Low Iodine Snackable Soft Pretzel Bites

Total time1 hr 40 min

Prep time25 min

Cook time15 min

4.5

(10)

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the baking soda bath

8 cups water
⅓ cup baking soda

For finishing

2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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