Description
These Buttery Soft Pretzel Bites are golden brown on the outside, soft and chewy on the inside, and brushed with melted butter for a delicious finish. They’re perfect for dipping in cheese sauce, mustard, or just enjoying on their own!
Ingredients
Units
Scale
For the Pretzel Dough:
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour (plus more for dusting)
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath:
- 4 cups water
- 1/4 cup baking soda
For Topping:
- 3 tablespoons unsalted butter, melted
- Coarse salt (pretzel salt or sea salt)
Instructions
-
Activate the yeast:
- In a large bowl, whisk warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
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Make the dough:
- Stir in salt, melted butter, and flour one cup at a time.
- Knead for 5-7 minutes until a smooth, elastic dough forms.
- Place in a greased bowl, cover, and let rise for 1 hour until doubled.
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Shape the bites:
- Punch down the dough and divide into 4 sections.
- Roll each section into a long rope (about 1-inch thick).
- Cut into 1-inch pieces for bite-sized pretzels.
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Prepare the baking soda bath:
- Bring 4 cups water to a simmer in a pot. Stir in ¼ cup baking soda.
- Drop pretzel bites in batches, letting them sit for 15-20 seconds.
- Remove with a slotted spoon and place on the baking sheet.
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Bake the pretzel bites:
- Sprinkle with coarse salt.
- Bake for 12-15 minutes, until golden brown.
-
Brush with butter & serve:
- Immediately brush with melted butter for extra flavor.
- Serve warm with cheese sauce, mustard, or honey butter.
Notes
- Cinnamon Sugar Version: Skip the salt and toss baked bites in cinnamon sugar instead of butter.
- Cheese-Stuffed Pretzel Bites: Wrap dough around small cheese cubes before baking.
- Make Ahead: Freeze unbaked bites, then bake when needed.