Description
Soft Pretzel Bites are bite-sized, chewy, golden brown morsels perfect for snacking. Made with a simple yeast dough and given a signature alkaline bath in baking soda water before baking, these treats come out with a distinctive pretzel flavor and texture. Serve them warm with spicy cheese sauce or your favorite mustard for a satisfying homemade snack.
Ingredients
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 to 4 cups (469–500 g) all-purpose flour (spooned & leveled), 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
Serving
- Spicy cheese sauce or your favorite mustard
Instructions
- Make the dough: Whisk warm water, yeast, and sugar together in the bowl of a stand mixer fitted with a paddle or dough hook attachment until combined. Cover and allow the mixture to sit for 5 minutes until foamy on top. Add salt, melted butter, and 3 cups (375 g) flour. Beat on low speed for 1 minute, then scrape down sides if needed. Add 3/4 cup (95 g) more flour and beat on low speed until dough comes together and pulls away from bowl sides, about 2 minutes. If dough is very sticky, add remaining 1/4 cup (30 g) flour and beat for 1 more minute.
- Knead the dough: Switch to the dough hook if using a mixer and beat for 5 additional minutes. Alternatively, knead by hand on a lightly floured surface for 5 minutes. If dough becomes sticky, add small amounts of flour as needed but avoid over-drying. After kneading, dough should be soft and slightly tacky with good elasticity, passing the windowpane test.
- Rest the dough: Cover dough lightly with a towel and let it rest for 10–30 minutes to relax the gluten. Meanwhile, prepare the baking soda bath water by bringing 9 cups of water and 1/2 cup baking soda to a boil.
- Preheat oven and prepare pans: Preheat your oven to 400°F (204°C). Line 2 baking sheets with silicone baking mats or parchment paper lightly greased or sprayed with nonstick spray.
- Shape dough into ropes and bite-sized pieces: Divide dough into 6 equal pieces. Lightly flour your work surface, then roll each piece into a 20-inch rope. If dough resists and shrinks, cover and rest for 10 minutes before continuing. Cut each rope into 1.5 to 2-inch bite-sized pieces.
- Baking soda bath: Boil the prepared baking soda water. Carefully place 8–10 pretzel bites into the boiling water for 10–15 seconds—any longer may cause a metallic taste. Use a slotted spoon or spatula to remove bites and drain excess water. Place the bites onto the prepared baking sheets. Sprinkle coarse salt over them while still wet. Repeat this process with remaining bites. Optionally, boiled bites can be refrigerated covered for up to 24 hours before baking.
- Bake: Bake the pretzel bites in the preheated oven for about 15 minutes or until they are golden brown.
- Serve and store: Remove from oven and serve warm with spicy cheese sauce or mustard. Leftover pretzel bites can be stored covered at room temperature for up to 3 days. To reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes.
Notes
- Use silicone baking mats for the best results, but parchment paper sprayed with nonstick spray works too.
- A very light dusting of flour is best when rolling the dough; too much flour makes rolling tougher.
- If the dough shrinks while shaping, letting it rest will help relax the gluten for easier rolling.
- You can sprinkle cinnamon sugar instead of coarse salt for a sweet topping variation.
- Boiled, unbaked pretzel bites can be refrigerated for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American