Print

Pretzel Bites Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

Soft and chewy pretzel bites made from scratch using a simple yeast dough, boiled in baking soda water, then baked to golden perfection. Perfect as a snack or appetizer served with honey mustard for dipping.

Ingredients

Scale

Dough

  • 4 ½ cups all-purpose flour (spooned and levelled; plus more if needed)
  • 1 tablespoon sugar
  • 2 ¼ teaspoons instant yeast
  • 1 teaspoon salt
  • 1 ¾ cups warm milk (or water; around 110°F)
  • 2 tablespoons melted butter

Boiling Solution

  • 9 cups water
  • 1/2 cup baking soda

Topping

  • 1 large egg (mixed with 1 tablespoon of water, for egg wash)
  • Coarse salt, for sprinkling

Instructions

  1. Prepare the dough: In a stand mixer bowl, combine the flour, sugar, yeast, warm milk, melted butter, and salt. Using a dough hook, mix on medium speed for about 4-5 minutes until a smooth dough forms. If the dough is sticky, gradually add a little more flour until manageable.
  2. Let the dough rise: Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30-60 minutes, or until the dough has doubled in size.
  3. Preheat oven and prepare boiling solution: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper. In a large pot, bring the 9 cups of water and 1/2 cup baking soda to a rolling boil.
  4. Shape the pretzel bites: Once the dough has risen, divide it into 12 equal pieces. Roll each piece into a rope about ¾ inch thick, then cut each rope into 1-2 inch bite-sized pieces.
  5. Boil the pretzel bites: Carefully drop the pretzel bites into the boiling baking soda water for 30 seconds. This process gives the pretzels their characteristic chewy crust and color.
  6. Bake the pretzel bites: Using a slotted spoon, transfer the boiled bites to the prepared baking sheets, spacing them slightly apart. Brush each with the egg wash and sprinkle with coarse salt. Bake in the preheated oven for 12-14 minutes, or until golden brown on top.
  7. Serve: Remove from oven and let cool slightly. Serve warm with honey mustard or your favorite dipping sauce.

Notes

  • Ensure the water for the dough is around 110°F to activate the yeast properly.
  • Don’t skip the baking soda bath; it is essential for the classic pretzel texture and flavor.
  • Use coarse salt for authentic pretzel taste and crunch.
  • For extra flavor, you can sprinkle cinnamon sugar on some of the bites instead of salt before baking.
  • The dough can be made ahead and refrigerated overnight; bring to room temperature before shaping.
  • Store leftovers in an airtight container and reheat in the oven for best results.

Keywords: pretzel bites, snack, appetizer, homemade pretzels, soft pretzels, baking soda bath, yeast dough

Find it online: https://nayabaker.com/pretzel-bites-recipe/