Amazingly soft, perfectly bite-sized pretzels are just a boil and bake away, promise. This recipe is so easy and delish, you’ll be making pretzel bites for every occasion.
Okay so this weekend was Super Bowl Sunday, and it seems like people are more into the food than the football game nowadays. MY Facebook feed was more about chicken wings than Falcon stats. Well, memes about Brady deflating the ball were everywhere, too, but…it was more about the football finger food. It’s like a National holiday in America.
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And while my neighbors were screaming at the tv, we were too busy stuffing our faces with these pretzels, to be honest. We aren’t sports-watching people, but we love the parties and the food that comes with them.
But making (and munching) on these perfectly soft pillows of salty, chewy pretzel goodness dunked in some crazy good homemade white cheddar cheese sauce makes me wonder why I didn’t decide to make these sooner!
They’re best served warm, same with the gooey, silky cheese sauce, and let. me. tell. you. something!
You will want seconds, thirds, and fourth pretzel bite batches. Because they will be gone in a snap, honey. These last for 3 days, but they won’t be as soft. Bummer.
Don’t forget to make the cheese sauce to go with the pretzel bites! It’s super quick and super easy to make but it’s so, soooo good!
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- 7½ cups water
- 1 packet of dry active yeast, or 2¼ tsp
- ½ tsp sugar
- 1 tsp kosher salt
- 1 tbsp light brown sugar
- 1 tbsp unsalted butter, melted
- 3½ cups all-purpose flour
- ¼ cup baking soda
- 1 large egg, beaten
- Coarse sea salt
- Warm up 1½ cup water to a lukewarm temperature (no higher than 115 degrees F) then pour into a large mixing bowl. Add yeast and sugar, then whisk gently in the water; let sit for 5-10 minutes.
- Add melted butter, salt, and brown sugar to the water until combined. With a wooden spoon, mix in flour, one cup at a time until dough is too thick to stir with spoon. Use your hands to finish mixing the rest of the flour in until the dough is barely tacky. If the dough is still sticky, knead in ¼ cup more flour. When you press a finger into the dough, it should spring back up when it's ready to knead on the counter.
- Sprinkle ¼ cup flour onto your work space, then knead the dough for 3 minutes then shape into a ball. Grease a large mixing bowl with vegetable oil or a nonstick spray, then cover with a clean kitchen towel and let rise in a warm area (like a warmed, then turned off oven) for 15 minutes.
- In a large pot, begin bringing the 6 cups of water and baking soda to a boil. Line two baking sheets with parchment paper and preheat oven to 425 degrees F (218 degrees C). Set baking sheets aside.
- With a sharp knife dusted with flour, cut risen dough into six sections. Roll each section into inch-thick ropes, about 18 inches long. Cut 1.5 inch pieces to make pretzels and set aside.
- Once water has come to a rapid boil, drop 8 dough balls into the water and let boil for 20-30 seconds. The longer you let boil, the bigger they become.
- Remove with a slotted spoon onto parchment paper, making sure they don't touch each other otherwise they will stick together. Repeat batches until all pretzels have been boiled.
- Brush pretzels with beaten egg then sprinkle with coarse sea salt. Kosher salt will also work. Bake in oven for 15 minutes, until browned.
- Serve with cheese sauce..
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