Seed Oil 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, water, butter, and salt, so there's no mystery oil hiding in the ingredient list. That quick dip in a baking soda bath is the real magic move here: it gives each bite that signature chewy, glossy exterior and deep mahogany color that you'd expect from a proper pretzel. A brush of melted butter straight out of the oven and a generous hit of coarse salt finish things off in the most satisfying way possible. For anyone trying to avoid refined seed oils, these are a dream — no canola, no soybean oil, nothing processed, just real pantry staples doing exactly what they're supposed to do. Serve them warm with mustard or a cheese dip and watch them disappear faster than you made them.
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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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