These fun football-shaped soft pretzel bites are perfect for any game day! They’re warm, fluffy, and have a light, salty crust that makes them hard to resist.
I love serving them with cheese dip—it makes every bite even better! Plus, they’re super easy to make, perfect for a snack while cheering for your team! 🏈🥨
Key Ingredients & Substitutions
All-Purpose Flour: This is your main ingredient for the dough. If you want a healthier option, you can try whole wheat flour. Just keep in mind the texture might be a little denser.
Active Dry Yeast: This helps the dough rise. If you don’t have active dry yeast, you can use instant yeast instead—just skip the dissolving step. It works faster!
Unsalted Butter: Use unsalted butter to control the saltiness of your pretzels. If you’re looking for a dairy-free option, melted coconut oil or plant-based butter works too!
Coarse Salt: For sprinkling. If you can’t find it, regular table salt will do just fine, but sprinkle lightly since it’s saltier.
Decoration: For the “laces,” you can use white icing or cheese sauce. Cream cheese glaze can also add a fun twist for something different!
How Do I Make Sure My Dough is Properly Kneaded?
Kneading is crucial for developing gluten, which gives pretzels their chewy texture. Here’s how to do it correctly:
- Flour your surface lightly to avoid sticking.
- Push the dough down with the heel of your hand, then fold it over towards you.
- Rotate the dough a quarter turn and repeat. Aim to knead for about 5-7 minutes until it’s smooth and elastic.
- Check for elasticity by pressing a finger into the dough—it should bounce back.
Don’t forget to let it rise in a warm spot! If you find your dough isn’t rising, it might be too cold; try moving it to a warmer area, like near the oven or in a turned-off microwave.
How to Make Football Shaped Soft Pretzel Bites
Ingredients You’ll Need:
For the Pretzel Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 2 tbsp granulated sugar
- 1 tsp salt
- 4 tbsp unsalted butter, melted
For the Boiling Solution:
- 10 cups water
- 2/3 cup baking soda
For Topping and Decoration:
- 1 large egg, beaten with 1 tbsp water (egg wash)
- Coarse salt, for sprinkling
- White icing or cheese sauce for “football laces” decoration
How Much Time Will You Need?
This delightful snack takes about 20 minutes to prepare, plus 1 hour for the dough to rise. After that, you’ll spend another 15 minutes baking the pretzels, making for a total of about 1 hour 35 minutes until you can enjoy your tasty football-shaped bites!
Step-by-Step Instructions:
1. Start the Dough:
In a large bowl, combine the active dry yeast with the warm water and add the granulated sugar. Let it sit for about 5 minutes until you see foam forming. This means your yeast is alive and ready to go!
2. Mix the Ingredients:
Add the salt, melted butter, and flour to the yeast mixture. Stir everything together until a dough starts to form. It should come together nicely without being too sticky.
3. Knead the Dough:
Sprinkle some flour on your countertop and knead the dough for about 5 to 7 minutes. You’re looking for a smooth and elastic texture. If the dough sticks, just sprinkle a little more flour as needed!
4. Let It Rise:
Place the kneaded dough in a lightly greased bowl and cover it with a damp cloth. Set it in a warm spot and let it rise for about 1 hour, or until it’s doubled in size. This is where the magic happens!
5. Prepare to Bake:
Preheat your oven to 450°F (230°C). Line your baking trays with parchment paper so your pretzels won’t stick.
6. Make the Boiling Solution:
In a large pot, bring the 10 cups of water and baking soda to a boil. This step is essential for giving your pretzels that chewy crust!
7. Shape the Pretzel Bites:
Once the dough has risen, punch it down gently to release air. Turn it out onto a floured surface and divide it into small pieces, about 1 to 1½ inches each. Roll each piece into a small oval shape, resembling a football.
8. Boil the Pretzel Bites:
Using a slotted spoon, carefully dip each pretzel shape into the boiling baking soda water for about 20-30 seconds. This step gives them their classic pretzel flavor and texture. Remove and let them drain for a moment.
9. Prepare for Baking:
Place the boiled pretzel bites on the parchment-lined trays. Brush each one with the egg wash to give it a beautiful golden color and sprinkle with coarse salt.
10. Bake:
Pop those trays in the oven and bake for 10 to 12 minutes, or until they are deep golden brown. Your kitchen will smell amazing!
11. Cool and Decorate:
Once baked, remove the pretzels from the oven and let them cool slightly. Now, this is the fun part! Use white icing, melted cheese, or a thick dipping sauce to pipe “laces” onto each pretzel bite to mimic the look of a football.
12. Serve and Enjoy:
Serve these soft pretzel bites warm with your favorite dips, like mustard, cheese sauce, or even alongside pickles. They’re perfect for game day or any fun gathering!
Enjoy your delicious football-shaped soft pretzel bites that are sure to impress all your friends and family!
Can I Use a Different Type of Flour?
Absolutely! While all-purpose flour gives the best texture, you can use bread flour for a chewier bite. Just keep in mind that whole wheat flour will yield a denser pretzel, but it’s a great option if you’re looking for something healthier!
What If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to the yeast being inactive. Make sure your water is warm (not hot) and check the expiration date on your yeast. If needed, you can create a warm rising environment by placing the dough in an oven with just the light on or near a heater.
How to Store Leftover Pretzel Bites?
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag. Reheat in the oven at 350°F (175°C) for about 10 minutes to restore their chewy texture!
Can I Prep This Recipe in Advance?
Yes! You can prepare the dough and shape the pretzel bites a day in advance. Place them on a baking sheet, cover tightly with plastic wrap, and refrigerate. Just give them a little extra time to rise before boiling and baking the next day.
