Description
These Warm Buttery Soft Pretzel Bites are the perfect handheld snack with a golden-brown crust and a soft, chewy interior. Made from a simple yeast dough, boiled in baking soda water for that signature pretzel texture, and finished with a buttery glaze, these bites are irresistible and easy to share.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F)
- 1 packet active dry or instant yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour, plus more for work surface
Baking Soda Bath
- 2/3 cup baking soda
- 10 cups water
Toppings and Finishing
- 1 large egg, beaten
- Coarse sea salt, for sprinkling
- 8 tablespoons (1 stick) unsalted butter, melted
Instructions
- Activate yeast: In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make dough: Stir in the salt, sugar, and flour until a dough forms.
- Knead dough: Transfer the dough onto a floured surface and knead for about 3-4 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat oven: Set the oven to 425°F (220°C), and line a baking sheet with parchment paper or silicone mats.
- Divide dough: Once risen, punch down the dough and divide it into six equal pieces.
- Shape bites: Roll each piece into a long rope about 1-inch in diameter, then cut each rope into 1-inch pieces to form the pretzel bites.
- Prepare baking soda bath: Bring 10 cups of water and the baking soda to a rolling boil in a large pot.
- Boil pretzel bites: Drop 10-15 pretzel bites into the boiling water and cook for 30 seconds. Remove them with a slotted spoon and place on the prepared baking sheet.
- Egg wash and salt: Brush each pretzel bite with beaten egg and sprinkle with coarse sea salt.
- Bake: Bake in the preheated oven for 12-15 minutes or until golden brown.
- Butter glaze: Remove from the oven and immediately brush the warm pretzel bites with melted butter.
- Serve: Serve warm and enjoy your soft, buttery pretzel bites.
Notes
- Make sure water is not too hot or it could kill the yeast; 110°F is ideal.
- Boiling the pretzels in baking soda water gives them their characteristic chewy crust.
- Use coarse sea salt for the best texture and flavor contrast on top.
- Brush with melted butter right after baking to keep pretzels soft and add richness.
- Store leftovers in an airtight container and reheat briefly before serving.
