Ingredients
Equipment
Method
- In a large bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.1 ½ cups warm water, 1 tablespoon granulated sugar, 2 ¼ teaspoons active dry yeast
- Add 4 cups of the all-purpose flour and the salt to the yeast mixture. Stir with a wooden spoon or a spatula until a shaggy dough begins to form. If the dough seems too sticky, gradually add the remaining ½ cup of flour, a tablespoon at a time, just until the dough pulls away from the sides of the bowl.4 to 4 ½ cups all-purpose flour, 1 ½ teaspoons salt
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment and knead on medium speed for about 5 minutes. The dough should feel slightly tacky but not stick to your fingers.
- Lightly grease a clean bowl with a little oil or cooking spray. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for about 45-60 minutes, or until it has doubled in size.
- While the dough is rising, preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. In a wide, shallow pan or pot, bring 10 cups of water to a rolling simmer over medium-high heat. Carefully stir in the baking soda. Be aware that it will foam up significantly; this is normal. Reduce the heat to low and maintain a gentle simmer; do not boil.½ cup baking soda
- Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 8 equal portions. Roll each portion into a rope about 10-12 inches long and ½ inch thick. Cut each rope into 1-inch pieces to create your pretzel bites.
- Working in batches, carefully dip each pretzel bite into the simmering baking soda bath using a slotted spoon or spider strainer. Let them soak for about 20-30 seconds, ensuring they are fully submerged. This step is crucial for developing that classic pretzel flavor and chewy texture.
- Remove the pretzel bites from the bath, letting any excess water drip off. Place them on the prepared baking sheets, spacing them about 1 inch apart. Brush the tops generously with the melted butter.2 tablespoons unsalted butter
- In a small bowl, whisk the egg. Brush the tops and sides of each pretzel bite with the beaten egg wash. This will help them achieve a beautiful golden-brown color and allow the salt to adhere. Sprinkle generously with flaky sea salt.1 large egg, flaky sea salt
- Bake in the preheated oven for 12-15 minutes, or until the pretzel bites are puffed up, golden brown, and appear slightly firm. Timing will depend on your oven, so keep an eye on them to prevent over-browning.
- Remove the baking sheets from the oven. Immediately brush the hot pretzel bites with more melted butter. Serve warm and enjoy the incredible flavor and texture!2 tablespoons unsalted butter
Notes
To store your delicious best buttery soft pretzel bites, wait until they have cooled completely. Store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Place cooled pretzel bites in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They will stay fresh in the freezer for up to 1 month. To reheat your pretzel bites, if they are at room temperature, you can simply warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes, until warmed through and slightly crisped. If reheating from frozen, you can place them directly onto a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, or until heated through. For a quick warm-up, they can also be microwaved for 15-30 seconds, but this may result in a softer exterior.