Homemade Soft Pretzel Bites (Print Version)
Soft, chewy golden bites perfect for snacking, parties, or dipping. Easy homemade classic.
# What You'll Need:
→ Dough
01 - 1½ cups warm water (110°F/45°C)
02 - 2¼ tsp active dry yeast (1 packet)
03 - 1 tbsp granulated sugar
04 - 4 cups all-purpose flour
05 - 1 tsp salt
06 - 2 tbsp unsalted butter, melted
→ Baking Soda Bath
07 - ⅔ cup baking soda
08 - 10 cups water
→ Topping
09 - 1 large egg, beaten with 1 tbsp water (egg wash)
10 - Coarse sea salt, for sprinkling
# How to Cook:
01 - In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
02 - Add flour, salt, and melted butter to the yeast mixture. Mix until a shaggy dough forms.
03 - Turn dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
04 - Place dough in a greased bowl, cover with plastic wrap, and let rise for 30 minutes until doubled in size.
05 - Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
06 - Bring 10 cups of water and the baking soda to a rolling boil in a large pot.
07 - Punch down dough and divide into 6 equal pieces. Roll each piece into a rope about 18 inches long. Cut ropes into 1-inch pieces to form bites.
08 - Working in batches, drop dough bites into the boiling baking soda bath for 20–30 seconds. Remove with a slotted spoon and arrange on prepared baking sheets.
09 - Brush each pretzel bite with egg wash and sprinkle with coarse sea salt.
10 - Bake for 12–15 minutes until golden brown.
11 - Cool slightly before serving. Serve warm with your favorite dip such as cheese sauce or mustard.
# Expert Advice:
01 -
- The baking soda bath trick sounds fussy but it takes five minutes and gives you that authentic soft pretzel chew you cannot get any other way.
- These come together with basic pantry staples and freeze surprisingly well if you somehow manage not to eat them all in one sitting.
02 -
- Do not skip the baking soda bath or try to shorten it. That brief boil is what gives pretzels their distinct flavor and glossy brown crust.
- If the dough feels too sticky to shape, dust your hands and the surface with flour rather than adding more directly to the dough, which can make it dense.
03 -
- Set a timer for the boiling step because even ten extra seconds can make the bites tough and overly chewy on the outside.
- Let the shaped bites rest for five minutes before boiling so they puff slightly and develop a better texture in the oven.