Soft Pretzel Bites
Soft, warm, and chewy pretzel bites that are lightly salted and perfect for dipping in mustard, cheese sauce, or something sweet.
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 cup warm water 110°F to 115°F
- 2 tablespoons unsalted butter melted (for dough)
- 2 tablespoons unsalted butter melted (for brushing, optional)
- 10 cups water
- 1/3 cup baking soda
- 1 large egg beaten (for egg wash)
- 1/4 cup coarse sea salt or pretzel salt
- Cheese sauce for serving
- Mustard for serving
- Chocolate or caramel sauce for serving
Instructions
- In a large bowl, combine warm water, granulated sugar, and active dry yeast, stir, and let sit for 5 minutes until foamy.
- Stir in melted butter and salt, then add flour gradually, mixing until a soft dough forms.
- Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 30 to 40 minutes until doubled in size.
- Preheat the oven to 425°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Bring 10 cups of water and the baking soda to a gentle boil in a large pot.
- Punch down the risen dough and transfer it to a lightly floured surface. Divide into 4 equal pieces.
- Roll each piece into a rope about 18 to 20 inches long, then cut each rope into 1 inch pieces to form pretzel bites.
- Working in batches, drop the pretzel bites into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
- Brush the tops of the boiled pretzel bites with beaten egg, making sure to coat each piece.
- Sprinkle the pretzel bites generously with coarse sea salt or pretzel salt.
- Bake for 10 to 12 minutes until puffed and deep golden brown.
- If desired, brush the hot pretzel bites lightly with melted butter, then serve warm with cheese sauce, mustard, or chocolate or caramel sauce.
Notes
- Make sure the water is warm but not hot so the yeast activates without being killed.
- A gentle boil for the baking soda bath helps the bites keep their shape and develop classic pretzel flavor.
- For sweeter versions, skip the salt and serve with chocolate or caramel sauce.
- Store cooled pretzel bites in an airtight container at room temperature for up to 2 days and reheat in a 325°F oven for 5 to 7 minutes.
- A gentle boil for the baking soda bath helps the bites keep their shape and develop classic pretzel flavor.
- For sweeter versions, skip the salt and serve with chocolate or caramel sauce.
- Store cooled pretzel bites in an airtight container at room temperature for up to 2 days and reheat in a 325°F oven for 5 to 7 minutes.