Soft Pretzels – Easy and quick recipe. Enjoy the deliciousness of our Soft Pretzel Bites, a snack that’s both crunchy and soft, with the perfect touch of seasoning. These little golden bites deliver a delicious crunch on the outside and a soft delight on the inside, making each bite a delicious adventure.
Ingredients Buy this recipe
Flour
2 1/2 cups (300g) King Arthur unbleached all-purpose flour
1 teaspoon (6g) table salt
1 teaspoon granulated sugar
2 1/4 teaspoons (7g) instant yeast
7/8 to 1 cup (198g to 227g) water, warm*
*Use larger amounts in winter, smaller amounts in summer and between spring and fall. Your goal is a soft dough.
Coat on top of food
1 cup (227g) boiled water
2 tablespoons (28g) baking soda
coarse, kosher or pretzel salt; or coarse pearl sugar or Swedish, optional
6 tablespoons (85g) unsalted butter, melted
Cinnamon sugar, optional
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To make the dough by hand or with a mixer: Weigh the dough; or measure by gently scooping it into a cup, then wiping off the excess. Put all the ingredients for the dough in a bowl, beat well until combined. Knead the dough by hand or with a machine for about 5 minutes until the dough is soft, smooth and quite doughy. Knead the dough and put it in a bag, let it rest for 30 minutes.
To make dough in a bread maker: Place all the dough ingredients in the bread machine pan, program the dough maker or manually and press Start. Let the dough continue kneading (no need to let it rise), then turn off the machine, knead the dough and put the dough in a plastic bag as instructed above.
While the dough is resting, prepare the topping: Combine boiling water and baking soda, stirring until the soda is completely (or almost completely) dissolved. Set the mixture aside to cool to lukewarm (or cooler).
Preheat your oven to 400°F. Prepare a baking tray by spraying it with vegetable oil or lining it with parchment paper. If you’re not using the King Arthur Flour brand, apply vegetable oil to the parchment to ensure the bite doesn’t stick.
pretzels
Transfer dough to a lightly oiled surface and divide dough into six equal portions.
Roll six pieces of dough into a 12″ to 15″ long rope. Cut each rope crosswise into about 12 pieces.
Pour the cooled baking soda solution into a pan large enough to hold the bites. Place the bites in the solution, gently turn them around, and leave them there for a few minutes. Transfer them to an oiled or parchment-lined baking sheet and top with pretzel salt or sea salt; or with pearl sugar for sweet pretzel bites.
Bake the bites for 12 to 15 minutes, until golden brown. Take them out of the oven and roll them in melted butter.
For cinnamon sugar cookies, sprinkle with cinnamon sugar after you have rolled each piece in butter.
Place on a stand. If you won’t be enjoying them right away, store the bites well wrapped at room temperature. Reheat briefly before serving.
