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Homemade Soft Pretzel Bites

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Delightful homemade soft pretzel bites that are perfect for snacking or sharing at gatherings.

Ingredients

Scale
  • 1.5 cups warm water (110°F to 115°F)
  • 2 teaspoons sugar
  • 2 teaspoons active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • â…“ cup baking soda (for boiling solution)
  • 1 large egg, beaten (for egg wash)
  • Coarse salt (for sprinkling)
  • Optional: melted butter for brushing

Instructions

  1. Activate the Yeast: Begin by pouring 1.5 cups of warm water into a large mixing bowl. Add in the sugar and sprinkle the active dry yeast on top. Allow it to sit for about 5 to 10 minutes until it becomes frothy.
  2. Combine Dry Ingredients: In a separate bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt.
  3. Form the Dough: Once your yeast mixture has bubbled up, gradually add the flour mixture to the bowl. Stir until a shaggy dough begins to form.
  4. Let It Rise: Place your dough ball into a greased bowl, cover it, and let it rise for about 30 minutes until it doubles in size.
  5. Prep for Boiling: Prepare the baking soda bath by filling a large pot with about 10 cups of water and adding the â…“ cup of baking soda. Bring this mixture to a gentle simmer.
  6. Shape the Pretzel Bites: Once risen, punch down the dough, divide it into quarters, and cut these ropes into 1-inch pieces.
  7. Boil the Bites: Drop a few pieces into the boiling bath for about 30 seconds. Use a slotted spoon to transfer them to a parchment-lined baking sheet.
  8. Egg Wash and Sprinkle: Brush each pretzel bite with the beaten egg and sprinkle with coarse salt.
  9. Bake to Perfection: Preheat your oven to 450°F (230°C) and bake the pretzel bites for 12-15 minutes until deep golden brown.
  10. Cool and Serve: Let the pretzel bites cool slightly before serving. Optionally, brush with melted butter.

Notes

These pretzel bites pair beautifully with mustard or cheese sauce. They can be stored in an airtight container for up to 2 days or frozen for longer storage.

Nutrition

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