Name: Soft Pretzel Bites Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 and 1/2 cups (360g/ml) 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 (spooned & leveled), 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 (7g) instant or active dry yeast (1 packet)

1 tablespoon brown sugar or granulated sugar

1 teaspoon salt

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

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

Coarse salt or coarse sea salt, for topping

1/2 cup (120g) baking soda

9 cups (2.1L) water, for boiling

Spicy cheese sauce or your favorite mustard, for serving

Instructions

Step 1: In a large mixing bowl or stand mixer bowl, whisk together warm water, yeast, and sugar. Cover and let sit for 5 minutes until foamy on top.

Step 2: Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute. Scrape down the sides of the bowl if needed, then add 3/4 cup (95g) flour and continue beating until dough forms and pulls away from the sides, about 2 minutes. If dough is extremely sticky, add remaining 1/4 cup (30g) flour and beat for another minute.

Step 3: Switch to the dough hook if using a stand mixer and knead for 5 more minutes. Alternatively, knead by hand on a lightly floured surface for 5 minutes. Add small amounts of flour during kneading only if dough is too sticky. The dough should be soft and slightly tacky but not dry.

Step 4: Cover the dough lightly with a towel and let rest for 10 to 30 minutes.

Step 5: Preheat oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone mats. Lightly grease parchment if using.

Step 6: Divide dough into 6 equal pieces. Lightly flour your work surface and roll each piece into a 20-inch rope. If dough resists stretching, cover and rest for 10 minutes before continuing. Cut ropes into 1.5 to 2-inch pieces to form the bites.

Step 7: Bring 9 cups water and baking soda to a boil in a large pot. Boil 8 to 10 pretzel bites at a time for 10 to 15 seconds. Remove with a slotted spoon and drain excess water.

Step 8: Place boiled bites on prepared baking sheets. Sprinkle with coarse salt while wet if desired. Repeat with remaining pieces.

Step 9: Bake for 15 minutes or until golden brown. Serve warm with spicy cheese sauce or mustard.

Tips & Variations

For a sweeter variation, sprinkle pretzel bites with a cinnamon sugar mixture instead of coarse salt.

If your dough is shrinking while rolling, allow it to rest for 10 minutes to relax the gluten before continuing.

Use silicone baking mats for best non-stick results; parchment paper works but lightly grease it first.

FAQs

Can I make the dough ahead of time?

Yes, after boiling the pretzel bites, you can cover and refrigerate them for up to 24 hours before baking. This makes it easy to prepare in advance and bake fresh when ready.

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

Baking soda is essential for achieving the classic pretzel crust and flavor by browning the surface during baking. Without it, the pretzels won’t develop the same texture or color. It’s best to wait until you have baking soda to make these pretzels.