Description
These Buttery Soft Pretzel Bites are a deliciously chewy, golden-brown snack perfect for sharing. Made from a simple yeast dough boiled in a baking soda bath before baking, they achieve the classic pretzel bite texture and flavor. Finished with a buttery brush and sprinkled with coarse sea salt, these pretzel bites are ideal for snacking or entertaining.
Ingredients
Dough
- 1 1/2 cups warm (110 to 115°F) milk or water
- 1 tablespoon brown sugar
- 1 (0.25-ounce) package active dry yeast
- 4 1/2 cups all-purpose flour, plus more if needed
- 2 tablespoons melted butter, plus extra for brushing
- 1 teaspoon fine sea salt
Boiling Solution
- 9 cups water
- 1/3 cup baking soda
Topping
- 1 large egg (whisked with 1 tablespoon water)
- Pretzel salt or coarse sea salt, for sprinkling
Instructions
- Mix the dough: Whisk together the warm milk and brown sugar in a large mixing bowl or the bowl of a stand mixer. Sprinkle the active dry yeast on top and wait 5 minutes for it to foam and activate.
- Knead the dough: Add the flour, melted butter, and fine sea salt to the yeast mixture. Mix with a spoon until combined, then knead by hand for about 4 minutes until smooth, adding more flour if sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes until smooth.
- Let the dough rise: Transfer the kneaded dough to a lightly-oiled bowl, cover with a damp towel, and let it rest in a warm spot for 20 to 30 minutes until doubled in size.
- Prepare for baking and boiling: Preheat the oven to 450°F. Line two large baking sheets with parchment paper and set aside. In a large pot or saucepan, combine water and baking soda and bring to a boil over medium-high heat.
- Form pretzel bites: Turn the risen dough onto a lightly-oiled surface and divide into 12 equal pieces. Roll each piece into a 3/4-inch wide rope and cut into 1-inch long pretzel bites.
- Boil pretzel bites: Carefully transfer about a dozen pretzel bites at a time into the boiling baking soda water for about 30 seconds. Remove with a spatula or spider strainer and place on the parchment-lined baking sheets, spacing them apart so they don’t touch.
- Apply egg wash and salt: Brush each pretzel bite with the whisked egg and water mixture. Sprinkle generously with pretzel salt or coarse sea salt for that classic flavor and texture.
- Bake pretzel bites: Bake in the preheated oven for 12 to 14 minutes, or until they turn a deep golden brown. Remove from oven and transfer baking sheets to a wire rack to cool slightly.
- Optional butter brushing: For extra buttery flavor, immediately brush the hot pretzel bites with additional melted butter after baking.
- Serve warm: These pretzel bites are best enjoyed warm on the day they are baked, especially fresh from the oven. Serve immediately and enjoy!
Notes
- Make sure the milk or water used to activate the yeast is between 110 to 115°F for optimal yeast activation.
- If the dough feels sticky, add flour gradually until it reaches a soft and pliable but not sticky consistency.
- Boiling pretzel bites in baking soda water creates the distinctive chewy crust and deep color when baked.
- You can store leftover pretzel bites in an airtight container and reheat in the oven to restore crispness.
- For a dairy-free option, substitute milk with water or a plant-based milk and use dairy-free butter.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
