Homemade Soft Pretzel Bites
These homemade soft pretzel bites have a chewy, dark golden crust and a soft, pillowy interior thanks to a classic baking soda bath. Easy to make with pantry staples, they are the ultimate game day appetizer and perfect for dipping in cheese, mustard, or sweet cinnamon sauce.
Equipment
- Mixing bowl
- stand mixer or wooden spoon
- Large pot
- Slotted spoon
- Baking sheets
- Parchment paper
Ingredients
- 1 1/2 cups warm water (110–115°F)
- 1 tbsp brown sugar
- 2 1/4 tsp active dry yeast
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 4 1/2 cups all-purpose flour
- 10 cups water (for soda bath)
- 2/3 cup baking soda
- 1 large egg
- 1 tbsp water (for egg wash)
- coarse pretzel salt or sea salt, for topping
Instructions
- In a large bowl, combine warm water, brown sugar, salt, and yeast. Stir gently and let sit for 5–10 minutes until foamy.
- Add melted butter and flour. Mix until a dough forms, then knead for 5 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 425°F (218°C). Line baking sheets with parchment. Bring water and baking soda to a rolling boil.
- Divide dough into 8 pieces, roll into ropes, and cut into 1-inch bites. Boil bites in soda bath for 30 seconds, then transfer to baking sheets.
- Whisk egg with water. Brush bites with egg wash and sprinkle with coarse salt.
- Bake for 12–15 minutes until deep golden brown. Serve warm.
Notes
Use coarse pretzel salt for the best texture and appearance. Do not over-boil the dough in the baking soda bath, or the pretzels may taste bitter.