Description
These Buttery Soft Pretzel Bites are a delightful snack featuring warm, chewy pretzel dough boiled in a baking soda solution then baked to golden perfection. Topped with coarse sea salt and optionally brushed with extra butter, they are perfect for sharing and best served fresh and warm.
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 on top and let it sit for 5 minutes until the yeast foams up and activates.
- Knead the dough: Add the flour, melted butter, and fine sea salt. Stir to combine, then knead by hand for about 4 minutes until the dough is smooth and elastic, adding more flour if sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes.
- Let the dough rise: Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rest in a warm place for 20 to 30 minutes until doubled in size.
- Prep oven and boiling solution: Preheat oven to 450°F. Line two large baking sheets with parchment paper. Combine 9 cups water and 1/3 cup baking soda in a large saucepan and bring to a boil over medium-high heat.
- Form the pretzel bites: Turn the dough onto a lightly oiled surface. Divide into 12 equal pieces. Roll each piece into a 3/4-inch wide rope and cut into 1-inch pieces to form the pretzel bites.
- Boil the pretzel bites: Using a spatula or spider strainer, carefully transfer about a dozen pretzel bites at a time to the boiling baking soda water. Boil for 30 seconds, then remove and place them spaced apart on the parchment-lined baking sheets. Repeat with remaining bites.
- Add egg wash and salt: Brush each pretzel bite with the egg wash (whisked egg and water) and sprinkle with coarse sea salt or pretzel salt.
- Bake: Bake in the preheated oven for 12 to 14 minutes until golden brown. Remove baking sheets and transfer pretzel bites to a wire rack to cool slightly.
- Optional butter brush: For extra buttery flavor, brush the warm pretzel bites with additional melted butter immediately after baking.
- Serve warm: Enjoy the pretzel bites warm, ideally the same day they are baked for the best texture and flavor.
Notes
- Use warm liquid (milk or water) for activating yeast to ensure proper fermentation.
- Boiling the pretzel bites in baking soda water gives them their characteristic chewy texture and pretzel flavor.
- If dough is too sticky, add flour a tablespoon at a time during kneading.
- For a dairy-free version, use water instead of milk and omit melted butter, or substitute with plant-based butter.
- Pretzel bites are best eaten fresh but can be reheated briefly in the oven if needed.
- Adjust salt topping to preference; less salt for a milder taste.
- Ensure water is at a rolling boil before boiling the pretzel bites for best results.
Nutrition
- Serving Size: 1 serving (approximately 6 pretzel bites)
- Calories: 210
- Sugar: 3g
- Sodium: 530mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 25mg
