Classic Homemade Pretzel Bites

• •2 tsp Active dry yeast
• •3 cup Warm water (105-115°F) (divided)
• •1 tbsp Granulated sugar
• •7 tbsp Unsalted butter
• •3 tbsp Salt (divided (2 tbsp for dough, 1 tbsp for topping))
• •2 tbsp Baking soda
• •3 cup All-purpose flour (up to 3/4 cup more, as needed)

Instructions

1. 1

   In a large bowl, combine the granulated sugar, yeast, and 1 cup of the warm water. Let it sit for 5-10 minutes until the mixture is foamy and bubbly, indicating the yeast is active.

2. 2

   Stir in 2 tablespoons of salt and 3 cups of flour. Mix until a loose ball of dough forms. If the dough is too sticky, add the remaining 3/4 cup of flour gradually until it's manageable but still soft.

3. 3

   Knead the dough on a lightly floured surface for 5-7 minutes until it's smooth and elastic. Place the dough ball in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.

4. 4

   Preheat your oven to 475°F (245°C). Line a baking sheet with parchment paper.

5. 5

   Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 4 equal parts.

6. 6

   In a large pot, bring 2 cups of warm water to a rolling boil, then add the 2 tablespoons of baking soda, stirring until dissolved.

7. 7

   Take one section of dough and roll it into a rope approximately 1 to 1 1/2 inches thick. Using a butter knife or bench scraper, cut the dough into 1-inch bite-sized pieces. Repeat with the remaining dough sections.

8. 8

   Working in small batches, carefully place the dough bites into the boiling baking soda bath for about 30 seconds. Do not overcrowd the pot.

9. 9

   Using a slotted spoon, remove the pretzel bites from the bath and place them on the prepared parchment-lined baking sheet, ensuring they are not touching. Leave some space between them.

10. 10

    Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pretzel bites are golden brown.

11. 11

    While the pretzels are baking, melt the 7 tablespoons of butter. Once the pretzel bites are out of the oven, immediately brush them generously with the melted butter and sprinkle with the remaining 1 tablespoon of salt.

Chef's Tips

• 💡For best results, use a kitchen thermometer to ensure your warm water for yeast activation is between 105-115°F (40-46°C). Water that's too hot will kill the yeast, and too cold won't activate it.
• 💡Serve your pretzel bites warm with your favorite dips like cheese sauce, mustard, or even a sweet cinnamon sugar mixture.
• 💡If you don't have a warm spot for rising dough, you can turn your oven on to its lowest setting for a few minutes, then turn it off and place the covered dough inside (with the oven off, of course!)