Description
Salted Caramel Pretzel Bites are a deliciously soft and chewy snack, featuring a warm pretzel dough boiled in baking soda water, baked to golden perfection, and coated with a luscious homemade salted caramel sauce. Perfect for parties or an indulgent treat, these bite-sized snacks balance sweet and savory flavors beautifully.
Ingredients
Scale
Pretzel Dough
- 2 ¼ tsp active dry yeast
- 1 ½ cup warm water (105-115℉)
- 2 tbsp brown sugar
- ¾ tsp salt
- 1 tbsp melted butter
- 4 cups all-purpose flour (plus ½ cup reserved)
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Salted Caramel Sauce
- ½ cup sugar
- 3 tbsp butter
- â…“ cup heavy or whipping cream
- ½ tsp salt
Instructions
- Activate the Yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until the mixture is foamy, indicating that the yeast is active and ready to use.
- Mix the Dough: Add brown sugar, salt, melted butter, and 4 cups of all-purpose flour to the yeast mixture. Stir or knead the ingredients until a smooth, elastic dough forms. You may need to add additional flour gradually until the dough is no longer sticky. Reserve ½ cup of flour for later use.
- Let the Dough Rise: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm area for about 45 minutes, or until it doubles in size and becomes puffy.
- Prepare the Baking Soda Bath and Shape Pretzel Bites: Preheat your oven to 450°F (232°C). In a large pot, bring 10 cups of water and ½ cup baking soda to a boil. Meanwhile, punch down the risen dough and roll it into long ropes about ½ inch thick. Cut the ropes into small bite-sized pieces. Boil the pretzel bites in the baking soda water in batches for about 30 seconds, then remove with a slotted spoon and place on a lined baking sheet.
- Bake and Make Salted Caramel Sauce: Bake the pretzel bites in the preheated oven for approximately 12-15 minutes, until golden brown. While they bake, heat sugar in a saucepan over medium heat until it melts into a golden amber color, then carefully stir in butter until melted. Slowly add heavy cream while stirring continuously. Remove from heat and mix in salt to finish your salted caramel sauce. Serve the warm pretzel bites drizzled with the salted caramel sauce.
Notes
- Ensure the water for activating yeast is not too hot to avoid killing the yeast; 105-115℉ is ideal.
- Boiling pretzel bites in the baking soda water gives them their signature chewy crust and deep color.
- For extra flavor, sprinkle coarse salt on pretzel bites before baking if a more traditional salty edge is desired.
- Store leftover pretzel bites in an airtight container for up to 2 days; reheat gently before serving.
- The salted caramel sauce can be prepared ahead of time and warmed before drizzling.
