Soft Pretzel Bites
Bagels & Pretzels
Bite-sized soft pretzel nuggets perfect for dipping in cheese sauce or mustard. A game-day snack favourite.
Prep Time
15 min
Proof Time
45 min
Bake Time
12 min
Servings
10
Calories
140
Ingredients
- 4 cups bread flour
- 2¼ tsp instant yeast
- 1⅓ cups warm water
- 2 tbsp malt syrup or honey
- 1½ tsp salt
Instructions
- 1
Mix & Knead
Combine flour, yeast, malt syrup, salt, and water. Knead 10 minutes until firm and smooth.
- 2
Rise
Cover and rise 45–60 minutes until puffy.
- 3
Shape
Divide into equal pieces and shape into rings or pretzel shapes.
- 4
Boil/Dip
Boil in malt water or dip in a baking soda bath as directed.
- 5
Top & Bake
Add toppings. Bake at 425°F (220°C) for 18–20 minutes until deep golden.
Baker's Notes
“The boil is what makes a bagel a bagel. Skipping it gives you a roll, not a bagel. The malt syrup in the boiling water adds colour and subtle sweetness.”
— Baker Thomas Moreau
Nutrition Facts
140
cal
8g
Protein
6g
Fat
32g
Carbs
3g
Fiber
267mg
Sodium
Tips & Tricks
- •The boil/dip step is what gives bagels and pretzels their distinctive chewiness.
- •These are best eaten the same day — toast leftovers for best results.
- •Use a firm dough — bagel dough should be stiffer than regular bread dough.
Reviews (4)
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Made this for a dinner party and everyone wanted the recipe. The bread was the star of the table — warm, crusty, and absolutely delicious.
Five stars! The crust was perfectly crispy and the crumb was soft and airy. I'll never buy store-bought bread again.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
