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The Best Buttery Soft Pretzel Bites Recipe

A mound of freshly baked, shiny pretzel bites topped with coarse salt, ready to eat.
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Make soft, chewy pretzel bites that taste better than the mall. This recipe uses a simple yeasted dough, a baking soda bath for authentic flavor, and finishes with a buttery salt topping. Perfect as a game day appetizer or party snack.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon granulated sugar
  • 3 3/4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1/2 cup baking soda (for the bath)
  • 1 large egg, beaten (for egg wash)
  • Coarse sea salt, for topping
  • 4 tablespoons unsalted butter, melted (for topping)

Instructions

  1. In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Add the flour, 2 tablespoons of melted butter, and 1 teaspoon of salt to the yeast mixture. Mix until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper.
  6. In a wide, shallow pot or dish, bring 8 cups of water to a boil. Once boiling, stir in the 1/2 cup of baking soda. The water will foam up; this is normal.
  7. Punch down the risen dough and divide it into two equal pieces. Roll each piece into a long rope about 1 inch thick. Cut the ropes into 1-inch pieces to form your pretzel bites.
  8. Working in batches, carefully drop about 8 to 10 pretzel bites into the boiling baking soda bath. Boil for 20 to 30 seconds per side. Do not overcrowd the pot.
  9. Use a slotted spoon to remove the boiled bites and place them on the prepared baking sheets.
  10. Brush the tops of the boiled bites with the beaten egg wash. Sprinkle generously with coarse sea salt.
  11. Bake for 10 to 12 minutes, or until the pretzel bites are deep golden brown.
  12. Immediately transfer the hot pretzel bites to a large bowl. Drizzle with the remaining 4 tablespoons of melted butter and toss gently to coat. Serve warm with your favorite dipping sauces.

Notes

  • For an authentic mall pretzel flavor, serve these with a warm beer cheese dip or classic yellow mustard.
  • If you prefer a sweet snack, skip the coarse salt and toss the warm, buttered bites in a mixture of cinnamon and sugar instead.
  • You can prepare the dough a day ahead and let it rise slowly in the refrigerator for deeper flavor.

Nutrition

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