Easy Homemade Soft Pretzel Bites
User Reviews
4.8
Easy Homemade Soft Pretzel Bites
Description
The pretzel bites begin with mixing all-purpose flour, salt, sugar, and instant yeast with warm water to form a soft, smooth dough. Kneading develops gluten for elasticity, essential for chewy pretzels. The dough is left to rise in a greased bag or bowl until doubled in size.
Before baking, the dough is shaped into strips and cut into small pieces. These pieces are briefly dipped in a very hot water and baking soda solution, which alkalizes the surface to encourage browning and develop the distinct pretzel taste. After baking at 500°F on prepared pans lined with parchment paper, the bites develop a crispy golden crust and stay soft inside.
After baking, the pretzel bites are brushed with melted butter and sprinkled with coarse kosher salt, enhancing flavor and moisture. The resulting bites offer a balance of soft, chewy interior and crisp exterior, suitable as a snack or appetizer.
Ingredients
Dough:
- 2 ¼ cups all-purpose flour see note
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon instant yeast
- 1 cup water warm
Topping:
- ½ cup water very hot
- 2 tablespoons baking soda
- coarse kosher salt
- 3 tablespoons butter melted
Instructions
- In a large bowl or the bowl of an electric mixer, add the flour, salt, sugar and yeast. Mix. Add the water. Mix well, adding more flour, if needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. It should be soft but not overly sticky.
- Knead for 4-5 minutes until the dough is soft and stretchy. Grease the inside of a gallon-size ziploc-type bag with nonstick cooking spray and place the dough inside. Close the bag, leaving room for the dough to expand, and let it rest for 20-30 minutes (or up to 60 minutes) until doubled in size. Alternately, the dough can rise in a lightly greased, covered bowl.
- Preheat oven to 500°F. The high heat ensures the pretzels will brown beautifully on the outside while staying soft and chewy on the inside. Line two half sheet pans with parchment paper and lightly grease with cooking spray.
- Transfer the dough to a lightly greased or floured work surface, and cut the dough into four thick strips. Cut each strip of dough into about 6-8 pieces. It doesn't have to be exact.
- Combine the very hot water and baking soda and whisk to combine well.
- Dip each pretzel bite in the baking soda solution (this helps give the pretzels a nice, golden-brown color). Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets.
- Sprinkle the pretzel bites with coarse, kosher salt. Allow them to rest, uncovered, for about 10 minutes.
- Bake the pretzels for 7-8 minutes until golden brown.
- Remove the pretzels from the oven, and immediately brush them with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Serve warm or at room temperature.
Notes
- Instant yeast may be substituted with active dry yeast by proofing it in 1/4 cup warm water with a pinch of sugar and reducing the overall water by 1/4 cup.
- Half to three-quarters of finely ground white whole wheat flour can replace some of the all-purpose flour for variation.
- The original recipe called for 2 1/2 cups flour; the amount may be adjusted slightly based on dough texture.
- The high oven temperature of 500°F helps achieve the classic pretzel crust and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pretzel bites
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 pretzel bite | |
| Calories | 56kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 335mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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