Homemade Soft Pretzel Bites (Printable)
Bite-sized soft pretzels with golden crust and chewy interior, perfect for dipping.
# What You'll Need:
→ Dough
01 - 1½ cups warm water (about 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 the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture rest for 5 minutes until it becomes foamy and fragrant, indicating the yeast is alive and active.
02 - Add the all-purpose flour, salt, and melted butter to the yeast mixture. Stir with a wooden spoon or dough hook until a shaggy, cohesive dough comes together.
03 - Turn the dough out onto a lightly floured work surface and knead firmly for 5 to 7 minutes until the dough is smooth, elastic, and springs back when gently pressed with a fingertip.
04 - Place the kneaded dough in a lightly greased bowl, cover tightly with plastic wrap, and set in a warm, draft-free spot for 30 minutes until the dough has roughly doubled in volume.
05 - Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.
06 - In a large stockpot, bring 10 cups of water and the baking soda to a rolling boil over high heat. Keep it at a steady boil.
07 - Punch down the risen dough and divide it into 6 equal portions. Roll each portion into an 18-inch rope, then cut each rope into 1-inch pieces to form individual bites.
08 - Working in small batches, carefully drop the dough bites into the boiling baking soda bath for 20 to 30 seconds. Remove with a slotted spoon, shake off excess liquid, and arrange on the prepared baking sheets, spacing them about 1 inch apart.
09 - Brush the top of each pretzel bite generously with egg wash. Sprinkle coarse sea salt over the tops immediately while the wash is still wet.
10 - Bake on the center rack for 12 to 15 minutes, rotating the pans halfway through, until the pretzel bites are a deep golden brown and fully cooked through.
11 - Allow the pretzel bites to cool on the baking sheets for 5 minutes. Serve warm alongside your favorite dipping sauce such as cheese sauce, spicy mustard, or honey mustard.
# Expert Advice:
01 -
- That chewy, golden crust and pillowy center you get from a real bakery, except you made it in your own kitchen with basic pantry staples.
- The baking soda bath is pure kitchen magic and worth every extra minute it takes.
- They disappear faster than anything else at a party, so maybe double the batch if you want leftovers.
02 -
- If your yeast does not foam after five minutes, throw it out and start over because dead yeast means flat, dense pretzels every single time.
- The baking soda bath will bubble aggressively when the dough goes in, so lower the bites gently and never crowd the pot.
03 -
- Wet hands make rolling the dough ropes significantly easier because the dough sticks to itself instead of to your palms.
- Use a bench scraper or clean kitchen shears to cut the bites instead of a knife for cleaner edges and less dragging.