Legume Free Snackable Soft Pretzel Bites
Soft, chewy, and finished with a generous shower of flaky salt, these pretzel bites hit every craving you could possibly have for a warm, bakery-style snack. The dough comes together with just flour, yeast, butter, and a handful of pantry staples — nothing hidden, nothing to second-guess. That signature pretzel chew and deep mahogany crust come from a quick dip in a boiling baking soda bath before baking, a classic technique that requires zero specialty ingredients and delivers seriously impressive results. For anyone navigating legume-free eating, snack foods are often a minefield of pea protein, chickpea flour, and soy-based additives lurking in store-bought options — this recipe sidesteps all of that entirely. Every component is straightforward and easy to verify, so you can snack with total confidence. Brush them with melted butter straight out of the oven and serve them warm, because that is genuinely the only way to do this right.
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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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