When they come out of the oven, brush thoroughly with the melted butter.Bake one sheet at a time, the others will be fine to rest uncovered for a little longer.Bake for 7-8 minutes or until they are golden brown.Sprinkle them with coarse or kosher salt.Dip each of the pretzel pieces into the baking soda wash, coating completely, and place them on the prepared baking sheets.It won’t stay in solution, but just give it a quick whisk to combine as well as possible after dipping a few pieces. Mix the 1/2 cup warm water with 2 tablespoons of baking soda until combined.Line two baking sheets with parchment paper, or spray them with non-stick cooking spray.Let the pieces rest uncovered for 10 minutes.Cut the dough into 6 pieces, and roll each of them out into 15 inch long ropes, then cut each rope into 10 pieces, each about 1.5 inches long (I don’t actually measure any of this, just eyeball it, it doesn’t need to be perfect!).Move the dough to a lightly oiled bowl and let rest for 30-60 minutes, the bowl covered tightly with plastic wrap.If it’s too sticky add a bit more flour, a tablespoon at a time, if it’s really dry and not tacky at all, add a little more water a tablespoon at a time. Let them boil for about 30 seconds, then remove them with a strainer and place on baking sheet, spacing about 2 apart. The dough should clear the sides and bottom of the bowl and be very soft and smooth, but not overly sticky. Carefully lower a few pretzel bites into your boiling water.Once the ingredients are combined, knead for 5-6 minutes by machine, or 10-12 by hand.In the bowl of a stand mixer fitted with a dough hook, or in a large bowl, mix together the flour, yeast, salt, 1 tablespoon of melted butter, brown sugar and 2 cups of very warm water.Here are some more great soft pretzel recipes for you: Store any leftover pretzel bites in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.I like to warm them up at 350F for about 5 minutes so they crisp up on the outside again. These soft pretzel bites are best served warm right after baking them, but they are still great the next couple days, either cold or warmed up again in the oven.You will have to knead the dough for about twice as long though. But you can definitely mix it up in a bowl and knead it by hand if you like. This easy Soft Pretzel Bites recipe is made in under 30 minutes Simple, salty, delicious pretzel bites to serve with cheese sauce, mustard, or dips at any party. I like to use my stand mixer to mix up the pretzel dough, as it’s the fastest and easiest way to do so.Simply roll it out into a long snake and cut it into pieces. It’s one of the easiest yeast doughs to make and work with.
Homemade soft pretzel bites are actually a little too easy to make.
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