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Close up image of plate of pretzel bites stacked high.
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Soft Pretzel Bites

Using instant yeast makes these delicious pretzel bites come together in no time!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Bread
Cuisine: American
Keyword: easy soft pretzel bites, soft pretzel bites
Servings: 50 bites
Calories: 41kcal
Author: NicholeL

Equipment

  • 2 large baking sheets
  • 2 sheets parchment paper or silicone baking mats
  • 1 slotted spoon or mesh strainer
  • 1 large pot

Ingredients

  • 1 ½ cups warm water about 100 degrees F
  • 1 packet rapid rise yeast
  • 1 tablespoon brown sugar
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon salt
  • 4 cups all purpose flour plus more for dusting
  • 8 cups water
  • ¼ cup baking soda
  • 1 egg beaten with 1 tablespoon water
  • 1 tablespoon kosher salt or more if desired

Instructions

Preparing the Dough

  • Combine water, yeast and sugar into the bowl of a stand mixer. Let sit 5 minutes until yeast is foamy.
    1 ½ cups warm water, 1 packet rapid rise yeast, 1 tablespoon brown sugar
  • Then add butter and salt. Mix with dough hook. Add in 2 cups of flour and mix on low for 2 minutes. Scrape down the sides and add remaining flour. Scrape down sides again. Mix on low until dough pulls away from bowl and is tacky but not sticky. If sticky, add more flour ¼ cup at a time. Then mix on low for 2-3 minutes or knead by hand for the same amount of time.
    1 tablespoon unsalted butter, 1 teaspoon salt, 4 cups all purpose flour
  • Cover dough and let rest 10 minutes.

Baking Soda Bath

  • Add water and baking soda to a large pot and bring to a boil. Beat egg in small bowl with water. Line two large baking sheets with parchment or silicone baking mats. Preheat oven to 400.
    8 cups water, ¼ cup baking soda, 1 egg
  • Lightly flour a surface and turn out dough. Roughly divide into 8 pieces, working with 2 at a time. Set remaining pieces aside and cover with a towel. Form dough into an oblong shape in your hands, then place on the floured surface and use both hands rolling the dough back and forth until its a rope about 1.5 inches thick. Cut into 2 inch pieces with a pizza cutter, bench scraper or knife. Place on baking sheet and repeat with all dough.
  • Carefully lower pretzel dough pieces into the boiling water with a slotted spoon for 15 seconds. Remove, draining excess water and placing back onto the baking sheet. Repeat with all pretzel dough.
  • Space out dough bites and brush with egg wash. Sprinkle kosher salt (or alternate toppings) on top. Bake for 12-15 minutes until golden. Serve warm.
    1 tablespoon kosher salt
  • See post for freezing instructions.

Nutrition

Serving: 1bite | Calories: 41kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 354mg | Potassium: 14mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 12IU | Vitamin C: 0mg | Calcium: 4mg | Iron: 0.5mg