Homemade Soft Pretzel Bites (Printable Version)
Soft, chewy bite-sized pretzels with golden crust and classic baking soda bath treatment.
# What You 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 Make It:
01 - In a large mixing bowl, combine warm water (110°F), active dry yeast, and granulated sugar. Stir gently and let stand for 5 minutes until the mixture becomes foamy and fragrant.
02 - Add all-purpose flour, salt, and melted butter to the yeast mixture. Stir until a shaggy dough comes together and no dry pockets of flour remain.
03 - Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth, elastic, and slightly tacky to the touch.
04 - Transfer the dough to a greased bowl, cover tightly with plastic wrap, and let 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 into 6 equal portions. Roll each portion into an 18-inch rope, then cut into 1-inch pieces to form individual bites.
08 - Working in batches of 8 to 10, 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 at 425°F for 12 to 15 minutes until the pretzel bites are deeply golden brown and glossy on top.
11 - Allow the pretzel bites to cool slightly on the baking sheets. Serve warm with mustard, beer cheese, or your preferred dipping sauce.
# Expert Suggestions:
01 -
- The dough comes together with pantry staples you probably already have right now.
- That chewy, golden crust happens because of a simple baking soda bath anyone can pull off.
- They vanish within minutes at any gathering, guaranteed.
02 -
- The baking soda bath will foam aggressively when you first add the soda so add it slowly and step back.
- Overboiling the bites makes them tough and rubbery so thirty seconds maximum per batch is your golden rule.
03 -
- Use a stand mixer with a dough hook if you want to save your wrists but hand kneading gives you a better feel for when the dough is ready.
- Space the bites at least an inch apart on the tray because they expand in the oven and crowded bites stick together into weird shapes.