Ah, pretzel bites—those golden nuggets of buttery bliss. Imagine sinking your teeth into their soft, pillowy centers, with just the right hint of salt teasing your taste buds, like a warm hug on a chilly autumn day. The sort of snack that, once you start, you just can’t stop—kind of like scrolling through TikTok at 3 a.
m. when you know you should be sleeping.
Steps
- Begin by mixing warm water, yeast, and sugar in a large bowl until the mixture becomes foamy. This indicates that the yeast is active and ready. Add salt, melted butter, and most of the flour, then mix until the dough pulls away from the sides of the bowl.
- Knead the dough for about 5 minutes either by hand or using a stand mixer with a dough hook. The dough should be soft and slightly tacky; add small amounts of flour if it is too sticky. Cover the dough with a towel and let it rest for 10-30 minutes.
- Preheat your oven to 400°F (204°C) and prepare two baking sheets by lining them with parchment paper or silicone baking mats. Divide the dough into six equal pieces and roll each into a 20-inch rope. Cut these ropes into 1.5 – 2 inch pieces to form the pretzel bites.
- In a large pot, bring water and baking soda to a boil. Place several pretzel bites into the boiling water for 10-15 seconds, then remove them with a slotted spoon, letting excess water drip off. Place them on the prepared baking sheets and sprinkle with coarse salt if desired.
- Bake the pretzel bites in the preheated oven for about 15 minutes, or until they turn golden brown. Once baked, serve them warm. If you prefer cinnamon sugar pretzel bites, brush them with melted butter and dip them in a cinnamon-sugar mixture after baking.
- Store any leftover pretzel bites at room temperature for up to 3 days. Reheat them in a microwave for a few seconds or in a 350°F (177°C) oven for 5 minutes to regain their softness.
Ingredients
- 1 and 1/2 cups (360ml) warm water (approximately 100°F or 38°C)
- 2 and 1/4 teaspoons (7g) instant or active dry yeast (equivalent to 1 standard packet)
- 1 tablespoon brown sugar or granulated sugar
- 1 teaspoon salt
- 1 tablespoon (14g) unsalted butter, melted and slightly cooled
- 3 and 3/4 to 4 cups (469-500g) all-purpose flour, plus additional for dusting
- Topping: coarse salt or coarse sea salt
- 1/2 cup (120g) baking soda
- 9 cups (2,160ml) water
- Spicy cheese sauce or your choice of mustard
FAQ
- What gives soft pretzel bites their chewy texture?
- The chewy texture of soft pretzel bites is achieved through an alkaline bath. This involves briefly soaking the shaped dough in boiling water mixed with baking soda. This step not only enhances texture but also imparts a rich color to the baked pretzels.
- Can I prepare pretzel bites ahead of time?
- Yes, you can prepare pretzel bites ahead of time. If making in advance, avoid topping them with coarse salt before baking. Store the unsalted baked pretzel bites in an airtight container at room temperature. When ready to serve, brush with water, sprinkle with salt, and warm in the oven.
- What are some alternative toppings for pretzel bites?
- Beyond the traditional coarse salt, you can try cinnamon sugar for a sweet version, or use everything bagel seasoning for a savory twist. Apply these toppings while the pretzels are still damp from the baking soda bath.
- How should I store leftover pretzel bites?
- Leftover pretzel bites should be stored at room temperature in an airtight container for up to three days. For best results, reheat them in the microwave briefly or bake at 350°F (177°C) for a few minutes to restore warmth and softness.
- Is it possible to freeze pretzel bites?
- Yes, you can freeze pretzel bites. After baking, let them cool completely, then store in an airtight container or freezer-safe bag for up to three months. To reheat, bake the frozen bites in the oven at 350°F (177°C) until warmed through.
Tips
- Master the Baking Soda Bath: The key to achieving that authentic pretzel texture lies in the baking soda bath. Ensure your shaped pretzel bites are quickly boiled in the baking soda and water mixture, as this step is crucial for the chewy texture and rich color.
- Light Flour Dusting for Rolling: When rolling the dough into ropes, use a very light dusting of flour. Too much flour can make rolling difficult and affect the final texture of the bites. If the dough is too sticky, let it rest to relax the gluten before trying again.
- Customize with Toppings: While coarse salt is a classic choice, feel free to experiment with other toppings like cinnamon sugar or everything bagel seasoning. Add these while the bites are still wet from the soda bath for best adhesion.
- Storing and Reheating Tips: If preparing in advance, avoid topping with salt until serving time to prevent sogginess. Store unsalted pretzel bites in an airtight container and reheat by brushing with water and adding salt before a quick bake.
Equipment
- Electric Stand Mixer – Useful for mixing and kneading the dough.
- Silicone Baking Mats – Recommended over parchment paper for lining baking sheets.
- Pizza Cutter or Bench Scraper – For cutting the dough into pieces.
- Large Pot – For boiling the water and baking soda bath.
