You will love this easy pretzel bites recipe from John Kanell of Preppy Kitchen. These pretzels are golden and crispy with a soft, airy center. You will love the crispy salt on top of these pretzels. This guide is perfect for helping you follow along with his YouTube video, so you can make these with ease.

I usually like to follow a written recipe, but I do like having an accompanying video showing the steps, as you can get some subtle nuances that don't come across in the written recipe. I am familiar with yeast dough, so I'm fairly confident, but for those of you who get intimidated, fear not. Give it a try; it's so much easier than you think. This is a genuine beginner-friendly recipe with easy-to-follow steps. When you think of a party snack people won't stop eating, this is it.

Key Takeaways

Getting Your Ingredients Ready

Picking the Right Flour and Yeast

The first thing you need to do is get your ingredients prepped and ready to go. You need warm water for this, somewhere between 110 and 120 degrees Fahrenheit is ideal, one quarter… a packet of dry yeast, and two tablespoons of brown sugar. This will help feed the yeast.

I always like to bloom the yeast first to make sure it's active before going any further; that way you don't have to start from scratch. Ideally, you want a thermometer for this, as you want to be sure you have the right temperature of water. If it's too cold, it won't work, and if it's too hot, it will kill the yeast. When your yeast is blooming, you'll see bubbles forming, and this means you're good to go. If you're experienced, you can skip the thermometer part.

Blooming is so important, as I have previously made bread and didn't bother with the blooming step, and the yeast was actually dead and the recipe was a failure. You can avoid this by blooming before you continue with the recipe.

I don't always use a thermometer myself; I tend to go by feel since I'm familiar with the temperatures, but if you're a beginner, I'd definitely recommend the thermometer. If you don't have brown sugar, you can use caster sugar as an alternative. This is what I usually do.

Creating Soft and Rich Pretzel Bites

Smart Measuring Methods

Preparing Your Pretzel Dough

Waking Up Your Yeast

The next step is to prepare your dough. Begin by adding your water into the stand mixer bowl, and add the yeast and leave it to bloom, along with the white or brown sugar added; this gives it something to feed off. If you don't see any bubbles forming, it's time to start fresh, as you're probably dealing with dead yeast.

I prefer to use a stand mixer, but you can also do this by hand. I have learned to become patient when waiting for the yeast to bloom, as I know when it does, the recipe should be a success. Try not to rush, as you don't want to have to start again. Make sure you don't take too long; I use the wait time to tidy up while waiting on my yeast to bloom and get organized for the next step.

Adding Sweetness with Brown Sugar

Combining Ingredients for the Perfect Base

Ingredient	Amount
Warm water	1 1/2 cups (360 mL)
Active dry yeast	1 packet (1/4 oz)
Light brown sugar	1 1/2 tablespoons
All-purpose flour	4 3/4 cups total
Salt	2 teaspoons
Melted butter	2 tablespoons

Working the Dough Just Right

Creating Perfect Texture and Structure

Getting the dough to the right stage is super easy using a stand mixer. You can start off with the paddle attachment on low speed until the dough is shaggy, then swap it out for the dough hook and mix for around five minutes to help develop the gluten. If you don't have a mixer, you can use a hand whisk to get it to the shaggy stage and then finish off by hand to develop the gluten. You need this to get the chewy texture.

You will know when you have developed enough gluten by doing the windowpane test. If it breaks, there is not enough gluten, and you need to continue kneading.

I love my stand mixer, and it's amazing how much of a difference it makes with all the specific attachments. I have tried making it by hand before with a stand mixer with low-protein flour, and it just would not develop the gluten. I mixed and mixed and mixed, but it just would not come together. Always check the recipe for the type of flour you need, so that you can end up with something successful at the end of it.

Knowing When Your Flour Amount is Perfect

Making the Most of Your Mixer or Hand Mixing

Testing Your Dough the Right Way

Why Perfect Stretch Makes All the Difference

The best way to test your dough is the windowpane test. Once you've mixed for around 5 minutes, you can flour your fingers, take a small piece of the dough, and stretch it. It should stretch into a see-through sheet reminiscent of a windowpane. It shouldn't tear, and should stretch easily. If it doesn't, put it back in the mixer for another couple of minutes and try again.

Once you've done this a few times, you'll get used to the feel and correct consistency the dough should have, and you'll get to the point where you can trust your own judgment. I always look for the dough pooling away from the sides of the bowl and no longer sticking, usually a good sign the gluten is developing.

Always make sure you use the right flour; you need one with the right amount of protein.

Fixing Dough Problems Before They Start

Common fixes:

Getting That Perfect Chew by Hand

Setting Up Your Dough for Its First Nap

Getting the Bowl Ready for Rising

You need to get the dough ready for its first rise. I like to use a round tablespoon of oil and swirl it around a large bowl; this will stop it from sticking. It will also help keep the dough from drying out. Remember to toss the dough around to get it coated in the oil.

I have missed this step before when I was learning to bake, and in a way it's actually useful, because you learn not to do it again. The dough will stick to the bowl and can get messy very quickly. I enjoy getting my hands messy in the kitchen with recipes like this.

I like to use vegetable oil or a basic olive oil for oiling the bowl. No need to use anything like extra virgin or too expensive; it's just not needed.

Finding the Perfect Spot for Proofing

Keeping Your Dough Cozy While It Grows

Making Perfect Pretzel Shapes

Rolling Dough the Right Way

When it comes to making perfect pretzels, you start by shaping. Dump your dough onto a floured surface and divide it into four equal dough balls. Don't worry about being too perfect with the size. Then roll these into 22-inch ropes, but be careful not to force it.

Try to make use of gravity to stretch it, and don't worry about perfection. I make my own pizza base regularly and still haven't perfected a perfectly round pizza, but this doesn't change the flavor. It still tastes great. You will develop a feel for it the more you try recipes like these, and a lot of it comes from letting the dough move naturally and not forcing it.

Rolling Tips:

Creating Bite-Sized Pieces

Keeping Your Pretzel Bites Tender

Texture Secrets:

Getting the Soda Water Ready

How the Special Water Bath Creates Perfect Pretzels

The water bath is probably the most important step in dipping your pretzels. It helps give that deep golden color and gives that chewy texture. If you skip this step, you'll just end up with plain bread.

I had never done a baking soda bath for pretzels before, and I always felt a little intimidated by it, but once you do it once, you realize it's fairly straightforward. I didn't even know that's how pretzels got their amazing color. Secret steps like these are so important.

It's a bit like the first time I made cookies and discovered how important chilling the dough is. I thought I could skip it so I could eat my favorite cookie quicker, but I just ended up with a flat mess in the oven. That's when I learned that chilling the dough was so important for achieving the correct spread and finished look. Try not to skip steps in baking. It usually spells disaster.

Getting the Perfect Golden Puffed Bites