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Buttery Soft Pretzel Bites

Soft pretzel bites recipe made with a baking soda bath for a chewy center and deep golden brown crust. Brush the warm bites with melted butter for a rich, savory finish.
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Prep Time 25 minutes
Cook Time 18 minutes
Rising and resting 1 hour 5 minutes
Total Time 1 hour 48 minutes
Servings: 8 servings
Course: Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1.5 cups warm water 105–110°F
  • 2.25 tsp active dry yeast
  • 1 tbsp light brown sugar packed
  • 6 tbsp unsalted butter melted and divided (2 tablespoons for the dough and 4 tablespoons for brushing)
  • 1 tsp fine salt
  • 4 cups all-purpose flour spooned and leveled
  • 1 tsp neutral oil for the bowl
For the baking soda bath
  • 8 cups water
  • 0.5 cup baking soda
For the finish
  • 1 egg large
  • 1 tbsp water
  • 2 tsp coarse kosher salt

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 8-quart pot

Method
 

Make the dough
  1. Combine the warm water, yeast, and brown sugar in a large bowl.
  2. Let stand for 5–10 minutes, until foamy.
  3. Stir in 2 tablespoons of the melted butter and the fine salt.
  4. Mix in the flour until a shaggy dough forms.
  5. Knead the dough on a clean counter for 6–8 minutes, until smooth and elastic.
  6. Place the dough in a bowl greased with the neutral oil, cover, and let rise for 45–60 minutes, until doubled.
Shape and dip
  1. Heat the oven to 425°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Divide the dough into 6 equal pieces.
  4. Roll each piece into a 13-inch rope.
  5. Cut each rope into 1-inch pieces.
  6. Bring 8 cups water to a boil in an 8-quart pot.
  7. Carefully stir in the baking soda and reduce the bath to a gentle simmer.
  8. Dip the dough pieces in batches of 10–12 for 20–25 seconds.
  9. Lift the pieces out with a slotted spoon and arrange them on the prepared baking sheets.
Bake and finish
  1. Whisk the egg with 1 tablespoon water.
  2. Brush the egg mixture over the bites and sprinkle with the coarse kosher salt.
  3. Bake for 12–15 minutes, swapping the pans’ rack positions and rotating them halfway through, until the bites are deep golden brown.
  4. Brush the hot bites with the remaining 4 tablespoons melted butter.
  5. Let them rest for 5 minutes before serving.

Notes

For the best texture, dip the bites in batches and let excess baking soda bath drain before arranging them on the sheets. Store leftovers in the refrigerator for up to 3 days; freeze for up to 2 months. For a dairy-free variation, use plant-based butter.