Description
These Buttery Soft Pretzel Bites are golden, chewy, and deliciously buttery with a perfect sprinkle of coarse salt. Made from scratch using active dry yeast and a simple baking soda bath, these pretzel bites are perfect as a snack or appetizer for any occasion.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F/43°C)
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted (for dough)
Boiling and Finishing
- 10 cups water
- 2/3 cup baking soda
- 4 tablespoons unsalted butter, melted (for brushing)
- Coarse salt, to taste
Instructions
- Activate the yeast: In a large bowl, combine warm water (110°F/43°C) and sugar. Stir in the active dry yeast, then let it sit for about 5 minutes until it becomes frothy, indicating the yeast is activated.
- Make the dough: Add the all-purpose flour, salt, and 4 tablespoons melted unsalted butter into the yeast mixture. Mix until combined and knead the dough for about 5–7 minutes on a floured surface until it becomes smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for approximately 1 hour or until it has doubled in size.
- Shape the pretzel bites: Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a large log about 1-inch thick, then cut it into 1-inch pieces to form the pretzel bites.
- Prepare the baking soda bath: Preheat your oven to 450°F (232°C). In a large pot, bring 10 cups of water and 2/3 cup baking soda to a boil. This bath gives the pretzels their signature chewy crust and brown color.
- Boil the pretzel bites: Carefully drop the pretzel bites into the boiling baking soda water in batches. Boil for about 30 seconds, then remove with a slotted spoon and place them on a parchment-lined baking sheet.
- Bake: Brush the boiled pretzel bites with 4 tablespoons melted unsalted butter and sprinkle with coarse salt to taste. Bake in the preheated oven for 12-15 minutes or until they turn a deep golden brown.
- Final touch and serve: Once baked, brush the pretzel bites once again with melted butter for extra flavor and softness. Serve warm and enjoy!
Notes
- Ensure the water is not too hot when activating yeast; water above 115°F can kill the yeast.
- Boiling in baking soda water is crucial for achieving the pretzel’s characteristic texture and color.
- Use coarse salt for authentic pretzel flavor and texture.
- You can serve pretzel bites with mustard, cheese dip, or your favorite dipping sauce.
- For a softer crust, brush with melted butter before and after baking.
