Description
Pretzel bites are soft, chewy, golden-brown mini pretzels with a classic salty crust perfect for game day, parties, or snack time. Serve warm with mustard, cheese sauce, or honey. Easily made gluten-free or vegan.
Ingredients
For the Dough:
– 1 packet (2¼ tsp) instant yeast
– 1 tbsp light brown sugar
– 1½ cups (360ml) warm water (110°F / 43°C)
– 1 tbsp melted butter or neutral oil (e.g., canola or vegetable)
– ¾ tsp fine sea salt
– 4¼ cups (540g) all-purpose flour
For the Baking Soda Bath:
– 6 cups (1.4L) water
– ¼ cup (56g) baking soda
For Finishing:
– 1 large egg
– 1 tbsp water
– Pretzel salt or coarse sea salt, for topping
Instructions
- In a stand mixer fitted with a dough hook, combine yeast, brown sugar, warm water, melted butter, salt, and flour.
- Mix on low until combined, then knead on medium speed for 7–10 minutes, until smooth and elastic. Add 1–2 tbsp flour only if dough is too sticky.
- Place dough in a lightly greased bowl, cover tightly, and let rise in a warm place for 1 hour, or until doubled.
- Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper.
- Divide dough into 12 equal pieces. Roll each into a 10-inch log, then cut into 1½-inch pieces (about 48 total).
- In a large pot, bring 6 cups water to a boil. Carefully stir in ¼ cup baking soda (it will bubble).
- Working in batches, boil pretzel bites for 25–30 seconds per batch. Remove with a slotted spoon and place on baking sheets.
- In a small bowl, whisk egg and water to make an egg wash.
- Brush boiled bites with egg wash. Sprinkle generously with pretzel salt.
- Bake for 12–15 minutes, rotating trays halfway through, until deep golden brown.
- Cool on pan for 5 minutes before transferring to a wire rack.
Notes
– Water must be ~110°F, too hot kills yeast; too cold won’t activate it.
– Don’t overflour soft, slightly tacky dough yields the best chew.
– Gluten-free: Use 1:1 certified gluten-free flour blend + 1 tsp xanthan gum.
– Vegan option: Skip egg wash (brush with plant milk or omit) and use oil instead of butter.
– Storage: Best served fresh. Reheat in a 350°F oven for 5 minutes to restore texture.
– Make ahead: Shape and refrigerate unbaked bites overnight; bring to room temp before boiling and baking.
- Prep Time: 20 minutes (+ 1 hour rising)
- Cook Time: 14 minutes
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 pretzel bites
- Calories: ~210
- Sugar: 2g
- Sodium: 580mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg (omit egg wash for cholesterol-free)