Description
Delicious homemade pretzel bites with a soft, chewy texture and golden-brown crust. Perfect as a snack or appetizer, these pretzel bites are boiled in a baking soda bath before baking to achieve their classic pretzel flavor and texture.
Ingredients
Scale
Dough
- 1½ cups warm water
- 1 tablespoon granulated sugar
- 2½ teaspoons dry active yeast
- 2 tablespoons butter - melted, plus more for topping (optional)
- 4-5 cups all-purpose flour
- 1 teaspoon salt
Baking Soda Bath
- ⅓ cup baking soda
- 3 quarts water (for boiling)
Topping
- 1 egg
- 2 tablespoons water
- Coarse sea salt
Instructions
- Activate Yeast: Whisk together the warm water, sugar, and yeast in a large mixing bowl. Cover and let it sit for 5 minutes, or until foamy on top.
- Mix Dough: In a stand mixer bowl fitted with a dough hook, combine melted butter, 4 cups of flour, and salt. Once yeast is foamy, add it to the flour mixture.
- Knead Dough: Knead at low speed for 1 minute, scraping sides as needed. Then knead at medium speed for 5 minutes until dough is smooth and pulls away from bowl. Add more flour in ¼ cup increments if too sticky.
- First Rise: Transfer dough to a lightly oiled bowl, turning to coat. Cover with damp towel or plastic wrap and let rise in warm place for 45 minutes or until doubled in size.
- Preheat Oven: Heat oven to 450°F. Line two large baking sheets with parchment paper.
- Prepare Baking Soda Bath: Bring 3 quarts water to boil in a large pot. Slowly add baking soda carefully to avoid boil over.
- Shape Pretzel Bites: Turn dough onto lightly floured surface. Divide into eight pieces. Roll each into a 10-12 inch rope, about ¾ inch thick, slice each rope into 1-1.5 inch pieces.
- Bake Soda Dip: Using a slotted spoon, dip 10-12 pieces at a time into boiling baking soda bath for 15-30 seconds. Remove and drain excess water.
- Egg Wash & Salt: Place soaked bites on baking sheet. Whisk egg and water together and brush tops of bites. Sprinkle with coarse sea salt.
- Bake Pretzel Bites: Bake 14-18 minutes or until golden on top. Repeat baking soda bath and egg wash steps with remaining dough.
- Optional Butter Finish: Brush warm pretzel bites with melted butter before serving for extra flavor.
Notes
- You can substitute bread flour for all-purpose flour for a chewier texture.
- Store leftover pretzel bites in a paper bag at room temperature for up to 2 days for best freshness.
- Adding a bit of baking soda to the boiling water is essential for the classic pretzel crust.
- Brush with melted butter while warm for a richer taste and softer crust.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
