Homemade Soft Pretzel Bites with Sea Salt - Easy Restaurant-Quality Snack
These irresistibly soft and chewy pretzel bites bring the beloved mall and stadium snack right to your kitchen! With their perfectly golden brown exterior, soft pillowy centers, and classic pretzel flavor, these bite-sized treats are perfect for game day gatherings, after-school snacks, or any time you’re craving something special. Pair them with your favorite dipping sauce for an unforgettable homemade treat that’s surprisingly simple to make.
Prep Time:
15 minutes
Cook Time:
30-32 minutes
Calories:
Approximately 320 kcal per serving
ingredients
For the Pretzel Dough:
- 1½ cups warm water (110-115°F)
- 2¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 4½ cups all-purpose flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
For the Baking Soda Bath:
- 8 cups water
- ½ cup baking soda
For Topping:
- 1 large egg beaten with 1 tablespoon water (egg wash)
- Coarse sea salt or pretzel salt
- Optional dipping sauces: cheese sauce, mustard, or cinnamon sugar (for sweet version)
Directions
- In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and sugar. Let stand for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Add the flour, salt, and melted butter to the yeast mixture. Mix with a dough hook attachment on low speed (or by hand with a wooden spoon) until well combined.
- Increase the mixer speed to medium and knead for 4-5 minutes until the dough is smooth and pulls away from the sides of the bowl. If kneading by hand, turn the dough onto a floured surface and knead for 5-6 minutes.
- Form the dough into a ball and place in a large, lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F. Line two large baking sheets with parchment paper and set aside.
- In a large pot, bring the 8 cups of water and baking soda to a boil.
- Meanwhile, punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal portions.
- Roll each portion into a rope about 20-24 inches long and about ½-inch thick. Cut each rope into 1-inch pieces to make the pretzel bites.
- Working in batches, drop about 8-10 pretzel bites into the boiling baking soda water. Let them boil for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets, making sure they don’t touch.
- Brush each pretzel bite with the egg wash and sprinkle with coarse salt.
- Bake for 12-15 minutes, rotating the pans halfway through baking, until the pretzel bites are a deep golden brown.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Serve warm with your favorite dipping sauce.
Frequently Asked Questions
- Can I make the dough ahead of time?
- Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Allow the refrigerated dough to sit at room temperature for about 30 minutes before shaping into pretzel bites.
- Why do you boil the pretzel bites in baking soda water?
- The baking soda bath is crucial for achieving that classic pretzel flavor and texture. It creates the characteristic chewy crust and deep brown color during baking. Don’t skip this step!
- Can I freeze these pretzel bites?
- Absolutely! Once baked and cooled, freeze the pretzel bites in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Reheat in a 350°F oven for about 5-7 minutes until warmed through.
- How do I know when my dough has risen enough?
- The dough should roughly double in size. A good test is to gently press your finger into the dough – if the indentation remains, it’s ready. If it springs back completely, it needs more time.
- Can I make these into sweet pretzel bites?
- Yes! Skip the salt topping and instead brush with melted butter after baking and toss in a mixture of cinnamon and sugar. Serve with chocolate sauce or cream cheese dip for a dessert version.
Tools You'll Need
- Stand mixer with dough hook attachment (or large bowl if mixing by hand)
- Large pot for the baking soda bath
- Slotted spoon
- Baking sheets
- Parchment paper
- Pastry brush for egg wash
- Sharp knife or bench scraper for cutting dough
- Wire cooling rack
- Measuring cups and spoons
Tips
- Make sure your water is at the right temperature (110-115°F) when activating the yeast. Too hot will kill the yeast, too cool won’t activate it properly.
- Don’t overwork the dough, as this can lead to tough pretzel bites. Stop kneading when the dough is smooth and elastic.
- For even baking, try to keep all the pretzel bites roughly the same size.
- The baking soda bath might fizz up when you first add the baking soda to the boiling water, so be careful to avoid splashing.
- If your pretzel bites are sticking to the parchment paper, lightly spray it with cooking oil before placing the boiled bites on it.
- These are best enjoyed fresh and warm, but can be reheated in a 350°F oven for 5 minutes if needed.
- For extra flavor, add garlic powder, Italian seasoning, or everything bagel seasoning to the salt topping.
- To get the perfect golden brown exterior, make sure to brush thoroughly with egg wash before baking.
Allergy Information
Contains: Wheat, Dairy, Eggs May contain traces of other allergens depending on the production environment of your ingredients. This recipe is vegetarian but not vegan or suitable for those with gluten allergies.
Conclusion
There’s something truly magical about biting into a warm, freshly baked pretzel bite with its perfect balance of chewy exterior and soft interior. Making these at home might seem like a challenge, but as you’ve seen, the process is straightforward and incredibly rewarding. The aroma that fills your kitchen as these golden nuggets bake is worth the effort alone! Whether you’re serving them at your next gathering or enjoying them as a special weekend treat, these homemade soft pretzel bites are sure to impress. We’d love to hear how yours turned out and what dipping sauces you paired them with! Happy baking!
No comment