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Pretzel Bites
Easy pretzel bites are soft, chewy, and super fun to make! Get the kids involved and make a batch for the next game day or board game night.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Ingredients
Pretzels
- 1 ounce package active dry yeast 1 envelope or 2 ¼ teaspoons of active dry yeast
- 1 cup warm water
- 1 tablespoon melted butter
- 1 tablespoon honey
- 1 teaspoon salt
- 3 - 3 ½ cups of all-purpose flour
- 1 egg + 1 tablespoon water
- Flaked sea salt for sprinkling on top
Baking Soda Bath
- 9 cups water
- ½ cup baking soda
Instructions
- Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with silicone mats of parchment paper. If using parchment, spray with nonstick cooking spray.
- Pour the warm water into a large mixing bowl of a stand mixer with the dough hook attachment and stir in the yeast. Let stand for 1-2 minutes.
- Add 1 tablespoon honey, 1 tablespoon melted butter, and salt and mix until combined. Add 3 cups of flour and combine, adding more flour as needed until a ball of dough is formed and it’s no longer sticky; about 5 minutes. When you poke your finger into it, it should spring back. (If you don't have a stand mixer, stir by hand using a wooden spoon).
- Turn the dough out onto a floured surface and knead for 3 minutes. Alternatively, if using a stand mixer, use the dough hook and stir at medium-low speed for 3 minutes.
- Form a ball with the dough, cover with a clean dish towel and let rest for 10-15 minutes. Meanwhile, boil baking soda and water.
- Cut dough into 8 equal pieces and roll them into a long snake-like piece of dough. Cut each rope into 1 ½-2 inch pieces to form bites.
- Place pretzel bites, 8-10 at a time into the baking soda bath for 10-15 seconds. Using a slotted spoon or spatula, retrieve the pretzel bites from the water and let the excess drip off. Transfer to the lined baking sheets.
- Whisk together egg and 1 tablespoon water in a small bowl. Brush the tops with the egg wash and sprinkle with flaked sea salt. Bake at 400 degrees F for 12-15 minutes, or until pretzels are golden brown.
Notes
This recipe will make roughly 6-7 dozen pretzel bites. Depending on how you're serving them, you should plan on 4-6 per person.
Storage – Store in a resealable plastic bag or airtight container at room temperature for up to 3 days. You can reheat them, wrapped in a damp paper towel, for 10-20 seconds in the microwave.
Freezing baked mini pretzels – Let the bites cool completely then lay out on a baking sheet and pop it into the freezer. Once they are solid, transfer to a plastic freezer bag and freeze for up to 3 months. Reheat from frozen in a 350℉ oven for 10-15 minutes until warmed.
Freezing pretzel dough – you can freeze the unbaked soft pretzel dough in an airtight container for up to 3 months. Thaw the dough in the refrigerator overnight, then let sit out for 20-30 minutes before shaping so the dough can puff up a bit. Bake as directed.
Nutrition
Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 238mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 2mgIron: 1mg