Description

These Soft Pretzel Bites are a delightful snack featuring a chewy interior with a golden, slightly crisp crust. Made using a yeast dough and a baking soda water bath to achieve a traditional pretzel texture, these bites are perfect for dipping or enjoying on their own. The recipe yields about 8 servings and combines straightforward preparation with baking for a fun and satisfying treat.

Ingredients

Scale

Liquid Ingredients

1¼ cups milk (284 grams, warm at 110°F)
2 tablespoons honey (44 grams)
½ cup egg whites (140 grams, from 4 large eggs)
1 tablespoon water (14 grams)

Dry Ingredients

2½ teaspoons active dry yeast (7 grams, 1 envelope)
4 cups all-purpose flour (480 grams)
1 teaspoon kosher salt (3 grams)
½ cup baking soda (144 grams)
1 tablespoon coarse sea salt (9 grams)

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Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the pretzel bites.
Activate Yeast: Pour the warmed milk into the bowl of a stand mixer fitted with the paddle attachment. Add the honey and yeast, then stir to combine. Let this mixture sit for about 10 minutes until it foams, indicating that the yeast is active and ready.
Boil Water for Baking Soda Bath: Fill a large pot about halfway with water and bring it to a boil over medium-high heat. This will be used for the baking soda bath to give pretzels their signature crust.
Prepare Egg Wash: Whisk together the egg whites with 1 tablespoon of water and keep it aside. This mixture will be used to brush the pretzel bites before baking for a shiny, golden finish.
Make Dough: Add the flour and kosher salt to the yeast mixture in the stand mixer. Mix on low speed for about 3 minutes until the dough forms one cohesive ball. If necessary, add a bit more flour to ensure the dough is not sticky to the touch.
Shape Pretzel Bites: Transfer the dough to a clean surface and shape it into a ball. Divide the dough into four equal parts. Roll each part into a long strand, then slice each strand into 1-inch sections using a butter knife, making 12-16 bites per strand.
Baking Soda Water Bath: Carefully add the baking soda to the boiling water; it will bubble and foam, so pour slowly to avoid spills. Place about 10 dough bites at a time into the boiling water and flash-cook them for 20-30 seconds. Use a slotted spoon to remove the bites and let them cool briefly.
Prepare for Baking: Arrange the flash-cooked pretzel bites evenly on the parchment-lined baking sheet, ensuring they do not touch each other. Brush each bite generously with the egg white wash and sprinkle with coarse sea salt.
Bake Pretzel Bites: Bake in the preheated oven for about 10 minutes or until the tops turn golden brown. Remove from the oven and allow them to cool slightly before serving.

Notes

You can adjust the amount of coarse sea salt according to your taste preference.
Ensure the baking soda is added slowly to prevent overflow in the boiling water.
Do not skip the baking soda water bath as it is essential for that authentic pretzel texture and flavor.
The pretzel bites are best enjoyed warm, freshly baked, but can be stored in an airtight container for up to 2 days.
For a richer flavor, you can brush the pretzels with melted butter right after baking.