Warm, pillowy pretzel bites start with a simple yeasted dough that gets kneaded until smooth and left to rise until puffy. A quick dip in a bubbling baking soda bath is what gives these that classic deep-golden, chewy pretzel crust once they hit the oven, and a few minutes at high heat is all it takes to turn them firm and glossy on the outside while staying soft inside. Straight from the oven, each bite gets brushed with melted butter and rolled in cinnamon sugar, so the coating melts slightly and clings in every crevice. They're the kind of snack you eat standing at the counter, still warm, popping one after another. Since this recipe skips any added salt, it's a solid pick if you're watching your sodium but still want that irresistible warm-pretzel-shop experience at home.
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In a large bowl, stir together the yeast, 1 tsp granulated sugar, and 1 cup warm water (110°F / 43°C). Let stand for 5–7 minutes, until foamy and fragrant.
Add the flour, kosher salt, and 1 tbsp melted butter to the yeast mixture. Stir until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5–6 minutes, until the dough is smooth, slightly tacky, and springs back when poked. Return to the bowl, cover with a clean kitchen towel, and let rise in a warm spot for 45–60 minutes, until roughly doubled in size.
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