Pescatarian Snackable Soft Pretzel Bites
Soft pretzel bites are one of those snacks that feel almost impossible to replicate at home — until you actually try, and realize they're completely doable with a handful of pantry staples. The dough comes together with yeast, flour, butter, and salt, then gets a quick dip in a boiling baking soda bath before hitting a screaming-hot oven. That alkaline bath is the real secret, giving each bite its signature chewy interior and that deep, glossy mahogany crust you'd expect from a proper pretzel. A brush of melted butter and a shower of coarse salt right out of the oven puts them firmly in "impossible to stop eating" territory. These are naturally meat-free and built entirely from simple baking ingredients, so they fit a pescatarian lifestyle without any substitutions or workarounds needed. Serve them warm with mustard, a cheese dip, or honestly just on their own — they disappear fast either way.
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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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