What do monks, the Ottoman Empire, and newlyweds have in common? Soft pretzels. Legend traces the first pretzel to 610 A.D., when Italian monks shaped dough to resemble arms crossed in prayer and gave them as rewards to good students. In 1510, Viennese monks reportedly heard Ottoman soldiers tunneling beneath the city while baking pretzels and sounded the alarm in time to stop the attack. By the 17th century, pretzels had become synonymous with love, even appearing in wedding ceremonies as a symbol of “tying the knot.” German immigrants later carried the tradition to Pennsylvania, where the first commercial pretzel bakery opened in 1861.
Homemade pretzels may seem like a challenge, but they’re surprisingly easy to make. Our Soft Pretzel Bites come together fast, thanks to your Vitamix.
Traditional German Laugenbrezel get their signature deep color and shiny, chewy crust from a quick dip in food-grade lye. This intensifies the Maillard reaction—a chemical browning that boosts flavor. While lye is standard in professional kitchens, it can feel intimidating at home. Our version uses baked baking soda instead. After an hour in the oven, baking soda transforms into a stronger alkali that, when added to boiling water, closely mimics lye’s effects, producing pretzels that look and taste wonderfully authentic.
These delicious bite-sized nuggets make a great after-school treat for kids or a crowd-pleaser for the big game. Take a cue from your favorite soft, hand-rolled pretzel shop and dip your bites in Dill Avocado Dip, Not-So Cheese Sauce, or Caramel Apple Peanut Butter Dip. For a standout pairing, the Vitamix Culinary Team recommends our Whole Grain Apricot Mustard. Its blend of fruity sweetness and spicy mustard adds a bright, sweet-tangy punch that’s perfect with warm pretzel bites.
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Ingredients
For the Dough:
- ¾ cup water
- ¼ brown sugar
- 1 package active dry yeast
- ¾ cup all-purpose flour
- 1 ½ cups high gluten bread flour
- 1 pinch salt, optional
To Cook:
- 2 teaspoons baking soda
- 2 Tablespoons kosher salt, optional
Preheat oven to 300°F (150°C). Place the baking soda on a small sheet tray and bake for 1 hour.
To proof the yeast, combine warm water, brown sugar, and yeast. Stir slowly to combine. Set aside for 5 minutes
Fit the Food Processor with the Multi-Use Blade. Place flours and salt into the Vitamix Container and secure the lid. Pulse the mixture 5 times. Add the yeast mixture through the Small Food Chute. Start the machine and process for 20–30 seconds, or until a ball forms.
With floured hands, remove dough and form into a round ball. Place in a bowl, cover and allow to rise in a warm spot, until doubled in size, about an hour. Remove the baking soda from the oven and place in a large pot with 2 quarts of water.
Increase oven temperature to 450°F (230°C). Transfer dough to a lightly floured surface and divide into 18 equal pieces. With your palms, roll each piece to form a small ball and place on a baking sheet. Let sit for 20 minutes.
Bring pot of water and baking soda to a boil. Carefully place the pretzel bites into the water and boil for 30 seconds, carefully moving the balls around to coat all sides. Remove and place on a parchment-lined baking sheet, and sprinkle with large flaked salt.
Place in preheated oven and bake for 5–6 minutes or until crispy and lightly browned. Best when served warm.
