Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm water with the teaspoon of granulated sugar. Sprinkle the active dry yeast over the water. Let it sit for 5-10 minutes until it becomes foamy and bubbly. This step ensures your yeast is alive and ready to work its magic in creating that perfect pretzel texture.1 1/2 cups warm water, 1 teaspoon granulated sugar, 2 1/4 teaspoons active dry yeast
- To the foamy yeast mixture, add the melted butter and salt. Gradually add the all-purpose flour, about a cup at a time, mixing until a shaggy dough begins to form. You can use a stand mixer with a dough hook attachment or mix by hand.2 tablespoons unsalted butter, 1 teaspoon salt, 4 1/2 cups all-purpose flour
- Once the dough starts to come together, turn it out onto a lightly floured surface. Knead the dough for 5-7 minutes until it is smooth and elastic. If using a stand mixer, knead on medium speed for about 5 minutes. The dough should be slightly tacky but not sticking to your hands.
- Lightly grease a clean mixing bowl with butter or oil. Place the kneaded dough into the bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel and let it 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 baking sheets with parchment paper and lightly grease them. In a large pot or Dutch oven, combine 8 cups of water and the baking soda. Bring this mixture to a rolling boil over medium-high heat.2/3 cup baking soda
- Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll each piece into a long rope, about ½ inch in diameter. Cut each rope into roughly 1-inch pieces. These are your pretzel bites!
- Carefully drop about 8-10 pretzel bites at a time into the boiling baking soda water. Let them boil for about 30 seconds on each side. Use a slotted spoon to remove them from the bath and place them on the prepared baking sheets.
- Brush the tops of each pretzel bite with the beaten egg wash. This will give them a lovely golden sheen when baked. Immediately sprinkle generously with coarse sea salt.1 large egg, Coarse sea salt
- Bake for 10-14 minutes, or until the pretzel bites are golden brown and puffed up. The exact time will depend on your oven.
- Let the pretzel bites cool on the baking sheets for a few minutes before transferring them to a wire rack. Serve warm with your favorite dipping sauces!
Notes
They are best enjoyed within 1-2 days. For longer storage, you can freeze the pretzel bites. To reheat, place them into a 350°F (175°C) oven for 3-5 minutes until warmed through. Avoid reheating in the microwave.