Lupin Free Snackable Soft Pretzel Bites
Soft pretzel bites are one of those snacks that feel almost impossible to replicate at home — until you try this recipe and realize how straightforward the whole process actually is. The dough comes together with just flour, yeast, butter, and salt, then gets a quick dip in a baking soda bath before hitting a hot oven, which is exactly what gives each bite that signature chewy interior and deep, glossy brown crust. A final brush of melted butter and a shower of coarse salt right out of the oven makes them genuinely hard to stop eating. For anyone navigating lupin sensitivities, packaged pretzels and snack mixes can be a minefield — lupin flour shows up in all kinds of baked goods as a protein booster, often without obvious labeling. This recipe keeps things clean and straightforward, relying on standard all-purpose flour with no alternative flours or additives in sight. Whether you're serving them at a party or just want something warm and salty on a weekend afternoon, these little bites deliver that classic ballpark pretzel experience without any of the guesswork.
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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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