Pretzel Bites Recipe

Mix and knead

In a large bowl or stand mixer fitted with a dough hook, combine 4 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar and 1 tsp fine sea salt. Add 1 1/2 cups warm water (about 105–115°F / 40–46°C) and 2 tbsp melted unsalted butter. Mix on low until ingredients come together, then increase speed and knead 6–8 minutes until dough is smooth, slightly tacky and elastic. If dough is too sticky, add up to 2 tbsp extra flour, 1 tbsp at a time.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Preheat and prepare bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment and lightly oil them. In a large, wide pot bring 8 cups water and 1/2 cup baking soda to a gentle boil, then reduce to a simmer.

Divide and shape

Turn risen dough onto a lightly floured surface and divide into 24 equal pieces (about 1.5–2 oz each). Roll each piece into a 6–7 inch rope and form bite-sized pretzel shapes by rolling into small knots or simply tucking ends under to form a round bite; ensure uniform size for even baking.

Parboil

Working in batches of 6–8, gently drop shaped bites into the simmering baking soda bath for 20–30 seconds. Use a slotted spoon to remove, drain briefly, and transfer to prepared baking sheets, spacing about 1 inch apart.

Egg wash

Brush each parboiled pretzel bite lightly with the beaten egg (1 large beaten with 1 tbsp water). This promotes a glossy golden crust.

Bake the trays one at a time (or both if oven allows) on the middle rack at 450°F (230°C) for 10–12 minutes, rotating halfway through, until deep golden brown. Baking time will vary slightly with size; watch for a rich brown color.

Make garlic butter

While the bites bake, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 2 tsp minced fresh garlic and cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 1 tsp fine sea salt and 2 tbsp chopped parsley if using.

Coat bites

As each tray comes out of the oven, immediately brush the warm pretzel bites generously with the garlic butter so it soaks in. Sprinkle with 1 tbsp coarse sea salt while butter is still wet so the crystals adhere.

Prepare or warm dipping sauces: provide about 1 cup beer-cheddar sauce, 1/2 cup spicy mustard and 1/2 cup honey-garlic mustard. Place each sauce in small ramekins to create a flight. If making beer-cheddar from scratch, melt 2 tbsp butter, whisk in 2 tbsp flour to make a roux, slowly whisk in 1 cup beer and 1/2 cup milk until thickened, then stir in 1 cup grated sharp cheddar off heat until smooth; season with salt and pepper.

Arrange warm garlic-buttered pretzel bites on a board or plate around the ramekins of the dipping sauce flight. Offer napkins. Leftovers keep in an airtight container at room temperature for up to 1 day; reheat in a 350°F oven for 5–7 minutes and brush with extra garlic butter before serving.