Easy Soft Pretzel Bites Recipe
Okay, people, let’s get real. We’re making Easy Soft Pretzel Bites, and they’re about to become your new addiction. Seriously, forget chips and salsa, THIS is the snack you’ll be craving. They’re salty, soft, chewy, and dipped in whatever your heart desires. Plus, they’re surprisingly easy to make, even if you’re a disaster in the kitchen like I sometimes am. Trust me on this one, give ’em a shot!
My husband, bless his heart, could live on these things. The first time I made them, he literally ate half the batch straight off the cooling rack. And my kid? Forget vegetables. Pretzel bites are the way to her heart. Now, every time I make them, they vanish faster than I can say “carbs.” I’ve even hidden a few in the back of the fridge for myself. Don’t judge!
Why You’ll Love This Easy Soft Pretzel Bites Recipe
Okay, so why should you bother making these instead of just buying a bag of pretzels from the store? Here’s the deal:
- They taste WAY better than store-bought. Like, ridiculously better.
- They’re soft and chewy in all the right places.
- You get to control the salt level (because sometimes those store-bought ones are just TOO salty, am I right?)
- It’s kinda fun to make them. I mean, who doesn’t love playing with dough?
- Dipping them is the best part. Cheese sauce? Mustard? Chocolate? The possibilities are endless.
How to Make It
Alright, so listen up. First, you gotta get your yeast all happy. Warm water (not too hot, or you’ll kill the poor things!) and a little sugar, then sprinkle the yeast on top. Let it sit for like, five minutes, until it gets all foamy and bubbly. If it doesn’t foam, your yeast is dead. Sorry, gotta start over with fresh yeast!
Next, in a big bowl, mix together flour, salt, and that yeasty water. Knead it for a while – about 5-7 minutes – until it forms a smooth dough. It might be a little sticky, but that’s okay.
Now, let the dough rise! Put it in a greased bowl, cover it with a towel, and let it sit in a warm place for about an hour, or until it doubles in size. I usually stick mine in the oven (turned OFF, of course!).
Once the dough has risen, punch it down (yes, it’s as satisfying as it sounds), and divide it into smaller pieces. Roll each piece into a long rope, then cut it into bite-sized pieces.
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Here’s the kinda weird part: the baking soda bath. Boil some water with baking soda, and drop the pretzel bites in for like, 30 seconds each. This is what gives them that signature pretzel flavor and color. Don’t skip it!
Finally, place the pretzel bites on a baking sheet, sprinkle with coarse salt (or whatever toppings you want), and bake them until they’re golden brown and delicious.
Ingredient Notes
- Active Dry Yeast: This is the magic that makes the dough rise. Make sure it’s not expired, or your pretzels will be flat and sad.
- All-Purpose Flour: I’ve never tried it with gluten-free flour, so if you do, let me know how it goes!
- Baking Soda: Don’t skip this! It’s what gives pretzels their unique flavor and color. Trust me.
- Coarse Salt: I prefer coarse salt for that nice salty crunch, but you can use regular salt if that’s all you have.
- Brown Sugar: This adds sweetness and depth of flavor to the sauce. You can substitute with regular sugar if needed.
- Sesame oil: Adds nutty flavor, but is optional. If I don’t have it I am not running to the store.
Recipe Steps:
- Activate yeast: Mix yeast with warm water and sugar. Let sit for 5 minutes until foamy.
- Combine ingredients: In a large bowl, mix flour, salt, and yeast mixture.
- Knead dough: Knead for 5-7 minutes until smooth.
- Rise: Place in a greased bowl, cover, and let rise for 1 hour.
- Divide and roll: Punch down the dough and divide into smaller pieces. Roll each piece into a rope and cut into bite-sized pieces.
- Baking soda bath: Boil water with baking soda and drop pretzel bites in for 30 seconds each.
- Bake: Place on a baking sheet, sprinkle with salt, and bake until golden brown.
What to Serve It With
Okay, this is where you can get creative! Here are some of my favorite dipping sauces:
- Cheese Sauce: Classic, creamy, and always a winner.
- Mustard: I like a spicy brown mustard, but any kind will do.
- Honey Mustard: Sweet and tangy. Perfect for kids (and adults!).
- Chocolate Sauce: For a sweet treat!
- Caramel Sauce: Salty and sweet heaven.
Tips & Mistakes
- Don’t kill the yeast! Make sure the water isn’t too hot, or you’ll end up with flat pretzels.
- Knead the dough enough! This is what develops the gluten and gives the pretzels their chewy texture.
- Don’t skip the baking soda bath! It’s crucial for that pretzel flavor and color.
- Watch them carefully while they’re baking! They can burn quickly, so keep an eye on them.
- If the dough is too sticky, add a little more flour, one tablespoon at a time, until it’s easier to handle.
- If the dough is too dry, add a little more water, one teaspoon at a time, until it comes together.
Storage Tips
Okay, so if you actually have any of these left over (which is a miracle), store them in an airtight container at room temperature. They’re best eaten fresh, but they’ll still be good for a day or two.
If you’re feeling ambitious, you can even freeze them! Just let them cool completely, then place them in a freezer bag. When you’re ready to eat them, thaw them out and warm them up in the oven.
And let’s be real, even if they’re a little stale, they’re still good. I’ve definitely eaten cold pretzel bites for breakfast. No regrets!
Variations and Substitutions
- Garlic Parmesan: Add garlic powder and parmesan cheese to the dough for a savory twist.
- Cinnamon Sugar: Brush the baked pretzels with melted butter and sprinkle with cinnamon sugar for a sweet treat.
- Everything Bagel Seasoning: Sprinkle with everything bagel seasoning before baking.
- Jalapeño Cheddar: Add diced jalapeños and shredded cheddar cheese to the dough.
- Honey instead of Sugar: Works great and adds a little something extra.
- Tamari for Soy Sauce: When I’m out of soy sauce, I don’t run to the store, Tamari is always a good plan B.
Frequently Asked Questions
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Easy Soft Pretzel Bites Recipe
Ingredients
Main Ingredients
- 1.5 cups warm water 110°F (43°C)
- 1 packet active dry yeast 2 1/4 teaspoons
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons salt
- 0.25 cup unsalted butter melted
- 0.5 cup baking soda for boiling
- 1 large egg beaten, for brushing
- 1 tablespoon coarse sea salt for topping
Instructions
Preparation Steps
- In a large bowl, whisk warm water, yeast, and sugar together. Let it sit for 5 minutes until it begins to foam.
- Add the flour, salt, and melted butter, and mix until combined. Knead the dough on a floured surface for 3-4 minutes.
- Place the dough in a greased bowl, cover with a towel, and let it rise for 10 minutes.
- Preheat oven to 425°F (218°C). Divide dough into 6 sections and roll each into ropes, then cut into bites.
- Boil water and add baking soda. Boil bites in batches for 20 seconds and place on a prepared baking sheet.
- Brush each bite with beaten egg and sprinkle with coarse sea salt. Bake for 12 minutes until golden brown.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
