Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft, chewy, buttery pretzel bites inspired by Auntie Anne’s mall pretzels, perfect for snacks, parties, or game days.

  • Total Time: 40 minutes plus 1 to 2 hours rising
  • Yield: About 85 pretzel bites 1x

Ingredients

Scale
  • 1 cup milk
  • 5 tablespoons unsalted butter, divided
  • 3 tablespoons packed light brown sugar
  • 2¼ teaspoons instant/rapid-rise yeast (1 package)
  • 3 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon fine salt
  • ¼ cup baking soda
  • About 1 teaspoon coarse or kosher salt

Instructions

  1. Warm the milk and 2 tablespoons of butter together in microwave for about 90 seconds until butter melts (do not boil) or gently warm in a saucepan.
  2. Stir in the brown sugar until dissolved; set aside to cool slightly.
  3. In a large mixing bowl or stand mixer with paddle attachment, combine flour, yeast, and fine salt; mix on low speed about 1 minute until blended.
  4. Slowly add warm milk and butter mixture while mixing.
  5. When dough starts to come together, switch to dough hook attachment and knead on medium-low speed about 5 minutes until smooth and slightly tacky.
  6. Alternatively, knead by hand until smooth and slightly sticky.
  7. Form dough into ball, place in lightly greased bowl, cover with plastic wrap, and let rise in warm spot until doubled in size, 1 to 2 hours.
  8. Meanwhile, combine baking soda and 2¼ cups boiling water in 2-quart baking dish, stir to dissolve baking soda, and let cool to lukewarm.
  9. Preheat oven to 450°F, adjust two racks to middle positions, and line two large baking sheets with parchment paper and lightly spray with nonstick spray.
  10. Punch down risen dough and turn onto lightly floured surface if sticky.
  11. Shape dough into log, cut into 6 equal pieces, cover with damp towel.
  12. Roll each piece into a 24-inch rope about ½ inch thick by stretching and slapping on countertop.
  13. Cut ropes into 1¼-inch pieces; they may shrink slightly while resting.
  14. Working in batches, submerge pretzel bites in baking soda bath, swish gently, and let bath for 2 minutes.
  15. Use slotted spoon to lift bites out; shake off excess liquid.
  16. Arrange bites on prepared baking sheets about 1½ inches apart.
  17. Sprinkle coarse salt evenly over bites.
  18. Bake bites for 8 to 9 minutes, swapping pans positions and rotating halfway for even browning; watch bottoms to prevent burning.
  19. Melt remaining 3 tablespoons butter and brush over warm pretzel bites after baking.
  20. Serve warm, optionally with grainy mustard or beer cheese dip.

Notes

If using active dry yeast instead of instant yeast, dissolve it in warm milk and butter mixture and let foam for 10 minutes before mixing dough; rise time may be longer., For cinnamon sugar pretzel bites, skip coarse salt and brush warm pretzels with butter; sprinkle with mixture of ½ cup sugar and ¾ teaspoon ground cinnamon., Dough can be refrigerated up to 3 days or frozen for several months after first rise; thaw in fridge overnight before shaping and baking., Reheat leftovers gently in oven or microwave., To measure flour accurately, spoon into measuring cup and level off with a knife.

  • Author: mapps6841@gmail.com
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: 5 pretzel bites
  • Calories: 126 kcal per serving
  • Fat: 4 g per serving
  • Carbohydrates: 19 g per serving
  • Protein: 3 g per serving