Soft Pretzel Bites Guide (Print Version)
# Ingredients:
01 -
1 1/2 cups (360ml) warm water, lukewarm
02 -
2 1/4 teaspoons (7g) instant or active dry yeast
03 -
1 tablespoon brown sugar or granulated sugar
04 -
1 teaspoon salt
05 -
1 tablespoon (14g) unsalted butter, melted and slightly cool
06 -
3 3/4 – 4 cups (469–500g) all-purpose flour, spooned and leveled, plus more for hands and work surface
07 -
Coarse salt or coarse sea salt for topping
→ Baking Soda Bath
08 -
1/2 cup (120g) baking soda
09 -
9 cups (2,160ml) water
→ Optional for Serving
10 -
Spicy cheese sauce or your favorite mustard
# Instructions:
01 -
Whisk warm water, yeast, and sugar together in the bowl of a stand mixer fitted with a paddle or dough hook attachment. If no stand mixer is available, use a large mixing bowl and a wooden spoon or silicone spatula. Cover and wait 5 minutes until foamy. Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scrape the bowl if needed, then add 3/4 cup (95g) of flour. Mix until the dough comes together, adding the remaining 1/4 cup of flour if needed for a total of 2 minutes.
02 -
Switch to a dough hook or knead by hand on a lightly floured surface for 5 minutes. Add small amounts of flour if the dough is too sticky but avoid making it too dry. The dough should be soft and slightly tacky. Perform a windowpane test by stretching a small piece of dough to check elasticity. Cover with a towel and rest for 10-30 minutes.
03 -
Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. If using parchment, lightly grease with butter or nonstick spray. Set aside.
04 -
Divide the dough into 6 pieces with a knife, pizza cutter, or bench scraper. Lightly dust the work surface with flour and roll each piece into a 20-inch rope. If the dough resists stretching, let it rest for 10 minutes to relax the gluten. Cut the ropes into 1.5–2 inch pieces to create pretzel bites.
05 -
Combine water and baking soda in a large pot and bring to a boil. Place 8-10 pretzel bites into the boiling solution for 10-15 seconds. Remove with a slotted spoon, allow excess water to drip off, and place on prepared baking sheets. Sprinkle with coarse salt while still wet. Repeat for the remaining pretzel bites.
06 -
Bake pretzel bites for 15 minutes or until golden brown. Serve warm.
07 -
Store leftover pretzel bites in an airtight container at room temperature for up to 3 days. Reheat by microwaving briefly or baking at 350°F (177°C) for 5 minutes.