Description
These Homemade Soft Pretzel Bites are soft, chewy, and golden brown with a buttery finish. They’re easy to make and perfect for dipping in cheese sauce, mustard, or your favorite dip. A fun and delicious snack for any occasion!
Ingredients
Scale
For the Dough:
- 1 1/2 cups warm water (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour (plus extra if needed)
- 2 tablespoons unsalted butter, melted
For the Baking Soda Bath:
- 10 cups water
- 2/3 cup baking soda
For Topping:
- 1 egg, beaten (for egg wash)
- Coarse salt, for sprinkling
- 2 tablespoons butter, melted (optional, for brushing)
Instructions
- Make the Dough – In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Stir in salt, melted butter, and flour, mixing until a dough forms. Knead for 5–7 minutes, until smooth and elastic.
- Rise – Place dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- Preheat Oven – Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Shape & Cut – Punch down the dough and divide into 4 sections. Roll each section into a long rope, about 1-inch thick, then cut into 1-inch pieces.
- Baking Soda Bath – Bring 10 cups of water and baking soda to a boil. Drop the pretzel bites in batches, boiling for 20–30 seconds. Remove with a slotted spoon and place on the baking sheet.
- Egg Wash & Bake – Brush each bite with beaten egg and sprinkle with coarse salt. Bake for 12–15 minutes, until golden brown.
- Butter Finish (Optional) – Brush with melted butter for extra flavor.
- Serve – Enjoy warm with cheese dip, mustard, or your favorite dip!
Notes
- For cinnamon-sugar pretzel bites, skip the salt and brush with butter, then roll in cinnamon sugar after baking.
- Make-Ahead Tip: Freeze unbaked bites after the baking soda bath. Bake straight from frozen, adding a couple of extra minutes.
- Store leftovers in an airtight container for 2 days or freeze for up to 3 months.