There’s an alchemy that happens when warm, doughy bread meets a sweet, creamy dip—it’s a combination that speaks directly to the soul. These Soft Pretzel Bites take that magic to a new level. Imagine the nostalgic, mall-food-court pleasure of a soft pretzel, but transformed into perfect, poppable bites with a chewy exterior, soft interior, and the iconic mahogany-brown crust and sprinkle of salt. Now, pair that with a sauce that needs no introduction: warm, pourable, hazelnut-chocolate Nutella, spiked with a pinch of sea salt to cut the sweetness.
This isn’t just a snack; it’s an experience. The process of making the dough is surprisingly therapeutic, and the classic baking soda bath—which might seem intimidating—is the simple, science-y trick that gives pretzels their signature taste and texture. The result is a shareable platter of pure, unadulterated comfort that blurs the line between appetizer and dessert, guaranteed to create a moment of collective happiness wherever it’s served.
The Secret Behind the Perfect Pretzel: The Baking Soda Bath
The distinctive flavor and deep-brown, slightly crisp crust of an authentic soft pretzel don’t come from the oven alone. The magic is in a brief, pre-bake dip in an alkaline solution. Traditionally, food-grade lye is used, but for safety and accessibility, a boiling water and baking soda bath is the brilliant home-kitchen hack.
When the shaped dough is simmered in this alkaline bath for just 30 seconds, a chemical reaction (the Maillard reaction) is supercharged on the dough’s surface. This reaction is what causes the pretzel to develop its rich, complex, almost nutty flavor and that deep, glossy brown color as it bakes. It also sets the crust, giving the outside a satisfying chew while the interior steams and stays pillowy-soft. Don’t skip this step—it’s what transforms simple dough into a legitimate pretzel. The coarse salt sprinkled on top before baking provides the essential salty contrast that makes the sweet Nutella dip not just an option, but a necessity.
Ingredients
For the Pretzel Dough:
- 1 ½ cups warm water (110°F)
- 2 tablespoons light brown sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 4 tablespoons unsalted butter, melted
- 4 ½ cups all-purpose flour (plus more for dusting)
- 2 teaspoons fine sea salt
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For Finishing & Dipping:
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- Coarse pretzel salt or kosher salt
- 1 cup Nutella or other chocolate-hazelnut spread
- ⅓ cup heavy cream or whole milk
- Pinch of flaky sea salt (for the sauce)
Instructions
1. Make the Dough: In the bowl of a stand mixer fitted with the dough hook, combine warm water and brown sugar. Sprinkle the yeast on top and let sit for 5 minutes until foamy. Add the melted butter, flour, and salt. Mix on low until combined, then increase to medium speed and knead for 4-5 minutes until smooth and elastic. The dough will be slightly tacky. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
2. Shape the Bites: Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and grease lightly. Punch down the dough. Turn it out onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a long rope, about 20 inches long. Cut each rope into 1-inch pieces. No need to roll them into perfect balls; rustic pieces are fine. Place them on the baking sheets, not touching.
3. The Baking Soda Bath: Bring the 10 cups of water to a rolling boil in a large, wide pot. Carefully add the baking soda—it will foam up. Reduce to a gentle simmer. Using a slotted spoon or spider, lower batches of dough pieces into the simmering bath. Poach for 30 seconds, flipping once if needed. Remove, let excess water drip off, and return to the parchment-lined baking sheets.
4. Bake: Brush each pretzel bite lightly with the egg wash. Sprinkle generously with coarse salt. Bake for 12-15 minutes, rotating pans halfway, until deep golden brown. Let cool on the pans for a few minutes.
5. Make the Nutella Sauce: While the bites bake, combine the Nutella and heavy cream in a small saucepan. Warm over low heat, stirring constantly, until smooth, creamy, and pourable (about 3-5 minutes). Stir in a pinch of flaky sea salt. Transfer to a small serving bowl.
6. Serve: Pile the warm pretzel bites on a platter alongside the warm Nutella sauce. Serve immediately. The contrast of salty, warm pretzel and sweet, creamy chocolate is unmatched.
Tips for Pretzel Perfection
For the best rise, ensure your water is between 105-110°F—too hot will kill the yeast. If you don’t have a stand mixer, knead by hand for 8-10 minutes. The baking soda bath is key, but handle the boiled bites gently as they will be delicate. For a fun variation, toss some baked bites in cinnamon sugar instead of salt for a churro-like treat.
The Nutella sauce can be thinned with more cream if desired, and any leftover sauce is heavenly on ice cream or pancakes. These bites are best enjoyed the day they are made, but you can freeze the baked, un-salted bites and reheat them in the oven. They are the ultimate crowd-pleaser, transforming any gathering into a festive occasion with their incredible aroma and even better taste.