Ingredients
For the Pretzel Dough:
1½ cups warm water, 105°F to 110°F
2¼ teaspoons active dry yeast
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon fine salt
4 to 4½ cups all-purpose flour
1 teaspoon vegetable oil, for greasing the bowl
For the Baking Soda Bath:
10 cups water
⅔ cup baking soda
For Finishing:
1 large egg
1 tablespoon water
Coarse pretzel salt or flaky sea salt, as needed
3 tablespoons unsalted butter, melted
Instructions
Pour the warm water into a large mixing bowl.
Add the yeast and granulated sugar. Stir gently and let stand for 5 to 10 minutes, until foamy.
Stir in 2 tablespoons of melted butter and the fine salt.
Add 4 cups of flour gradually, mixing until a soft dough forms.
Add more flour, a little at a time, only if the dough is too sticky to handle.
Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic.
Lightly grease a clean bowl with vegetable oil.
Place the dough in the bowl, turn it once to coat, and cover with a clean towel or plastic wrap.
Let the dough rise in a warm place for about 30 minutes, until noticeably puffy.
Preheat the oven to 425°F.
Line two large baking sheets with parchment paper or silicone baking mats.
Gently press the air out of the risen dough and divide it into 6 equal pieces.
Roll each piece into a rope about ¾ inch thick.
Cut each rope into pieces measuring about 1 to 1½ inches.
Bring 10 cups of water to a rolling boil in a large, deep pot.
Slowly add the baking soda. Add it carefully because the water may foam.
Working in small batches, place the dough pieces into the boiling water.
Boil for 20 to 30 seconds.
Remove the pretzel bites with a slotted spoon and allow the excess water to drain.
Arrange the boiled pretzel bites on the prepared baking sheets.
Whisk the egg with 1 tablespoon of water.
Brush the egg wash lightly over the tops of the pretzel bites.
Sprinkle with coarse pretzel salt or flaky sea salt.
Bake for 10 to 12 minutes, until shiny and deeply golden brown.
Remove from the oven and immediately brush with 3 tablespoons of melted butter.
Let the pretzel bites cool for 5 minutes before serving.
Notes
Use water between 105°F and 110°F. Water that is too hot can damage the yeast.
Add the flour gradually. Too much flour can make the pretzel bites dense and dry.
The dough should feel soft and slightly tacky but should not stick heavily to your hands.
Do not skip the baking soda bath. It creates the chewy texture, dark crust, and classic pretzel flavor.
Do not boil the dough pieces for longer than 30 seconds, or they may develop a strong baking soda taste.
For cinnamon-sugar pretzel bites, leave off the coarse salt. Brush the baked bites with butter and toss them with ½ cup granulated sugar mixed with 1½ teaspoons ground cinnamon.
Store cooled pretzel bites in an airtight container at room temperature for up to 2 days.
Refrigerate them for up to 4 days or freeze them for up to 2 months.
Reheat at 350°F for 5 to 7 minutes. Frozen pretzel bites may need 8 to 10 minutes.
The dough can be prepared and refrigerated overnight after kneading. Let it rest at room temperature for about 30 minutes before shaping.