Buttery, salty, soft, and irresistible: from-scratch Pretzel Bites are ideal for your next game-day or party buffet.
Did you know that the soft pretzel, that ubiquitous snack at concession stands at nearly every baseball, basketball, and football game, actually has its roots in the medieval Roman Catholic Church? It’s true! While accounts differ on the specifics, soft pretzels have a long history in European baking. One story suggests that an Italian priest made them for his students as a reward for their learning. He looped a rope of simple dough to make it look like praying hands. Regardless of the exact origins, when you bite into a salty, warm, soft pretzel, you’re tasting a piece of history.
In the past few decades, soft pretzel bites have become popular as well. The advantage of the smaller bite-sized pieces is that you don’t have to consume an entire soft pretzel, which is usually about the size of your hand or larger. Plus, dipping is super easy. While pretzel bites are available pre-made in the frozen section, making your own is fun and produces an extra-fresh softness that store-bought just can’t rival.
You will love making your own pretzel bites because they taste fantastic. That hallmark pretzel texture of slightly crisp on the outside and perfectly soft on the inside is incredible. Plus, you can customize the salt level on the outside; if you like it super salty, go for it. These homemade pretzel bites are delicious for a game-day spread or just an appetizer for your next get-together. Fresh out of the oven, they will be gone in seconds.
Pretzel making: the alkali bath
One of the most important steps when making soft pretzels is the alkali bath. Commercial bakers use food-grade lye and boiling water. Since lye is a very caustic substance, a lot of home bakers opt for baking soda, which is a safe, easily available pantry product. The alkali bath produces that classic pretzel texture of a slightly crisp outside and soft inside, as well as the classic dark brown color. With baking soda, the color and crispness might not be as intense, but you’ll still get the same general results.
How do I store leftovers?
Pretzel bites taste best fresh out of the oven. However, leftovers can be kept in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. They can also be frozen for up to 3 months. Flash-freeze the bites on a cookie sheet for about 45-60 minutes before placing them in a Ziploc bag or freezer-safe container. When ready to serve, reheat the (defrosted) pretzel bites in the oven at 350°F for 5-8 minutes.
Serving suggestions
With pretzel bites, at least for me, the dips are almost just as important as the bites themselves. I like to offer a variety of dips for these tasty snacks. For instance, place the pretzel bites themselves on a big platter and set out smaller bowls of a variety of dips. Some favorites include beer cheese, The Best Queso Ever, and honey-mustard sauce. As far as other appetizers to pair with pretzel bites, they go well with classics like Buffalo Chicken Wings, Black Bean Dip with tortilla chips, and Creamy Spinach Dip with fresh veggies and pita triangles.
Pretzel Bites
Ingredients
- 1 1/2 cups warm water about 100°F
- 2 1/2 teaspoons sugar
- 2 1/4 teaspoons instant dry yeast
- 3/4 teaspoon salt
- 2 tablespoons unsalted butter melted
- 4 cups all-purpose flour plus extra for dusting
- 9 cups water for boiling
- 1/2 cup baking soda
- Coarse sea salt for topping
Instructions
- In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Stir in the salt and melted butter. Gradually add the flour until a soft dough forms. If the dough is too dry, add a splash more water to bring it together. If it is too sticky, add a bit more flour.
- Transfer the dough to a lightly floured surface and knead it for 4-5 minutes until smooth and elastic.
- Cover the dough with a clean towel and let it rest for about 20 minutes, or until slightly puffed.
- Preheat your oven to 400°F. Roll the rested dough into 6 ropes about 1-inch thick and cut each rope into 1 1/2-inch pieces.
- In a large pot, combine 9 cups of water with the baking soda and bring to a boil. Working in batches, drop about 8-10 dough pieces into the boiling water for roughly 20 seconds.
- Using a slotted spoon, transfer the pieces to a parchment-lined baking sheet and sprinkle lightly with coarse sea salt. Bake for 15 minutes or until the bites turn golden brown. Serve warm.
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