Soft Pretzel Bites

Soft Pretzel Bites are a delicious, crowd-pleasing snack perfect for parties, game days, or anytime cravings strike. These golden brown, chewy, and salty bites are made from a simple yeast dough and come together in just about an hour. With minimal rise time and straightforward steps, they’re perfect for beginners and seasoned bakers alike.

Why You’ll Love This Recipe

• Quick and easy: Ready in about an hour from start to finish.

• Beginner-friendly: Minimal rise time and simple ingredients.

• Crowd-pleasing: Perfect for sharing at gatherings or as an appetizer.

• Customizable: Enjoy them salty or sweet, or dip in your favorite sauce.

• Fun to make: Rolling and cutting the dough is great for involving kids or guests.

• Delicious texture: Soft and chewy inside, crisp outside.

• No special tools required: You can make this recipe with just bowls and basic kitchen tools.

• Great for dipping: Pairs well with cheese sauce, mustard, or even chocolate.

• Freezer-friendly: Make ahead and reheat when needed.

• Versatile snack: Serve warm, cold, savory, or sweet.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups warm water (about 100°F)

• 2 1/4 teaspoons instant or active dry yeast (1 packet)

• 1 tablespoon brown sugar or granulated sugar

• 1 teaspoon salt

• 1 tablespoon unsalted butter, melted and slightly cooled

• 3 3/4 to 4 cups all-purpose flour (spooned & leveled), plus more for work surface

• Coarse salt or sea salt, for topping

Baking Soda Bath:

• 1/2 cup baking soda

• 9 cups water

Optional for Serving:

• Spicy cheese sauce

• Mustard

• Cinnamon sugar (see notes in variations)

Directions

1. Prepare the dough: In a large mixing bowl or stand mixer, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.

2. Add ingredients: Stir in salt, melted butter, and 3 cups of flour. Mix until combined. Add 3/4 cup more flour and mix on low speed until dough pulls away from the sides. Add the final 1/4 cup flour if dough is very sticky.

3. Knead the dough: Knead by hand or mixer for 5 minutes until soft, slightly tacky, and elastic. If dough sticks too much, add flour 1 teaspoon at a time.

4. Rest the dough: Cover and let the dough rest for 10–30 minutes. Meanwhile, preheat oven to 400°F and line two baking sheets with silicone mats or greased parchment.

5. Shape the dough: Divide the dough into 6 equal parts. Roll each piece into a 20-inch rope, then cut into 1.5–2 inch bites.

6. Prepare the baking soda bath: In a large pot, bring water and baking soda to a boil. Drop 8–10 pretzel bites into the bath for 10–15 seconds, then remove with a slotted spoon and let excess water drip off. Place on prepared baking sheets.

7. Add salt: While still wet, sprinkle each bite with coarse salt (or leave plain if using cinnamon sugar later).

8. Bake: Bake for 15 minutes or until golden brown. Serve warm with your favorite dipping sauces.

Servings and timing

This recipe makes about 5 dozen pretzel bites.
Prep time: 40 minutes
Cook time: 15 minutes
Total time: 1 hour

Variations

• Sweet version: Skip the salt topping. After baking, brush bites with melted butter and toss in a cinnamon-sugar mix (1/2 cup sugar + 1 tablespoon cinnamon).

• Stuffed bites: Wrap dough around small cheese cubes or pepperoni before boiling for a stuffed snack.

• Whole wheat: Replace up to half the flour with whole wheat flour for added fiber.

• Pretzel dogs: Wrap dough around mini sausages for bite-sized pretzel dogs.

• Garlic butter: Toss baked bites in melted butter mixed with garlic and parsley.

• Everything seasoning: Sprinkle with everything bagel seasoning instead of salt before baking.

• Vegan option: Use plant-based butter or skip it entirely.

Storage/Reheating

Storage:
Store in an airtight container at room temperature for up to 3 days. They’ll begin to lose softness after the first day.

Reheating:
Warm in the microwave for 10–15 seconds or bake at 350°F for about 5 minutes to revive the texture.

Freezing:
Freeze unbaked, boiled pretzel bites on a baking sheet. Once frozen, store in a zip-top bag for up to 2 months. Bake from frozen, adding 2–3 minutes to the bake time.

FAQs

Do I have to use a baking soda bath?

Yes, the baking soda bath is essential. It helps create the signature chewy crust and golden brown color of soft pretzels.

Can I make these ahead of time?

Yes, you can boil and refrigerate unbaked pretzel bites for up to 24 hours before baking.

Can I freeze these?

Absolutely. Freeze after baking or freeze the unbaked, boiled bites. Reheat in the oven or microwave.

What kind of salt should I use?

Coarse sea salt or pretzel salt works best for that classic pretzel finish. Avoid fine salt, which can melt and disappear during baking.

How do I know the dough is kneaded enough?

The dough should be soft, elastic, and slightly tacky. Use the “windowpane test”: stretch a small piece of dough thin enough for light to pass through without tearing.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can create a chewier texture. Either flour works well.

Can I make this recipe without a stand mixer?

Yes, simply mix with a spoon and knead the dough by hand on a lightly floured surface.

What’s the best way to serve them?

Serve warm with cheese sauce, mustard, or tossed in cinnamon sugar. They’re great for dipping or snacking.

Why did my pretzels taste metallic?

If they stayed too long in the baking soda bath (more than 15 seconds), they can absorb a metallic taste. Keep the boil quick.

Can I make these into full-size pretzels?

Yes, shape each rope into a traditional pretzel and follow the same boiling and baking steps. Adjust baking time as needed.

Conclusion

Soft Pretzel Bites are the ultimate homemade snack—warm, salty, chewy, and endlessly fun to make. Whether served with a spicy dip or sweetened with cinnamon sugar, these little bites bring bakery-quality flavor to your kitchen in just one hour. Perfect for parties, game nights, or anytime you want a comforting treat, this easy recipe is one you’ll come back to again and again.

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