Easy Homemade Soft Pretzel Bites
These Easy Homemade Soft Pretzel Bites are chewy, golden, and packed with that classic salty pretzel flavor everyone loves. A simple baking soda bath gives them their authentic crust and deep color, just like the real deal. Perfect as a party appetizer, game day snack, or anytime treat served alongside your favorite dipping sauce.
Equipment
- Large mixing bowl
- Large pot
- Baking sheet
- Parchment paper
- Slotted spoon
- Pastry brush
Ingredients
- 2 1/4 tsp active dry yeast one standard packet
- 1 1/2 cups warm water around 110°F
- 1 tbsp granulated sugar
- 1 tsp kosher salt for the dough
- 4 cups all-purpose flour
- 4 tbsp unsalted butter melted
- 2/3 cup baking soda for the water bath
- 10 cups water for the boiling bath
- 1 large egg beaten with 1 tsp water for egg wash
- 2 tbsp coarse pretzel salt for topping
Instructions
- Combine warm water, sugar, and yeast in a large mixing bowl. Stir gently and let the mixture sit for 5 minutes until it becomes foamy and fragrant, which confirms the yeast is active and ready to work.
- Add the melted butter and kosher salt to the yeast mixture and stir to combine. Gradually add the flour one cup at a time, mixing after each addition until a rough, shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until it is smooth, elastic, and no longer sticky. Add flour a tablespoon at a time only if the dough is too sticky to handle.
- Place the dough in a lightly oiled bowl and turn it once to coat. Cover with a clean kitchen towel and let it rise in a warm spot for 1 hour, or until it has doubled in size.
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Lightly grease the parchment with cooking spray to prevent sticking.
- Bring 10 cups of water to a rolling boil in a large pot. Carefully and slowly add the baking soda. It will bubble up vigorously, so add it gradually while stirring to avoid overflow.
- Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope about 18 inches long, then cut each rope into 1 to 1.5 inch bite-sized pieces.
- Working in small batches of 10 to 12 pieces at a time, drop the pretzel bites into the boiling baking soda water and cook for 30 seconds. Use a slotted spoon to lift them out and place them on the prepared baking sheets, spacing them about 1 inch apart.
- Brush each pretzel bite generously with the beaten egg wash, making sure to coat the tops and sides. Sprinkle with coarse pretzel salt immediately after brushing.
- Bake for 12 to 14 minutes, or until the pretzel bites are a deep golden brown. Rotate the pans halfway through baking if your oven has hot spots. Let them cool for 3 to 5 minutes on the pan before serving with your favorite dipping sauce.
Notes
Always proof your yeast before starting to ensure it is active. The baking soda water bath is essential and should not be skipped. Serve fresh within the first hour for the best chewy texture and crisp exterior. To freeze, cool completely, freeze in a single layer, then store in a zip-top bag for up to 2 months. Reheat frozen bites at 350°F for 10 to 12 minutes straight from the freezer.