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The Best Buttery Soft Pretzel Bites Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Buttery Soft Pretzel Bites Recipe That'll Make You Hungry Through Your Cooker

These buttery soft pretzel bites are golden on the outside, soft and chewy inside, finished with an irresistible brush of melted butter. Made with a warm yeast dough, quick boiling soda bath, and baked for crusty perfection – they'll become your go-to homemade snack.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 210 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Baking sheet Lined with parchment paper
  • 1 Slotted spoon

Ingredients
  

Pretzel Dough & Topping

  • 1 ½ cups warm milk or water 110 to 115°F
  • 1 tablespoon brown sugar
  • 0.25 ounce active dry yeast 1 packet
  • 4 ½ cups all-purpose flour plus more as needed
  • 2 tablespoons melted butter plus more for brushing
  • 1 teaspoon fine sea salt
  • 9 cups water for baking soda bath
  • ⅓ cup baking soda for baking soda bath
  • 1 egg whisked with 1 tablespoon water
  • pretzel salt or coarse sea salt for sprinkling

Instructions
 

Instructions

  • In a large bowl, stir the warm milk or water with brown sugar until sugar dissolves.
  • Sprinkle yeast on top and let it sit for 5 minutes until frothy.
  • Add melted butter and salt to the yeast base.
  • Gradually stir in flour until a rough dough forms. Knead by hand or with hook for 5–7 minutes until smooth and elastic.
  • Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
  • Preheat oven to 425°F and line baking sheets with parchment. Punch down dough and divide into 6 parts.
  • Roll each part into 12-inch ropes and cut into 1-inch pieces.
  • Bring 9 cups of water and baking soda to a boil.
  • Drop pretzel bites into boiling soda bath for 30 seconds each, remove with slotted spoon and place on baking sheet.
  • Brush bites with egg wash and sprinkle with pretzel salt or coarse sea salt.
  • Bake for 12–15 minutes until golden brown.
  • Let cool slightly, then brush with melted butter and serve warm.

Notes

To store leftovers, keep in airtight container at room temp for 2 days or refrigerate up to 5 days. Freeze up to 1 month. Reheat in oven or steam in pressure cooker for soft results.