If you’ve been craving something soft, warm, and a little nostalgic, these mini soft pretzels are the sweetest little project. They come together in just 30 minutes, and the dough is wonderfully forgiving perfect for a quick baking win. Let’s make a batch you’ll be proud to share (or keep all to yourself).
Ingredients
- 1 cup warm water
- 1 tbsp sugar
- 2 tsp instant yeast
- 2½ cups all-purpose flour
- 1 tsp salt
- 2 tbsp melted butter
- 6 cups water (for boiling)
- 2 tbsp baking soda
- 1 egg (for egg wash)
- Coarse salt for topping
Optional swaps:
• Use unsalted butter + a pinch more salt
• Try whole-wheat flour for a slightly heartier texture
3. Steps
- In a medium bowl, whisk warm water, sugar, and yeast. Let it sit for 2–3 minutes it should look a little foamy.
- Add flour, salt, and melted butter. Stir until a soft dough forms. Don’t worry if it feels slightly sticky; it comes together quickly.
- Knead the dough on a lightly floured surface for 2–3 minutes, then divide into 8 mini portions.
- Roll each piece into a thin rope (about 10–12 inches) and twist into a pretzel shape. Keep it playful they don’t need to be perfect.
- Bring 6 cups of water to a boil, add the baking soda, and gently dip each pretzel for 20–30 seconds. This is what gives them that signature chew.
- Place pretzels on a lined baking sheet, brush with beaten egg, and sprinkle with coarse salt.
- Bake at 425°F for 10–12 minutes, until golden and shiny.
Chef’s Tips
- If the dough resists rolling, let it rest for 5 minutes it will relax and stretch beautifully.
- For a softer bite, brush warm pretzels with a little melted butter right out of the oven.
- Store leftovers in an airtight container; rewarm in the microwave for 10–15 seconds to bring back the softness.
Variations
- Cinnamon-Sugar Mini Pretzels: Skip the coarse salt and toss warm pretzels in cinnamon sugar.
- Mini Pretzel Bites: Cut ropes into 1-inch pieces before boiling perfect for dipping.
- Cheesy Version: Sprinkle shredded cheddar after the egg wash for a melty finish.