Pretzel Bites

Have you guys been noticing the theme around here recently? That’s right – it’s time to start thinking about Superbowl party food. To me, football means finger foods and appetizers. And bacon. We’ll get the bacon soon enough. First, let’s talk about pretzels. I love making homemade soft pretzels, but I think I love these little pretzel bites even more.

Pretzel Bites

First of all, you don’t have to shape them into pretzels, just roll the dough into a long snake and snip off little pieces. Easy peasy. And for whatever reason, as bites, the pretzels are even more additictive. What is it about small foods that makes them so addictive?

Pretzel Bites

Look – I added a Football Food category to my blog! Be sure to check it out.

One Year Ago: Mini Whole Wheat Bagels
Three Years Ago: Chicken Wings

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Pretzel Bites

Yield: serves 12-16

Ingredients:

1 1/2 cup warm water
2 Tbsp brown sugar
1pkg active dry yeast
6 Tbsp butter, melted
2 1/2 tsp salt
4 1/2 – 5 cups flour
2 quarts water
1/4 cup baking soda
1 egg, beaten plus 1 tbsp water
course sea salt for topping

Directions:

In the bowl of a stand mixer fitted with the paddle attachment (personal preference, you can use the dough hook if you prefer), combine brown sugar, yeast, melted butter and water. Give a quick mix, then let sit for 5 minutes or until slightly puffy.

Add salt and flour to wet mixture. Mix on low speed, gradually increasing the speed to medium. Continue mixing until all flour is encorporated and the dough is pulling away from the sides and bottom of the bowl. Add additional flour until the dough pulls away from the bowl and is no longer super sticky. Transfer dough to a clean work area, knead by hand for 3-5 minutes, shaping into a ball.

Grease a medium bowl with oil. Toss dough into bowl, then flip to coat all sides with oil. Cover with plastic wrap. Let sit in a warm location for an hour or until dough is doubled in size.

Preheat oven to 425 degrees. In a large stockpot, bring 2 quarts of water to a boil. Carefully and quickly, add baking soda – this may splatter.

Divide dough into 8 equal pieces. Roll each piece into a long snake. Using kitchen sheers, cut 1″ pieces. Transfer pieces to a clean plate. Repeat process with all pieces of dough. Slightly more than a quarter of the full recipe should fit on one standard size baking tray. If making the full batch, work a quarter of the dough at a time, keeping the remaining dough covered with plastic wrap until ready to roll and cut.

Prepare a baking sheet with silpat or parchment paper. Whisk one egg together with 1 tbsp water, set aside. Boil 10-15 pieces of cut dough at a time for 30-45 seconds. Remove with a slotted spoon, transfering to your prepared baking sheet. Repeat process with remaining dough pieces.Brush egg wash over dough pieces. Immediately sprinkle with course sea salt.

Bake for 15 minutes or until golden brown. Cool on a wire rack. Continue process with any remaining dough.

Serve warm with dipping sauces, such as mustard or cheese. Store any remaining pretzel bites in an airtight container.

Recipe from Baked by Rachel, adapted from Bobby Flay

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30 Responses to “Pretzel Bites”

  1. #
    1
    Natalie — January 29, 2012 at 8:44 pm

    I’ve been wanting to make these for so long–might have to bust them out for the Superbowl next weekend :)

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    Ellen — January 14, 2013 at 6:17 am

    I made these after spotting them on Pinterest. I made them ‘just because’. They are quite tasty.

    • beantownbaker — January 14th, 2013 @ 3:46 pm

      So glad you enjoyed them!

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    Jill — January 17, 2013 at 7:05 pm

    I made these with my 4 year old, we had so much fun and they are delicous!!!! Easy too. Loved this!!!! Thank you so much for sharing!

    • beantownbaker — January 18th, 2013 @ 3:34 pm

      So glad you liked them!

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    Bryn — April 5, 2013 at 1:34 pm

    We made these during a play date. Each kid got a piece to make their own shape. They are so cute and yummy!

    • beantownbaker — April 11th, 2013 @ 8:44 am

      What a fun activity for the kids!

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    5
    Shayna — June 28, 2013 at 3:16 am

    Hello there! This is my first visit to your blog!
    We are a collection of volunteers and starting a new project
    in a community in the same niche. Your blog provided us beneficial information to work on.

    You have done a marvellous job!

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    6
    Samantha Maynard — July 8, 2013 at 1:14 am

    I am planning to make these for my daughter’s birthday party in a few weeks. Can the dough be made ahead? How long do they keep after making? What is the best way to reheat them if they have been made ahead? I am planning to make a test batch, but thought you could shed some insight. Also- do you think they would be good with 1/2 wheat flour? Excited to road test ‘em!

    • beantownbaker — July 8th, 2013 @ 9:18 am

      I make pretzels and freeze them all the time. I don’t see why pretzel bites couldn’t also be frozen. Just thaw them in the fridge overnight then reheat in your oven. I haven’t tried with wheat flour, but let me know how it goes for you!

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    Averi — July 15, 2013 at 10:07 pm

    I just made these tonight and they were so delicious!! I made a batch with salt and another with cinnamon sugar! So delicious!!

    • beantownbaker — July 16th, 2013 @ 8:37 am

      So glad you liked them! I love making cinnamon sugar pretzels.

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    Amanda — October 4, 2013 at 7:18 pm

    What if I don’t have brown sugar do you acually need it or is their something else I can use?

    • beantownbaker — October 6th, 2013 @ 8:13 pm

      If you have molasses and white sugar, you can make brown sugar.

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    Amy Fox — October 31, 2013 at 11:35 am

    Sadly I left my kitchenaid standing mixer in states when we moved to Germany. Can I make the dough with a hand mixer?

    • beantownbaker — November 3rd, 2013 @ 12:32 pm

      I think you could do this with a hand mixer. Let me know how they turn out for you!

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    10
    Lauren — December 30, 2013 at 1:27 pm

    Made these for our lake-house retreat this summer and they were gone before we even set them on the table! Making them again, but I learned my lesson and will be quadrupling the batch! That’s how good they are! Thanks for the recipe!

    • beantownbaker — January 2nd, 2014 @ 1:35 pm

      We just made these for our New Years Eve party and I wish I had quadrupled the recipe! I only doubled it and they disappears so quickly!

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    Samantha — February 2, 2014 at 5:44 pm

    Made these last night for the Superbowl. It made about 160 pretzel bites. Definitely more than 6-8 servings! They tasted a little “off” last night after we made them, but now that they’ve cooled down and we reheated them, they are delicious!

    We plan on freezing about half since they taste EXACTLY like those PretzelMaker ones! Thanks!

    • beantownbaker — February 3rd, 2014 @ 4:59 pm

      Good point about the serving size! I’ve updated it because this does make quite a few pretzel bites. Glad you enjoyed them.

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    12
    Angela — February 2, 2014 at 6:04 pm

    Just made these tonight for the first time and they are delicious! The kids and I decided to experiment so we did some with smokey monterey jack cheese stuffed inside and rolled others in cinnamon sugar after they baked. Soooo yummy! Thanks for the recipe!

    • beantownbaker — February 3rd, 2014 @ 5:00 pm

      Oh man, cheese stuffed pretzel bites? That sounds like a great experiment! Glad you and the kids enjoyed them.

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    13
    Heather — April 2, 2014 at 6:30 pm

    Could I use tin foil instead of parchment paper?

    • beantownbaker — April 16th, 2014 @ 5:57 pm

      Foil should work. I’d spray it with baking spray though.

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    Chen — May 12, 2014 at 3:03 pm

    Seems like a great recipe! Could you though assume how many TBSPs are in 1 package of yeast? Thanks (:

    • beantownbaker — May 12th, 2014 @ 4:57 pm

      An envelope of yeast usually has 2.25 tsp in it. Be sure to check the packaging to see if it’s labeled as well.

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    Paige — May 15, 2014 at 7:01 pm

    This are awesome! I’ve made pretzels and pretzel bites before but this time I tried your recipe. Really delicious. One thing that makes it go a lot quicker is instead of rolling it into snakes from chunks of dough, I roll out the dough somewhat flat, and then cut strips from it. Then I can just roll the strips up a little bit to get them round and it’s all set.

    Oh, tin foil does work even if you don’t spray it, they’re just a little tricky to get off, but it’s not a problem.

    Thanks for the recipe! https://scontent-b-sea.xx.fbcdn.net/hphotos-ash4/t31.0-8/p843x403/10259243_10203611442836402_762978649043400382_o.jpg

    • beantownbaker — May 17th, 2014 @ 6:11 pm

      That’s a brilliant idea to just roll out the dough and cut it in to strips! I’ll definitely do that next time. Yours look great!

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    BrynMawrGirl — October 4, 2014 at 9:53 am

    I’ve made these several times and every time they are a hit. i’m making a big batch today for an octoberfest party and just wanted to say Thank You for the recipe!

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    17
    Cookies003 — October 20, 2014 at 10:23 pm

    Tasty recipe!

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