Pretzel bites are everything good about soft pretzels — in popable form. Chewy inside. Golden, salty outside. Dip in warm beer cheese. Game over. You’ll make these every week.
Makes about 40-50 pretzel bites.
Step-by-Step Instructions
11
Make Dough
- In a bowl, mix warm water, yeast, and brown sugar. Let sit 5 minutes until foamy.
- Add flour, salt, and melted butter. Knead 5-7 minutes until smooth. Cover and rise 1 hour until doubled.
22
Shape Bites
- Punch down dough. Roll into a 12-inch log. Cut into ½-inch pieces (about 40-50 bites).
33
Baking Soda Bath
- Preheat oven to 425°F (220°C). Line baking sheets with parchment.
- Bring 8 cups water and baking soda to a gentle boil.
- Drop bites into the water in batches (15-20 at a time). Boil 30 seconds. Remove with slotted spoon.
44
Top & Bake
- Place bites on baking sheets. Brush with egg wash. Sprinkle with flaky salt.
- Bake 12-15 minutes until deep golden brown.
55
Butter & Serve
- Brush warm bites with melted butter. Serve with beer cheese or mustard.
Summary
Prep Time: 20 min + rise | Cook Time: 15 min | Total: 35 min + rise
Yield: 40-50 bites | Difficulty: Medium
Storage Notes
Best day-of. Freeze baked bites for 3 months. Reheat in oven or air fryer at 375°F for 5-7 minutes. Never microwave — rubbery sadness. Unbaked bites can be frozen after shaping and boiling — bake from frozen (add 3-5 minutes).
