Homemade Soft Pretzel Bites

Ingredients

Instructions

0 of 6 steps complete

1. 1Combine warm dough water, yeast and brown sugar in a large bowl. Let stand 5–10 minutes until foamy. If it does not foam, start again with fresh yeast and correctly warmed water.
2. 2Stir in flour, fine salt and cooled melted butter. Knead on a lightly floured surface for 6–8 minutes until smooth and slightly tacky, adding flour a tablespoon at a time only if very sticky. Place in a lightly greased bowl, cover and rise in a warm place for 45–60 minutes until doubled.
3. 3Heat oven to 425°F (220°C). Line two baking sheets with parchment and lightly oil the parchment. Divide dough into six pieces and roll each into an 18-inch rope. Cut into 1-inch bites, making about 100 small pieces.
4. 4Bring 8 cups water to a boil in a large pot with plenty of headroom. Reduce heat and slowly add baking soda; it will foam. Return to a gentle boil. Add bites in small batches and boil for 20–30 seconds. Lift with a slotted spoon, drain thoroughly and place spaced apart on prepared sheets.
5. 5Brush bites lightly with egg wash and sprinkle with coarse salt. Bake for 12–15 minutes until deep golden, rotating sheets halfway through. The listed cook time includes boiling batches. Brush with optional melted butter and cool for 5 minutes before serving with mustard or cheese dip.
6. 6Store cooled plain bites airtight at room temperature for up to 2 days or freeze for up to 2 months. Refrigerate perishable cheese dip separately within 2 hours. Warm bites in a 350°F oven for 5–8 minutes; sprinkle with a few drops of water first if dry.