Introduction

These buttery soft pretzel bites are perfect for snacking or serving at parties. Golden on the outside and tender on the inside, they deliver that classic pretzel flavor with a rich, buttery finish. Enjoy them warm with your favorite dipping sauce.

The image shows a silver baking tray placed on a white marbled surface, filled with many small, square soft pretzel bites. Each bite has a golden brown, shiny crust topped with coarse salt. In the center of the tray is a small white bowl filled with creamy yellow cheese sauce, with one pretzel bite dipped halfway into the sauce, showing its soft texture. The tray also has scattered coarse salt grains around the pretzel bites. A folded mustard-yellow cloth is seen at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
9 cups water
1/3 cup baking soda
1 large egg (whisked with 1 tablespoon water)
Pretzel salt or coarse sea salt, for sprinkling

Instructions

Step 1: Whisk together the warm milk and brown sugar in a large mixing bowl. Sprinkle the yeast on top and let it sit for 5 minutes until foamy and activated.
Step 2: Add the flour, melted butter, and fine sea salt to the yeast mixture. Mix until combined, then knead by hand for about 4 minutes until smooth, adding more flour if the dough feels sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes.
Step 3: Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 20 to 30 minutes until doubled in size.
Step 4: Preheat the oven to 450°F. Line two large baking sheets with parchment paper. In a large pot, bring 9 cups of water and baking soda to a boil.
Step 5: Turn the dough out onto a lightly oiled surface. Divide it into 12 equal pieces. Roll each piece into a 3/4-inch wide rope and cut into 1-inch pretzel bites.
Step 6: Carefully drop about a dozen pretzel bites into the boiling water for 30 seconds. Use a spatula or spider strainer to remove them and transfer to the prepared baking sheets, spacing them apart. Repeat with remaining bites.
Step 7: Brush each pretzel bite with the egg wash and sprinkle with pretzel or coarse sea salt.
Step 8: Bake in the preheated oven for 12 to 14 minutes, until golden brown. Transfer baking sheets to a wire rack.
Step 9 (Optional): For extra buttery flavor, brush the warm pretzel bites with melted butter right after baking.
Step 10: Serve the pretzel bites warm for the best taste and texture. Enjoy!

Tips & Variations

Substitute milk with water for a dairy-free version without sacrificing softness.
Try adding garlic powder or cinnamon sugar topping for a flavor twist.
Use a stand mixer to save time when kneading the dough.
If the dough is too sticky, add flour gradually until it pulls away from your hands.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F for about 5 minutes to regain their crispness. Avoid microwaving, which can make them chewy.

How to Serve

A close-up view of several golden brown, square-shaped soft pretzel bites, each topped with coarse salt crystals. The pretzel bites have a shiny, slightly crispy outer layer with a well-baked texture, showing some darker, toasted spots and a rich amber color. They are arranged closely together on a white marbled surface, capturing their warm and appetizing look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze pretzel bites?

Yes, you can freeze baked pretzel bites in an airtight container or freezer bag for up to 2 months. Reheat them in the oven straight from the freezer to maintain texture.

What can I use instead of baking soda for the boiling step?

Baking soda is essential for achieving the classic pretzel crust and flavor. If you don’t have it, you can use lye solution, but it should be handled with extreme caution. For a milder substitute, a baking powder bath can be used, but keep in mind the crust won’t be as authentic.