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Soft Pretzel Bites Recipe

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3.8 from 10 reviews

Soft Pretzel Bites are bite-sized pieces of chewy, golden-brown pretzel dough boiled briefly in a baking soda bath then baked until perfectly crispy on the outside and soft inside. These homemade snack bites make a delightful appetizer or party treat when served with spicy cheese sauce or mustard.

Ingredients

Dough

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

Topping and Boiling Bath

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

Serving

  • Spicy cheese sauce or your favorite mustard

Instructions

  1. 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 let sit for 5 minutes or until the mixture is foamy on top. Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scrape down the bowl if needed, then add 3/4 cup (95g) more flour. Beat until dough starts to pull away from the sides, about 2 minutes. If very sticky, add remaining 1/4 cup (30g) flour and continue beating for 1 minute.
  2. Knead the dough: Switch to dough hook if using a mixer and knead for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. Add flour sparingly to maintain a soft dough. The dough should feel soft and pass the windowpane test indicating it is kneaded enough and ready for rising.
  3. Allow dough to rest: Cover lightly with a towel and let the dough rest for 10-30 minutes while preparing the baking soda bath.
  4. Preheat oven and prepare trays: Heat oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats. Spray parchment lightly with nonstick spray or grease if using.
  5. Shape pretzel bites: Divide dough into 6 equal pieces. Lightly flour work surface. Roll each piece into approximately 20-inch ropes. Let rest 10 minutes if dough resists stretching. Cut ropes into 1.5–2 inch bite-sized pieces.
  6. Baking soda bath: Boil 9 cups water with 1/2 cup baking soda in a large pot. Drop 8–10 pretzel bites at a time into boiling water for 10–15 seconds. Remove with slotted spatula and drain excess water. Place on baking sheets. Sprinkle with coarse sea salt or your preferred topping while still wet. Repeat with all bites.
  7. Bake the pretzel bites: Bake in preheated oven for 15 minutes or until golden brown. Remove and serve warm with spicy cheese sauce or mustard.
  8. Storage and reheating: Store leftover pretzel bites 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 to restore softness.

Notes

  • You can substitute brown sugar with granulated sugar in the dough.
  • If your dough is tough to roll due to gluten resistance, let it rest to relax gluten before continuing.
  • Use silicone mats instead of parchment for best nonstick results.
  • For a sweet variation, sprinkle cinnamon sugar instead of coarse salt after boiling.
  • The baking soda bath is crucial for that signature pretzel crust and color, but do not boil for longer than 15 seconds to avoid off-flavors.
  • Leftover boiled but unbaked pretzel bites can be covered and refrigerated for up to 24 hours before baking.

Find it online: https://miracooking.com/soft-pretzel-bites-recipe/