Pretzel Bites Recipe

Activate yeast and mix

In a large mixing bowl combine warm water (about 105–110°F / 40–43°C), sugar, and instant yeast. Stir gently and let sit 5–7 minutes until foamy. If not foamy, the yeast may be inactive — start over with fresh yeast.

Form dough

Add the melted butter, flour, and salt to the yeast mixture. Stir with a wooden spoon or use a stand mixer fitted with a dough hook on low speed until ingredients are combined and a rough dough forms (about 2 minutes).

Knead

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or knead in the stand mixer on medium speed for 4–6 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons flour if excessively sticky.

First rise

Place dough in a lightly oiled bowl, turning to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Divide dough

Punch down the risen dough to release air. Turn onto a lightly floured surface and divide into 8 equal portions. Working with one portion at a time, roll each into a rope about 12–14 inches long.

Cut bites

Using a sharp knife or bench scraper, cut each rope into 1-inch pieces to form the pretzel bites. Place pieces on a lightly floured tray while you prepare the baking soda bath.

Short proof

Cover the cut bites loosely with plastic wrap or a towel and let rest for 15–20 minutes while you heat the water for the bath. They will puff slightly.

Preheat oven

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.

Prepare bath

In a wide, shallow pot, bring 8 cups water and 2 tablespoons baking soda to a gentle boil. Reduce to a simmer so it does not boil over when adding dough.

Dip bites

Working in batches, use a slotted spoon or spider to carefully lower 8–10 pretzel bites at a time into the simmering baking soda bath. Simmer each batch for 20–30 seconds, turning once to coat evenly. Remove and drain briefly on a wire rack or folded towel to remove excess water.

Egg wash and season

Whisk the egg with 1 tablespoon cold water to make an egg wash. Arrange the dipped, drained pretzel bites on the prepared baking sheets spaced about 1/2 inch apart. Brush each bite lightly with egg wash and sprinkle with coarse salt to taste.

Bake

Bake in the preheated 425°F oven for 12–15 minutes, rotating the pans halfway through, until the bites are deep golden brown.

Brush with butter

Remove from oven and immediately brush each pretzel bite with the 2 tablespoons melted butter. This adds flavor and a glossy finish.

Cool and serve

Let pretzel bites cool on a rack for 5 minutes, then serve warm. Offer mustard, cheese sauce, or other dips on the side.