That alkaline, chewy pretzel smell from a bakery costs a fortune, but the dough is easy to make at home in your bread machine. The bite-sized version is perfect for game night with a beer or as party snacks – one per handful.
The secret is the baking soda bath; you can use baking soda instead of real lye at home and still get that crisp shell.
Why You’ll Love
- Machine does the kneading, bite shapes are easy to handle
- Crisp outside, soft inside, salty and addictive
- Great for kids’ snacks and parties
- Amazing with mustard or cheese sauce
Ingredients
- Dough (bread machine Dough cycle):
- Warm water (about 105°F / 40°C) – 1 cup
- Sugar – 1 tbsp
- Salt – 1½ tsp
- Bread flour – 3 cups
- Butter – 2 tbsp, softened
- Active dry yeast – 2¼ tsp
- Baking soda bath:
- Water – 4 cups
- Baking soda – ¼ cup
- Coarse sea salt – to taste
Step by Step
- Add to the machine, select Dough, let it knead and rise.
- Divide the dough into 12 pieces, roll each into a rope, and cut into 2–3 cm bits.
- Bring the water to a gentle boil and add the baking soda in batches, carefully (it foams violently – don’t dump it all at once). Boil each bite about 30 seconds until it floats, then lift out onto a baking mat.
- Sprinkle with coarse salt and bake at 400°F / 200°C for 12–15 minutes until deep golden.
- Cool slightly and serve with dip.
Tips
- The baking soda bath is what makes the crisp shell – don’t skip it. Use baking soda, not baking powder.
- Salt right after the bath, while the surface is still wet so it sticks.
- For a shinier, crunchier top, brush with an egg wash (1 egg + 1 tbsp water) before baking.
FAQ
Q: Can I use real lye (food-grade)? A: Lye is more authentic but dangerous to handle; baking soda at home is safe and flavorful enough.
Q: Can I make them ahead? A: After baking and cooling fully, seal them; re-crisp in a 300°F / 150°C oven for 3 minutes within 2 days.
Same dough playbook as our pizza dough bread machine recipe, or go cheesy with cheese bread machine recipe.
Nutrition (per serving): 180 kcal · 5g protein · 34g carbs · 480mg sodium
Time / Yield: Prep 20 min · Dough cycle ~1.5 h · Bake 15 min · about 36 bites (3–4 servings)