Chewy-soft, gorgeously browned, and topped with crunchy salt, these pretzel bites are the perfect coffee-table nibble for watching the game or as the opening salvo in an Oktoberfest party. You begin by making a straightforward yeast dough and letting it rise. Then you roll the dough into cylinders, cut into bite-sized pieces, and cook them in two stages: by boiling briefly in plenty of water that’s had baking soda dissolved in it, and then—after painting each with an egg wash and sprinkling with salt—baking. Soft pretzel bites are at their best while still warm, served with a bowl of Honey-Mustard Sauce or Whole-Grain Dijon Mustard for dunking.
For large-format pretzels, check out our Soft Pretzels.