Pretzel Bites

Do me a favor – don’t even make these if you’re on a diet (like someone around here!). They didn’t last an hour. That big bowl. Gone in an hour. I’m sure it would’ve been closer to 30 minutes if we’d just had some mustard in the house.

Along with being ridiculously good, they were also so simple. I used my bread machine to make the dough so if you choose to go that route, just follow your manufacturers instructions. The only “difficult” part is getting them out of the baking soda/water quickly enough. They lose shape very fast once dipped in the water so watch carefully.

Like I said, so good. Spencer and I decided these will be added to our football food lists next season and they gotta be good to make that list!

(Oh, what I have pictures is half the recipe. I knew if I made the whole recipe, I’d eat those too.)

Pretzel Bites


1 1/2 cups warm water (about 110 F)
2 tablespoons light brown sugar
1 package (2 1/4 teaspoons) active dry yeast (I used instant)
3 ounces (6 tablespoons) unsalted butter, melted and cooled just slightly
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt


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