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Soft Pretzel Bites

These Soft Pretzel Bites are irresistibly chewy, salty, and perfect for snacking or dipping. Easy to make and crowd-pleasing every time!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 1 ½ cups warm water (110°F to 115°F)
  • 1 packet active dry yeast (2 ¼ tsp)
  • 1 tablespoon granulated sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • ⅔ cup baking soda
  • 1 egg beaten egg
  • coarse sea salt for topping

Instructions

Step 1: Activate the Yeast

  • Warm 1 ½ cups of water to between 110°F and 115°F. Pour into a large mixing bowl, sprinkle in 1 packet of active dry yeast and 1 tablespoon of granulated sugar. Whisk gently and let sit for about 5 minutes until foamy.

Step 2: Make the Dough

  • Add 4 cups of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Stir until dough begins to form. Add flour tablespoon by tablespoon if dough is too sticky. Knead on floured surface for 5-7 minutes until smooth and elastic.

Step 3: Let It Rise

  • Lightly oil a mixing bowl and place dough inside, turning to coat. Cover and let rise in warm place for 1 hour or until doubled in size.

Step 4: Prepare the Baking Soda Bath

  • Preheat oven to 450°F. Bring a large pot of water to a boil, add ⅔ cup baking soda carefully.

Step 5: Shape the Pretzel Bites

  • Punch down dough and divide into 4 parts. Roll each into ½ inch thick ropes, cut into 1-inch pieces to form pretzel bites.

Step 6: Boil the Bites

  • Using a slotted spoon, boil pretzel bites in baking soda water for 30 seconds. Remove and place on parchment-lined baking sheet.

Step 7: Egg Wash and Salt

  • Brush each pretzel bite with beaten egg. Sprinkle generously with coarse sea salt.

Step 8: Bake

  • Bake pretzel bites in preheated oven for 12-15 minutes until golden brown.

Step 9: Serve and Enjoy

  • Let cool slightly, serve warm with your favorite dips or cheese spreads.

Equipment

  • Large Mixing Bowl
  • Measuring cups and spoons
  • Whisk or spoon
  • Large Pot
  • Slotted spoon
  • Baking sheet lined with parchment paper
  • Pastry Brush

Notes

  • Store pretzel bites in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
  • For a vegan option, replace the egg wash with plant-based milk or aquafaba.
  • Do not skip the baking soda bath; it creates the signature chewy crust and flavor.