Homemade Soft Pretzel Bites
These soft pretzel bites come together in 30 minutes with no complicated ingredients. The baking soda bath gives them that signature chewy skin, and bread flour keeps the centers soft and airy. Perfect for game days, movie nights, or a random Tuesday craving.
Equipment
- Large Pot (4-5 quarts)
- Baking Sheet
- Slotted spoon
- Kitchen Thermometer
- Pastry brush
Ingredients
Dough
- 1 ½ cups warm water (110°F)
- 2.25 teaspoons instant yeast
- 1 tablespoon brown sugar
- 4 cups bread flour
- 1 teaspoon salt
Baking Soda Bath
- ⅓ cup baking soda
For Finishing
- to taste coarse sea salt (for sprinkling)
- 4 tablespoons unsalted butter (melted)
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper. Fill a large pot with about 8 cups of water and bring it to a boil.
- In a large bowl, whisk the warm water, yeast, and brown sugar. Let it sit for 5 minutes until foamy. Add the flour and salt. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 3-4 minutes until smooth and elastic. The dough should feel soft and slightly tacky — like the lobe of your ear — not sticky or dry.
- Divide the dough into 6 equal pieces. Roll each piece into a rope about 12 inches long. Use a sharp knife or bench scraper to cut each rope into 1-inch pieces. You'll get about 10-12 bites per rope.
- Once the water is boiling, carefully stir in the ⅓ cup of baking soda. It will bubble up dramatically — that's normal. Stir until it dissolves, then lower the heat to a simmer.
- Drop the pretzel bites into the simmering water in batches (don't crowd the pot). Boil for 20-25 seconds. They'll float and puff up slightly. Use a slotted spoon to transfer them to the prepared baking sheet. Let them drain briefly.
- While the boiled bites are still damp, sprinkle the coarse sea salt over the tops. Don't be shy — the salt is what makes them taste like pretzels.
- Bake for 12-15 minutes, until deep golden brown. The color should be even and rich — that's the baking soda doing its work.
- As soon as they come out of the oven, brush the tops generously with the melted butter. Let them cool for 2-3 minutes before serving — the butter needs to soak in.
Notes
Don't skip the baking soda bath – it's what gives pretzels their chewy skin. Boil for exactly 20-25 seconds to avoid a metallic taste. Use bread flour for the best texture; if using all-purpose, add 1 tablespoon vital wheat gluten. For storage: keep unbuttered bites in an airtight container for 3 days or freeze for up to 3 months. Reheat in a 350°F oven for 5 minutes, then brush with butter.