Description
10 Minute Pretzel Bites: Warm, chewy, and ready fast! Make your own easy snack in minutes with simple ingredients. Perfect for cravings or quick gatherings.
Ingredients
Scale
- Dough Essentials:
- 1 ½ cups (180g) all-purpose flour, plus more for dusting
- ¾ cup (180ml) warm water (105-115°F / 40-46°C)
- 1 tsp granulated sugar
- 1 tsp active dry yeast
- ½ tsp kosher salt
- Pretzel Bath Magic:
- 6 cups (1.4L) water
- ¼ cup (60g) baking soda
- Finishing Touches:
- 2 tbsp (28g) unsalted butter, melted
- 1–2 tbsp coarse pretzel salt, for sprinkling
- Dipping Delights (Optional):
- Warm cheese sauce
- Honey mustard
- Spicy brown mustard
Instructions
- Activate the Yeast:: First up, grab a medium bowl. Pour in your warm water and sprinkle in the sugar and yeast. Give it a gentle stir. Now, just let it hang out for about 5 minutes. You’re looking for a foamy, bubbly top—that means your yeast is alive and ready to make some magic! If it’s not bubbling, your yeast might be expired, or your water was too hot or too cold. I’ve made this mistake, and it’s a total bummer when your dough doesn’t rise, so check that yeast!
- Mix the Dough:: Once your yeast is happy and bubbly, stir in the kosher salt. Then, gradually add the flour, about half a cup at a time, mixing with a wooden spoon or spatula. Keep adding until a shaggy dough forms. I usually end up with a bit of a sticky mess at first, which is totally fine! Just keep mixing until it starts to pull away from the sides of the bowl. Don’t overmix here; we’re going for quick and easy, not a full-on bread-making marathon.
- Knead Briefly:: Turn the dough out onto a lightly floured surface. Now, give it a quick knead for just 2-3 minutes. You want it to become smooth and elastic, but honestly, this isn’t a vigorous workout. I just push it away, fold it back, and turn it. It should feel soft and pliable. This short knead is just enough to develop a bit of gluten without dedicating an hour to it. I love how it transforms from sticky to smooth in such a short time!
- Shape Your Pretzel Bites:: Divide the dough into two equal pieces. Roll each piece into a long rope, about 1/2-inch thick. Now, using a sharp knife or a bench scraper, cut each rope into 1-inch pieces. These are your little pretzel bites! They don’t have to be perfect; mine are always a bit wonky, but that just adds to their homemade charm, right? I love seeing all the little pieces lined up, ready for their bath.
- Prepare the Pretzel Bath:: While you’re shaping, get a large pot of water boiling. Once it’s at a rolling boil, add the baking soda. Be careful, it will foam up! This is the magical bath that gives pretzels their distinctive flavor and chewy exterior. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. I always forget to preheat, then I’m scrambling, so do it now!
- Boil and Bake:: Carefully drop the pretzel bites, a few at a time, into the boiling baking soda water. Let them boil for about 20-30 seconds, then use a slotted spoon to transfer them to your prepared baking sheet. They’ll look a little puffy and slippery. Bake for 8-10 minutes, or until they’re golden brown and smell absolutely incredible. Once they’re out, brush them immediately with melted butter and sprinkle with coarse salt. They should be warm, chewy, and slightly salty—pure bliss!