with coarse sea salt.
10 - Bake for 12 to 15 minutes until the pretzel bites are deep golden brown and nicely puffed.
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.
# Expert Tips:
01 -
- That chewy, mall-pretzel texture is surprisingly achievable at home with just a baking soda bath and a hot oven.
- They freeze well and reheat in minutes, which means you can stock up before a party and pretend you just pulled them from the oven.
02 -
- Add the baking soda to the water gradually instead of dumping it all at once, because the pot will foam up aggressively and spill over if you are not careful.
- Do not skip the egg wash, since that single step is what gives the pretzels their shine and helps the salt adhere instead of tumbling off onto the pan.
03 -
- Wet your hands slightly when rolling the dough ropes, because a little moisture prevents cracking and helps you get a smooth, even shape without adding extra flour.
- Boil the bites in smaller batches rather than crowding the pot, since each one needs room to float freely for even browning all around.