Homemade Pretzel Bites
These homemade pretzel bites are soft, chewy, and golden on the outside. Made from scratch with simple ingredients, they are perfect for game nights, parties, and everyday snacking!
Servings: 55 Pretzel Bites
Calories: 38kcal
Ingredients
- 1.5 cup Warm water
- 2 1/4 tsp Active dry yeast
- 1 tbsp Brown sugar
- 4 cups All-purpose flour
- 1 tsp Salt
- 2 tbsp Butter, melted and cooled
Baking Soda Bath
- 1/3 cup Baking soda
- 6 cups Water
Topping
- Coarse sea salt for sprinkling on top
- 1 tbsp Butter, melted - for brushing on top Optional
Instructions
- Combine warm water, yeast, and brown sugar in a bowl. Keep aside for 5 minutes until foamy on top.1.5 cup Warm water, 2 1/4 tsp Active dry yeast, 1 tbsp Brown sugar
- In the bowl of your stand mixer, add the flour, salt, and melted butter. Add the yeast mixture and mix on low speed until combined.4 cups All-purpose flour, 1 tsp Salt, 2 tbsp Butter, melted and cooled
- Increase the speed to medium and knead the dough until soft, elastic, and smooth.You may need to add more flour if your dough is very sticky. I added 2 extra tablespoons of flour. Avoid adding too much flour, as this dough should be soft and slightly tacky to the touch.
- Transfer the dough to a lightly oiled bowl and cover with a damp kitchen towel.
- Allow to proof for 45 - 60 minutes or until the dough has doubled in size.
- Preheat your oven to 200 C/ 400 F. Line 2 trays with parchment paper or Silpat.If using parchment paper, lightly oil those too.
- Combine water and baking soda in a large pan or stock pot and let it come to a boil.1/3 cup Baking soda, 6 cups Water
- Take the dough out on your work surface. You can dust the work surface very lightly with flour or lightly oil it. I prefer the latter.
- Divide the dough into 8 pieces. Roll each dough piece into a 12" rope. Cut into 1.5" - 2" pieces.
- Carefully place 5-6 pretzel bites in the boiling water and boil for 20 seconds.
- Use a spider strainer or slotted spoon to take the pretzel bites out.
- Place the bites on the prepared trays, spaced out so they don't touch. Sprinkle with sea salt.Coarse sea salt for sprinkling on top
- Bake at 200 C / 400 F for 15 minutes or until golden brown.
- Take them out of the oven and immediately brush with melted butter.1 tbsp Butter, melted - for brushing on top
- Serve warm with any dip of your choice. Enjoy!
Video
Notes
- Check that the yeast is fresh before you add it to the dough.
- Don’t skip the water bath. It starts a chain, called the Maillard Reaction, which helps the outside brown beautifully and creates that classic flavor. If you skip the bath, they’ll still taste good, but they won't taste like pretzels!
- Learn from my mistake! Use a large pot and only fill it halfway with water. The baking soda makes the water bubble up like crazy.
- Don't over-boil. Only leave the bites in the baking soda bath for 15-20 seconds. If you leave them too long, they can pick up a metallic, bitter taste.
- Make sure there is space between the bites on the baking tray.
- Don't skip the butter wash after baking. It gives a bakery-like glaze and savory touch.
Nutrition
Serving: 1Pretzel Bite | Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 249mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 13IU | Vitamin C: 0mg | Calcium: 3mg | Iron: 0.4mg