Description
Soft Pretzel Bites are chewy, golden brown, and perfectly salted little snack pieces made from a simple yeast dough. They are boiled briefly in a baking soda bath before baking to achieve that iconic pretzel texture and flavor. Perfect served warm with mustard or cheese sauce, these bites make a fun appetizer or party snack.
Ingredients
Scale
Dough Ingredients
- 1 and 1/2 cups warm water (about 100°F or 38°C)
- 2 and 1/4 teaspoons instant or active dry yeast (1 standard packet)
- 1 Tablespoon brown sugar or granulated sugar
- 1 teaspoon salt
- 1 Tablespoon unsalted butter, melted and slightly cooled (14g)
- 3 and 3/4 to 4 cups all-purpose flour (469-500g), plus more for dusting
Baking Soda Bath
- 1/2 cup baking soda (120g)
- 9 cups water (2,160ml)
Topping
- Coarse salt or coarse sea salt
Optional for Serving
- Spicy cheese sauce or your favorite mustard
Instructions
- Prepare the dough: Whisk together warm water, yeast, and sugar in a stand mixer bowl fitted with paddle or dough hook, or in a large mixing bowl. Let it sit covered for 5 minutes until foamy. Add salt, melted butter, and 3 cups flour. Beat on low speed for 1 minute, scrape sides, then add 3/4 cup flour. Beat until dough forms, about 2 minutes. If sticky, add remaining 1/4 cup flour and beat 1 more minute.
- Knead the dough: Switch to dough hook and knead in mixer for 5 minutes or knead by hand on floured surface for 5 minutes, adding flour teaspoon by teaspoon if too sticky. Dough should feel soft and pass the windowpane test indicating good gluten development.
- Rest the dough: Cover lightly with a towel and let the dough rest for 10 to 30 minutes while preparing baking soda bath.
- Preheat oven and prepare sheets: Preheat oven to 400°F (204°C). Line 2 baking sheets with silicone mats or parchment paper lightly greased or sprayed with nonstick spray.
- Shape the pretzel bites: Divide dough into 6 equal pieces. Roll each piece into a 20-inch rope on a lightly floured surface. If dough resists, cover and rest 10 minutes. Cut ropes into 1.5 to 2-inch bites.
- Boil in baking soda bath: Bring water and baking soda to a boil in a large pot. Boil 8-10 pretzel bites at a time for 10-15 seconds. Remove with slotted spoon, drain excess water, and place on baking sheets. Sprinkle with coarse salt while wet if desired. Repeat with remaining bites.
- Bake: Bake pretzel bites at 400°F (204°C) for 15 minutes or until golden brown. Remove and serve warm with cheese sauce or mustard.
- Store leftovers: Store at room temperature up to 3 days. Reheat in microwave for a few seconds or bake in 350°F (177°C) oven for 5 minutes to restore softness.
Notes
- Make ahead: Dough can be refrigerated up to one day or frozen 2-3 months. Thaw refrigerated dough before shaping and allow extra time to puff.
- Freezing baked bites: Freeze cooled bites without salt topping for up to 3 months. Reheat by brushing with water and sprinkling salt before baking or microwaving.
- Use bread flour instead of all-purpose flour for chewier texture; avoid whole wheat flour.
- Cinnamon sugar variation: Bake bites plain without salt. Melt 4 Tablespoons butter and mix 3/4 cup sugar with 1.5 teaspoons cinnamon. Brush warm bites with butter and dip in cinnamon sugar. Best served same day.
- Skipping egg wash: No egg wash is needed; sprinkle salt after boiling while bites are wet. If preferred, brush with beaten egg before salting and baking.
- Use silicone baking mats for best results over parchment paper.
Nutrition
- Serving Size: 10 pretzel bites
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 5 mg
