Pretzel Bites Recipe

Mix and Knead

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine warm water (about 105–115°F / 40–46°C), granulated sugar, and instant yeast. Stir briefly and let sit 3–5 minutes until foamy. Add melted butter and 2 cups of the flour and the salt. Mix on low until combined, then gradually add remaining flour, 1/2 cup at a time, until a shaggy dough forms. Knead using the dough hook on medium speed for 5–7 minutes (or by hand on a lightly floured surface for 8–10 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon water.

First Rise

Lightly oil a large clean bowl with the vegetable oil. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

Divide and Shape

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray. Punch down the risen dough to deflate, then turn onto a lightly floured surface. Divide the dough into 8 equal pieces. Working with one piece at a time, roll each into a long rope about 18–20 inches long. Cut each rope into 1-inch pieces to make bite-sized pieces (you should get roughly 8 ropes × ~18 pieces = ~144 bites; actual yield ~120–140 depending on size). Place cut pieces on a floured tray while you prepare the baking soda bath.

Prepare Egg Wash

In a small bowl, whisk together the egg and 1 teaspoon cold water until well combined. Set aside for brushing after the baking soda bath. Reserve melted butter if you plan to brush after baking.

Boil Bath

In a wide, shallow pot or skillet, bring 6 cups water to a simmer. Carefully stir in the baking soda — the water will foam briefly. Reduce to a gentle simmer (not a rolling boil).

Dip Pretzel Bites

Working in small batches (6–10 pieces at a time), gently drop pretzel bites into the simmering baking soda bath using a slotted spoon or spatula. Simmer each batch for 20–30 seconds, turning once so all sides get a light coating. Remove with the slotted spoon, letting excess water drain, and place onto the prepared parchment-lined baking sheets 1 inch apart.

Egg Wash & Salt

Brush the top of each pretzel bite lightly with the egg wash, then immediately sprinkle with coarse kosher salt or pretzel salt to taste.

Bake

Bake in the preheated 425°F (220°C) oven for 12–16 minutes, rotating pans halfway through, until bites are a deep golden brown. Watch closely; smaller bites will brown faster. If you want a softer exterior, bake toward the lower end of the time; for chewier, deeper-browned bites, bake longer.

Finish

Remove baked pretzel bites from the oven and immediately brush with melted butter if desired. Transfer to a wire rack to cool slightly for 5 minutes before serving.

Warm any chosen dipping sauces (cheddar beer cheese or garlic butter) gently on the stove or in short bursts in the microwave until warm and smooth. Arrange pretzel bites on a platter with small bowls of your selected sauces (yellow mustard, honey mustard, beer cheese, garlic butter) for dipping. Serve warm. Leftovers can be kept in an airtight container at room temperature for up to 1 day or reheated in a preheated 350°F (175°C) oven for 5–8 minutes.