Description

Soft, chewy, and salty homemade Bavarian pretzel bites made with simple pantry staples. These bites feature a traditional baking soda bath for authentic flavor and color, making them perfect for snacking, movie nights, or dipping.

Ingredients

Scale

1 cup warm water (for yeast)
2 packets active dry yeast (or 1 packet 1/4 oz / 7g)
1 tablespoon sugar
3 to 3.5 cups all-purpose flour
1 teaspoon salt (kosher)
3 tablespoons unsalted butter (melted)
2/3 cup baking soda (for bath)
4 cups water (for bath)
Coarse sea salt or pretzel salt (for sprinkling)

Instructions

Proof the yeast: In a small bowl, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Make the dough: In a large bowl, combine flour and salt. Add melted butter and proofed yeast mixture. Mix until a shaggy ball forms.
Knead the dough: Turn dough onto a floured surface and knead for 7-10 minutes until smooth and elastic (or use a stand mixer with dough hook for 5-7 minutes).
First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled in size.
Shape the bites: Punch down dough and divide into 4 pieces. Roll each into an 18-inch rope and cut into 6-8 pieces. Roll each piece into a short rope or ball. Place on parchment-lined baking sheets.
Second rise: Cover shaped pretzels and let rise for 15-20 minutes until puffy.
Prepare baking soda bath: Preheat oven to 425°F (220°C). Bring 4 cups of water to a boil in a large pot, remove from heat, and stir in baking soda.
Boil pretzels: Working in batches, lower 3-4 pretzels into the bath for 30 seconds per side. Remove with a slotted spoon and return to baking sheets.
Bake: Brush tops with melted butter and sprinkle with coarse sea salt. Bake for 10-12 minutes until deep golden brown.
Cool and serve: Let cool for 5 minutes before eating. Serve warm with dipping sauces.

Notes

Ensure water for yeast is warm but not hot to avoid killing the yeast. Use coarse salt for the best texture. The baking soda bath is essential for authentic pretzel flavor and color; handle with care as it can irritate sensitive skin. Do not refrigerate leftovers as it dries them out; store at room temperature or freeze.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Snack
Cuisine: German

Nutrition

Serving Size: 1 pretzel bite
Calories: 110
Sugar: 1
Sodium: 250
Fat: 2
Saturated Fat: 1
Carbohydrates: 20
Fiber: 1
Protein: 3

Keywords: pretzel bites, homemade pretzels, soft pretzels, baking soda bath, snack recipe, easy bread recipe, Bavarian pretzels