Soft pretzel bites are one of those snacks that feel almost impossible to recreate at home — until you try this recipe and realize how straightforward the whole process actually is. The dough comes together with all-purpose flour, yeast, butter, and a handful of pantry staples, keeping things completely free of rye and any of the cross-contamination concerns that can come with specialty grain blends. The real magic happens in the baking soda bath, which gives each little bite that signature chewy exterior and deep, glossy mahogany color you'd expect from a proper pretzel. After a quick trip through a hot oven, they come out firm on the outside, pillowy in the middle, and absolutely begging to be eaten warm. A brush of melted butter and a generous shower of coarse salt right out of the oven is all the finishing they need. These are the kind of snack that disappears fast at a party, but honestly they're just as good eaten straight off the baking sheet on a quiet afternoon.
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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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