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Buttery Soft Pretzel Bites Recipe

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These buttery soft pretzel bites are the ultimate snack—crispy on the outside, soft on the inside, and perfect for dipping!

  • Total Time: About 1 hour
  • Yield: 6 1x

Ingredients

Scale
  • 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)

Instructions

  • Mix the dough: Start by whisking the warm milk, brown sugar, and salt in a large mixing bowl. Sprinkle the yeast on top and let it sit for about five minutes until it gets all foamy—this is how you know the yeast is alive and ready to go!
  • Knead the dough: Add the flour and melted butter. If you’re mixing by hand, stir everything until combined, then knead for about 4 minutes until the dough is smooth. If you’re using a stand mixer, throw it in with the dough hook and let it knead for the same amount of time. The dough should be soft and a little tacky, but not sticky—if it’s too sticky, sprinkle in a bit more flour.
  • Let it rise: Transfer the dough to a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about 20-30 minutes. The dough should double in size. (Here’s a tip: I like to turn my oven on for just a few minutes, then turn it off to create a cozy, warm spot for the dough.)
  • Preheat the oven: Set it to 450°F and line two baking sheets with parchment paper.
  • Prepare the baking soda bath: Bring 9 cups of water and the baking soda to a boil. This quick bath is what gives the pretzels that shiny, chewy crust.
  • Shape the bites: Turn the dough onto a lightly oiled surface and divide it into 12 pieces. Roll each piece into a rope about 3/4-inch thick, then cut into 1-inch bites. Don’t worry too much about making them perfect—these little guys are supposed to be rustic!
  • Boil the pretzel bites: Carefully drop the bites into the boiling water in batches. Let them float around for about 30 seconds before fishing them out with a slotted spoon or wire strainer and placing them on the prepared baking sheets.
  • Egg wash and salt: Brush each bite with the egg wash, sprinkle with sea salt, and they’re ready for the oven!
  • Bake: Bake for 12-14 minutes, or until they’re golden brown and irresistible. Transfer them to a cooling rack—though let’s be real, you’ll probably start snacking before they even cool.
  • (Optional) Brush with extra butter: If you want these bites to be extra buttery (and who wouldn’t?), give them a final brush of melted butter right before serving. Trust me, this takes them over the top.

Notes

Serving ideas: Impress your guests (or just yourself)

These pretzel bites are best served warm, straight out of the oven. I love serving them with a variety of dips—classic yellow mustard, spicy mustard, or even a beer cheese dip. If you’re feeling extra indulgent, you could serve them alongside a creamy spinach and artichoke dip for the ultimate snack spread.

  • Author: Jessica
  • Prep Time: 45 minutes
  • Cook Time: 12-14 minutes
  • Category: Appetizers