Artisan Pretzel Bites Recipe

Make Dough

In the bowl of a stand mixer, combine warm water, sugar and yeast. Stir and let sit 5 minutes until foamy. Add melted butter, flour and kosher salt. Using the dough hook, mix on low until combined, then increase speed to medium and knead 4–6 minutes until a smooth, elastic dough forms. Dough should be slightly tacky but not sticky. Add a tablespoon more flour only if excessively sticky.

Shape and Proof: Lightly oil a large bowl with vegetable oil. Place dough in bowl, turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 60 minutes.

Punch down the risen dough to release gas, then transfer to a lightly floured work surface. Divide dough into two equal pieces for manageability. Roll each piece into a long rope about 1 inch in diameter. Cut ropes into 1-inch pieces to create bite-sized nuggets (about 90–100 bites total from this batch).

For filled/stuffed cheddar bites: flatten selected dough pieces into 2-inch discs, place about 1 teaspoon shredded cheddar and a scattering of chives in the center, then pinch and roll to reseal into a smooth ball. Ensure seams are tightly sealed to avoid leakage during the baking soda bath.

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

Prepare Bath

In a wide shallow pot, bring 8 cups of water to a simmer. Carefully add 3 cups baking soda (it will foam). Reduce heat to maintain a gentle simmer — do not vigorously boil.

Dip Bites: Working in small batches (10–12 pieces), gently drop pretzel bites into the simmering baking soda bath for 20–30 seconds, flipping once with a slotted spoon so all sides get a quick alkaline coating. Remove and place on prepared baking sheets, spacing about 1 inch apart.

Egg Wash & Season: Whisk the egg with 1 tablespoon cold water. Lightly brush each pretzel bite with egg wash. For cheddar & herb bites, leave plain for sprinkling cheese later or brush lightly. Immediately sprinkle coarse salt on some bites, everything seasoning on others, and reserve some plain for garlic topping.

Bake: Place trays in the preheated oven and bake for 12–15 minutes, rotating sheets halfway, until pretzel bites are deep golden brown and glossy.

Garlic Parmesan Finish

While bites bake, combine 4 tbsp melted butter with 2 tsp minced garlic. As soon as garlic bites come out of the oven, brush them generously with garlic butter and immediately sprinkle with grated Parmesan and chopped parsley so cheese melts and herbs stick.

Cheddar & Herb Finish

For cheddar-filled bites: after the first 8–10 minutes of baking (when exterior is set but not fully browned), remove tray briefly and top each filled bite with a pinch of additional shredded cheddar and chives. Return to oven to finish baking 3–5 minutes until cheese is melted and bites are golden.

Everything Finish

For everything seasoning bites: brush lightly with any remaining egg wash before baking and sprinkle everything bagel seasoning and optional sesame seeds prior to baking so seeds adhere and toast while baking.

Transfer finished pretzel bites to a cooling rack for 5 minutes. Arrange on platters by flavor and serve warm with Dijon mustard, honey mustard and beer cheese dip for dipping. For catering presentation, label flavors and replenish dips as needed.