Pretzel Bites Recipe

Activate yeast and mix dough

Combine warm water (about 100–110°F / 38–43°C) and granulated sugar in a small bowl. Sprinkle instant yeast over the water, stir briefly, and let sit 5 minutes until foamy. In a large bowl or stand mixer fitted with a dough hook, combine flour and kosher salt. Add the foamy yeast mixture and melted butter. Mix on low until a shaggy dough forms, then increase speed and knead 4–6 minutes until smooth and slightly tacky. If kneading by hand, turn dough onto a lightly floured surface and knead 6–8 minutes.

First rise

Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 45–60 minutes.

Divide and roll

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and lightly grease. Punch down the risen dough and turn onto a lightly floured surface. Divide the dough into 8 equal portions. Working with one portion at a time, roll each portion into a long rope about 12–15 inches long and cut rope crosswise into 1-inch pieces to create bite-sized pieces.

Prepare baking soda bath

In a large wide pot, bring 8 cups water to a gentle boil. Carefully stir in 1/2 cup baking soda (it will bubble). Reduce heat to maintain a gentle simmer — not a rolling boil.

Boil pretzel bites

Using a slotted spoon or spider, gently drop 8–10 dough pieces into the simmering baking soda bath at a time so they have room. Boil for 20–30 seconds, flipping once so each side gets briefly coated and tightened. Remove to the prepared baking sheet to drain. Repeat with remaining pieces.

Egg wash and salt

Whisk the large egg with 1 tablespoon water to make an egg wash. Brush each boiled pretzel bite lightly with the egg wash and sprinkle with coarse sea salt to taste (about 1 teaspoon total across the batch). If using shredded cheddar, press a small sprinkle onto selected bites before baking.

Bake

Bake in the preheated 425°F (220°C) oven for 12–15 minutes, rotating pans halfway, until the pretzel bites are deep golden brown.

Brush with butter and serve

Remove from oven and immediately brush with 1 tablespoon melted butter. Let cool for 5 minutes on a rack. Serve warm with mustard, cheese dip, or the optional shredded cheddar for dipping.