Homemade Soft Pretzel Bites | Pretzel Bite Recipe (2024)

FAQs

How do you get salt to stick to pretzel bites? ›

A: Simple. Wet your fingers and moisten the surface of the pretzel. Sprinkle salt immediately and it will stick. I put mine in a 375 degree oven for 6 to 8 minutes.

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet.

Dough for Soft Pretzel Bites

You need just 6 basic ingredients to get started including warm water, yeast, a little sugar to feed the yeast, melted butter, salt, and all-purpose flour. (If you have it, the same amount of bread flour works too!). You can use either instant (quick rise) or active dry yeast in this dough.

Simply wrap all the pretzel bites tightly in foil, sealing the edges together, then place in your oven on “keep warm,” or 170F.

Fine sea salt – This is for the dough. Pretzel salt – This is for sprinkling on the pretzels before baking. I'd highly recommend ordering the pretzel salt for the most impressive pretzels possible and best flavor. If that's not an option, use coarse sea salt instead.

Pretzel salt—explained

Pretzel salt is a type of coarse long-grained salt. It is typically uniform in size with a flat, rectangular shape. These characteristics are what make them so good for pretzels as well as other types of baked goods.

Malt Syrup (the kind used for beer) and dipping them in a hot alkaline solution (baking soda or food grade lye and hot water) after baking for about 20–30 seconds gives a pretzel its characteristic flavor and distinctive brown coloring. The alkaline solution is a big contributor to the pretzel flavor.

Well, the cheery ladies were very clear with me: they do NOT use lye. No sodium hydroxide/poison/caustic soda—none whatsoever—in their pretzels. (They do, however, dip their pretzels in a baking soda solution.)

Our Original Pretzel only contains 5 grams of fat, and, yes, it is lightly dipped in butter. Since Auntie Anne's Pretzels are made fresh in our stores, you can request your pretzel without butter for a lower calorie option or order your pretzel without salt.

Room Temperature: The best way to store your pretzels at room temperature is by using a bread box. Bread boxes let the right amount of air circulate so your bread (or pretzels!) remain moisture-free without going stale. If you don't have a bread box, you can opt for a paper bag or a storage container.

Are soft pretzels junk food? ›

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

Let pretzel bites cool completely. Place them on a baking sheet so they are not touching and freeze until solid, about 1 hour (this flash freezing prevents them from sticking to each other). Place in a large freezer bag or smaller plastic bags for individual servings. Freeze for up to 3 months.

Pretzels are best when eaten fresh and hot, but will still be good for up to a day later. Store them in a paper bag at room temperature.

If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7. Bake for 12-15 minutes or until golden brown. Remove from the oven and serve warm with spicy nacho cheese sauce. Cover and store leftover pretzels at room temperature for up to 3 days.

Note, however, that storing soft pretzels on the counter at room temperature is not an indefinite solution. Even when stored properly, the pretzels will no longer be fresh after 1 to 2 days and may become spoiled and unsafe to eat thereafter.

The moisture from the baking soda solution will help the salt adhere to the pretzels, keeping the seasoning in place even as the dough bakes. With a baking soda solution, you'll keep your pretzel salted and your taste buds happy.

Freshly baked pretzels can be brushed or dunked in melted butter before topping (the butter will help the toppings to stick). Sprinkle over cinnamon sugar, or a blend of spices and grated dry cheese (such as Parmigiano-Reggiano).

Brush with egg and sprinkle with salt: Once all the pretzels have been dipped in the water bath, brush them with the egg and water mixture and sprinkle them with salt. Bake the pretzels: Bake the pretzels until they are deep brown and glossy, 12 to 15 minutes. Cool and eat!

Pretzel products naturally have moisture in them and that moisture causes the pretzel salt to melt. While the pretzel is perfectly safe to eat and will retain the salted flavor, this melting will cause the pretzel product to appear wrinkled and may get a slightly wet feel to it.