Homemade Soft Pretzel Bites
These homemade soft pretzel bites come together in 35 minutes with just one bowl and no complicated lye. The baking soda bath gives them that authentic chewy texture you crave. Perfect for game day snacks or a fun weekend baking project with the kids.
Equipment
- Large Mixing Bowl
- Whisk
- Large Pot (6 quart)
- Slotted Spatula
- Baking Sheet
- Pizza cutter or sharp knife
Ingredients
For the Dough
- 1 ½ cups warm water (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 3 tablespoons brown sugar
- 4 cups all-purpose flour (plus more for dusting)
- 4 tablespoons unsalted butter, melted
For the Baking Soda Bath
- ½ cup baking soda
For the Topping
- 1 large egg (for wash)
- coarse sea salt (Maldon or flaky)
Instructions
- Bloom the yeast: In a large bowl, combine the warm water, brown sugar, and active dry yeast. Let it sit for 5 minutes until foamy. If it doesn't foam, start over with fresh yeast.
- Make the dough: Add the melted butter and 2 cups of flour to the yeast mixture. Stir until a loose batter forms. Add the remaining flour, ½ cup at a time, until a shaggy dough pulls away from the bowl.
- Knead: Turn the dough onto a floured surface and knead for 4 minutes until smooth and elastic. Add a dusting of flour if sticky.
- Shape: Divide the dough into 6 equal pieces. Roll each into an 18-inch rope, then cut into 1-inch bites using a pizza cutter or bench scraper.
- The baking soda bath: Bring a large pot of water to a boil. Add ½ cup baking soda (it will bubble up). Drop pretzel bites in batches for 30 seconds. Remove with a slotted spatula and place on the prepared baking sheet.
- Score and salt: Brush the tops with egg wash (or milk). Sprinkle generously with coarse salt.
- Bake at 425°F for 10-12 minutes, rotating the tray halfway through, until deep golden brown. Cool for 2 minutes before serving warm.
Notes
Chef's Tips: Don't skip the baking soda bath - it gives pretzels their signature chew and skin. Keep dough covered while shaping to prevent drying. Salt immediately after egg wash for best adhesion. For variations, try cinnamon sugar (skip salt, brush with butter after baking), garlic parmesan, or everything bagel seasoning. Store leftovers in an airtight container for up to 3 days or freeze unbaked after the bath for up to 2 months. Reheat in oven at 350°F for 5 minutes or air fry at 350°F for 3 minutes.