Description
These Buttery Soft Pretzel Bites are a deliciously soft and chewy snack perfect for sharing. Featuring a classic pretzel dough boiled briefly in a baking soda solution and baked to a golden brown, they are brushed with melted butter and sprinkled with coarse sea salt for that authentic pretzel flavor. Easy to make and perfect for parties or anytime cravings, these bites offer buttery, salty goodness in every mouthful.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm milk (110 to 115°F)
- 1 tablespoon brown sugar
- 2 teaspoons coarse sea salt (plus extra for sprinkling)
- 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)
Boiling Solution
- 9 cups water
- 1/2 cup baking soda
Egg Wash
- 1 large egg (whisked with 1 tablespoon water)
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together warm milk, brown sugar, and salt. Sprinkle the active dry yeast on top and let it sit for 5 minutes to activate and become foamy.
- Knead the Dough: Add all-purpose flour and melted butter to the yeast mixture. Mix until combined, then knead by hand on a lightly floured surface for about 4 minutes until smooth, or use a stand mixer with a dough hook on medium speed for 4 minutes. Add a bit more flour if the dough feels too sticky.
- Let the Dough Rise: Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let it rise in a warm spot for 20-30 minutes or until it doubles in size.
- Preheat the Oven: Set the oven temperature to 450°F (232°C) and line two large baking sheets with parchment paper.
- Prepare the Boiling Solution: In a large stockpot, bring 9 cups of water and 1/2 cup baking soda to a boil over medium-high heat. This alkaline bath gives pretzels their signature crust and flavor.
- Shape the Pretzel Bites: Turn the risen dough onto a lightly-oiled surface and divide it into 12 equal pieces. Roll each piece into ropes about 3/4-inch wide, then cut these ropes into 1-inch long bite-sized pieces.
- Boil the Pretzel Bites: Using a slotted spatula or wire strainer, gently place about a dozen pretzel bites at a time into the boiling baking soda water. Boil each batch for 30 seconds, then carefully transfer them to the prepared baking sheets.
- Add Egg Wash and Salt: Brush the tops of the boiled pretzel bites with the egg wash (one large egg whisked with one tablespoon water) and sprinkle generous coarse sea salt over them.
- Bake: Place the baking sheets in the preheated oven and bake the pretzel bites for 12-14 minutes or until they turn a rich golden brown.
- Optional Butter Brushing: After baking, brush the warm pretzel bites with additional melted butter for extra richness and flavor.
- Serve Warm: Enjoy the pretzel bites best when served hot and fresh from the oven for maximum softness and buttery indulgence.
Notes
- Make sure the milk is warm but not hot to the touch (110 to 115°F) to properly activate the yeast without killing it.
- If the dough is sticky, gradually add more flour to make it manageable but avoid making it too dry.
- Boiling the bites in baking soda water is crucial for that authentic pretzel crust and flavor, do not skip.
- The egg wash will give the pretzel bites a shiny, golden-brown finish; do not substitute this step if you want traditional color and texture.
- Use coarse sea salt for proper texture and taste; table salt is too fine and will dissolve.
- Leftover pretzel bites can be reheated in the oven to regain crispness and warmth.
