Description
These homemade soft pretzel bites are perfectly chewy, golden brown, and sprinkled with coarse salt. They make a great snack for parties, game days, or anytime you’re craving something savory. With a soft interior and a slightly crisp exterior, these pretzel bites are easy to make and perfect for dipping in mustard or cheese sauce.
Ingredients
Units
Scale
- 1 1/2 cups warm water (110-115°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Stir and let sit for 5 minutes until the mixture becomes foamy.
- Add the flour, salt, and melted butter to the yeast mixture. Stir until the dough comes together, then knead on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it has doubled in size.
- Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Punch down the dough and divide it into 6 equal portions. Roll each portion into a rope about 1 inch thick, then cut the ropes into 1-inch bite-sized pieces.
- Working in batches, drop the pretzel bites into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
- Brush each pretzel bite with beaten egg and sprinkle with coarse salt.
- Bake in the preheated oven for 10-12 minutes, or until golden brown.
- Serve warm with your favorite dipping sauce.
Notes
- You can serve these pretzel bites with cheese sauce, mustard, or even a sweet cinnamon sugar dip.
- Store leftovers in an airtight container for up to 2 days. Reheat in the oven or microwave before serving.