Forget the freezer aisle and create a batch of warm, homemade soft pretzel bites using this reliable recipe.
As we ease into autumn, thoughts of pumpkin and apples fill our minds. For those of us who love carbs, the falling leaves and cooler weather signal a fortunate sequence of events. Follow along…
Fall → October → Oktoberfest → Pretzels → Soft Pretzel Bites
What better way to justify another reason to enjoy hot, salty, chewy carbs?
While I won’t be traveling to Germany this year (or likely the next 15 years) thanks to two adorable little nuggets, my taste buds don’t have to miss out on the carb-on-carb (and beer) party.
Before you see the word “yeast” and head for the hills (or the freezer aisle), let me ease any fears or past frustrations with this sometimes tricky ingredient.
This recipe is foolproof. I repeat: Anyone can make soft pretzel bites. No fancy twisting. No hard-to-pronounce chemical bath for that glossy brown exterior. No kneading by hand.
Just simple pantry staples and a few easy tricks to create the easiest homemade soft pretzel bites you’ve ever tasted. Your biggest challenge will be deciding whether to dip them in mustard or cheese sauce—a predicament I’d gladly face.
Easy Homemade Soft Pretzel Bites
- 1 1/2 cups warm (110-115°F) water
- 1 Tablespoon sugar
- 2 teaspoons kosher salt, plus more for topping
- 1 (1/4-ounce) package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 Tablespoons unsalted butter, melted
- Vegetable oil
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 Tablespoon water
In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes.
Add the flour and melted butter to the bowl and mix on low until combined.
Increase speed to medium and knead the dough until smooth and it pulls away from the bowl sides, about 3 minutes.
Remove the dough, clean the bowl, grease it with vegetable oil, and return the dough. Cover with plastic wrap and place in a warm, dark spot until doubled in size, about 1 hour.
Preheat the oven to 450°F and position racks in the middle two positions.
Line two baking sheets with parchment paper and lightly oil the paper.
In a large, heavy-bottomed stockpot, stir together 10 cups of water and baking soda, then bring to a rolling boil.
Turn the dough onto your work surface and divide into 6 pieces. (Do not flour your surface.)
Roll each piece into a rope about 1 inch in diameter, then cut each rope into 1-inch pieces to form the pretzel bites.
Working in batches, add the bites to the boiling baking soda mixture for 30 seconds, then remove with a slotted spoon onto the oiled baking sheets.
Brush the bites with the egg wash and sprinkle with kosher salt.
Bake until golden brown, 10 to 12 minutes, rotating the pans (swap racks and turn pans) halfway through.
Remove from the oven and serve.
Originally published on justataste.com
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