Name: Soft Pretzel Bites Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 and 1/2 cups (360ml) warm water (lukewarm; around 100°F / 38°C); 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet); 1 Tablespoon brown sugar or granulated sugar; 1 teaspoon salt; 1 Tablespoon (14g) unsalted butter, melted and slightly cooled; 3 and 3/4–4 cups (469–500g) all-purpose flour, plus more for hands and work surface; Coarse salt or coarse sea salt for sprinkling; 1/2 cup (120g) baking soda; 9 cups (2.1L) water for baking soda bath; Spicy cheese sauce or your favorite mustard

Ingredients

1 and 1/2 cups (360 ml) warm water (around 100°F / 38°C)

2 and 1/4 teaspoons (7 g) instant or active dry yeast (1 packet)

1 tablespoon brown sugar or granulated sugar

1 teaspoon salt

1 tablespoon (14 g) unsalted butter, melted and slightly cooled

3 and 3/4 to 4 cups (469–500 g) all-purpose flour, plus more for hands and surface

Coarse salt or coarse sea salt for topping

1/2 cup (120 g) baking soda

9 cups (2.1 L) water (for boiling)

Spicy cheese sauce or your favorite mustard, for serving

Instructions

Step 1: In a large bowl or stand mixer fitted with a paddle or dough hook, whisk together warm water, yeast, and sugar. Cover and let sit for 5 minutes until the mixture is foamy.

Step 2: Add salt, melted butter, and 3 cups (375 g) of flour. Beat on low speed for 1 minute, scrape sides if needed, then add 3/4 cup (95 g) more flour. Beat until dough comes together, about 2 minutes. If sticky, add remaining 1/4 cup (30 g) flour and mix 1 more minute.

Step 3: Switch to the dough hook if using a mixer and knead for 5 minutes. Alternatively, knead by hand on a lightly floured surface for 5 minutes, adding flour sparingly if dough is too sticky. The dough should feel soft and pass the “windowpane test.”

Step 4: Cover the dough lightly with a towel and let it rest for 10–30 minutes while you prepare the baking soda bath.

Step 5: Preheat the oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper lightly greased or sprayed.

Step 6: Divide dough into 6 equal pieces. Lightly flour your work surface, then roll each piece into a 20-inch rope. If dough resists, cover and rest for 10 minutes, then continue rolling.

Step 7: Cut each rope into 1.5–2 inch pieces to form pretzel bites.

Step 8: Bring 9 cups of water and baking soda to a boil in a large pot. Boil 8–10 pretzel bites at a time for 10–15 seconds, then remove with a slotted spoon and drain.

Step 9: Place boiled bites on baking sheets and sprinkle with coarse salt. Repeat until all bites are boiled and arranged.

Step 10: Bake for 15 minutes or until golden brown. Serve warm with your favorite dipping sauce.

Tips & Variations

If you like a sweeter option, sprinkle the pretzel bites with cinnamon sugar instead of coarse salt after boiling.

Use a silicone baking mat instead of parchment paper to prevent sticking and improve browning.

Let the dough rest if it becomes too elastic or snaps back while rolling to relax the gluten.

FAQs

Can I make pretzel bites ahead of time?

Yes, after boiling, you can refrigerate the unbaked pretzel bites covered for up to 24 hours. Bake them fresh when you’re ready to serve for the best texture.

What if I don’t have baking soda for the bath?

The baking soda bath is essential to achieve the traditional pretzel crust and color. Without it, the pretzels won’t brown or develop their characteristic flavor properly.