Go Back
+ servings
pretzel bites in a bowl
Print Recipe
5 from 9 votes

Homemade soft Pretzel Bites

Who does not like the warm and delicious pretzels from the mall? We are a big fan of the fresh Pretzels and these Homemade soft pretzel bites are the best thing ever to bake at home. One of the most simplest recipe and there is no shaping.
Prep Time20 minutes
Cook Time15 minutes
Proofing time1 hour
Total Time1 hour 35 minutes
Course: Snack
Cuisine: American
Diet: Vegetarian
Servings: 40 pieces
Calories: 37kcal

Equipment

  • Oven
  • Stand Mixer

Ingredients

TO MAKE THE DOUGH -

  • 2 cups All purpose flour 2 cups + ¼ cup more if needed
  • 1 ¼ teaspoon Active dry yeast
  • 2 tablespoon Brown sugar
  • 1 ¼ teaspoon Salt
  • ½ cup Warm Water plus about 2 to 3 tablespoon more, if needed
  • ¼ cup Warm Milk - ¼ cup
  • 4 tablespoon Butter 2 tablespoon + 2 tablespoon more to brush on the pretzel bites when they come out of the oven
  • 2 teaspoon Pretzel salt or crystal salt to sprinkle on the pretzel bites

TO MAKE THE BAKING SODA BATH -

  • 2 liters Water
  • ¼ cup Baking soda

Instructions

TO MAKE THE DOUGH -

  • In the bowl of the stand mixer, add the warm water, brown sugar and yeast. Mix it well and let it sit for 10 minutes until the yeast becomes frothy.
  • Once the yeast proves, add the milk, butter, salt and all purpose flour. Attach the hook attachment to the mixer and start mixing the dough.
  • Once the mixtures comes together, turn the mixer on medium speed and let it knead the dough for 7 to 8 minutes. If the dough appears too wet, add a little bit more of the flour. If the dough is too dry, add a little more of warm water or milk.
  • The dough should be soft and elastic and should not be sticky.
  • Place the dough in a oiled bowl and cover with plastic wrap and then a kitchen towel. Let the dough rise for about an hour or until it has doubled in volume.

TO MAKE THE BAKING SODA BATH -

  • When the dough is ready to be shaped, place a large pot with 2 liters of water. Let the water come to a boil.
  • Once the water is boiling, reduce the heat and then slowly add the baking soda. DO NOT ADD the entire soda at once. This will cause the entire water to boil over. I have been there and done that when making my Bretzel Rolls.

TO SHAPE THE PRETZEL BITES -

  • I shaped my dough once I kept the pot of water to heat.
  • Place the proved dough on floured work surface. Gently pat it down and then divide into 5 parts.
  • Stretch each part into a thin rectangle / tube. I did not roll the pieces into a cylinder as I don't see them in that shape in the stores. I simply stretched my dough into a thin long rectangle.
  • Divide each stretched piece into bit size piece (about 1 inch long).
  • Cover with a kitchen towel until they are ready to go into the baking soda bath.

BAKING THE PRETZEL BITES -

  • Preheat the oven to 425 F. I preheated the oven before starting the baking soda bath. That way I had enough time to get it warmed up.
  • Line a baking sheet (or two) with parchment paper or grease the baking sheet to avoid sticking.
  • Place the shaped bites into the baking soda bath and swirl it around for 20 to 30 seconds. I placed about 10 pieces at a time in the bath.
  • Remove the pieces with a slotted spoon and place them on the prepared sheets, making sure that they are not touching each other.
  • Sprinkle with the crystal salt or pretzel salt.
  • Repeat the same with the rest of the pieces.
  • Bake them in the preheated oven for 12 to 15 minutes. I would keep an eye from 12 minutes on and also would rotate the tray half way through the baking process for even browning. Mine were ready in about 13 minutes.
  • Remove from the oven and brush with melted butter when they are still warm.

Notes

STORING THE LEFTOVER PRETZEL BITES -
Pretzels do not store very well when they are kept in air tight boxes. I have talked about this in my Bretzel Rolls post as well. All the extra salt in the pretzel top makes the pretzel soggy when kept in air tight container. I usually store mine right on the tray on the counter top just loosely covered with a kitchen cloth. I did not any left this time as I had made just enough to feed my hungry boys, but if I had any left, I would have done exactly this and would have tried to use it up the next day.

Nutrition

Calories: 37kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 408mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin A: 38IU | Calcium: 5mg | Iron: 1mg