Soft pretzel bites are one of those snacks that feel almost impossible to replicate at home — but this recipe proves otherwise. The dough comes together with just flour, yeast, butter, and a handful of pantry staples, so you know exactly what's going into every bite. The real magic happens in the baking soda bath, which gives each piece that signature chewy, deep-brown crust you'd expect from a proper pretzel. Once they come out of the oven brushed with melted butter and showered in coarse salt, they're genuinely hard to stop eating. Store-bought pretzel snacks can be a minefield when it comes to shared production lines and vague allergen labeling, but making these from scratch puts you fully in control. They're warm, pillowy on the inside, satisfyingly salty on the outside, and perfect for dipping into mustard or cheese sauce straight off the pan.
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In a large bowl, stir together the warm water, yeast, and sugar. Let stand for 5–7 minutes, until foamy and fragrant.
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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