Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Buttery Soft Pretzel Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 81 reviews
  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

These Buttery Soft Pretzel Bites are a delicious and easy-to-make snack perfect for sharing. Soft and chewy on the inside with a golden, salty crust, these pretzel bites are boiled in baking soda water before baking for that classic pretzel texture and flavor. Brushed with butter and sprinkled with coarse sea salt, they’re ideal for serving warm at parties, game days, or casual gatherings.

Ingredients

Scale

Dough 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

Boiling Solution

  • 9 cups water
  • 1/3 cup baking soda

Topping

  • 1 large egg (whisked with 1 tablespoon water)
  • Pretzel salt or coarse sea salt, for sprinkling

Instructions

  1. Mix the dough: Whisk together the warm milk and brown sugar in a large mixing bowl or the bowl of a stand mixer. Sprinkle the active dry yeast on top and wait 5 minutes for it to foam and activate, indicating the yeast is alive and ready.
  2. Knead the dough: Add the flour, melted butter, and fine sea salt to the yeast mixture. Mix until combined either by hand with a spoon then knead for about 4 minutes until smooth, adding more flour if sticky, or use a stand mixer with a dough hook set to medium speed for 4 minutes until smooth.
  3. Let the dough rise: Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rest in a warm place for 20 to 30 minutes until it doubles in size, developing a light, airy texture.
  4. Prep oven, baking sheet and boiling water solution: Preheat the oven to 450°F. Line two large baking sheets with parchment paper and set aside. In a large stockpot or saucepan, combine 9 cups of water and 1/3 cup baking soda and bring to a boil over medium-high heat. This solution will help form the pretzels’ signature crust.
  5. Form the pretzel bites: Turn the risen dough out onto a lightly oiled surface. Divide into 12 equal portions. Roll each portion into an even 3/4-inch wide rope. Cut each rope into 1-inch pieces, forming the pretzel bites.
  6. Boil the pretzel bites: Carefully add about 12 pretzel bites at a time to the boiling baking soda water using a spatula or spider strainer. Boil for 30 seconds per batch to develop the characteristic chewy crust. Remove and transfer the bites onto the parchment-lined baking sheets, spacing them apart so they do not touch.
  7. Add egg wash and salt: Brush each pretzel bite generously with the whisked egg wash to create a shiny golden crust. Sprinkle with pretzel salt or coarse sea salt for flavor and texture.
  8. Bake: Bake in the preheated oven for 12 to 14 minutes until golden brown and cooked through. Remove the baking sheets and transfer the pretzel bites to a wire rack to cool slightly.
  9. Optional – Brush with extra butter: For an extra buttery finish, immediately brush the warm pretzel bites with additional melted butter to enhance flavor and moisture.
  10. Serve warm: These pretzel bites are best enjoyed the day they are baked while still warm and soft. Serve immediately and enjoy the perfect balance of chewy, salty, and buttery flavors.

Notes

  • Use warm milk or water (110 to 115°F) to properly activate the yeast without killing it.
  • If the dough feels sticky during kneading, gradually add more flour to achieve the right consistency.
  • Do not overcrowd the boiling water to ensure even cooking of the pretzel bites.
  • Brushing with egg wash before baking helps achieve a shiny, golden crust.
  • The baking soda water bath is key to the authentic pretzel bite texture and crust development.
  • Serve pretzel bites fresh and warm for the best taste and texture.
  • You can substitute milk with water to keep the recipe dairy-free but milk contributes to a softer crumb.
  • Store leftover pretzel bites in an airtight container and reheat in the oven for best texture.

Nutrition

  • Serving Size: 1 serving (approximately 8 pretzel bites)
  • Calories: 210
  • Sugar: 3 g
  • Sodium: 480 mg
  • Fat: 5 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 30 mg

Find it online: https://emilyquickdinners.com/buttery-soft-pretzel-bites-recipe/