Can I make these without a stand mixer?

Absolutely! You can mix the dough by hand with a wooden spoon and then knead on a floured surface for about 8-10 minutes until smooth and elastic. Your arms will get a workout, but the results are just as delicious.

Why do we boil the pretzel bites in baking soda water?

This alkaline bath is what gives pretzels their distinctive flavor and chewy crust. It's the secret to that beautiful mahogany color and authentic pretzel taste. Don't skip this step!

My pretzel bites didn't turn dark brown. What happened?

A few things could cause this: your oven temperature might be off, the baking soda bath might have been too diluted, or they simply needed more time in the oven. Don't be afraid to bake them until they reach a deep golden color.

Can I use whole wheat flour for a healthier version?

You can substitute up to half of the all-purpose flour with whole wheat flour. Using more than that will make the pretzels too dense. You might need to add a touch more water as whole wheat flour absorbs more moisture.

Soft Pretzel Bites Recipe

Name: Soft Pretzel Bites Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 cup warm water (100-110F); 2 1/4 teaspoons instant yeast (1 packet); 1 Tablespoon brown sugar; 2 1/2 cups flour, divided; 1 teaspoon kosher salt; 1/4 cup baking soda; 1 egg; Pretzel or flaky salt (optional); Cinnamon sugar (optional)

Description

These Soft Pretzel Bites are the perfect snack—golden brown on the outside, soft and chewy on the inside. Customize with toppings like flaky salt or cinnamon sugar for added flavor. They are easy to make, fun to shape, and even better to share.

Ingredients

Units Scale

Pretzel Dough

- 1 cup warm water (100-110F)
- 2 1/4 teaspoons instant yeast (1 packet)
- 1 Tablespoon brown sugar
- 2 1/2 cups flour, divided
- 1 teaspoon kosher salt

Boiling Solution

- 1/4 cup baking soda

Toppings

1 egg
Pretzel or flaky salt (optional)
Cinnamon sugar (optional)

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Instructions

Make the Pretzel DoughIn the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and brown sugar. Mix on low until the yeast is evenly distributed and the brown sugar has dissolved—about 30 seconds.With the mixer on low, slowly add 2 cups of flour and kosher salt. Add the remaining 1/2 cup flour slowly and stop adding additional flour when the dough no longer sticks to the side of the bowl.
Allow the dough to knead for 2-3 minutes, or until it has formed a smooth ball. If the dough starts to stick to the sides of the bowl again, add a little bit more flour. Form the dough into a ball and place it in a lightly oiled bowl. Place it in a warm spot to rise for one hour. Then, punch the dough down, reform it into a ball, and allow it to rise for another hour.
Prepare the PretzelsOnce the dough has doubled from its original size, cut it into quarters and roll the quarters into long strands—about 18 inches long and 1/2 inch thick. Cut pretzel bites into your desired size, typically around 1 inch long.
Prepare the Boiling SolutionPreheat your oven to 425°F and line a sheet pan with parchment paper. While the oven is preheating, bring a large pot of water to a boil. Be sure to fill the pot only halfway to avoid it boiling over. Once the water is boiling, slowly add the baking soda and stir to ensure it dissolves. Reduce the heat to medium-high to maintain a gentle boil.Carefully add a few pretzel bites at a time to the boiling water. Allow them to cook for 45 seconds per side, ensuring an even cook. Remove the boiled pretzel bites to the parchment-lined sheet pan and repeat for the remaining bites.
Bake the Pretzel BitesBeat the egg with a splash of water to create an egg wash. Brush the tops of the pretzels lightly with the egg wash. If you’re using pretzel salt or sesame seeds, sprinkle them on now. For cinnamon sugar, hold off until after baking.Bake the pretzel bites in the preheated oven for 15-18 minutes, or until they are a deep golden brown. If using cinnamon sugar, transfer the still-warm pretzel bites to a large bowl and toss them with the mixture to coat evenly.

Notes

For extra flavor, substitute the water with your favorite wheat beer.
If using active dry yeast, allow the yeast, warm water, and brown sugar to sit for 5 minutes before adding the remaining ingredients.
Baking soda is essential for the recipe—do not substitute with baking powder.
Boiling the pretzels is a key step to achieve their signature exterior. Don’t skip it!
The pretzel dough can be made a day in advance and left to rise overnight in the refrigerator. Before shaping and boiling, let it come to room temperature (about 1 hour).

Nutrition

Serving Size: 1 pretzel bite
Calories: 36
Sugar: 0.5g
Sodium: 100mg
Fat: 0.4g
Saturated Fat: 0.1g
Unsaturated Fat: 0.3g
Trans Fat: 0g
Carbohydrates: 6.5g
Fiber: 0.3g
Protein: 1g
Cholesterol: 7mg