Buttery Soft Pretzel Bites Recipe

Whisk the warm milk and brown sugar together in a large bowl or stand mixer bowl. Sprinkle the active dry yeast over the surface and let it sit for 5 minutes until the yeast becomes foamy and activated.

Add the all-purpose flour, melted butter, and fine sea salt to the activated yeast mixture. Mix with a spoon until combined, then knead by hand on a lightly floured surface for about 4 minutes until smooth, adding flour as needed to prevent sticking. Alternatively, use a stand mixer with a dough hook on medium speed for 4 minutes, adding flour if necessary.

Place the dough into a lightly oiled bowl, cover it with a damp towel, and let it rest in a warm spot for 20 to 30 minutes until it doubles in size.

Preheat your oven to 450°F. Line two large baking sheets with parchment paper and set aside. In a large stockpot or saucepan, combine 9 cups water with 1/3 cup baking soda and bring to a rolling boil over medium-high heat.

Turn the risen dough onto a lightly oiled surface and divide it into 12 equal pieces. Roll each piece into a rope about 3/4-inch wide, then cut each rope into 1-inch long bite-sized pretzels.

Carefully transfer about a dozen pretzel bites at a time into the boiling baking soda water using a spatula or spider strainer. Boil each batch for about 30 seconds, then remove and place the bites on the prepared parchment-lined baking sheets, spacing them apart so they do not touch. Repeat with the remaining bites.

Brush each pretzel bite generously with the egg wash (beaten egg and water mixture) and sprinkle with coarse or pretzel salt.

Bake the pretzel bites in the preheated oven until golden brown, approximately 12 to 14 minutes. Remove the baking sheets and place them on a wire cooling rack.

For extra buttery flavor, immediately brush the warm pretzel bites with additional melted butter.

These pretzel bites are best enjoyed fresh and warm right out of the oven for that perfect soft, buttery, and salty bite.