Pretzel Bites Recipe

Activate yeast and combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour, 2 tsp instant yeast, 2 tbsp granulated sugar, and 1 tsp kosher salt.

Add liquids and form dough

Add 1 1/2 cups warm water (about 105–115°F / 40–46°C) and 2 tbsp melted unsalted butter to the dry ingredients. Mix with a dough hook or wooden spoon until the dough comes together into a shaggy mass, about 2–3 minutes.

Knead

Knead the dough on medium speed with the dough hook for 5–7 minutes, or by hand on a lightly floured surface for 8–10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky; add up to 2 tbsp more flour if excessively sticky.

First rise

Place the dough in a lightly oiled bowl, turning once 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.

Preheat oven & prepare baking sheet

Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly oil or spray them.

Divide and roll dough

Turn the risen dough out onto a lightly floured surface and punch it down gently to release air. Divide the dough into 12 equal pieces. Roll each piece into a long rope about 12–16 inches long (thinner ropes make smaller bites). Cut each rope into 1–1.5 inch pieces to create the pretzel bites.

Make baking soda bath

In a wide, shallow pot or deep skillet, bring 8 cups water and 2 tbsp baking soda to a gentle simmer. Do not boil vigorously (the bath will foam).

Dip pretzel bites

Using a slotted spoon or spider, carefully drop small batches of pretzel bites (10–12 at a time) into the simmering baking soda bath. Simmer each side for 20–30 seconds total (flip once), then remove to a paper towel-lined tray to drain briefly.

Arrange on baking sheet

Place the drained pretzel bites on prepared baking sheets leaving a little space between pieces for even baking.

Top and bake

Brush each pretzel bite lightly with 2 tbsp melted butter and sprinkle evenly with 2 tsp coarse sea salt. Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating the pans halfway through, until deep golden brown.

Cool and brush

Remove from oven and brush once more with any remaining melted butter. Transfer to a cooling rack for 5 minutes; serve warm.

Serve pretzel bites with 1 cup beer cheese dip and 1/2 cup spicy mustard on the side. Warm the beer cheese slightly before serving if desired.