Capsaicin Free Snackable Soft Pretzel Bites
Warm, chewy, and finished with a generous shower of flaky salt, these soft pretzel bites are the kind of snack that disappears from the bowl before you even sit down. The classic baking soda bath is what gives each little nugget that signature deep mahogany crust and satisfyingly chewy interior — no specialty equipment or hard-to-find ingredients required. For anyone navigating capsaicin sensitivity, pretzels can be a surprisingly tricky snack aisle category, since many store-bought versions are dusted with spicy seasonings or share production lines with chili-spiked flavors. This recipe keeps things beautifully simple: flour, yeast, butter, and salt are all you need to land somewhere truly craveable. A brush of melted butter straight out of the oven takes them from great to genuinely hard to stop eating. They're perfect for game day spreads, after-school snacking, or honestly just a Tuesday when you want something warm and homemade.
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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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