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Pretzel Bites

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Soft, buttery pretzel bites with a chewy interior and golden-brown crust, finished with a brush of melted butter and a sprinkle of coarse salt. Perfect for snacking, parties, or serving with your favorite dipping sauces.

Ingredients

  • 1 cup milk
  • 5 tablespoons unsalted butter, divided
  • 3 tablespoons packed light brown sugar
  • 2¼ teaspoons instant/rapid-rise yeast (1 package)
  • 3 cups all-purpose flour
  • 1 teaspoon fine salt
  • ¼ cup baking soda
  • 2¼ cups boiling water
  • About 1 teaspoon coarse or kosher salt

Instructions

  1. Warm the milk with 2 tablespoons of the butter until the butter is melted. Stir in the brown sugar until dissolved.
  2. Combine the flour, yeast, and fine salt in a mixing bowl. Gradually add the warm milk mixture and mix until a dough forms. Knead for about 5 minutes until smooth and slightly tacky.
  3. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 to 2 hours.
  4. Dissolve the baking soda in 2¼ cups boiling water and allow the solution to cool to lukewarm.
  5. Preheat the oven to 450°F. Line two baking sheets with parchment paper and lightly coat with nonstick spray.
  6. Punch down the dough, divide it into 6 pieces, roll each into a 24-inch rope, and cut into 1¼-inch pieces.
  7. Working in batches, soak the dough bites in the baking soda solution for about 2 minutes. Remove with a slotted spoon, drain, and place on the prepared baking sheets. Sprinkle with coarse salt.
  8. Bake for 8 to 9 minutes, rotating the pans halfway through, until golden brown.
  9. Melt the remaining 3 tablespoons butter and brush over the warm pretzel bites. Serve warm or enjoy the same day.

Notes

  • Serve with cheese sauce, mustard, or your favorite dip.
  • Best enjoyed fresh on the day they are baked.
  • Store leftovers in an airtight container for up to 2 days and reheat before serving.
  • A light dusting of flour can help if the dough becomes sticky while shaping.

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