Buttery Soft Pretzel Bites Recipe

Introduction

These buttery soft pretzel bites are perfect for snacking or sharing at gatherings. They have a tender interior with a golden, slightly crisp exterior, finished with a sprinkle of coarse salt. Easy to make and irresistibly delicious, they’re a treat everyone will love.

Ingredients

• 1 1/2 cups warm (110 to 115°F) milk or water
• 1 tablespoon brown sugar
• 1 (0.25-ounce) package active dry yeast
• 4 1/2 cups all-purpose flour, plus more if needed
• 2 tablespoons melted butter, plus extra for brushing
• 1 teaspoon fine sea salt
• 9 cups water
• 1/3 cup baking soda
• 1 large egg (whisked with 1 tablespoon water)
• Pretzel salt or coarse sea salt, for sprinkling

Instructions

1. Step 1: Whisk together the warm milk and brown sugar in a large mixing bowl or stand mixer bowl. Sprinkle the yeast on top and let it sit for 5 minutes until it foams and activates.
2. Step 2: Add the flour, melted butter, and fine sea salt. Mix with a spoon until combined, then knead by hand for about 4 minutes until smooth, adding more flour if the dough is sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes.
3. Step 3: Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 20 to 30 minutes, until doubled in size.
4. Step 4: Preheat your oven to 450°F. Line two large baking sheets with parchment paper. Combine the 9 cups of water and baking soda in a large pot and bring to a boil over medium-high heat.
5. Step 5: Turn the dough onto a lightly oiled surface and divide it into 12 equal pieces. Roll each piece into a 3/4-inch wide rope, then cut into 1-inch long pretzel bites.
6. Step 6: Carefully drop about a dozen pretzel bites into the boiling baking soda water and boil for 30 seconds. Use a slotted spatula or spider strainer to remove them and place on the prepared baking sheets, spacing them apart. Repeat with remaining bites.
7. Step 7: Brush each pretzel bite with the egg wash and sprinkle generously with coarse sea salt.
8. Step 8: Bake for 12 to 14 minutes until golden brown. Transfer baking sheets to a wire rack to cool slightly.
9. Step 9 (Optional): For extra buttery flavor, brush the warm pretzel bites with melted butter immediately after baking.
10. Step 10: Serve warm for the best taste and enjoy your homemade soft pretzel bites!

Tips & Variations

• Use milk instead of water for a richer, softer dough.
• Try brushing with garlic butter and sprinkling parmesan for a savory twist.
• If dough feels too sticky, add flour a tablespoon at a time while kneading until manageable.
• Experiment with dipping sauces like mustard, cheese, or ranch for extra flavor.

Storage

Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. To refresh, reheat in a preheated oven at 350°F for 5 to 7 minutes or until warm and soft. Avoid storing in the refrigerator as it can dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and boiling.

What if I don’t have pretzel salt?

You can use coarse sea salt or kosher salt as a perfect substitute. Regular table salt is too fine and will not provide the same texture or flavor burst.

Buttery Soft Pretzel Bites Recipe

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★★★★★

4.5 from 91 reviews

These Buttery Soft Pretzel Bites are a delightful snack featuring golden, chewy pretzel dough bites with a buttery finish. Perfectly boiled in a baking soda bath and baked to golden perfection, they are sprinkled with coarse sea salt and are best served warm for an irresistibly soft and flavorful treat.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: Approximately 144 pretzel bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 1/2 cups warm (110 to 115°F) milk or water
• 1 tablespoon brown sugar
• 1 (0.25-ounce) package active dry yeast
• 4 1/2 cups all-purpose flour, plus more if needed
• 2 tablespoons melted butter, plus extra for brushing
• 1 teaspoon fine sea salt

Boiling Solution

• 9 cups water
• 1/3 cup baking soda

Topping

• 1 large egg (whisked with 1 tablespoon water)
• Pretzel salt or coarse sea salt, for sprinkling

Instructions

1. Mix the dough: In a large mixing bowl or the bowl of a stand mixer, whisk together warm milk and brown sugar. Sprinkle the active dry yeast on top and let it sit for 5 minutes until the yeast foams up and activates.
2. Knead the dough: Add the flour, melted butter, and fine sea salt to the yeast mixture. Mix with a spoon until combined, then knead by hand for about 4 minutes until smooth, adding flour if sticky. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes until smooth.
3. Let the dough rise: Transfer the dough to a lightly oiled bowl, cover with a damp towel, and let it rest in a warm place for 20 to 30 minutes until it doubles in size.
4. Prep oven and boiling solution: Preheat the oven to 450°F. Line two large baking sheets with parchment paper. In a large pot or saucepan, combine the water and baking soda and bring to a boil over medium-high heat.
5. Form the pretzel bites: Turn out the dough onto a lightly oiled surface and divide into 12 equal pieces. Roll each piece into a 3/4-inch wide rope and cut into 1-inch long bite-sized pieces.
6. Boil the pretzel bites: Carefully place about a dozen pretzel bites into the boiling baking soda water for 30 seconds per batch using a spatula or spider strainer. Remove and transfer them to the parchment-lined baking sheets, spaced apart.
7. Add egg wash and salt: Brush each pretzel bite with the egg wash and sprinkle generously with coarse sea salt.
8. Bake: Bake the pretzel bites for 12 to 14 minutes or until they reach a golden brown color. Remove from oven and transfer baking sheets to wire racks.
9. Brush with extra butter (optional): For an extra buttery flavor, immediately brush the warm pretzel bites with additional melted butter.
10. Serve warm: Pretzel bites are best enjoyed freshly baked and warm out of the oven for the softest texture and richest flavor.

Notes

• Use warm liquid (milk or water) at about 110 to 115°F to properly activate the yeast without killing it.
• If dough feels too sticky while kneading, add flour gradually until manageable but avoid too much flour to keep the bites soft.
• Boiling pretzel bites briefly in baking soda water gives them their characteristic chewy crust and deep flavor.
• Egg wash helps pretzels achieve a glossy, golden-brown crust and helps salt stick.
• Coarse pretzel or sea salt is recommended for authentic flavor and texture contrast.
• Serve pretzel bites fresh and warm for the best taste; reheating may dry them out.

Keywords: soft pretzel bites, pretzel bites recipe, buttery pretzel bites, snack recipe, easy pretzel bites