Easy Soft Pretzel Bites
Soft pretzel bites with a golden crust and chewy center, made from simple ingredients and ready in just an hour. Perfect for snacking, dipping, or sharing at gatherings, these bites are lightly salted or sweetened with cinnamon sugar for a versatile treat.
Equipment
- 1 large mixing bowl
- Stand mixer with paddle or dough hook (or wooden spoon)
- Rubber Spatula
- Sharp knife, pizza cutter, or bench scraper
- Large pot (for baking soda bath)
- 2 Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
Ingredients
Dough
- 1 ½ cups 360 ml warm water
- 2 ¼ tsp 7 g instant or active dry yeast
- 1 Tbsp brown or granulated sugar
- 1 tsp salt
- 1 Tbsp 14 g unsalted butter, melted
- 3 ¾ – 4 cups 469–500 g all-purpose flour
Topping
- Coarse salt for sprinkling
Baking Soda Bath
- ½ cup 120 g baking soda
- 9 cups 2,160 ml water
Optional for Serving
- Spicy cheese sauce or mustard
Instructions
- Activate the Yeast: Begin by pouring 1 ½ cups (360 ml) of warm water into a large mixing bowl. The water should feel lukewarm to the touch, around 100°F (38°C), warm enough to activate the yeast but not hot. Sprinkle 2 ¼ teaspoons (7 g) of instant or active dry yeast and 1 tablespoon of sugar over the water. Gently whisk to combine. Let the mixture sit for 5 minutes, allowing the yeast to foam and bubble, which indicates that it’s alive and ready to work its magic.
- Mix the Dough: Once the yeast is foamy, add 1 teaspoon of salt, 1 tablespoon (14 g) of melted butter, and 3 cups (375 g) of all-purpose flour. Using a stand mixer fitted with a paddle or dough hook, mix on low speed for about 1 minute, scraping down the sides of the bowl as needed. Gradually add ¾ cup (95 g) more flour and continue mixing until the dough begins to form a cohesive ball that pulls away from the sides of the bowl. If the dough is still sticky, sprinkle in a little more flour, about 1 tablespoon at a time, until it’s soft but manageable.
- Knead the Dough: Switch to the dough hook if using a stand mixer and knead on medium-low speed for 5 full minutes. Alternatively, you can knead by hand on a lightly floured surface for the same amount of time. The dough should feel soft, slightly tacky, and elastic. Perform a “windowpane test” by stretching a small piece of dough gently; it should stretch thin enough for light to pass through without tearing. This ensures proper gluten development.
- Rest and Rise: Lightly cover the dough with a clean kitchen towel and let it rest for 10–30 minutes. This short resting period allows the gluten to relax, making it easier to shape the dough later. Meanwhile, prepare the baking soda bath: combine ½ cup (120 g) of baking soda with 9 cups (2,160 ml) of water in a large pot and bring it to a boil.
- Prepare the Baking Surface: Preheat your oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper. If using parchment, lightly spray or grease the surface to prevent sticking. Set aside for later use.
- Shape the Dough Ropes: Transfer the rested dough to a lightly floured surface. Divide the dough into six equal portions using a sharp knife, pizza cutter, or bench scraper. Lightly dust your hands and work surface with flour to prevent sticking. Roll each portion into a 20-inch rope. If the dough resists stretching or shrinks back, cover it and let it rest for 10 minutes before continuing.
- Cut the Pretzel Bites: Once you have ropes, cut each into 1.5–2 inch pieces. These will become the individual pretzel bites. Arrange them loosely on a plate while you prepare the baking soda bath, ensuring they are not crowded together.
- Boil the Pretzel Bites: Carefully place 8–10 pretzel bites into the boiling baking soda bath for 10–15 seconds. Do not overcook, as this can create a metallic taste. Using a slotted spoon or spatula, remove the bites and let excess water drip off. Arrange them on the prepared baking sheets, spacing them slightly apart. Sprinkle with coarse salt while still wet, or leave plain if you prefer cinnamon sugar topping. Repeat this process with the remaining pretzel bites.
- Bake to Golden Perfection: Place the baking sheets in the preheated oven and bake for 15 minutes or until the pretzel bites turn golden brown and develop a slight crisp on the exterior. Keep an eye on them during the last few minutes to ensure they don’t over-bake.
- Cool and Serve: Remove the pretzel bites from the oven and let them cool slightly on the baking sheet for 5 minutes. Serve warm with your favorite dipping sauces such as spicy cheese or mustard. If you want a sweet version, brush warm bites with melted butter and roll in cinnamon sugar immediately after baking.
- Storage Tips: Store leftover pretzel bites at room temperature in an airtight container for up to 3 days. They may lose some softness over time. To reheat, microwave for a few seconds or bake at 350°F (177°C) for 5 minutes. For longer storage, freeze baked bites without topping for up to 3 months. Brush with water and sprinkle salt before reheating from frozen.
Notes
- Flour Choice: All-purpose flour works perfectly, but bread flour can give a slightly chewier texture. Avoid whole wheat flour for this recipe.
- Baking Soda Bath: Do not boil the bites longer than 15 seconds; overcooking can create a metallic taste.
- Toppings: Salt can be added after boiling. For a sweet version, skip salt and brush with melted butter, then roll in cinnamon sugar.
- Dough Handling: Slight stickiness is ideal. Add flour gradually if necessary; too much flour can make pretzels dry.
- Make-Ahead: Dough can be refrigerated for up to 24 hours or frozen for 2–3 months. Baked bites can also be frozen for up to 3 months.
