Buttery Soft Pretzel Bites

Delicious and chewy pretzel bites that are perfect for snacking, serving with dips, or elevating any gathering.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 24 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dough Ingredients

1.5 cups warm water (110°F to 115°F) Ensure the water is warm but not hot.
1 packet active dry yeast Can substitute with instant yeast, no activation needed.
1 tablespoon granulated sugar Helps activate the yeast.
4 cups all-purpose flour Can be substituted with a mixture of whole wheat flour for denser bites.
1 teaspoon salt Enhances flavor.

Baking Ingredients

1/4 cup baking soda Used for boiling the pretzel bites.
1 large egg (beaten) For egg wash.
to taste Flaky sea salt For sprinkling on top.
to taste Butter For brushing after baking.

Method

Preparing the Dough

In a bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
In a large mixing bowl, combine flour and salt. Add the yeast mixture and mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth.
Place the dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.

Boiling and Baking

Preheat your oven to 450°F (232°C).
In a pot, bring 10 cups of water to a boil and add baking soda.
Divide the dough into small pieces and roll each into a bite-sized shape.
Boil the pretzel bites in the baking soda water for about 30 seconds, then remove with a slotted spoon.
Place the boiled bites on a baking sheet, brush with beaten egg, and sprinkle with sea salt.
Bake in the preheated oven for 12-15 minutes until golden brown.
Brush with melted butter after baking and enjoy!

Notes

For best texture, reheat leftover pretzel bites in a preheated oven at 350°F (175°C) for about 5-10 minutes. Store in an airtight container at room temperature for up to 2 days or freeze for up to three months.