Description
These Soft Pretzel Bites are warm, chewy, and perfectly salted, making them an irresistible treat. Enjoy them fresh from the oven with your favorite dipping sauces.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup baking soda
- 8 cups water
- 1 large egg (for egg wash)
- Coarse sea salt (for sprinkling)
Instructions
- In a mixing bowl, combine the warm water (about 110°F/43°C) and granulated sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until foamy. This shows that the yeast is active and ready to work its magic.
- Add the melted butter and salt to the yeast mixture, stirring gently to combine. This step will help to incorporate the flavors evenly into the dough.
- Gradually add the all-purpose flour, one cup at a time, mixing until the dough starts to pull away from the sides of the bowl. You want a soft, pliable dough that isn’t too sticky. If it’s too sticky, add a little more flour, but avoid overdoing it.
- Once combined, knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic. You’ll know it’s ready when it springs back when poked.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes, or until it doubles in size. Keep an eye on it; if it doesn’t rise adequately, the yeast may be inactive.
- While the dough rises, prepare the baking soda bath. In a large pot, bring 8 cups of water to a gentle boil and whisk in the baking soda. This bath is essential for achieving that authentic pretzel flavor and color.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, then cut them into bite-sized pieces, roughly 1-inch in size. If they are uneven, they won’t cook evenly.
- Carefully drop the pretzel bites into the boiling baking soda bath, about 10-15 at a time, for 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet. Avoid overcrowding the pot, as it can lower the temperature and affect the pretzel texture.
- In a small bowl, whisk the egg and brush it over each pretzel bite, then sprinkle with coarse sea salt. This adds flavor and a beautiful finish.
- Bake in the preheated oven for 12-15 minutes until they are golden brown. Keep an eye on them during the last few minutes to avoid over-baking; you want a nice, even brown color.
- Allow the pretzel bites to cool for a few minutes before serving. This will ensure they’re not too hot to eat while allowing the inside to set properly. Enjoy them warm with your favorite dipping sauces!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel bite
- Calories: 200
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Be cautious with the baking soda bath. If the water is boiling too aggressively, it can break apart the pretzel bites. A gentle boil is all you need! Use a kitchen scale to measure your flour accurately. This makes a significant difference in the dough texture; too much flour can lead to dry pretzel bites.