Go Back
–+ servings
A bowl of soft pretzel bites sprinkled with coarse salt, with a small serving of pretzel bites on a wooden plate and metal tongs beside it.
Print Recipe
No ratings yet

Pretzel Bites

Soft chewy pretzel bites with a golden crust that are perfect for dipping or snacking.
Prep Time30 minutes
Cook Time15 minutes
Rest Time1 hour
Total Time1 hour 45 minutes
Course: Snack
Cuisine: American
Servings: 8 Servings
Calories: 220kcal
Author: Laura

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
    A metal bowl containing melted butter with a mound of dry yeast in the center.
  • Let sit for 5 minutes
  • Add flour and salt and mix on low speed until combined
    A ball of raw dough sits in a metal mixing bowl, ready to be kneaded or rolled out for baking.
  • Increase to medium speed and knead for 4 minutes until smooth
    Ball of risen dough on a clear glass plate, showing a smooth and slightly textured surface.
  • Remove dough and shape into a ball
    Unbaked, wrinkled pie crust dough pressed into a glass pie dish, ready for filling or baking.
  • Place in a greased bowl and coat lightly with oil
    A ball of unbaked dough sits in a white bowl, lightly coated 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
    Seven pieces of raw dough are placed on a clear glass plate.
  • Roll each piece into a 12 inch rope
    A rolled log of dough on a baking mat with circle guides, with a glass bowl of dough balls and a towel in the background.
  • Cut each rope into 8 bite sized pieces
    A rolled strip of dough segmented into pieces rests on a silicone baking mat with a circle pattern.
  • Roll and cut 1/2 of the pretzel dough and keep the other dough covered
  • Boil dough pieces in batches for about 30 seconds
    Dough pieces boiling in cloudy water, likely being cooked to make gnocchi or dumplings.
  • Remove with a slotted spoon and place on one of the prepared baking sheets
    Small, unevenly cut pieces of raw dough are spread out on a silicone baking mat.
  • Whisk egg and water together
  • Brush over the pretzel bites
    A red silicone brush applies egg wash to raw dough pieces on a baking sheet lined with a textured mat.
  • Sprinkle with salt
    Small pieces of raw dough are spaced out on a silicone baking mat, ready for baking.
  • Bake for 15 minutes turning the sheet pan as needed to brown them evenly
    Bite-sized pretzel pieces with coarse salt sprinkled on top, arranged on a baking mat.
  • 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
    A white bowl filled with salted soft pretzel bites sits on a white surface next to a red and white checkered cloth.

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

Nutrition

Serving: 1 Serving | Calories: 220kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 754mg | Potassium: 69mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 165IU | Vitamin C: 0.003mg | Calcium: 22mg | Iron: 2mg