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Soft pretzel bites are the perfect game day snack! With an easy to assemble dough the doesn’t take to long to rise you can get that ball park flavour in just 2 hours. Each one has the perfect amount of salt, with a spongy interior and a crisp golden brown exterior. Who doesn’t love a good pretzel. Especially served along side some cheese sauce.

Dough cut into triangles
Pretzel Bites
Boiling Dough
Egg Wash Added

Ingredients:

  • 1 1/2 cups warm (110 to 115°F) milk
  • 1 tablespoon brown sugar
  • 2 teaspoons coarse sea salt, plus extra for sprinkling
  • 1 (0.25-ounce) package active dry yeast
  • 4 1/2 cups all-purpose flour, plus more if needed
  • 2 tablespoons melted butter, plus extra for brushing
  • 9 cups water
  • 1/2 cup baking soda
  • 1 large egg (whisked with 1 tablespoon water)
Baked Pretzel Bites

Tips & Tricks:

  • Yeast: Make sure that your yeast is alive and active before starting this recipe. If it is dead the dough will not rise.
  • Salt: You can get pretzel salt specifically for this recipe but course salt will work just as well instead.
  • Seasoning Variations: top with some shredded cheese, everything but the bagel seasoning, or and other spices you desire.
  • Make It Vegan: Use your favourite vegan milk option instead of the cows milk called for and either omit the egg wash or use a just egg replacement.
  • Storage: These pretzel bites are best enjoyed on the day of. You can keep them in a large ziplock or silicone bag for a day. However the bites at the bottom will get a little moist and the rest will start to dry out and get very stale.
Soft Pretzel Bites

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Soft Pretzel Bites
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Soft Pretzel Bites

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Course: SnacksCuisine: GermanDifficulty: Medium
Cook Mode

Keep the screen of your device on

Servings

12

servings
Prep time

45

minutes
Cooking time

15

minutes
Calories

212

kcal
Total time

1

hour 

Soft and pillow pretzel bites that are ready for any game day party.

Ingredients

  • 1 1/2 cups warm (110 to 115°F) milk

  • 1 tablespoon brown sugar

  • 2 teaspoons coarse sea salt, plus extra for sprinkling

  • 1 (0.25-ounce) package active dry yeast

  • 4 1/2 cups all-purpose flour, plus more if needed

  • 2 tablespoons melted butter, plus extra for brushing

  • 9 cups water

  • 1/2 cup baking soda

  • 1 large egg (whisked with 1 tablespoon water)

Directions

  • Start by making your dough. In a large bowl mix together the warm milk, sugar and salt (or in the bowl of a stand mixer). Sprinkle the yeast on top, and wait 5 minutes for the yeast to activate. There should be active bubbles and foaming.
  • Add the flour and melted butter. Then either use a spoon to mix everything in until combined, and then use your hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky or if using a stand mixer, place the dough hook on the mixer and mix on medium speed for 4 minutes until the dough is smooth, adding a bit more flour if the dough is too sticky. The dough should be nice and smooth.
  • Transfer the dough to a lightly-oiled bowl, cover with a damp towel or plastic wrap, and let the dough rest for 30 minutes in a warm place until it has doubled in size. If it is not doubled give it an extra 10 minutes.
  • Preheat your oven to 450°F. Line two large baking sheets with parchment paper, then set aside to be used later.
  • In a large pot combine the water and baking soda and bring to a boil over medium-high heat. Trust me you need all of the baking soda.
  • In the meantime, turn the dough out onto a lightly-oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into even 3/4-inch wide ropes. Use a bench scrapper to cut the rope into individual pretzel bites, about 1-inch long each.
  • Very carefully, use a spatula or large wire strainer to transfer the the bites into the boiling water, about a dozen or so at a time time, for about 30 seconds per batch. Use the spatula to transfer the pretzel bites to the parchment-lined pan, and repeat with the remaining pretzel bites.
  • Finally, brush the top of each pretzel bite with the egg wash and sprinkle with the coarse sea salt.
  • Bake until the pretzel bites reach your desired level of golden brown colour, about 12 to 14 minutes. Transfer to a cooling rack.
  • If you would like your pretzel bites to taste extra buttery, brush them with extra melted butter just before serving.
  • These pretzel bites taste best the day they have been baked, and even better hot out of the oven. Enjoy!

Notes

  • Nutrition Facts: Serving Size: 1, Calories 212, Total Fat 3.4g (4% Daily Value), Saturated Fat 1.8g (9% Daily Value), Cholesterol 23mg (8% Daily Value), Sodium 2872mg (125% Daily Value), Carbohydrate 38g (14% Daily Value), Dietary Fiber 1.3g (5% Daily Value), Sugars 2.3g, Protein 6.4g

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