Description
These Homemade Soft Pretzel Bites are chewy, golden-brown, and perfectly salted. They’re easy to make and great for dipping in cheese sauce, mustard, or your favorite dips. Perfect for snacks, parties, or game days!
Ingredients
Units
Scale
For the Dough:
- 1 1/2 cups (360 ml) warm water (110°F or 43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp granulated sugar
- 4 cups (500 g) all-purpose flour
- 1 1/2 tsp salt
- 2 tbsp (30 g) unsalted butter, melted
For the Baking Soda Bath:
- 10 cups (2.4 L) water
- 1/2 cup (120 g) baking soda
For Topping:
- 1 large egg, beaten (for egg wash)
- Coarse salt or pretzel salt
Instructions
1. Make the Dough:
- In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until the mixture becomes foamy.
- Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
2. Let the Dough Rise:
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
3. Shape the Pretzel Bites:
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide it into 6 equal pieces. Roll each piece into a long rope, about 12-15 inches long. Cut each rope into 1-inch pieces to form the bites.
4. Prepare the Baking Soda Bath:
- In a large pot, bring 10 cups of water and the baking soda to a boil.
- Working in batches, drop the pretzel bites into the boiling water for 20-30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheets.
5. Add Egg Wash and Salt:
- Brush each pretzel bite with the beaten egg and sprinkle with coarse salt.
6. Bake the Pretzel Bites:
- Bake for 12-15 minutes, or until the pretzel bites are golden brown.
7. Serve:
- Serve warm with cheese sauce, mustard, or your favorite dips.
Notes
- For a sweet version, skip the salt and toss the baked pretzel bites in melted butter and cinnamon sugar.
- Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for best texture.
- The dough can be made ahead and refrigerated overnight. Let it come to room temperature before shaping.