Description

Soft Pretzel Bites are a fun and irresistible snack made from chewy, golden-brown pretzel dough. These bite-sized treats are prepared by boiling the dough pieces briefly in a baking soda bath before baking, resulting in a perfect combination of a soft crumb and a slightly crisp, salty exterior. Perfect for dipping in spicy cheese sauce or mustard, these homemade pretzel bites are easy to make and sure to please everyone at your next gathering or as a delicious snack anytime.

Ingredients

Scale

Dough

1 and 1/2 cups (360 ml) warm water (lukewarm, around 100°F / 38°C)
2 and 1/4 teaspoons (7 g) instant or active dry yeast (1 standard packet)
1 Tablespoon brown sugar or granulated sugar
1 teaspoon salt
1 Tablespoon (14 g) unsalted butter, melted and slightly cooled
3 and 3/4–4 cups (469–500 g) all-purpose flour, plus more for hands and work surface

Topping and Bath

Coarse salt or coarse sea salt, for sprinkling
1/2 cup (120 g) baking soda
9 cups (2.1 L) water

For Serving

Spicy cheese sauce or your favorite mustard

Instructions

Make the dough: Whisk warm water, yeast, and sugar together in the bowl of your stand mixer fitted with paddle or dough hook. Cover and allow to sit for 5 minutes until foamy. Add salt, melted butter, and 3 cups of flour. Beat on low speed for 1 minute, scrape down sides if needed, then add 3/4 cup flour. Beat low until dough comes together; if sticky, add remaining 1/4 cup flour and beat for 1 more minute.
Knead the dough: Switch to dough hook and knead for 5 minutes, or knead by hand on lightly floured surface for 5 minutes until dough is soft and elastic. Add flour sparingly if sticky. Perform windowpane test to ensure proper kneading.
Rest the dough: Cover lightly with a towel and let dough rest 10–30 minutes. Meanwhile, prepare baking soda bath by bringing water and baking soda to a boil.
Preheat oven and prepare pans: Preheat oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper sprayed with nonstick spray or greased.
Shape dough ropes: Divide dough into 6 equal pieces. Lightly flour work surface and roll each piece into a 20-inch rope. Let dough rest 10 minutes if it shrinks too much. Cut ropes into 1.5–2 inch pieces to form pretzel bites.
Baking soda bath: Boil water and baking soda in large pot. Drop 8–10 pretzel bites into boiling bath for 10–15 seconds. Remove with slotted spoon and let excess water drip off.
Arrange and salt: Place boiled pretzel bites on prepared baking sheets. Sprinkle with coarse sea salt while wet, or leave plain for alternate toppings.
Bake: Bake pretzel bites for 15 minutes or until golden brown.
Serve and store: Serve warm with spicy cheese sauce or mustard. Store leftovers covered at room temperature for up to 3 days. Reheat by microwaving briefly or baking at 350°F (177°C) for 5 minutes.

Notes

If the dough shrinks while rolling ropes, allow it to rest for 10 minutes to relax the gluten.
Use silicone baking mats over parchment for best results; if using parchment, lightly grease or spray to prevent sticking.
Pretzel bites can be refrigerated after boiling for up to 24 hours before baking.
For a sweet twist, skip the coarse salt and sprinkle cinnamon sugar before baking.
Be careful not to boil pretzel bites longer than 15 seconds to avoid metallic taste.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: soft pretzel bites, homemade pretzels, pretzel snack, snack recipe, party food, baking soda bath pretzels