Pretzel Bites Soft Fluffy (Print View)
Bite-sized, tender pretzels with a chewy crust—delicious for sharing or snacking anytime.
# What You'll Need:
→ Dough
01 -
4 1/2 cups all-purpose flour, spooned and leveled, plus more as needed
02 -
1 tablespoon granulated sugar
03 -
2 1/4 teaspoons instant yeast
04 -
1 teaspoon salt
05 -
1 3/4 cups whole milk, warmed to 110°F (or water, as an alternative)
06 -
2 tablespoons unsalted butter, melted
→ Baking Soda Bath
07 -
9 cups water
08 -
1/2 cup baking soda
→ Topping
09 -
1 large egg, whisked with 1 tablespoon of water
10 -
Coarse salt, as needed
# Directions:
01 -
In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, instant yeast, salt, warm milk, and melted butter. Mix on medium speed for 4–5 minutes until a smooth dough forms. Add additional flour if dough is overly sticky, or more milk if too dry.
02 -
Cover the bowl and let the dough rise in a warm, draft-free place until doubled in size, approximately 30–60 minutes.
03 -
Preheat oven to 450°F (232°C). Line two rimmed baking sheets with parchment paper. In a large pot, bring 9 cups water and 1/2 cup baking soda to a rolling boil.
04 -
Divide the dough evenly into 12 portions. Roll each portion into a rope approximately 3/4 inch thick. Cut each rope into 1 to 2 inch segments to create bite-sized pieces.
05 -
In batches, gently lower pretzel bites into the boiling baking soda solution for 30 seconds. Remove with a slotted spoon and transfer to the prepared baking sheets, spacing them apart.
06 -
Brush the tops of each pretzel bite with egg wash and sprinkle with coarse salt. Bake for 12–14 minutes or until deeply golden brown and puffed.
07 -
Remove from oven and let cool slightly. Enjoy warm, optionally served with dipping sauces such as honey mustard.
# Notes:
01 -
Pretzel bites are best enjoyed fresh from the oven for maximum softness. To reheat, microwave briefly or warm in the oven for a few minutes.