Soft Pretzel Bites with Easy Dough (Print version)

Chewy, golden soft pretzel bites made with an easy yeast dough, a quick baking soda bath, and a buttery salted finish.

# Ingredients:

For the easy dough

01 - 1 cup (240 ml) warm water, 105-110 degrees F
02 - 1 tablespoon light brown sugar
03 - 2 1/4 teaspoons active dry yeast, 1 packet
04 - 3 cups (375 g) bread flour or all-purpose flour, plus more as needed
05 - 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
06 - 1 teaspoon fine salt

For the baking soda bath

07 - 8 cups (1.9 L) water
08 - 1/2 cup (120 g) baking soda

For topping

09 - 1 large egg
10 - 1 tablespoon water
11 - Coarse salt or pretzel salt, for sprinkling
12 - 2 tablespoons (28 g) melted butter, for brushing after baking

# Instructions:

01 - In a large bowl, stir together the warm water, brown sugar, and yeast. Let stand for 5 minutes, until foamy.
02 - Add the flour, melted butter, and salt. Stir until a shaggy dough forms, then knead by hand for 4 minutes until smooth and elastic. Add extra flour 1 tablespoon at a time only if the dough is very sticky.
03 - Place the dough in a lightly greased bowl, cover, and let it rest in a warm spot for 30 minutes, until puffy.
04 - Preheat the oven to 425 degrees F. Line two baking sheets with parchment. Divide the dough into 6 pieces, roll each piece into a rope, and cut into 1 1/2-inch bites.
05 - Bring 8 cups water and the baking soda to a boil in a large pot. Working in batches, lower the dough pieces into the bath for 20-30 seconds, then lift out and drain well.
06 - Arrange the bites on the prepared baking sheets. Beat the egg with 1 tablespoon water, brush over the tops, and sprinkle with coarse salt. Bake for 10-12 minutes, until deep golden brown.
07 - Brush the warm pretzel bites with melted butter. Serve right away with mustard, cheese dip, or honey mustard.

# Good to know:

01 - Best served warm the day they are baked.
02 - For cinnamon sugar bites, skip the coarse salt and toss baked buttered bites in cinnamon sugar.
03 - Freeze baked bites for up to 2 months and reheat from frozen.

Back