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Homemade Soft Pretzel Bites Recipe

Homemade Soft Pretzel Bites Recipe


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4.8 from 22 reviews

  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x

Description

Irresistible Homemade Soft Pretzel Bites dance with golden-brown perfection, bringing German bakery charm straight to your kitchen. Crisp exterior and pillowy center promise a delightful snack you’ll crave again and again.


Ingredients

Scale

Homemade Soft Pretzel Bites

Main Ingredients:

  • 4 cups (500 g) all-purpose flour
  • 1 ½ cups (360 milliliters) warm water
  • 2 ¼ teaspoons (1 packet) active dry yeast

Additional Dough Ingredients:

  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons salt
  • 2 tablespoons (30 grams) unsalted butter, melted

Baking Preparation Ingredients:

  • 10 cups (2.4 liters) water
  • ½ cup (120 grams) baking soda
  • 1 large egg, beaten (for egg wash)
  • Coarse salt or pretzel salt

Instructions

  1. Dissolve yeast in warm water, allowing it to activate and create a frothy surface, which indicates the yeast is alive and ready for dough development.
  2. Gradually incorporate flour into the liquid mixture, integrating salt and melted butter to form a cohesive, slightly sticky dough that begins to pull away from the bowl’s edges.
  3. Transfer the raw dough onto a lightly dusted work surface, using gentle yet firm kneading motions to develop gluten strands and create a smooth, resilient texture that springs back when touched.
  4. Allow the kneaded dough to rest in a covered, warm environment, enabling it to rise and expand, which will enhance its volume and develop deeper flavor characteristics.
  5. Once the dough has doubled in size, punch down the mixture to release trapped air pockets and prepare it for shaping into bite-sized morsels.
  6. Divide the dough into small, uniform sections, rolling each piece into slender ropes before cutting into bite-sized segments.
  7. Prepare a baking soda bath to dip the pretzel bites, which will provide the characteristic golden-brown exterior and distinctive pretzeled flavor profile.
  8. Carefully submerge each dough piece into the alkaline solution, ensuring complete coating for optimal surface transformation.
  9. Arrange the treated pretzel bites on a parchment-lined baking sheet, allowing slight spacing between each piece to promote even heat circulation.
  10. Sprinkle coarse salt over the shaped dough, creating a classic pretzel aesthetic and enhancing the overall flavor complexity.
  11. Bake in a preheated oven until the pretzel bites achieve a deep amber color and develop a crisp exterior with a soft, pillowy interior.
  12. Remove from the oven and let cool momentarily, allowing the exterior to set while maintaining an inviting, warm temperature.

Notes

  • Check water temperature carefully, as water that’s too hot can kill the yeast and prevent proper rising.
  • Use bread flour for a chewier texture with more protein content, which helps create a better pretzel bite structure.
  • For a gluten-free version, swap regular flour with a high-quality gluten-free blend and add xanthan gum to improve dough elasticity.
  • Enhance flavor by brushing pretzel bites with an egg wash and sprinkling coarse sea salt or everything bagel seasoning before baking for extra crunch and taste complexity.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Snacks, Appetizer
  • Method: Mixing
  • Cuisine: German

Nutrition

  • Serving Size: 8
  • Calories: 210
  • Sugar: 1 g
  • Sodium: 480 mg
  • Fat: 4 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 25 mg