Soft Pretzel Bites
The secret to a real pretzel isn't the bread itself, but the reaction the crust has with the alkaline water. Once you master the timing of the dip and the bake, you can turn these out faster than a bakery.
Don't skimp on the soda bath
The baking soda creates an alkaline environment that gelatinizes the surface of the dough, giving it that taut, shiny, dark crust. If you skip this, you are just baking bread rolls.
- Large mixing bowl
- Large stockpot
- Slotted spoon
- Baking sheet
- Parchment paper
What goes in.
- 1 1/2 cupswarm water (110°F)
- 1 tbspgranulated sugar
- 2 tspkosher salt
- 1 packetactive dry yeast
- 4 1/2 cupsall-purpose flour
- 2 tbspunsalted butter, melted
- 1/2 cupbaking soda
- 8 cupswater (for boiling)
- To tastecoarse sea salt
Control the dunk
Keep the bites in the boiling soda water for exactly 30 seconds. Longer makes the skin tough and metallic; shorter prevents the color from deepening in the oven.
The method.
Activate the yeast
Whisk the warm water, sugar, and yeast in a bowl. Let it sit for 5 minutes until it looks foamy.
Form the dough
Add the flour, melted butter, and salt. Stir until a shaggy ball forms, then knead on a floured surface for 5 minutes until smooth and elastic.
Proof
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Shape
Punch the dough down. Divide into 8 equal pieces, roll each into a long rope, and cut into 1-inch nuggets.
Boil
Bring the 8 cups of water and the baking soda to a rolling boil. Drop the bites in batches—do not crowd the pot—and boil for 30 seconds.
Bake
Remove with a slotted spoon, place on parchment-lined baking sheets, sprinkle with coarse salt, and bake at 450°F for 12–15 minutes until dark brown.
Other turns to take.
Cinnamon Sugar
Brush with melted butter immediately after pulling from the oven and toss in a bowl with cinnamon and sugar.
Garlic Herb
Mix melted butter with minced garlic and chopped parsley, brushing it over the bites while they are still warm.
When it doesn't go to plan.
Test your water temperature; if it is over 120°F, you will kill the yeast and the dough will not rise.
Make sure your baking soda is fresh, as old soda loses its potency for browning.
Place the bites on the parchment paper without touching; they will expand slightly in the oven.
The ones that keep coming up.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat, but the texture will be denser and less like a classic pretzel.
Why did my bites come out flat?
Either your yeast was inactive, or you let them sit too long after the boiling step before putting them in the oven.
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