Soft Pretzel Bites

5 from 9 votes

These soft pretzel bites are a homemade version of everyone’s favorite snack! Make salted pretzel bites or cinnamon sugar bites, or even both! They’re delicious, simple to make, and the ultimate crowd pleaser.

Prep Time10

Cook Time30

Rising time2

Total Time2 40

Course: Appetizer

Cuisine: American

Servings:

Calories: 333kcal

Author: Britni Vigil

Ingredients

1 cup warm water (100°F - 110°F)
2 ¼ tsp instant yeast (1 packet)
1 TBS sugar
2 ½ - 3 cups flour (divided)
1 ½ tsp kosher salt
¼ cup baking soda
1 egg
Pretzel toppings - salt, cinnamon sugar, sesame seeds, etc. Optional

Instructions

In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and sugar. Mix on low until the yeast is evenly distributed and the sugar has dissolved— about 30 seconds.
1 cup warm water, 2 1/4 tsp instant yeast, 1 TBS sugar
With the mixer on low, slowly add 2 cups of flour and kosher salt. Add the remaining 1/2 to 1 cup flour slowly and stop adding additional flour when the dough no longer sticks to the side of the bowl.
2 1/2 - 3 cups flour, 1 1/2 tsp kosher salt
Allow the dough to knead for 2-3 minutes, or until is has formed a smooth ball. If the dough starts to stick to the sides of the bowl again, add a little bit more flour.
Form the dough into a ball and place it in a lightly oiled bowl. Place it in a warm spot to rise for one hour. Punch the dough down and reform it into a ball. Allow it to rise for another hour.
Once the dough has doubled from its original size, cut it onto quarters and roll the quarters into long strands— about 18” long and 1/2” thick. Cut pretzel bites of your desired size. ( I like 1" long bites)
Preheat your oven to 425°F and line a sheet pan with parchment paper.
While your oven is preheating, bring a large pot of water to a boil— make sure to only fill the pot half full so it doesn’t boil over when cooking the pretzels.
Once the water is boiling, SLOWLY add the baking soda and stir it to ensure the baking soda has dissolved. Turn the heat down to medium-high so the water stays at a gentle boil rather than a rolling boil.
1/4 cup baking soda
Add a few pretzel bites to the boiling water and allow them to cook for 45 seconds per side— make sure not to crowd the pan. You want the pretzel bites to cook evenly on all sides.
Remove the boiled pretzel bites to a parchment lined baking sheet and repeat with the remaining pretzel bites. Making sure the pretzel bites are at least 1” apart.
Beat the egg in a small bowl with a splash of water to create an egg wash. Brush the tops of the pretzels lightly with egg wash. If using salt or sesame seeds, add them now. If using cinnamon-sugar, do not add anything on top of the egg wash.
1 egg, Pretzel toppings - salt, cinnamon sugar, sesame seeds, etc.
Bake the pretzels in a pre-heated oven for 15-18 minutes or until they are a deep brown color.
Enjoy warm or at room temperature.

Notes

Don’t skip the baking soda boil, it gives the pretzels their signature exterior.

Make the pretzel dough the day before and let it rise overnight in the refrigerator. Then let it come to room temperature before you roll and cut it into pretzel bites.

Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days— but keep in mind that the salt will dissolve. The pretzels will still be delicious— just not as delicious! You can always add a little melted butter and more salt on top if you want!

If you only have active dry yeast, mix it with the warm water and brown sugar then let it sit for five minutes before adding other ingredients.

Nutrition