Homemade Soft Pretzel Bites | Pretzel Bite Recipe (2024)

FAQs

How do you keep pretzel bites soft? ›

Cool Before Storage: Let pretzels cool completely to avoid moisture build-up. Individually Wrapped: Wrap each pretzel in plastic wrap to protect against dry air. Room Temperature for Short-Term: Store them in an airtight container at room temperature if enjoying within a couple of days.

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.

Lightly spray (mist) the tops of the pretzels with cool water from a distance of at least at least 18”. You don't want to soak the skin, just moisten it. LIGHTLY Sprinkle the Pretzel Salt provided to have a small amount on each pretzel. You can re-use any salt that falls off onto the sheetpan after your baking process.

Pretzel doughs are typically made with 40 to 45% dough absorption, while pizza doughs are typically made with around 55% dough absorption. Dough absorption is the amount of water added to the dough expressed as a percentage of the flour weight. Check out the RECIPE BANK for some dough formulas and procedures.

Preheat your oven to 325 degrees Fahrenheit. Drizzle a small amount of water over the pretzel so that the pretzel is moist but not soggy. Wrap your pretzel in aluminum foil and place it in the oven for five minutes.

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

Soft pretzels and flavored pretzels are usually higher in calories, salt, sugar, and fat than hard pretzels, so you may want to limit your intake of those varieties.

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.

Ideally, you would use pretzel salt when making pretzels. But this type of salt is not always easy to find in the store. That's why many people turn to kosher salt instead. And indeed, these two types of salt have a lot in common.

Why does pretzel salt taste different? ›

Pretzel Salt

It is a coarse-grained salt that adds a distinct flavor and texture to pretzels, making them savory and delicious. Pretzel salt is typically made up of larger salt crystals, which adhere well to the surface of the dough and provide a satisfying crunch when bitten into.

Remove your pretzels from the parchment paper shortly after they come out of the oven. If your pretzels stick anyway, carefully pour a small amount of water under the parchment paper while the baking sheet is still hot. Wait 30 seconds to a minute, and then the pretzels should release easily.

They're Boiled, Not Baked.

The dough is first shaped into a long rope and then boiled in water before being baked at a higher temperature than bread. This process creates a distinctive pretzel shape and gives them their unique taste.

The big difference between bagels and pretzels is the solution in which they're boiled. Real bagels are boiled in water and maybe a little bit of malt syrup, which penetrates the dough to give it a slight sweetness and color.

Like bagels, pretzels are made in boiling water prior to baking to give them their snappy outsides and chewy insides (messy!). Soft pretzels must be boiled, or dipped in a baking soda bath (or lye if you're gusty and strict with your pretzel traditions). THEN, they can be baked.

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

For storage, your best option is probably to allow them to cool completely (15-30 minutes) then place them in a sealed container at room temperature. Placing them in a sealed container before they are cool fills the container with humidity, which then coalesces and makes the crust soggy.

Wrap pretzel in foil and bake approximately 3 minutes. Microwave Oven: If pretzel is frozen, allow it to thaw. Microwave pretzel for approximately 10-15 seconds on medium setting.