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Easy Homemade Pretzel Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 150 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 80 pretzel bites
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

These soft and chewy pretzel bites are a delightful snack perfect for sharing. Made with a simple dough enriched with butter and then boiled briefly in a baking soda bath, they develop a signature golden crust and tender interior. Brushed with melted butter and sprinkled with coarse salt, they’re best served warm with classic dips like beer cheese or honey mustard.

Ingredients

Scale

Dough

  • 2 ½ cups (300 g) all-purpose flour, plus more for shaping the dough
  • 2 ¼ teaspoons instant yeast
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (240 ml) warm water
  • 3 tablespoons unsalted butter, melted, plus 2-3 tablespoons more for brushing baked pretzels

Boiling Solution

  • About 8 cups water
  • ½ cup baking soda

Topping

  • 2 large eggs, lightly beaten
  • About 2 tablespoons coarse salt

Optional Beer Cheese Dip

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • ½ cup beer
  • 2 cups shredded sharp Cheddar cheese
  • ½ teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder

Optional Honey Mustard Dip

  • 2 cups mayonnaise
  • 6 tablespoons honey
  • 4 tablespoons yellow mustard
  • 2 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons lemon juice

Instructions

  1. Make the Dough: Combine the all-purpose flour, instant yeast, granulated sugar, salt, warm water, and melted butter in the bowl of a stand mixer fitted with a dough hook. Mix on medium to medium-high speed for 4 to 5 minutes until a soft, smooth dough forms.
  2. Rest the Dough: Cover the dough with plastic wrap or a towel and let it rest for 1 hour. Note the dough will become slightly puffy but won’t double in size.
  3. Preheat Oven and Prepare Baking Surface: Preheat your oven to 475°F (245°C). Line a half sheet pan with a silicone liner or parchment paper rated for high temperatures.
  4. Prepare Baking Soda Bath: Bring about 8 cups of water to a rolling boil in a large pot. Slowly add ½ cup baking soda to the boiling water, stirring gently to dissolve.
  5. Shape the Dough: Turn the rested dough onto a floured surface. Divide it into 8 equal portions. Roll each portion into a 12-inch rope and cut each rope into roughly 1-inch pieces, noting the dough’s elasticity may prevent uniform pieces.
  6. Boil the Pretzel Bites: Add the dough pieces in batches into the boiling baking soda water. Boil each batch for 30 seconds to develop the distinctive chewy crust.
  7. Remove and Arrange: Using a slotted spoon, tongs, or spider strainer, remove the boiled pieces and place them on the prepared baking sheet, ensuring they don’t touch. Use multiple pans if necessary.
  8. Brush with Egg: Brush each pretzel bite generously with the beaten eggs to help achieve a shiny, golden crust.
  9. Bake: Bake in the preheated oven for 10 to 12 minutes or until pretzel bites are deep golden brown.
  10. Finish and Serve: Remove pretzels from the oven, brush immediately with melted butter and sprinkle with coarse salt. Serve warm.
  11. Optional – Make Beer Cheese Dip: Melt 2 tablespoons butter in a medium saucepan. Stir in 3 tablespoons flour and cook briefly. Gradually whisk in 1 cup milk and ½ cup beer, stirring until mixture boils. Add 2 cups shredded sharp Cheddar cheese, stirring until melted. Remove from heat and mix in ½ teaspoon each of Dijon mustard, Worcestershire sauce, paprika, and garlic powder. Adjust consistency with additional beer if needed.
  12. Optional – Make Honey Mustard Dip: Whisk together 2 cups mayonnaise, 6 tablespoons honey, 4 tablespoons yellow mustard, 2 ½ tablespoons Dijon mustard, and 1 ½ tablespoons lemon juice. Chill for at least 30 minutes before serving.

Notes

  • Store leftover pretzel bites in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
  • To reheat, warm pretzels in a 350°F oven for about 5 minutes to restore crispness.
  • The beer cheese and honey mustard dips add a delicious complement to the pretzel bites but are optional additions.
  • The baking soda bath is essential for creating the characteristic pretzel crust and flavor.

Nutrition

  • Serving Size: 4 pretzel bites
  • Calories: 120
  • Sugar: 1 g
  • Sodium: 350 mg
  • Fat: 3.5 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 1.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 30 mg

Find it online: https://piesbypaula.com/easy-homemade-pretzel-bites-recipe/