Description
These Buttery Soft Pretzel Bites are soft, chewy, and perfectly golden, making them an irresistible snack or appetizer. Featuring a simple yeast dough enriched with butter and boiled briefly in a baking soda solution for that classic pretzel texture, these bites are finished with a flaky sea salt sprinkle and an optional buttery glaze. Easy to prepare and excellent fresh from the oven, they’re perfect for sharing or snacking anytime.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm (110 to 115°F) milk or water
- 1 tablespoon brown sugar
- 1 (0.25-ounce) package active dry yeast
- 4 1/2 cups all-purpose flour, plus more if needed
- 2 tablespoons melted butter, plus extra for brushing
- 1 teaspoon fine sea salt
Boiling Solution
- 9 cups water
- 1/3 cup baking soda
Topping
- 1 large egg (whisked with 1 tablespoon water)
- Pretzel salt or coarse sea salt, for sprinkling
Instructions
- Mix the dough. Whisk together the warm milk and brown sugar in a large mixing bowl or stand mixer bowl. Sprinkle the active dry yeast over the surface and let it sit for 5 minutes until the yeast activates and becomes foamy.
- Knead the dough. Add the all-purpose flour, melted butter, and sea salt to the yeast mixture. Either mix with a spoon until combined and then knead by hand for about 4 minutes until the dough is smooth—adding more flour if sticky—or use a stand mixer with a dough hook on medium speed for 4 minutes until smooth.
- Let the dough rise. Transfer the dough to a lightly oiled bowl, cover it with a damp towel, and let it rest in a warm spot for 20 to 30 minutes, or until it doubles in size.
- Prep oven, baking sheet and boiling water solution. Preheat your oven to 450°F. Line two large baking sheets with parchment paper and set aside. In a large stockpot or saucepan, combine 9 cups of water and 1/3 cup baking soda, bringing it to a boil over medium-high heat.
- Form the pretzel bites. Turn the risen dough onto a lightly oiled surface and divide into 12 equal portions. Roll each portion into a 3/4-inch wide rope, then cut each rope into 1-inch pieces to form individual pretzel bites.
- Boil the pretzel bites. Carefully lower about a dozen pretzel bites at a time into the boiling baking soda water using a spatula or spider strainer. Let them boil for 30 seconds, then remove and place them spaced apart on the parchment-lined baking sheets. Repeat with the remaining pieces.
- Add egg wash and salt. Brush each pretzel bite with the whisked egg and water mixture, then sprinkle with coarse or pretzel salt to taste.
- Bake. Bake the pretzel bites in the preheated oven for 12 to 14 minutes, or until they reach a deep golden brown color. Transfer the baked bites to a wire rack to cool slightly.
- Optional butter brush. For extra buttery flavor, brush the pretzel bites immediately after baking with additional melted butter.
- Serve warm. Enjoy the pretzel bites fresh and warm for best taste and texture. They are especially delicious straight from the oven.
Notes
- Use warm milk or water (110 to 115°F) to activate the yeast properly without killing it.
- If the dough is too sticky to work with, add flour a tablespoon at a time to prevent over-drying.
- The boiling step with baking soda is essential for achieving the characteristic pretzel crust and flavor.
- Brush with egg wash for a shiny, golden crust and use coarse salt for authentic taste.
- Serve pretzel bites warm as they tend to harden when cooled completely.
- You can store leftovers in an airtight container and reheat them in the oven to restore softness.
Nutrition
- Serving Size: 1 serving (about 10 pretzel bites)
- Calories: 220
- Sugar: 2.5g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
