Description
These buttery soft pretzel bites are a delightful homemade snack that’s easy to prepare within an hour using simple pantry staples. Perfectly soft on the inside with a golden, slightly crisp exterior, they’re ideal for parties, snacks, or anytime craving a delicious savory treat. Enjoy them warm, brushed with melted butter and sprinkled with coarse sea salt for that authentic pretzel experience.
Ingredients
Dough Ingredients
- 1 1/2 cups warm milk or water (110 to 115°F)
- 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) for egg wash
- Pretzel salt or coarse sea salt, for sprinkling
Instructions
- Mix the dough: In a large mixing bowl or stand mixer bowl, whisk together the warm milk (or water) and brown sugar. Sprinkle the active dry yeast on top and let it sit for 5 minutes until the yeast foams and activates.
- Knead the dough: Add the all-purpose flour, melted butter, and fine sea salt to the yeast mixture. Either mix with a spoon until combined and then knead by hand for about 4 minutes until smooth, adding more flour if the dough is sticky, or mix with a stand mixer fitted with a dough hook on medium speed for 4 minutes until smooth.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rest in a warm place for 20 to 30 minutes until it doubles in size.
- Prep for boiling and baking: Preheat your oven to 450°F. Line two large baking sheets with parchment paper. In a large stockpot or saucepan, combine 9 cups water with 1/3 cup baking soda and bring the mixture to a rolling boil over medium-high heat.
- Form the pretzel bites: On a lightly oiled surface, turn out the dough and divide it into 12 equal pieces. Roll each piece into a 3/4-inch wide rope, then use a knife to cut each rope into 1-inch long pretzel bites.
- Boil the pretzel bites: Carefully place about a dozen pretzel bites at a time into the boiling baking soda water using a spatula or spider strainer. Boil each batch for approximately 30 seconds. Remove and place them spaced out on the prepared parchment-lined baking sheets to prevent sticking.
- Add egg wash and salt: Brush the tops of the pretzel bites with the whisked egg wash and sprinkle generously with pretzel salt or coarse sea salt.
- Bake: Bake in the preheated oven for 12 to 14 minutes until the pretzel bites turn a beautiful golden brown. Remove the trays and transfer the pretzels to wire cooling racks.
- Brush with extra butter (optional): For extra richness, immediately brush the warm pretzel bites with additional melted butter before serving.
- Serve warm: These pretzel bites are best enjoyed hot from the oven on the same day they are made. Serve warm and savor their soft, buttery goodness.
Notes
- Use warm milk or water between 110°F and 115°F to properly activate the yeast.
- If dough feels too sticky during kneading, gradually add more flour until manageable.
- Boiling the pretzel bites in baking soda water gives them their signature chewy crust and deep color when baked.
- For a sweeter version, consider adding cinnamon sugar after baking instead of salt.
- These pretzel bites freeze well; thaw and reheat in the oven for best texture.
- Substitute vegan butter and plant-based milk to make the recipe vegan-friendly.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
