Soft Pretzel Bites
Chewy homemade soft pretzel bites with a deep golden boil-and-bake crust—perfect for game-day dunking in cheese sauce or mustard. Serve warm from the oven for the full stadium vibe.
đź›’Ingredients
- 1 1/2 cups warm water (105–110°F)
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast (1 packet)
- 4 cups all-purpose flour, plus more for dusting
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter, melted
- 2/3 cup baking soda (for boiling water)
- 8 cups water for boiling
- 1 large egg beaten with 1 tablespoon water
- Coarse salt for topping
- Cheese sauce or mustard for serving
🔧Kitchen Tools Needed
- Mixing bowl
- Large pot
- Slotted spoon
- Baking sheets
- Parchment
đź“ťInstructions
- 1
Stir warm water, sugar, and yeast; rest 5 minutes until foamy. Mix in flour, salt, and melted butter until a dough forms. Knead 5–7 minutes until smooth. Rise in an oiled bowl, covered, 45–60 minutes until doubled.
- 2
Preheat oven to 425°F. Punch down dough; divide into 4 ropes. Cut into 1-inch bites.
- 3
Bring 8 cups water and baking soda to a boil. Boil bites in batches 20–30 seconds; remove with a slotted spoon to a parchment-lined sheet.
- 4
Brush with egg wash; sprinkle coarse salt. Bake 12–15 minutes until deep golden brown.
- 5
Serve warm with cheese sauce or mustard. Cool leftovers, store airtight up to 2 days; reheat at 300°F until hot. (Egg wash is cooked through in the bake.)
🥗Nutrition Information
⚡Calories per serving: 240
🏷️Recipe Tags
âť“Frequently Asked Questions
Why baking soda bath?
It alkalizes the surface for that classic pretzel browning and flavor.
Cheese sauce?
Warm processed cheese sauce or a simple roux cheddar dip; keep hot-held above 140°F if serving long.
Freeze?
Freeze baked cooled bites; reheat from frozen at 325°F until hot.
Too dense?
Give the dough a full rise and don’t pack bites too tightly on the sheet.
Food safety?
Use warm—not hot—water for yeast; bake until deep golden; refrigerate dairy dips; 2-hour rule for cheese sauce on the table.
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