Description
These buttery soft pretzel bites are a delightful snack made from scratch using simple pantry ingredients. With a perfect balance of a chewy inside and a golden, salty crust, these bite-sized treats are easy to prepare and bake in just about an hour. Ideal for parties, game days, or a cozy night in, they can be enjoyed warm and brushed with extra melted butter for an indulgent finish.
Ingredients
Dough
- 1 1/2 cups warm (110 to 115°F) milk or water
- 1 tablespoon brown sugar
- 1 (0.25-ounce) package active dry yeast
- 4 1/2 cups all-purpose flour, plus more if needed
- 2 tablespoons melted butter, plus extra for brushing
- 1 teaspoon fine sea salt
Boiling Solution and Topping
- 9 cups water
- 1/3 cup baking soda
- 1 large egg (whisked with 1 tablespoon water)
- Pretzel salt or coarse sea salt, for sprinkling
Instructions
- Mix the dough. Whisk the warm milk and brown sugar together in a large bowl or stand mixer bowl. Sprinkle the active dry yeast over the surface and let it sit for 5 minutes until the yeast becomes foamy and activated.
- Knead the dough. Add the all-purpose flour, melted butter, and fine sea salt to the activated yeast mixture. Mix with a spoon until combined, then knead by hand on a lightly floured surface for about 4 minutes until smooth, adding flour as needed to prevent sticking. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes, adding flour if necessary.
- Let the dough rise. Place the dough into a lightly oiled bowl, cover it with a damp towel, and let it rest in a warm spot for 20 to 30 minutes until it doubles in size.
- Prep oven, baking sheet and boiling water solution. Preheat your oven to 450°F. Line two large baking sheets with parchment paper and set aside. In a large stockpot or saucepan, combine 9 cups water with 1/3 cup baking soda and bring to a rolling boil over medium-high heat.
- Form the pretzel bites. Turn the risen dough onto a lightly oiled surface and divide it into 12 equal pieces. Roll each piece into a rope about 3/4-inch wide, then cut each rope into 1-inch long bite-sized pretzels.
- Boil the pretzel bites. Carefully transfer about a dozen pretzel bites at a time into the boiling baking soda water using a spatula or spider strainer. Boil each batch for about 30 seconds, then remove and place the bites on the prepared parchment-lined baking sheets, spacing them apart so they do not touch. Repeat with the remaining bites.
- Add egg wash and salt. Brush each pretzel bite generously with the egg wash (beaten egg and water mixture) and sprinkle with coarse or pretzel salt.
- Bake. Bake the pretzel bites in the preheated oven until golden brown, approximately 12 to 14 minutes. Remove the baking sheets and place them on a wire cooling rack.
- Optional: brush with extra butter. For extra buttery flavor, immediately brush the warm pretzel bites with additional melted butter.
- Serve warm. These pretzel bites are best enjoyed fresh and warm right out of the oven for that perfect soft, buttery, and salty bite.
Notes
- You can substitute warm water for milk if preferred.
- If the dough feels too sticky during kneading, add flour 1 tablespoon at a time until manageable.
- Boiling in baking soda water gives pretzels their signature chewy crust and rich color.
- Use pretzel salt or coarse sea salt for the best texture and flavor on top.
- Brush with extra melted butter after baking for a richer taste and softer crust.
- Consume the pretzel bites the same day for best freshness and texture, as they are best served warm.
