Xanthan Gum Free Snackable Soft Pretzel Bites

Total time1 hr 40 min

Prep time25 min

Cook time15 min

Xanthan Gum Free Snackable Soft Pretzel Bites

Soft pretzel bites with that deep, glossy, mahogany crust are one of those snacks that feel almost impossible to recreate at home — and yet this recipe absolutely nails it. The secret is the baking soda bath, which gives each little bite that signature chewy exterior and slightly alkaline tang you'd expect from a proper pretzel, no specialty ingredients required. Everything here is straightforward pantry staple territory: flour, yeast, butter, salt, and water. That simplicity is actually great news if you're avoiding xanthan gum, because there's genuinely nothing here that would contain it — no gluten-free flour blends, no stabilizers, no packaged shortcuts that sneak in additives. The dough comes together with a good knead and a single rise, then gets a quick dip in boiling baking soda water before hitting a hot oven. A brush of melted butter and a shower of coarse salt straight out of the oven is the finishing move, and it makes the whole kitchen smell incredible. These are the kind of bites you set out for a crowd and watch disappear in minutes.

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Ingredients

6 servings

For the dough

1 ½ tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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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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