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Soft Pretzel Bites Recipe

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★★★★★

4.6 from 68 reviews

Soft Pretzel Bites are chewy, golden-brown bite-sized treats perfect for snacking. Made with a traditional yeast dough, boiled briefly in a baking soda bath for that signature pretzel crust, then baked to perfection. Serve warm with spicy cheese sauce or your favorite mustard for dipping.

Ingredients

Scale

Dough Ingredients

  • 1 and 1/2 cups (360ml) 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 Bath

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

Serving Suggestion

  • Spicy cheese sauce or your favorite mustard for dipping

Instructions

  1. Make the dough: In a stand mixer bowl fitted with a paddle or dough hook, whisk warm water, yeast, and sugar. Let it sit covered for 5 minutes until foamy. Add salt, melted butter, and 3 cups (375g) flour. Beat on low for 1 minute, scrape down sides, then add 3/4 cup (95g) flour. Beat until dough forms and pulls away from bowl, about 2 minutes. If dough is sticky after 1 min, add remaining 1/4 cup (30g) flour and beat 1 more minute.
  2. Knead the dough: Switch to dough hook and knead in mixer for 5 minutes, or knead by hand on lightly floured surface for 5 minutes. Add flour sparingly if dough is too sticky; dough should be soft and tacky. Perform a windowpane test to ensure proper gluten development.
  3. Rest the dough: Cover dough lightly with a towel and rest for 10 to 30 minutes while preparing the baking soda bath.
  4. Preheat and prepare baking sheets: Preheat oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper lightly greased or sprayed with nonstick spray. Set aside.
  5. Shape the dough: Divide dough into 6 equal pieces. Lightly dust work surface with flour. Roll each piece into a 20-inch rope. If dough is resistant, cover and rest for 10 minutes. Cut ropes into 1.5–2 inch pieces to form bites.
  6. Prepare baking soda bath: In a large pot, bring 9 cups (2.1L) water and 1/2 cup (120g) baking soda to a boil. Boil 8–10 pretzel bites at a time for 10–15 seconds. Remove with a slotted spatula, drain excess water.
  7. Salt the pretzel bites: Place boiled pretzel bites on prepared baking sheets and sprinkle with coarse salt while still wet. Repeat with remaining dough. Optionally refrigerate unbaked boiled bites for up to 24 hours before baking.
  8. Bake: Bake pretzel bites in the oven for 15 minutes or until golden brown.
  9. Serve: Remove from oven and serve warm with spicy cheese sauce or mustard.
  10. Store leftovers: Store at room temperature covered for up to 3 days. Reheat by microwaving briefly or baking at 350°F (177°C) for 5 minutes to restore softness.

Notes

  • Use silicone baking mats for best results; if using parchment paper, lightly grease or spray to prevent sticking.
  • A light dusting of flour on the work surface helps with rolling but too much can make dough hard to roll and dry.
  • For a cinnamon sugar variation, omit coarse salt and sprinkle cinnamon sugar on bites after the baking soda bath.
  • The baking soda bath is critical for the pretzel’s chewy crust and signature flavor, so do not skip or shorten excessively.
  • Windowpane test is a useful way to check if dough has been kneaded sufficiently for good gluten development.

Keywords: Soft Pretzel Bites, Pretzel Bites, Snack, Party Food, Yeast Dough, Baking Soda Bath, Baking, Chewy Pretzels

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