Homemade Soft Pretzel Bites (Chewy, Buttery, and Salted Just Right)
Chewy, golden, and salted just right, these homemade soft pretzel bites are easier to make than you’d think. With simple ingredients and a classic baking soda bath, this is the kind of snack that disappears fast—and makes you look like a pro while you’re at it.
Servings 8
Calories 240kcal
Equipment
- Stand Mixer For kneading the dough quickly and evenly.
- mixing bowls For the dough to rise and the egg wash.
- 2 baking sheet Lined with parchment to prevent sticking.
- large pot For the baking soda bath.
- pastry brush For brushing on the egg wash.
- thermometer To check water temperature for yeast activation.
Ingredients
Pretzel Dough:
- 1½ cups (355 ml) warm water between 95°F and 105°F (35–40°C)
- 2 tbsps (25 g) packed dark brown sugar
- 1 packet (7 g) active dry yeast
- 3 tbsps (42 g) unsalted butter melted
- 4 to 4½ cups (480 to 540 g) bread flour divided
- 1 tsp (6 g) table salt
- canola oil for greasing the bowl
Baking Soda Bath:
- 9 cups (2.1 L) water
- ⅓ cup (75 g) baking soda
Finishing:
- 1 large egg
- 1 tbsp (15 ml) cold water
- corase pretzel salt coarse sea salt or flaky sea salt to taste
Instructions
- In the bowl of a stand mixer, combine the warm water, brown sugar, and active dry yeast. Stir gently and let it sit for 5 to 10 minutes until foamy.1½ cups (355 ml) warm water, 2 tbsps (25 g) packed dark brown sugar, 1 packet (7 g) active dry yeast
- Add the melted butter, 2 cups (240 g) of the flour, and the salt. Mix on low speed until mostly combined. Add the remaining 2 cups (240 g) of flour and continue mixing on low until a shaggy dough forms.3 tbsps (42 g) unsalted butter, 4 to 4½ cups (480 to 540 g) bread flour, 1 tsp (6 g) table salt
- Increase the speed to medium and knead for 5 to 7 minutes, or until the dough is smooth and elastic. If the dough is very sticky, add more flour a tablespoon (15 g) at a time, up to ½ cup (60 g).
- Lightly grease a large bowl with canola oil or cooking spray. Place the dough in the bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.canola oil
- Turn the dough out onto a lightly floured surface. Divide it into 6 to 8 pieces. Roll each piece into a rope about 1 inch (2.5 cm) thick, then cut into 1 to 1½ inch (2.5 to 4 cm) bites. Line two large baking sheets with parchment paper and arrange the pretzel bites on them.
- Preheat the oven to 400°F (200°C). In a large pot, bring 9 cups (2.1 L) of water to a boil. Slowly add the baking soda, then reduce the heat to a simmer.9 cups (2.1 L) water, ⅓ cup (75 g) baking soda
- Working in batches, boil the pretzel bites for 20 to 30 seconds. Use a slotted spoon to remove them and return them to the prepared baking sheets.
- In a small bowl, whisk together the egg and cold water. Brush the pretzel bites with the egg wash and sprinkle generously with coarse salt.1 large egg, 1 tbsp (15 ml) cold water, corase pretzel salt
- Bake for 10 to 14 minutes, or until deep golden brown. Serve warm with your favorite dipping sauce.
Notes
- Bread flour gives these bites their signature chew. All-purpose flour will work, but they’ll be softer.
- Use a thermometer to check your water temp. Too hot and it’ll destroy the yeast, too cold and it won’t activate.
- The baking soda bath is what gives these their dark, glossy crust and deep pretzel flavor. Don’t skip it.
- Salt the pretzels while they’re still wet from the egg wash so it sticks properly.
- To make them ahead, shape the bites and refrigerate until you’re ready to boil and bake.
- Pretzel bites can be frozen before or after baking. Reheat in the oven at 350°F (175°C) until warmed through.
Nutrition
Serving: 80g | Calories: 240kcal | Carbohydrates: 42g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 640mg | Potassium: 90mg | Fiber: 2g | Sugar: 2g | Vitamin A: 150IU | Calcium: 15mg | Iron: 2mg