Pretzel Bites Recipe
Fried pretzel bites, just the right size for dipping in our Zany’s beer cheese or stone-ground mustard.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pretzel Dough
Boil Bath
Frying / Finish
Dipping (optional)
Method
Pretzel Dough
- 1
Activate yeast and mix dough
In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir 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 melted butter and the yeast mixture. Mix on low until combined, then knead by machine 4–6 minutes (or by hand 8–10 minutes) until dough is smooth and slightly tacky but not sticky.
- 2
- 3
Shape bites
Turn dough out onto a lightly floured surface and divide into two equal pieces. Roll each piece into a long rope about 1 to 1¼ inches in diameter, then cut the ropes into 1-inch pieces to form bite-sized pieces (~80–100 bites). Lightly roll each piece between your palms if you want smoother rounds. Place on a parchment-lined tray while you prepare the boil bath.
Boil Bath
- 4
- 5
Boil bites
Working in batches of 12–15, gently drop pretzel bites into the simmering baking-soda bath using a slotted spoon or spider. Boil for 20–30 seconds, flipping once so each side gets a quick bath. Remove with the slotted spoon and place the bites back on the parchment-lined tray to drain briefly. Repeat with remaining bites.
Frying / Finish
- 6
Heat oil
In a heavy pot or deep fryer, heat vegetable oil to 350°F (175°C). Use a thermometer to monitor temperature; maintaining steady temperature is important for even browning.
- 7
Fry bites
Working in small batches (8–12 pieces depending on pot size), gently lower the boiled pretzel bites into the hot oil. Fry until deep golden brown, about 1.5–2.5 minutes, turning once if needed for even color. Avoid overcrowding, which drops oil temperature.
- 8
Drain and salt
Use a slotted spoon to transfer fried pretzel bites to a wire rack set over a baking sheet or paper towels to drain briefly. Immediately sprinkle with coarse sea salt or pretzel salt to taste while still warm.
- 9