BEST EVER PRETZEL BITES
These homemade soft pretzel bites are seriously addictive! They're soft, chewy, perfectly salty, and incredibly easy to customize with your favorite dipping sauces. Forget the store-bought pretzels – once you taste these, you'll never go back.
Equipment
- Large bowl
- Wooden Spoon
- Measuring cups and spoons
- Lightly floured surface
- Stand mixer (optional)
- Dough hook (optional)
- Plastic Wrap
- Lightly oiled bowl
- Baking Sheet
- Parchment paper
- Large pot
- Slotted spoon
- Small bowl
- Whisk
- Oven
Ingredients
- 1 ½ cups warm water 105-115°F
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast 1 packet
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 8 cups water
- ½ cup baking soda
- 1 eg g
- Coarse sea salt, for topping
Instructions
- In a large bowl, dissolve the yeast and sugar in warm water. Let stand for 5-10 minutes until foamy.
- Add the flour and salt to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
- Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Punch down the risen dough. Divide the dough into 8 equal pieces.
- Roll each piece into a long rope, about ½ inch thick.
- Cut the ropes into 1-inch pieces.
- In a large pot, bring 8 cups of water and ½ cup of baking soda to a boil.
- Gently drop a handful of pretzel bites into the boiling water. Boil for 30 seconds per side.
- Remove the bites with a slotted spoon and place them on the prepared baking sheet.
- In a small bowl, whisk together the egg and a tablespoon of water. Brush the tops of the pretzel bites with the egg wash.
- Sprinkle generously with coarse sea salt.
- Bake for 12-15 minutes, or until golden brown.
- Let the pretzel bites cool slightly on the baking sheet before serving.
Notes
Make sure your yeast is fresh! If it doesn't foam up in the first step, it's probably dead, and you'll need to start over with new yeast. Don't Skip the Baking Soda Bath, this is absolutely essential for that authentic pretzel taste and texture. Dough can be made 24 hours in advance. Store baked pretzel bites in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.