Description
These Buttery Soft Pretzel Bites are golden, chewy, and perfectly tender snacks that combine a classic pretzel flavor with a rich buttery finish. Made with warm milk, brown sugar, yeast, and baking soda for the signature pretzel crust, these bite-sized treats are boiled briefly before baking to achieve that traditional chewy texture with a crisp exterior. Ideal for parties, game days, or any snack craving, they’re easy to make and delicious when served fresh and warm.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm milk (110 to 115°F)
- 1 tablespoon brown sugar
- 2 teaspoons coarse sea salt (plus extra for sprinkling)
- 1 (0.25-ounce) package active dry yeast
- 4 1/2 cups all-purpose flour (plus more if needed)
- 2 tablespoons melted butter (plus extra for brushing)
Boiling Solution
- 9 cups water
- 1/2 cup baking soda
Egg Wash
- 1 large egg (whisked with 1 tablespoon water)
Instructions
- Activate the yeast: In a large mixing bowl, whisk together warm milk, brown sugar, and salt. Sprinkle yeast on top and let it sit for 5 minutes until the yeast activates and becomes frothy.
- Make the dough: Add the flour and melted butter to the yeast mixture. Mix until combined, then knead by hand for about 4 minutes until smooth, or use a stand mixer on medium speed for 4 minutes. Add more flour if the dough is too sticky to handle.
- Let dough rise: Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let it rise for 20-30 minutes in a warm spot until it has doubled in size.
- Preheat oven: Set the oven to 450°F and line two large baking sheets with parchment paper.
- Prepare boiling solution: In a large stockpot, bring 9 cups of water and 1/2 cup baking soda to a boil over medium-high heat.
- Shape pretzel bites: Turn the dough onto a lightly-oiled surface and divide it into 12 equal pieces. Roll each piece into ropes about 3/4-inch wide, then cut the ropes into 1-inch long bite-sized pieces.
- Boil pretzel bites: Using a spatula or wire strainer, gently place about a dozen bites at a time into the boiling baking soda water for 30 seconds each. Remove and transfer to the prepared parchment-lined baking sheets.
- Apply egg wash and salt: Brush the tops of the pretzel bites with the whisked egg wash and sprinkle with coarse sea salt for extra flavor and a shiny finish.
- Bake: Bake in the preheated oven for 12-14 minutes until the pretzel bites are golden brown and cooked through. Remove from oven and transfer to a cooling rack.
- Brush with butter: For extra buttery flavor, brush the warm pretzel bites with melted butter before serving.
- Serve warm: Enjoy these pretzel bites best when hot out of the oven for optimal softness and flavor.
Notes
- If the dough feels too sticky while kneading, gradually add a little more flour until it is manageable.
- You can prepare the dough in advance and refrigerate after the first rise, then proceed when ready to bake.
- For a variation, try sprinkling the pretzel bites with cinnamon sugar instead of coarse salt before baking.
- Serve with mustard, cheese sauce, or your favorite dips for an added treat.
- Ensure water is boiling before adding baking soda and pretzel bites to get that proper pretzel crust texture.
