Buttery Soft Pretzel Bites

• servings: 12 servings
• active time: 45 minutes
• total time: 1 hour

Ingredients

1 1/2 cups warm (110 to 115°F) milk or water

1 tablespoon brown sugar

1 (0.25-ounce) package active dry yeast

4 1/2 cups all-purpose flour, plus more if needed

2 tablespoons melted butter, plus extra for brushing

1 teaspoon fine sea salt

9 cups water

1/3 cup baking soda

1 large egg (whisked with 1 tablespoon water)

pretzel salt or coarse sea salt, for sprinkling

Directions

Mix the dough.

Whisk together the warm milk and sugar in a large mixing bowl (or in the bowl of a stand mixer). Sprinkle the yeast on top and wait 5 minutes for the yeast to foam up and activate.

Knead the dough

Add the flour, melted butter and salt. Then either (a) use a spoon to mix everything in until combined, and then use your hands to knead the dough for about 4 minutes until it is smooth, adding a bit more flour if the dough is too sticky or (b) use a stand mixer with a dough hook and mix on medium speed for 4 minutes until the dough is smooth, adding a bit more flour if the dough is too sticky.

Let the dough rise

Transfer the dough to a lightly-oiled bowl, cover with a damp towel, and let the dough rest for 20 to 30 minutes in a warm place until it has doubled in size.

Prep oven, baking sheet and boiling water solution

Meanwhile, preheat the oven to 450°F. Line two large baking sheets with parchment paper, then set aside. Combine the water and baking soda in a stockpot or very large saucepan and bring to a boil over medium-high heat.

Form the pretzel bites

Turn the dough out onto a lightly-oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into even 3/4-inch wide ropes. Use a knife to cut the rope into individual pretzel bites, about 1-inch long each.

Boil the pretzel bites

Very carefully, use a spatula or spider strainer to transfer the the bites into the boiling water, about a dozen or so at a time time, for about 30 seconds per batch. Transfer the pretzel bites to the parchment-lined pan, spaced out so that they’re not touching, and repeat with the remaining pretzel bites.

Add egg wash and salt

Brush the top of each pretzel bite with the egg wash and sprinkle with the coarse sea salt.

Bake until the pretzel bites reach your desired level of golden brown color, about 12 to 14 minutes. Transfer the baking sheets to a wire cooling rack.

(Optional: Brush with extra butter.)

If you would like your pretzel bites to taste extra buttery, brush them immediately with extra melted butter.

Serve warm

These pretzel bites taste best the day they have been baked, and even better hot out of the oven. So serve warm and enjoy!