Pretzel Bites
Pretzel Bites are one of those recipes that feel more impressive than they actually are. The dough comes together with simple ingredients, and the process is easy once you try it. Homemade pretzels work for snacks, game day, or lunch boxes. Fresh from the oven, they are hard to beat.
Homemade pretzel bites bake up soft on the inside with a that telltale chewy bite to them. These pretzel bites pair well with a variety of dips depending on what you have on hand. Cheesy Rotel Dip is a popular option and easy to serve. Homemade queso works just as well if you want something a little more from scratch. Homemade cheese sauce not happening? Warmed cheese whiz is the perfect easy dip.
If cheese isn’t your jam no worries! Mustard is a great choice for dipping, that adds a bright contrast to your pretzel bites. I like Gulden’s myself but any grainy mustard works.
What You Need To Make Pretzel Bites
Luckily you probably have all the ingredients for these pretzel bites right in your pantry. You don’t need ANYTHING special. If you don’t have kosher salt you can use table salt. Sprinkle with table salt lightly because it’s hard to track once you’ve used the egg wash.
- warm water
- active dry yeast
- unsalted butter
- flour
- salt
- water
- baking soda
- egg
- flaky salt, I used kosher sea salt
Why We Boil and Bake Pretzels and Bagels
Boiling pretzels and bagels before baking is what gives them their signature texture and structure. The hot water quickly sets the outside of the dough so it holds its shape and doesn’t expand too much in the oven. This step also helps create that chewy bite because the starches on the surface begin to gelatinize in the boiling water. If you don’t boil and then bake you would end up with something much closer to regular bread rather than a true pretzel or bagel.
Storing Pretzel Bites
Store any leftover pretzel bites in an airtight container at room temperature for a day or two. They are best when fresh but can be reheated briefly to bring back some of the texture. For longer storage, freeze them and warm as needed. Keep them sealed so they don’t dry out.
Pretzel Bites
Ingredients
For the Dough
- 1 cup warm water
- 1 packet active dry yeast
- 3 tbsp unsalted butter melted
- 3 cup all purpose flour
- 1 1/2 tsp salt
For Boiling
- 10 cups water
- 1/2 cup baking soda
For Topping
- 1 large egg
- 1 tsp water
- 1 to 2 tsp kosher salt
Instructions
- In a stand mixer bowl combine warm water yeast and butter and mix briefly
- Let sit for 5 minutes
- Add flour and salt and mix on low speed until combined
- Increase to medium speed and knead for 4 minutes until smooth
- Remove dough and shape into a ball
- Place in a greased bowl and coat lightly with oil
- Cover and let rise in a warm place for 1 hour until doubled
- Preheat the oven to 425°F
- Line two baking sheets with slipat sheets or foil, if using foil spritz with oil, set aside
- Bring 10 cups water to a boil in a large pot
- Slowly add baking soda to avoid overflow
- Divide dough into 8 pieces
- Roll each piece into a 12 inch rope
- Cut each rope into 8 bite sized pieces
- Roll and cut 1/2 of the pretzel dough and keep the other dough covered
- Boil dough pieces in batches for about 30 seconds
- Remove with a slotted spoon and place on one of the prepared baking sheets
- Whisk egg and water together
- Brush over the pretzel bites
- Sprinkle with salt
- Bake for 15 minutes turning the sheet pan as needed to brown them evenly
- Repeat the rolling, cutting, boiling process for the second half of the dough, place on the second prepared sheet brushing them with the egg wash and sprinkling with kosher salt
- Cool for 5 to 10 minutes before serving
Video
Notes
- Allow the pretzel bites to cool for 5 to 10 minutes after baking before serving
- Cooling helps them finish setting and improves texture
- Add baking soda slowly to prevent boiling over
- Best served warm with cheese sauce mustard or your favorite dip
- Store in an airtight container and reheat before serving
