Can I make the dough without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl. Start with a wooden spoon, then knead on a floured surface for about 8-10 minutes until smooth and elastic. It's a great arm workout!

Why are my pretzel bites pale instead of golden brown?

The baking soda bath is crucial for developing that signature brown color. Make sure your water is at a rolling boil, and that you're using the full amount of baking soda. Also check that your oven is properly preheated to 450°F.

Can I use whole wheat flour instead of all-purpose?

Yes, but I'd recommend starting with half all-purpose and half whole wheat flour. Using 100% whole wheat will result in denser, less fluffy pretzel bites. You may also need to add a bit more water as whole wheat flour absorbs more moisture.

My pretzel bites are tough, what went wrong?

Tough pretzel bites usually come from overworking the dough or leaving them in the baking soda bath too long. Limit the bath to exactly 30 seconds and handle the dough gently when shaping.

Soft Pretzel Bites Recipe

Description

Soft, chewy, and absolutely delicious, these Soft Pretzel Bites are the perfect snack or appetizer. Ideal for parties, game days, or simply indulging at home, this recipe is easy to follow and comes with an optional cinnamon sugar twist for a sweet treat. Serve them warm with your favorite dips or enjoy them as-is!

Ingredients

Units Scale

Pretzels

1 cup warm water (not above 110°F)
1 packet dry yeast (1/4 ounce)
3 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons light brown sugar
1/4 cup butter, melted and cooled
8 cups water
1/2 cup baking soda
Coarse or flaked sea salt or pretzel salt (optional)

Cinnamon Sugar Pretzels

1/2 cup (1 stick) butter, melted
Cinnamon sugar (as needed)

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Instructions

Prep the Dough
Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water and let it “bloom” for 7-9 minutes. The mixture should become slightly foamy.
While the yeast is blooming, whisk together the flour, salt, and brown sugar. Add the flour mixture and melted butter into the mixing bowl with the yeast mixture. Use the dough hook attachment on the mixer to knead the dough for 5 minutes until it becomes elastic and smooth.
Let the Dough Rise
Lightly coat a large bowl with cooking spray. Place the dough in the bowl and cover it with a dish towel. Allow the dough to rise for 2-3 hours in a warm room or use the “proof” setting on your oven if available. Alternatively, let the dough rise overnight in the refrigerator.
Prepare and Bake the Pretzel Bites
Preheat your oven to 450°F. Line two baking sheets with parchment paper and set them aside.
Remove the dough from the bowl and punch it down. Divide the dough into 8 equal portions and roll each portion into long ropes, about 1 inch in diameter and approximately 12 inches long.
Cut each rope into 2-inch pieces using a knife or kitchen scissors.
In a large saucepan, bring 8 cups of water and 1/2 cup of baking soda to a boil. Working in batches of about 10-12 pieces at a time, place the dough pieces into the boiling water for 30 seconds. Use a slotted spoon to remove the pieces, allowing excess water to drip off. Transfer them to the prepared baking sheets. If making salted pretzels, sprinkle salt over the pieces immediately, as the salt adheres best to wet dough.
Bake in the preheated oven for 8-9 minutes, or until golden brown. Remove from the oven and cool on a wire rack.
Cinnamon Sugar Pretzels (Optional)
Once the pretzel bites have been baked, dip each piece in melted butter and then roll in cinnamon sugar to coat. Enjoy the sweet variation warm!

Notes

Ensure the melted butter is cooled to the touch before adding it to the dough.
These pretzel bites can be stored at room temperature for up to 3 days in an airtight container

Nutrition

Serving Size: 1 serving
Calories: 125
Sugar: 2g
Sodium: 450 mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 8