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Homemade Soft Pretzel Bites

Soft, chewy homemade pretzel bites with a golden-brown crust and coarse salt, perfect for snacking or dipping.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 1/2 cups warm water
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 4 cups all-purpose flour
  • 1 teaspoon fine salt
  • 2 tablespoons unsalted butter melted
For the baking soda bath
  • 8 cups water
  • 1/3 cup baking soda
For finishing
  • 1 large egg
  • 1 tablespoon water
  • 1 to 2 tablespoons coarse salt

Equipment

  • 1 large mixing bowl
  • 1 measuring cups and spoons
  • 1 large pot for baking soda bath
  • 2 Baking sheets lined with parchment paper
  • 1 slotted spoon
  • 1 pastry brush
  • 1 knife or bench scraper

Method
 

Make the dough
  1. In a large mixing bowl, stir together the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes, until foamy.
  2. Add the flour, fine salt, and melted butter. Mix until a shaggy dough forms.
  3. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shape and boil
  1. Preheat the oven to 425°F and line 2 baking sheets with parchment paper.
  2. Bring 8 cups of water and the baking soda to a gentle boil in a large pot.
  3. Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a rope about 3/4 inch thick.
  4. Cut each rope into bite-size pieces, about 1 to 1 1/2 inches long.
  5. Working in batches, carefully drop the dough pieces into the baking soda bath for 20 to 30 seconds. Lift them out with a slotted spoon and transfer to the prepared baking sheets.
Finish and bake
  1. Whisk together the egg and 1 tablespoon water to make an egg wash. Brush the tops of the bites lightly with the egg wash and sprinkle with coarse salt.
  2. Bake for 12 to 15 minutes, until puffed and richly golden brown.
  3. Cool for a few minutes before serving warm or at room temperature.

Notes

Do not skip the baking soda bath; it gives the bites their classic pretzel texture and color. For best texture, reheat leftovers in the oven. Try serving with mustard, cheese dip, or marinara.