Description
Buttery Soft Pretzel Bites are bite-sized, golden brown, chewy treats with a perfect balance of salty and buttery flavors. This recipe guides you through creating a yeast dough, boiling the bites in a baking soda water bath for that authentic pretzel crust, and baking them to perfection. Ideal as a snack or appetizer, these pretzel bites are best served warm with extra butter for that irresistible softness and richness.
Ingredients
Dough
- 1 1/2 cups warm (110 to 115°F) milk or water
- 1 tablespoon brown sugar
- 1 (0.25-ounce) package active dry yeast
- 4 1/2 cups all-purpose flour (plus more if needed)
- 2 tablespoons melted butter (plus extra for brushing)
- 1 teaspoon fine sea salt
Boiling Solution
- 9 cups water
- 1/3 cup baking soda
Topping
- 1 large egg (whisked with 1 tablespoon water)
- Pretzel salt or coarse sea salt
Instructions
- Mix the dough: Whisk together the warm milk and brown sugar in a large mixing bowl or stand mixer bowl. Sprinkle the active dry yeast on top and wait 5 minutes until the yeast foams up, indicating it is activated.
- Knead the dough: Add the flour, melted butter, and fine sea salt to the yeast mixture. Mix with a spoon until combined, then knead by hand for about 4 minutes until smooth, adding more flour if sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes until smooth.
- Let the dough rise: Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rest in a warm place for 20 to 30 minutes until doubled in size.
- Prep oven, baking sheets, and boiling solution: Preheat the oven to 450°F. Line two large baking sheets with parchment paper. In a large stockpot or saucepan, combine 9 cups of water and 1/3 cup baking soda and bring it to a boil over medium-high heat.
- Form the pretzel bites: Turn the dough onto a lightly oiled surface and divide into 12 equal portions. Roll each piece into a 3/4-inch wide rope, then cut each rope into 1-inch pieces to form individual pretzel bites.
- Boil the pretzel bites: Carefully place about 12 pretzel bites at a time into the boiling baking soda water using a spatula or spider strainer. Boil each batch for about 30 seconds and then transfer the bites to the parchment-lined baking sheets, spacing them apart so they do not touch. Repeat with remaining bites.
- Add egg wash and salt: Brush the top of each pretzel bite with the whisked egg and water mixture then sprinkle generously with coarse sea salt or pretzel salt.
- Bake: Bake the pretzel bites in the preheated oven for 12 to 14 minutes or until they reach a golden brown color. Remove from the oven and transfer the baking sheets to a wire rack to cool slightly.
- Optionally brush with butter: For extra buttery flavor, brush the pretzel bites immediately after baking with additional melted butter.
- Serve warm: Pretzel bites taste best served warm on the day they are baked, fresh out of the oven. Enjoy immediately for the best texture and flavor.
Notes
- Ensure the milk or water is warm but not hot to avoid killing the yeast.
- The baking soda bath is crucial for developing the distinctive pretzel crust and flavor.
- You can substitute water for milk if you prefer a dairy-free option.
- Add garlic powder, cinnamon sugar, or other seasonings after brushing with butter for flavor variations.
- Store any leftovers in an airtight container and reheat before serving to maintain softness.
