Ingredients
– 1 1/2 cups warm water – Activates yeast for light, airy dough
– 1 tablespoon sugar – Feeds yeast and balances saltiness
– 2 teaspoons active dry yeast – Leavens dough for soft interior
– 4 1/2 cups all-purpose flour – Builds structure and chewiness
– 1 teaspoon salt – Enhances flavor and controls gluten development
– 4 tablespoons unsalted butter, melted – Adds tenderness and rich mouthfeel
– 9 cups water – For boiling bath to set the crust
– 1/2 cup baking soda – Creates pretzel’s signature shine and snap
– Coarse sea salt or pretzel salt – Sprinkled on top for salty crunch
Instructions
1-First Step: Activate the yeast (mise en place)
Pour 1 1/2 cups warm water (110°F) into a large bowl. Stir in 1 tablespoon sugar and 2 teaspoons yeast. Let sit 5-10 minutes until foamy. This proves yeast is alive. Gather remaining ingredients: flour, salt, melted butter ready. Prep two baking sheets with parchment; boil pot nearby.
2-Second Step: Mix and knead the dough
Add 4 1/2 cups flour, 1 teaspoon salt, and 4 tablespoons melted butter to yeast mixture. Stir with wooden spoon until shaggy dough forms. Turn onto lightly floured surface; knead 4-5 minutes until smooth and elastic. Add flour 1 tbsp at a time if sticky. Dough should pull away from bowl cleanly. This builds gluten for chew.
3-Third Step: Let the dough rise
Place dough in greased bowl; cover with damp cloth or plastic. Let rise in warm spot 1 hour until doubled. Punch down gently. Rising develops flavor and softness. Ideal room temp 75-80°F; avoid drafts.
4-Fourth Step: Divide and roll
Divide risen dough into 4 equal pieces. Roll each into 20-inch rope (about 1/2-inch thick). Use palms, rolling from center out. Cut each rope into 1-inch pieces for mini soft pretzel bites. Yields 60-80 bites. Keep pieces covered to prevent drying.
5-Fifth Step: Prepare the baking soda bath
Bring 9 cups water and 1/2 cup baking soda to rolling boil in wide pot. Stir to dissolve. Use caution: solution bubbles vigorously. Boiling gelatinizes starch for crust.
6-Sixth Step: Boil the bites
Drop 8-10 bites into boiling bath. Boil 30 seconds per side (flip with slotted spoon). Total 1 minute per batch. Remove to wire rack or parchment-lined sheet to drain 1 minute. Work in batches; takes 10-15 minutes total. Bites puff slightly.
7-Seventh Step: Salt and bake
Sprinkle coarse salt immediately after draining. Arrange on baking sheets, 1-inch apart. Bake at 450°F for 12-15 minutes until deep golden brown. Rotate sheets halfway for even color. Cool 5 minutes on rack.
8-Final Step: Serve warm
Transfer to platter. Pair with dips. Enjoy within 2 hours for best texture. Leftovers store per guidelines below. Troubleshooting: Soggy? Boil less time. Pale? Higher temp or longer bake.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥨 For extra chewy pretzels, don’t skip the baking soda bath – it’s what gives them that classic pretzel flavor and deep brown color
🌡️ Keep the water at a rolling boil but not too vigorous, or the pretzel bites might break apart during cooking
🧈 These pretzel bites are best served fresh and warm, but you can reheat them in a 300°F oven for 5 minutes to restore their softness
- Prep Time: 25 minutes
- Rising time: 1 hour
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiled and Baked
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 6 pretzel bites
- Calories: 180
- Sugar: 2g
- Sodium: 890mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg