Salted Caramel Pretzel Bites Recipe

Introduction

These Salted Caramel Pretzel Bites combine soft, chewy pretzels with a rich, homemade salted caramel sauce for a perfect sweet and salty treat. They’re bite-sized, easy to share, and ideal for parties or cozy snacks at home.

Ingredients

• 2 ¼ tsp active dry yeast
• 1 ½ cup warm water (105-115℉)
• 2 tbsp. brown sugar
• ¾ tsp salt
• 1 tbsp. melted butter
• 4 cups all-purpose flour (plus ½ cup reserved)
• 10 cups water
• ½ cup baking soda
• ½ cup sugar
• 3 tbsp. butter
• ⅓ cup heavy or whipping cream
• ½ tsp salt

Instructions

1. Step 1: In the bowl of a stand mixer, combine yeast, about 1 tsp of brown sugar, and ¼ cup of the warm water. Let sit for about 5 minutes until thick and frothy.
2. Step 2: Add the remaining brown sugar, warm water, melted butter, and salt. Stir to combine. Add 3 cups of the flour. Using the dough hook, mix on low speed, gradually increasing speed until flour is incorporated.
3. Step 3: Add 1 cup of flour and knead until the dough cleans the sides of the bowl, about 6-9 minutes. Add more flour if sticky, but keep dough soft and elastic. Perform windowpane test to check readiness.
4. Step 4: Let dough rest for 10-20 minutes. Preheat oven to 400 ℉ and line two large baking pans with greased parchment or silicone mats.
5. Step 5: In a large pot, combine 10 cups water and baking soda. Bring to a boil, then reduce to a simmer.
6. Step 6: Turn the dough onto a lightly floured surface. Divide into 4 portions. Roll each into 23-25 inch ropes, then cut into 1 ½ inch pieces, about 70-80 total.
7. Step 7: Using a metal strainer, dip 10 pretzel pieces at a time into the soda bath for 10-15 seconds. Drain and place on the prepared baking pans.
8. Step 8: Bake the pretzels one pan at a time for 12 minutes, or until golden and puffy. Cover the other pan while baking.
9. Step 9: To make the caramel, add sugar to a small saucepan and melt over medium heat, stirring occasionally until amber colored.
10. Step 10: Add butter, stirring immediately. Reduce heat if oil separates and stir until smooth.
11. Step 11: Slowly add heavy cream in a steady stream, stirring constantly. Cook for 30 seconds, then remove from heat and stir in salt until dissolved.
12. Step 12: Transfer caramel to a spouted container. Drizzle over pretzel bites or serve as a dip.

Tips & Variations

• Use room temperature ingredients for better yeast activation and dough rise.
• For extra flavor, sprinkle coarse sea salt on pretzels before baking.
• Try dipping pretzel bites in melted chocolate for a chocolaty twist.
• If you don’t have a stand mixer, knead the dough by hand using a well-floured surface.

Storage

Store pretzel bites in an airtight container at room temperature for up to 2 days. Keep salted caramel sauce in the refrigerator for up to one week and warm gently before serving. For best texture, reheat pretzels briefly in a 350 ℉ oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the initial kneading. Bring it to room temperature before shaping and baking.

Can I use this recipe to make full-size pretzels?

Absolutely. Simply shape the dough into larger pretzels and adjust baking time to about 15-20 minutes until golden.

Salted Caramel Pretzel Bites Recipe

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These Salted Caramel Pretzel Bites combine soft, chewy pretzels with a rich homemade salted caramel sauce for a perfect sweet and salty snack. The dough is boiled in a baking soda water bath to develop that classic pretzel crust, then baked until golden. Finished with a luscious salted caramel drizzle or dip, these bite-sized treats are ideal for parties or cozy nights in.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 70–80 pretzel bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 2 ¼ tsp active dry yeast
• 1 ½ cups warm water (105-115℉)
• 2 tbsp brown sugar
• ¾ tsp salt
• 1 tbsp melted butter
• 4 cups all-purpose flour (plus ½ cup reserved)

Soda Bath

• 10 cups water
• ½ cup baking soda

Salted Caramel Sauce

• ½ cup sugar
• 3 tbsp butter
• ⅓ cup heavy or whipping cream
• ½ tsp salt

Instructions

1. Activate the yeast: In the bowl of a stand mixer, combine yeast, about 1 tsp of the brown sugar, and ¼ cup of warm water. Let sit for about 5 minutes until thick and frothy to ensure the yeast is active.
2. Mix dough: Add the remaining brown sugar, warm water, melted butter, and salt to the yeast mixture. Stir with a wooden spoon to combine. Add 3 cups of the all-purpose flour and mix using the dough hook on low speed, gradually increasing speed until incorporated.
3. Knead the dough: Add 1 cup more flour, then knead with the dough hook until the dough starts to clean the sides of the bowl, about 6-9 minutes. If sticky, add reserved flour gradually. The dough should be soft, elastic, and pass the windowpane test.
4. Rest the dough: Allow the dough to rest for 10-20 minutes to relax the gluten and warm up for easier shaping. Meanwhile, preheat your oven to 400 ℉ and prepare baking pans lined with greased parchment paper or silicone mats.
5. Prepare the soda bath: In a large pot, combine 10 cups of water with ½ cup baking soda. Bring to a boil over medium heat, then maintain a steady simmer for dipping.
6. Shape the pretzel bites: Turn the dough onto a lightly floured surface and divide into 4 portions. Roll each into a 23-25 inch rope. Cut ropes into 1 ½ inch pieces, yielding about 70-80 pretzel bites.
7. Dip in soda bath: Place about 10 pieces at a time in a metal strainer and dip into the simmering baking soda bath for 10-15 seconds. Remove and drain well, then transfer to prepared baking pans, spacing them evenly.
8. Bake: Bake at 400 ℉ for about 12 minutes or until pretzels are golden and puffy. If baking in batches, cover unbaked pans with plastic wrap or a kitchen towel to keep them from drying out.
9. Make the salted caramel: In a small saucepan, melt ½ cup sugar over low to medium heat, stirring occasionally until it becomes a smooth amber-colored liquid. Add 3 tbsp butter and stir carefully as the mixture will bubble and sizzle.
10. Add cream and salt: Slowly and steadily stream in ⅓ cup heavy cream while stirring continuously. The mixture will bubble vigorously. Cook for about 30 seconds more, then remove from heat and stir in ½ tsp salt until smooth. Let cool slightly to thicken.
11. Serve: Transfer the caramel to a pouring container. Drizzle over the warm pretzel bites or serve as a dip on the side. Drizzling is recommended for serving a crowd, while dipping is great for individual enjoyment and leftovers.

Notes

• Ensure the yeast is fresh and active for the best dough rise and texture.
• When boiling in the baking soda bath, avoid overcrowding the pretzels to prevent sticking.
• Do not add too much flour; dough should be elastic and soft to maintain a tender pretzel bite.
• You can store leftover pretzel bites in an airtight container at room temperature for up to 2 days; reheat briefly before serving.
• For a vegan version, substitute butter and cream with plant-based alternatives.
• Use a candy thermometer to monitor caramel temperature if unsure; caramel should be amber, not burnt.

Keywords: salted caramel pretzel bites, pretzel bites, homemade pretzels, salted caramel sauce, sweet and salty snacks, party appetizers