Soft Pretzel Bites
Prep time
Cook time
Total time
Little pillows of pretzel dough, puffed and baked to perfection. Recipe from
Pretzel Dough
  • 1½ cups warm water (110-115 F)
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2¼ teaspoons instant yeast
  • 4½ cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • Vegetable oil for greasing the bowl
Boiling them
  • 10 cups water
  • ⅔ cup baking soda
  • Kosher salt
Egg Mixture for brushing
  • 1 egg yolk
  • 1 tablespoon of water
To Make The Pretzel Dough
  1. Combine the warm water, sugar, salt and yeast in your stand mixer bowl. Mix together with a spatula to dissolve the yeast.
  2. Fit the paddle attachment to the mixer and add in the flour and melted butter and mix just until the dough comes together.
  3. Switch to your dough hook and knead on low until the dough is smooth and pulls away from the sides of the bowl.
  4. Transfer the dough to a greased bowl and turn the dough to coat. Cover and let rise in a warm place until it has doubled in size. Takes 50-60 minutes.
Cooking the bites
  1. Preheat your oven to 425 F.
  2. Line a couple of baking sheets with parchment paper and lightly spray with cooking oil.
  3. Bring water and baking soda to a boil in a large stockpot.
  4. Turn the dough out onto a lightly floured surface and gently deflate. Divide into 6 equal portions.
  5. Work with one piece at a time roll the dough into a rope 1" in diameter, using a pizza cutter cut into 1" bite size segments.
  6. Repeat with the remaining dough.
  7. Boil the pretzel bites in batches so as not to overcrowd them. Boil each batch for 30 to 40 seconds, stirring a couple times to coat all the surfaces.
  8. Remove from the boiling water with a slotted spoon and place on the baking sheets.
  9. When all the pretzels are boiled whisk together the egg yolk and water. Brush the pretzel bites with egg mixture and sprinkle with salt.
  10. Cook in the preheated oven for 9-11 minutes or until browned to your liking.
Prep time includes rising time for the dough. Recipe adapted from Annie's Eats
Recipe by Pocket Change Gourmet at