Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the warm milk (or water) and brown sugar. Sprinkle the active dry yeast on top and let it sit for about 5 minutes until it becomes foamy and activated.1 1/2 cups milk or water, 1 tbsp brown sugar, 1 packet active dry yeast
- Add the flour, 2 tablespoons of melted butter, and fine sea salt. Use a spoon to combine, then knead by hand for about 4 minutes until smooth (or use a stand mixer with dough hook).4 1/2 cups all-purpose flour, 2 tbsp melted butter, 1 tsp fine sea salt
- Place the dough in a lightly oiled bowl and cover it with a damp towel. Let it rest in a warm, draft-free spot for 20 to 30 minutes, or until it has doubled in size.
- Preheat your oven to 450°F and line two large baking sheets with parchment paper. In a large stockpot, bring 9 cups of water and 1/3 cup of baking soda to a boil.9 cups water, 1/3 cup baking soda
- Turn the dough onto a lightly oiled surface. Divide it into 12 equal pieces and roll each into a rope about 3/4-inch wide, then use a knife to cut the ropes into 1-inch pieces.
- Carefully drop the bites into the boiling water in batches. Boil for 30 seconds, then remove with a slotted spoon or spider strainer and place them on the prepared baking sheets.
- Brush the tops of the boiled bites with the egg wash and sprinkle generously with coarse salt.1 large egg, pretzel salt
- Bake for 12 to 14 minutes or until they reach a deep golden brown.
- Remove from the oven and immediately brush with additional melted butter for maximum flavor.melted butter
Notes
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. To restore the fresh texture, reheat in a 350°F oven or air fryer for 3 to 5 minutes.