Pretzel bites
Craving those chewy, golden-brown soft pretzel bites you find at fairs or food courts? This homemade soft pretzel bites recipe brings all that irresistible flavor right to your kitchen—with a glossy crust from a real lye bath, pillowy centers, and a deep, savory taste that store-bought can’t match. If you’ve been searching for a pretzel bites recipe that's easy, authentic, and just plain fun to make, you’re going to love this step-by-step guide.
Ingredients
Ingredients for dough
- 250 g bread flour 2 cups
- 117 g water ½ cup
- 5 g instant yeast 1 ½ tsp
- 10 g sugar 2 tsp
- 5 g Salt 1 tsp
- 20 g butter softened 1 ½ tbsp
- 1 tablespoon coarse Salt for sprinkling
Ingredients for Lye bath
- 15 g Lye Food grade Sodium Hydroxide
- 450 g water
Instructions
Mix the Dough
- In a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Add lukewarm water and mix on low speed until the dough starts to come together. Then, increase to medium speed and knead for about 8 minutes, until the dough becomes smoother.
- Next, add the softened butter and continue kneading. As the dough absorbs the butter, it will begin to pull away from the sides of the bowl. Finish by kneading on medium to high speed until the dough is smooth, elastic, and cleans the bottom of the bowl. The dough should be soft and pliable, but not sticky.
- If kneading by hand: Transfer the dough to a lightly floured work surface and knead for 15–18 minutes, until smooth and supple.
First Rise
- Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let it rise at room temperature for about 1 hour, or until doubled in size. This rise gives the dough structure and develops flavor.
Shape into Bites
- Once risen, gently punch down the dough to release air. Divide it into three equal portions, and roll each into a rope about ½ inch thick.
- To make soft pretzel balls instead, cut the dough into small pieces and roll each into a smooth ball.
Prepare the Lye Bath
- In a well-ventilated area, carefully dissolve food-grade lye in cold water using a glass or stainless-steel container. Always add lye to water, not the other way around. Wear gloves and eye protection to stay safe.
- Alternative: If you don’t have lye, boil ¼ cup baking soda in 4 cups of water for a few minutes to create a baking soda bath. It’s a milder option but still helps with browning.
Dip & Arrange
- Using a slotted spoon or skimmer, dip each dough rope into the lye bath for 5–10 seconds. Immediately after dipping, place the rope on a baking tray lined with silicone mats (or a well-greased plain baking sheet).
- Tip: Avoid using parchment paper at this stage—the lye bath makes the dough sticky, and it can adhere to parchment, making it difficult to cut.
- While the dough rope is still wet, cut it into bite-sized pieces using scissors or a sharp knife. Once all pieces are cut, sprinkle them generously with coarse salt.
Bake
- Preheat the oven to 425°F (220°C). Bake the pretzel bites for 10–12 minutes, or until deep golden brown.
- For added gloss and flavor, brush with melted butter as soon as they come out of the oven.
Notes
- Can I skip the lye bath?
While a lye bath gives traditional soft pretzels their deep brown crust and classic flavor, you can absolutely use a baking soda bath as a safer, more accessible alternative. To do this, boil ¼ cup baking soda in 4 cups of water and dip the dough before baking. It won’t have the same intensity of flavor or shine, but you’ll still get great results. - Does dough feel too sticky or too dry?
If the dough sticks to your fingers or bowl after kneading, it likely needs a touch more flour. On the flip side, if it’s tough or cracks while kneading, it may be too dry—add a small splash of lukewarm water. Humidity, flour brand, and measuring methods can all affect dough texture - Why did my pretzel bites stick to the parchment paper?
After a baking soda or lye dip, the dough can become sticky. Instead of parchment, use silicone mats or a well-oiled baking sheet. This will make it much easier to cut and transfer your bites cleanly. - Flavor variation ideas:
Roll your freshly baked bites in cinnamon sugar for a sweet version, or dip in beer cheese or mustard for the perfect party appetizer. For pretzel bites with cheese, you can even stuff small cubes of cheese inside each bite before baking. - Looking to make ahead recipe for pretzel bites?
Shape and dip your pretzel bites, then freeze them on a tray. Once frozen, store in zip-top bags. When ready, bake from frozen at 400°F for about 15 minutes. No need to thaw. - Avoid overbaking
Overbaking leads to dry, tough bites. Stick to the suggested 10–12 minutes at 425°F, and pull them out when they’re golden brown with a firm crust and soft center.
Nutrition
Calories: 143kcalCarbohydrates: 22.43gProtein: 3.91gFat: 4.1gSodium: 1736mgPotassium: 71mgFiber: 1.2gSugar: 4.01gVitamin A: 84IUCalcium: 64mgIron: 1.55mg
Tried this recipe?Let us know how it was!