Description
These pillowy pretzel bites brown to a crisp exterior and reveal a soft, steamy core. A short boil in baking soda water gives them that iconic tang, while a sprinkle of coarse salt adds a crunchy finish.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons unsalted butter melted
- 10 cups water
- 2/3 cup baking soda
- 1 tablespoon coarse salt
- 1 tablespoon vegetable oil
Instructions
- In a small bowl combine warm water, sugar, and yeast and let sit 5 minutes until foamy.
- In a large bowl whisk together flour and kosher salt.
- Pour yeast mixture and melted butter into flour mixture and stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 5 minutes until smooth and elastic.
- Lightly oil the large bowl, place dough inside, cover with a towel or plastic wrap and let rise 1 hour until doubled.
- Preheat oven to 450°F and line two baking sheets with parchment paper.
- Turn dough out and divide into four pieces, roll each into a 1-inch rope and cut into bite-sized pieces.
- In a wide pot bring 10 cups water and baking soda to a gentle boil.
- Using a slotted spoon, carefully lower pretzel bites into the boiling water in batches for 30 seconds, then remove and drain.
- Arrange boiled bites on prepared baking sheets, sprinkle with coarse salt, and bake 10–12 minutes until golden brown.
- Brush warm pretzel bites with additional melted butter if desired and serve.
Notes
- Serve pretzel bites warm with mustard or cheese dip.
- Dough can be refrigerated overnight for a deeper flavor.
- Swap coarse salt for everything bagel seasoning for a different twist.
- Freeze leftover bites and reheat in oven to restore crispiness.