Soft Pretzel Bites Recipe
Warm, golden, and perfectly chewy, these soft pretzel bites are the kind of snack that disappears fast from any table. Each bite is rich with flavor and has that signature pretzel crust that keeps you reaching for more.
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Servings: 8
Calories: 220kcal
Ingredients
- 1 Tablespoon 14g unsalted butter, melted and slightly cooled
- 1 Tablespoon brown sugar or granulated sugar
- 1 teaspoon salt
- 2 and 1/4 teaspoons 7g instant or active dry yeast (1 standard packet)
- 1 and 1/2 cups 360ml warm water (lukewarm, around 100°F/38°C)
- 3 and 3/4 – 4 cups 469–500g all-purpose flour (spooned and leveled), plus more for dusting
- Topping: coarse sea salt or pretzel salt
Baking Soda Bath:
- 1/2 cup 120g baking soda
- 9 cups 2,160ml water
Optional for Serving:
- Spicy cheese sauce or mustard of choice
Instructions
- Begin by preparing the dough. In the bowl of a stand mixer fitted with a paddle or dough hook attachment, combine the warm water, yeast, and sugar. If you don’t have a stand mixer, a large mixing bowl and sturdy wooden spoon or silicone spatula will work just fine. Cover the mixture and let it sit for about 5 minutes, or until a foamy layer appears on the surface, indicating that the yeast is active.
- Add the salt, melted butter, and 3 cups (375g) of the flour to the bowl. Beat on low speed for about 1 minute, scraping down the bowl as needed. Then incorporate another 3/4 cup (95g) of flour and continue mixing until the dough starts pulling away from the sides, roughly 2 minutes. If the dough is still very sticky, gradually add the final 1/4 cup of flour and beat for another minute until it becomes more cohesive.
- Switch to the dough hook if not already using it, and knead the dough in the mixer for 5 full minutes. Alternatively, transfer to a lightly floured surface and knead by hand for the same duration. If the dough becomes sticky while kneading, lightly sprinkle with a bit of flour—just a teaspoon at a time—to maintain a soft, slightly tacky texture without drying it out. The dough is ready when it’s supple and bounces back slowly when pressed with a fingertip. For added assurance, perform a windowpane test by stretching a small portion of dough until it becomes translucent without tearing.
- Loosely cover the dough with a clean kitchen towel and let it rest for 10 to 30 minutes. During this time, you can prepare the baking soda bath: bring the water and baking soda to a boil in a large pot.
- Preheat the oven to 400°F (204°C). Line two baking sheets with silicone baking mats for best results or parchment paper lightly greased with nonstick spray or butter.
- Once the dough has rested, divide it into six roughly equal portions. Lightly flour your work surface—only a minimal amount is needed, as some stickiness will help with rolling. Roll each portion into a 20-inch rope. If the dough resists stretching or shrinks back, allow it to rest for 10 minutes under a towel to relax the gluten, then continue rolling. Slice each rope into bite-sized pieces, around 1.5 to 2 inches long.
- Gently drop 8 to 10 pieces into the boiling baking soda bath, letting them cook for 10 to 15 seconds. This step helps achieve that signature pretzel texture and deep golden crust. Use a slotted spoon or spatula to lift them from the water, allowing excess moisture to drain before placing them onto the prepared baking sheets. While the bites are still damp, sprinkle with coarse sea salt. Repeat with the remaining dough.
- If needed, the boiled but unbaked pretzel bites can be covered and stored in the refrigerator for up to 24 hours before baking.
- Bake in the preheated oven for approximately 15 minutes, or until the bites are puffed and golden brown. Serve them warm with your favorite dipping sauce.
- To store leftovers, keep them covered at room temperature for up to 3 days. They will lose some softness over time, but a quick reheat in the microwave or a 350°F (177°C) oven for 5 minutes will bring them back to life.
Notes
Make Ahead & Freezing Tips
-
Freezing Baked Bites:
- Skip coarse salt before baking.
- Cool completely, freeze in an airtight container or zip-top bag for up to 3 months.
-
Reheat from frozen:
- Oven: Brush with water, sprinkle salt, bake at 350°F (177°C) for 10 minutes.
- Microwave: Heat until warm.
-
Freezing Dough:
- Store dough in an airtight container for 2–3 months.
- Thaw overnight in the fridge before using.
-
Refrigerating Dough:
- Cover and chill for up to 1 day.
- Shape while cold, but let bites puff up for 1 hour before boiling and baking.
Special Tools
- Stand mixer
- Baking sheets
- Silicone baking mats or parchment paper
- Pizza cutter or bench scraper
- Large pot
- Coarse salt
Flour Note
- Bread flour can replace all-purpose for chewier texture.
- Do not use whole wheat flour.
Cinnamon Sugar Version
- Skip salt and bake bites plain.
- While baking, melt 4 tbsp (60g) unsalted butter.
- Mix 3/4 cup (150g) sugar + 1½ tsp cinnamon.
- After baking, brush bites with butter, then roll in cinnamon sugar.
- Best enjoyed same day (butter causes sogginess over time).
Yeast Reference
- See the Baking with Yeast Guide for common yeast questions.
Egg Wash Note
- No egg wash needed—salt sticks to wet dough after boiling.
- Want extra shine? You can still brush with beaten egg before salting and baking.
Nutrition
Calories: 220kcal
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