Raspberry Mojito Cupcakes

Today, I am throwing it back. I am sharing the most popular recipe on our site, Homemade Soft Pretzel Bites. We shared this recipe on our blog in 2010 and it has been a HUGE hit. HUGE! Seven years later and it is still number one. Have you tried these soft pretzel bites? They are perfect for parties, snacking, and game day. We are making them for the big game on Sunday and I can’t wait.

We love making homemade pretzels, the big ones, but there is something extra fun and special about the bites. They are the perfect party food! The pretzels are soft, chewy, salty, and so good dipped in cheese sauce!

We get a lot of questions about the baking soda in the recipe. There is a 1/3 cup, yes a 1/3 cup, but the baking soda doesn’t go IN the pretzels. It is for boiling the pretzels in water. Make sure you add the baking soda VERY slowly because it will bubble up. We don’t want anyone to get burnt.

Homemade Soft Pretzel Bites are fun to make and fun to eat! Make them for your next party or game day! Your guests will have so much fun dipping and snacking! Enjoy!

Skip the freezer aisle and whip up a warm batch of Easy Homemade Soft Pretzel Bites with this tried and tested recipe.

Easing our way into the fall food season means we’ve got pumpkin and apples on the brain. And for those of us with a certain carb affinity, the falling leaves and cooler temps signal a very fortuitous chain of events. Follow along with me here…

Fall→ October → Oktoberfest → Pretzels → Soft Pretzel Bites

How’s that for rationalizing just one more reason to enjoy hot, salty, chewy carbs?

While I certainly won’t be making the trek to Germany this year (or let’s be honest, in the next 15 years) due to two other deliciously chewable nuggets, that doesn’t mean my taste buds have to miss the carbs on carbs (#beer) par-tay.

Ingredients:

• 1 and 1/2 cups (300ml) warm water, plus 9 more cups for step 5
• 1 packet Red Star Platinum instant yeast (2 and 1/4 teaspoons)
• 1 teaspoon salt
• 1 Tablespoon (8g) packed light brown sugar
• 1 Tablespoon (15g) unsalted butter, previously melted and not scorching hot
• 3.75 - 4.25 cups (470- 530g) all-purpose flour + more for the counter surface
• 1/2 cup baking soda
• 1 large egg, beaten
• coarse sea salt for sprinkling
• Spicy Nacho Cheese Sauce for serving

Directions:

1. Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add salt, brown sugar, and melted butter. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
2. Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.
3. Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
4. With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
5. Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren't touching.
6. Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
7. Remove from oven and serve with spicy nacho cheese sauce or honey mustard. Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness.