Honey Butter Pretzel Nuggets (Printer View)

Golden nuggets glazed with honey butter, each bite is irresistibly soft and sweet, ideal for snacking.

# Components:

→ Dough

01 - 400 g all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon instant dry yeast
04 - 1 teaspoon table salt
05 - 235 ml warm water
06 - 2 tablespoons unsalted butter, melted

→ Boiling & Topping

07 - 2 liters water
08 - 60 g baking soda
09 - 30 g unsalted butter, melted
10 - 40 ml honey
11 - Flaky salt, to sprinkle

# Method:

01 - Combine flour, sugar, dry yeast, and salt in a large mixing bowl. Add warm water and melted butter, then mix until a shaggy dough forms.
02 - Transfer dough to a lightly floured surface; knead by hand for 5–7 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover with plastic wrap, and let rise in warm place for about 1 hour, or until doubled in volume.
04 - Punch down dough and divide into 4 equal portions. Roll each into a rope approximately 45 cm long, then cut each rope into 2.5 cm pieces.
05 - In a large saucepan, bring water and baking soda to a gentle boil. Working in batches, drop dough pieces into the boiling solution for 30 seconds, then transfer to a parchment-lined baking tray.
06 - Preheat oven to 220°C (425°F). Bake nuggets for 12–14 minutes, or until deep golden brown.
07 - While warm, brush nuggets with melted butter mixed with honey. Sprinkle with flaky salt and serve immediately.

# Expert Advice:

01 -
  • Bakes up in under an hour using basic pantry ingredients
  • Soft and pillowy bite-sized pieces made to share
  • Delicious balance of sweet and savory from real honey and butter
02 -
  • Packs in just the right amount of sweetness to please both kids and adults
  • Baking soda bath gives the signature golden chew you crave in any pretzel bite
  • Stays fluffy for hours perfect for prepping ahead for a busy party
03 -
  • Make sure your water is just warm not hot or it could kill the yeast Start with a small test batch if you are unsure about proofing
  • Never skip the baking soda bath it is what sets a true pretzel apart from bread For an extra golden crust bake in the top third of your oven and rotate the tray halfway for even browning

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