Pretzel Bites Recipe

Activate yeast

In a medium bowl, combine warm water, active dry yeast and granulated sugar. Stir lightly and let sit 5–7 minutes until foamy and fragrant. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.

Mix dough

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the all-purpose flour and kosher salt. Add the foamy yeast mixture and the melted butter. Mix until a rough dough forms, then knead by hand on a lightly floured surface for 6–8 minutes until smooth and slightly springy, or knead on medium speed with the mixer for 4–5 minutes.

First rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot for 45–60 minutes, or until doubled in size.

Portion dough

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease. Punch down the risen dough and turn out onto a lightly floured surface. Divide dough into 8 equal portions. Roll each portion into a 12–14 inch rope (about 3/4 inch thick).

Cut pretzel bites

Using a sharp knife or bench scraper, cut each rope into roughly 1-inch pieces to create the pretzel bites. Place the cut bites on the prepared baking sheets, leaving about 1/2 inch between pieces.

Prepare baking soda bath

In a large, wide pot, bring 8 cups water to a gentle boil. Carefully add 2 tablespoons of baking soda — the water will foam and bubble; reduce heat slightly to maintain a gentle simmer.

Boil bites

Working in batches (so you don’t crowd the pot), gently drop 8–12 pretzel bites into the simmering baking soda bath for 20–30 seconds, turning once so both sides get briefly boiled. Use a slotted spoon to lift them out, letting excess water drip back into the pot, then return the bites to the prepared baking sheets. Repeat until all bites are boiled.

Egg wash and salt

Whisk the egg with 1 teaspoon cold water to make an egg wash. Brush each boiled pretzel bite lightly with the egg wash, then sprinkle with coarse sea salt or pretzel salt to taste.

Bake

Bake in the preheated 450°F (230°C) oven for 10–12 minutes, rotating the pans once halfway through, until the bites are deep golden brown and have a firm crust.

Finish

Remove from oven and, if desired, brush immediately with 1 tablespoon melted butter for a softer, shiny finish. Let cool on a wire rack for 5 minutes before serving.

Serve warm pretzel bites with Dijon mustard and warmed cheese sauce on the side for dipping. For best results, keep cheese sauce warm in a small bowl or slow cooker insert while serving.