These soft pretzel bites are warm, chewy, and oh-so-delicious! Each bite is coated in a sprinkle of coarse salt, making them the perfect snack for any occasion.
Honestly, who can resist freshly baked pretzel bites? I love dipping them in cheese sauce or mustard—it’s like a party in my mouth! 🎉
Key Ingredients & Substitutions
Warm Water: The ideal temperature (110°F to 115°F) helps activate the yeast. If you don’t have a thermometer, just test it by touch—it should feel warm but not hot. Cold water won’t activate the yeast properly.
Active Dry Yeast: This is essential for making the pretzels rise. If you only have instant yeast, that works too—just mix it directly with the flour instead of activating it first.
All-Purpose Flour: This is the base for your pretzel dough. If you need a gluten-free option, you can try using a gluten-free flour blend, but the texture may differ slightly.
Baking Soda: The boiling step with baking soda gives pretzels their classic flavor and dark color. Don’t skip this step! If you’re out of baking soda, using baking powder won’t yield the same results.
Coarse Sea Salt: This adds flavor and crunch. If you’re out, kosher salt is a good substitute. For a twist, you might sprinkle some garlic powder or paprika for added flavor!
How Do I Boil the Pretzel Bites Perfectly?
Boiling pretzel bites in a baking soda solution is what makes them soft on the inside and crunchy on the outside! Here’s how to get it just right:
- Bring water and baking soda to a rolling boil in a large pot. Make sure it bubbles nicely.
- Working in batches, drop 10 to 15 pretzel bites into the boiling water. Be careful not to overcrowd the pot.
- Boil each batch for about 30 seconds. This short time keeps them from becoming too dense.
- Use a slotted spoon to carefully remove them and place them on the baking sheets. This helps drain excess water, which could make them soggy.
Following these steps precisely will ensure your pretzel bites have that perfect chewy texture. Happy baking!
How to Make Soft Pretzel Bites
Ingredients You’ll Need:
- 1 1/2 cups warm water (110°F to 115°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp granulated sugar
- 4 cups all-purpose flour
- 1 tsp salt
- 4 cups water
- 2/3 cup baking soda
- 1 large egg, beaten with 1 tbsp water (for egg wash)
- Coarse sea salt, for sprinkling
- Optional for serving: cheese sauce or mustard
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 1 hour to let the dough rise. Then, you’ll need about 15 minutes to bake these little bites until they’re golden brown. So in total, plan for about 1 hour and 35 minutes to have delicious pretzel bites ready to enjoy!
Step-by-Step Instructions:
1. Make the Dough:
Start by pouring the warm water into a large bowl and adding the active dry yeast. Stir it gently and let it sit for about 5 minutes until it gets foamy. This means it’s working! Next, add the sugar, flour, and salt to the yeast mixture. Mix everything until a dough forms. Knead the dough by hand or with a mixer fitted with a dough hook for about 5 minutes until it’s smooth and elastic.
2. Allow the Dough to Rise:
Place your kneaded dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap. Now, find a cozy, warm spot for the dough to rise for about 1 hour, or until it has doubled in size. Patience is key here!
3. Preheat and Prepare:
While your dough is rising, preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper and give them a light grease to prevent sticking. This way, your pretzel bites will come off easily later!
4. Boil the Pretzel Bites:
Once the dough has risen, punch it down and turn it onto a lightly floured surface. Roll the dough into a long rope about 1-inch thick. Cut the rope into 1-inch pieces to form your pretzel bites. In a large pot, bring the 4 cups of water and baking soda to a rolling boil.
5. Shape and Boil:
Carefully drop the pretzel bites into the boiling water, doing about 10 to 15 at a time. Boil them for 30 seconds—this gives them that chewy texture! Use a slotted spoon to remove the bites and place them on your lined baking sheets.
6. Brush and Bake:
Now, whisk together the beaten egg with 1 tablespoon of water and brush the mixture over each pretzel bite. Sprinkle a generous amount of coarse sea salt on top. Bake in the preheated oven for about 12 to 15 minutes, or until they’re a lovely golden brown.
7. Cool and Serve:
Once baked, remove the pretzel bites from the oven and let them cool slightly. Enjoy them warm with a side of cheese sauce or mustard for dipping—yum!
Enjoy your warm, chewy soft pretzel bites!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can use instant yeast instead! Just mix it directly with the flour and skip the activation step with warm water, as instant yeast doesn’t need that extra time to foam.
What Can I Use Instead of Coarse Sea Salt?
If you don’t have coarse sea salt, kosher salt is a great alternative! Just be aware that it may be a bit saltier, so sprinkle lightly to taste. You can also use pretzel salt if you have it on hand.
How Do I Store Leftover Pretzel Bites?
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, bake at 350°F (175°C) for about 5-10 minutes until warmed through!
Can I Flavored the Pretzel Bites?
Absolutely! You can customize your pretzel bites by adding garlic powder, onion powder, or even cheese to the dough. For a sweeter version, try sprinkling cinnamon sugar on top after baking!
