Name: Soft Pretzel Bites Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 and 1/2 cups (360ml) warm water (lukewarm–around 100°F or 38°C); 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet); 1 Tablespoon brown sugar or granulated sugar; 1 teaspoon salt; 1 Tablespoon (14g) unsalted butter, melted and slightly cooled; 3 and 3/4 – 4 cups (469-500g) all-purpose flour (spooned & leveled), plus more for hands and work surface; coarse salt or coarse sea salt for sprinkling; 1/2 cup (120g) baking soda; 9 cups (2,160ml) water; spicy cheese sauce or your favorite mustard for dipping

Ingredients

1 and 1/2 cups (360ml) warm water (around 100°F / 38°C)

2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)

1 Tablespoon brown sugar or granulated sugar

1 teaspoon salt

1 Tablespoon (14g) unsalted butter, melted and slightly cooled

3 and 3/4 – 4 cups (469-500g) all-purpose flour (spooned & leveled), plus more for hands and work surface

Coarse salt or coarse sea salt, for topping

1/2 cup (120g) baking soda

9 cups (2,160ml) water, for boiling baking soda bath

Spicy cheese sauce or your favorite mustard, for serving

Instructions

Step 1: In the bowl of a stand mixer fitted with a paddle or dough hook attachment, whisk warm water, yeast, and sugar together. Cover and let sit for 5 minutes or until foamy on top.

Step 2: Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scraping down the sides if needed. Then add 3/4 cup (95g) more flour and continue beating until dough pulls away from the bowl, about 2 minutes. If very sticky, add the remaining 1/4 cup flour and beat 1 more minute.

Step 3: Switch to the dough hook and knead on low speed for 5 minutes, or knead by hand on a floured surface for 5 minutes. Add flour sparingly if dough is too sticky. The dough should be slightly soft and pass the “windowpane test.”

Step 4: Cover the dough lightly with a towel and let it rest for 10–30 minutes. Meanwhile, preheat oven to 400°F (204°C) and line two baking sheets with parchment paper or silicone mats, greasing parchment if used.

Step 5: Divide dough into 6 equal pieces. Lightly flour your work surface, then roll each piece into a 20-inch rope. If the dough resists, cover and rest for 10 minutes before continuing. Cut each rope into 1.5–2 inch pieces to form pretzel bites.

Step 6: Bring 9 cups of water and baking soda to a boil in a large pot. Boil 8–10 pretzel bites at a time for 10–15 seconds, then remove with a slotted spoon and let excess water drip off. Place on baking sheets and sprinkle with coarse salt.

Step 7: Bake for 15 minutes or until golden brown. Serve warm with spicy cheese sauce or mustard.

Tips & Variations

Use silicone baking mats for easier cleanup and better nonstick results than parchment paper.

If desired, toss boiled pretzel bites in cinnamon sugar instead of salt for a sweet treat.

Resting the dough ropes before cutting relaxes the gluten and makes shaping easier.

You can refrigerate boiled, unbaked pretzel bites for up to 24 hours before baking.

FAQs

Can I make pretzel bites without a stand mixer?

Yes, you can mix and knead the dough by hand using a large bowl and a wooden spoon or silicone spatula. Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.

Why do I boil pretzel bites in baking soda water?

The baking soda bath creates the signature chewy crust and deep brown color by triggering a chemical reaction during baking. Boiling them briefly ensures that texture and flavor.