Barley Free Snackable Soft Pretzel Bites
Soft pretzel bites are one of those snacks that feel almost impossible to recreate at home — but this recipe proves otherwise, delivering that signature chewy interior and deep, glossy crust straight from your own oven. The baking soda bath is the real secret here, giving each little bite its characteristic tang and that satisfying snap when you pull one apart. All-purpose flour does the heavy lifting in the dough, which means there's no rye, malt, or barley-derived ingredients hiding anywhere in the recipe — a genuine relief when so many store-bought pretzels rely on those grains for flavor or texture. The dough comes together with pantry staples, gets a quick knead, and rises into something pillowy and ready to transform. A generous brush of melted butter right out of the oven and a shower of coarse salt is all the finishing these little guys need. They're best served warm, ideally with a dipping sauce of your choice, and they disappear fast — so consider doubling the batch before you even start.
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Learn more →Ingredients
6 servings
For the dough
- 1 ½ tsp active dry yeast
- 1 tsp granulated sugar
- 1 cup warm water (110°f / 43°c)
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp unsalted butter, melted
For the baking soda bath
- 8 cups water
- ⅓ cup baking soda
For finishing
- 2 tbsp unsalted butter, melted
- 1 ½ tsp coarse pretzel salt or flaky sea salt
Instructions
- 1
In a large bowl, stir together the warm water, yeast, and sugar. Let stand for 5–7 minutes, until foamy and fragrant.
- 2
Add the melted butter (from the dough portion), fine salt, and flour 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 slowly when poked.
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