Vegetarian Pretzel Bites Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) and granulated sugar. Sprinkle the active dry yeast over the surface and let sit 5–7 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with fresh yeast.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 2 1/2 cups of the all-purpose flour and the fine sea salt. Add the foamy yeast mixture and the melted butter. Mix on low (or stir with a wooden spoon) until a shaggy dough forms.

Knead

If using a stand mixer, knead on medium speed about 5–7 minutes, adding remaining flour a few tablespoons at a time as needed, until the dough is smooth, elastic, and slightly tacky but not sticky. By hand: turn onto a floured surface and knead 7–10 minutes, incorporating remaining flour. The final dough should be soft and spring back when pressed.

First rise

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

Prepare oven and baking sheet

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper or silicone mats. Lightly grease the parchment so boiled pretzel bites won't stick.

Make baking soda bath

In a large, wide pot, combine 8 cups of water and 6 tablespoons of baking soda. Bring to a simmer over medium heat (do not allow to vigorously boil over).

Divide and roll

Punch down the risen dough and turn it 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 12–16 inches long and about 1/2 inch thick. Cut each rope into 1-inch pieces to make bite-sized pieces (you should get roughly 8 pieces per rope, about 64 bites total).

Boil briefly

Carefully drop 8–10 dough pieces into the simmering baking soda bath at a time, using a slotted spoon to avoid crowding. Boil each batch for 20–30 seconds — the pieces will puff slightly and develop a slightly firm skin. Remove with a slotted spoon and return to the prepared baking sheet, spacing them about 1 inch apart.

Egg wash and season

In a small bowl, whisk the large egg with 1 tablespoon cold water to make an egg wash. Lightly brush each boiled pretzel bite with the egg wash. Sprinkle coarse kosher salt or pretzel salt evenly over the bites to taste.

Bake

Bake in the preheated 450°F (230°C) oven for 10-12 minutes, or until the pretzel bites are deep golden brown on top. Rotate the pans halfway through baking for even color.

Brush with butter

Remove the pretzel bites from the oven and immediately brush them with 1 tablespoon melted butter for shine and extra flavor. Let cool slightly on a wire rack (5 minutes) before serving.

Serve the warm pretzel bites with suggested vegetarian dips: stone-ground mustard mixed with honey or maple syrup to taste, and/or warmed sharp cheddar cheese sauce. For a simple honey-mustard, stir 1 cup stone-ground mustard with 2 tablespoons honey (or maple syrup) and adjust sweetness to taste. Warm cheese sauce gently on the stove or microwave until pourable.