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Soft Pretzel Bites Recipe

ByCaroline
Jump to Recipe· 4.6 from 27 reviews

If you’re anything like me and love a warm, chewy snack that’s perfect for any occasion, you’re going to adore this Soft Pretzel Bites Recipe. These little nuggets of doughy goodness are simple to make at home, and trust me, once you try them fresh from your oven, you’ll never want to buy the frozen kind again. Stick around—I’ll share all my best tips and tricks to help you nail these irresistible pretzel bites every single time.

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Why This Recipe Works

  • Simple Ingredients: You only need everyday pantry staples, which makes it super approachable for any home cook.
  • Perfect Texture: The baking soda bath creates that iconic chewy crust while keeping the inside soft and pillowy.
  • Easy to Customize: Whether you want classic salty bites or sweet cinnamon sugar, this recipe has you covered.
  • Great for Beginners and Pros: Clear steps and helpful tips ensure your success even if you’re new to yeast baking.
Soft Pretzel Bites, Pretzel Bites Recipe, Chewy Pretzel Snacks, Homemade Pretzel Bites, Easy Pretzel Bites - The image shows a pile of small, golden brown pretzel bites on a white marbled surface. There are two types of pretzel bites: one group is coated with a layer of sugar and cinnamon, giving them a rough, grainy texture in light brown and white colors, while the other group is topped with large grains of salt, showing a smooth, shiny surface with a deep golden brown color. The pretzel bites are closely packed in the center, with salted ones surrounding the pile like a border. A red and white checkered cloth is visible in the bottom left corner of the image, adding a splash of color. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Soft Pretzel Bites Recipe pulls double duty to bring you that perfect soft-yet-chewy texture with a rich, buttery flavor. Using warm water activates the yeast just right, and brown sugar adds a subtle sweetness that balances the salt. I’ll walk you through what each ingredient does and why it’s a must-have for your pretzel bites.

Soft Pretzel Bites, Pretzel Bites Recipe, Chewy Pretzel Snacks, Homemade Pretzel Bites, Easy Pretzel Bites - Flat lay of a small bowl of warm water, a few golden strands of active dry yeast, a small white bowl with light brown granulated sugar, a small mound of fine white salt, a small white bowl holding melted unsalted butter, a neat pile of all-purpose flour with a light dusting on the surface nearby, a small white bowl of coarse sea salt crystals, a small white ceramic bowl filled with coarse baking soda powder, and a few fresh sprigs of green parsley placed simply beside these ingredients, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Warm Water: Lukewarm — about 100°F — is perfect for waking up your yeast without killing it; too hot will cause problems, so no microwaving warriors here!
  • Yeast: Either instant or active dry yeast works; just make sure it’s fresh for good rise and fluffiness.
  • Sugar: Brown or granulated sugar feeds the yeast and adds a touch of flavor complexity.
  • Salt: Essential for seasoning the dough and balancing flavors; also, coarse salt tops create that signature pretzel crunch.
  • Unsalted Butter: Melted and slightly cooled—adds richness and helps tenderize the crumb.
  • All-Purpose Flour: Spoon and level to get an accurate measurement — I prefer all-purpose for a tender bite but bread flour works too if you want some extra chew.
  • Baking Soda: Key to that classic pretzel crust, the baking soda bath raises the dough’s pH and develops that gorgeous golden color and flavor.
  • Coarse Salt: Sprinkled on top right after boiling for crunch and taste; feel free to experiment with coarse sea salt or pretzel salt.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Soft Pretzel Bites Recipe to keep it exciting. Whether it’s swapping the topping, adding mix-ins, or adjusting flavors, these little bites are perfect for customization. I encourage you to experiment and find the combo that makes this recipe your own.

  • Cinnamon Sugar Pretzels: One of my favorite spins! Skip the salt, brush warm bites with melted butter, then dip them in cinnamon sugar right out of the oven. It’s dangerously delicious.
  • Cheese-Stuffed Pretzel Bites: Try stuffing small cubes of cheese inside the dough ropes before cutting for ooey-gooey snacks.
  • Spicy Dip: Pair warm pretzel bites with a spicy cheese sauce or honey mustard for extra flavor punch.
  • Whole Wheat Swap: If you want to add some whole grains, try replacing 1 cup of the all-purpose flour with whole wheat, but keep an eye on dough texture—it might need slight adjustments.

Step-by-Step: How I Make Soft Pretzel Bites Recipe

Step 1: Activate the Yeast and Mix Dough

First, whisk together the warm water, yeast, and sugar in your mixing bowl. It’s like waking the yeast up from a cozy nap—give it about 5 minutes until it looks foamy on top. That foamy surface tells you the yeast is alive and ready to work its magic. Then, add salt, melted butter, and 3 cups of flour and beat gently on low speed. Don’t worry if it feels a bit sticky at first—that’s how it should be. Add the rest of the flour gradually until the dough pulls away from the bowl but still feels soft. If you don’t have a stand mixer, no stress—use a big bowl and a sturdy spoon or your hands to mix.

Step 2: Knead Until Perfectly Soft

Switch to the dough hook or get ready for some arm work! Knead the dough for about 5 minutes to develop gluten, which gives you that chewy texture we all love. If you’re kneading by hand, dust your surface lightly with flour but don’t overdo it — a little stickiness is good. Remember the windowpane test? Tear a small piece and stretch it thin—if light shines through without tearing, you’re golden. This step really sets up your dough for a cozy rise.

Step 3: Let the Dough Rest

After kneading, cover the dough lightly with a towel and let it rest for 10 to 30 minutes. This short rest helps relax the gluten, making the next steps easier. Meanwhile, I use this time to get my baking soda bath ready—that way everything’s in sync.

Step 4: Shape into Ropes and Cut Bites

Pairing with a sharp knife or pizza cutter, divide the dough into 6 equal pieces. Roll each piece gently on a lightly floured surface into a 20-inch rope. Don’t stress if your dough shrinks back—it’s a gluten thing! If that happens, cover and rest the dough for 10 minutes to relax, then try again. Once ropes are ready, cut into 1.5 to 2 inch bites. This part always makes me feel like a pretzel artist—so satisfying!

Step 5: Boil in Baking Soda Bath

This is the defining step for pretzels. Mix the baking soda and water in a large pot and bring it to a gentle boil. Drop 8-10 pretzel bites at a time into the bath for just 10-15 seconds—any longer and they get a metallic tang, which none of us want. Scoop them out, let excess water drip off, then transfer to your prepared baking sheets. This brief dunk creates that perfect pretzel crust and deep color once baked.

Step 6: Sprinkle Salt and Bake

Sprinkle your bites with coarse salt while they’re still wet—that’s the secret to crunchy, salty pretzel bites. Pop them in the oven at 400°F (204°C) for 15 minutes or until gloriously golden. The aroma coming from my oven here always promises something delicious is on the way.

Step 7: Serve Warm and Enjoy!

Soft pretzel bites are best enjoyed fresh out of the oven while warm and soft on the inside with a golden crust. Serve with mustard, cheese dip, or your favorite sauce and watch them disappear fast.

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Tips from My Kitchen

  • Light Dusting of Flour: Use just a tiny sprinkle on your work surface—too much makes the dough dry and tough to roll.
  • Short Boil Time: Keep the baking soda bath to 10-15 seconds. Longer means that weird metallic flavor nobody wants.
  • Rest Dough When Stubborn: If rolling ropes feels like a struggle, cover and let the dough rest for a bit to relax the gluten—it makes all the difference.
  • No Egg Wash Needed: I switched to skipping the egg brush and just salting immediately after boiling, and it works beautifully every time.

How to Serve Soft Pretzel Bites Recipe

Soft Pretzel Bites, Pretzel Bites Recipe, Chewy Pretzel Snacks, Homemade Pretzel Bites, Easy Pretzel Bites - A white plate holds many small, golden brown pretzel bites sprinkled with coarse salt. In the center of the plate is a small white bowl filled with creamy, light tan dipping sauce, with one pretzel bite dipped into it. Around the plate on a white marbled surface are a few more pretzel bites. A small white bowl near the bottom right corner contains grainy mustard. A red and white checkered cloth is partly visible in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick to classic coarse salt for the savory version because that’s the ultimate pretzel signature. But for a twist, I’m a sucker for cinnamon sugar coated pretzels—just brush them with melted butter after baking, toss in cinnamon sugar, and serve warm. For extra fun, sprinkle some grated Parmesan or everything bagel seasoning on top before baking. Trust me, these little tweaks take pretzel bites from good to unforgettable.

Side Dishes

Soft pretzel bites are a fantastic snack on their own, but I love pairing them with tangy mustard, spicy cheese sauce, or a cool beer cheese dip to amp up the flavor. They’re also great alongside salads or hearty soups—especially a creamy tomato soup or beer cheese soup. For game day or parties, they really steal the show.

Creative Ways to Present

For special occasions, I like arranging these soft pretzel bites in a circular pattern on a large board with dipping bowls of various sauces in the center—mustard, queso, even a sweet honey mustard. Another fun idea is threading them onto skewers alternating with cubes of cheese and veggies for a playful snack kabob. They’re always a crowd-pleaser whether it’s a casual night or a festive get-together.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (good luck!), store them at room temperature in an airtight container or bag. They stay soft for about 3 days but will slowly lose that fresh-baked chewiness. I usually stash mine covered and try to eat them within a day or two because freshness is everything here.

Freezing

I’ve frozen both baked bites and dough with good results. For baked bites, skip the coarse salt topping first—once cooled, freeze in an airtight container for up to 3 months. When you’re ready, brush with water, sprinkle salt, then bake or microwave. For dough, you can refrigerate it up to 1 day or freeze longer; just thaw in the fridge overnight before shaping. It’s a great way to prep ahead for snack emergencies!

Reheating

To bring leftovers back to life, pop them in a 350°F oven for 5 to 10 minutes or microwave for 15-30 seconds. I find the oven method gives the best texture—crispy outside with a warm, soft center—just like fresh from the oven.

FAQs

  1. Can I make this Soft Pretzel Bites Recipe without a stand mixer?

    Absolutely! While a stand mixer makes kneading easier, you can mix and knead the dough by hand using a large bowl and a wooden spoon or spatula. Just be prepared to get your hands a little floury and knead on a lightly floured surface for about 5 minutes until the dough is smooth and elastic.

  2. Why do you boil pretzel bites in baking soda water?

    The baking soda bath raises the pH level of the dough’s surface, which helps create the signature chewy crust and deep brown color when baked. It also enhances flavor and gives pretzels their distinct texture that you just can’t get by baking alone.

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

    Sure thing! Bread flour adds a bit more chew thanks to its higher protein content, which some folks prefer for pretzels. Just swap it 1:1 with the all-purpose flour called for in this recipe.

  4. How do I make cinnamon sugar pretzel bites?

    Simply skip the coarse salt topping. After baking, brush each warm pretzel bite with melted butter and toss generously in a cinnamon sugar mix. Serve them the day you bake because the butter makes them soggy if they sit too long.

  5. Can I prepare the dough ahead of time?

    Yes, you can refrigerate the dough covered for up to 24 hours, which actually enhances flavor by slow fermentation. Just take it out, shape, and proceed with the boiling and baking steps. For longer storage, freeze the dough and thaw overnight in the fridge before shaping.

Final Thoughts

This Soft Pretzel Bites Recipe is one of those gems that’s easy enough for a weeknight snack but special enough to impress guests at a party. Every time I make these, I’m reminded why homemade is worth the little extra effort—the texture, the flavor, the joy of sharing warm bites fresh from the oven. Give this recipe a shot—you’ll be rewarded with batches of soft, chewy pretzel bites you can truly call your own. Happy baking!

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Soft Pretzel Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 27 reviews
  • Author: Caroline
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 60 bites
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Soft Pretzel Bites are golden, chewy, and perfectly salty snacks made from scratch with a simple yeast dough, boiled in a baking soda bath, and baked until golden brown. Perfect for serving with mustard or cheese sauce.

Ingredients

Dough Ingredients

  • 1 and 1/2 cups warm water (360ml)
  • 2 and 1/4 teaspoons instant or active dry yeast (7g)
  • 1 tablespoon brown sugar or granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, melted and slightly cool (14g)
  • 3 and 3/4 – 4 cups all-purpose flour (469-500g), plus more for hands and work surface

Baking Soda Bath

  • 1/2 cup baking soda (120g)
  • 9 cups water (2,160ml)

Topping

  • Coarse salt or coarse sea salt

Optional for Serving

  • Spicy cheese sauce or your favorite mustard

Instructions

  1. Make the dough: Whisk warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a paddle or dough hook attachment. Cover and allow to sit for 5 minutes until foamy. Add salt, melted butter, and 3 cups flour. Beat on low for 1 minute. Scrape sides, add 3/4 cup flour, and beat until dough forms and pulls away from sides, about 2 minutes. Add remaining flour if dough is very sticky and beat 1 more minute.
  2. Knead the dough: Using the dough hook, knead for 5 minutes or knead by hand on a floured surface for 5 minutes. Add a teaspoon of flour if dough is sticky but avoid over-flouring. The dough should be soft and slightly tacky. Perform the windowpane test to check readiness.
  3. Rest the dough: Cover lightly with a towel and let rest for 10 to 30 minutes while you prepare the baking soda bath.
  4. Preheat and prepare baking sheets: Preheat oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper lightly sprayed or greased and set aside.
  5. Shape the pretzels: Divide dough into 6 pieces. Lightly flour the work surface and roll each piece into a 20-inch rope. Rest dough for 10 minutes if it keeps shrinking. Cut ropes into 1.5 to 2-inch pieces to form bites.
  6. Baking soda bath: Boil water and baking soda in a large pot. Place 8-10 pretzel bites into boiling water for 10-15 seconds. Remove with slotted spoon, drain excess water, place on baking sheets, and sprinkle with coarse salt. Repeat with remaining bites.
  7. Bake: Bake for 15 minutes or until golden brown. Remove and serve warm with desired dipping sauces.
  8. Storage: Store leftovers at room temperature for up to 3 days. To reheat, microwave for a few seconds or bake at 350°F for 5 minutes.

Notes

  • If freezing baked pretzel bites, do not add salt before baking. Cool completely then freeze in an airtight container for up to 3 months. Reheat by brushing frozen bites with water, sprinkling salt, and baking at 350°F for 10 minutes or microwaving until warm.
  • Prepared pretzel dough can be refrigerated for 1 day or frozen for 2-3 months. Thaw frozen dough overnight in the refrigerator before shaping.
  • Use bread flour instead of all-purpose flour for a chewier texture but do not substitute whole wheat flour.
  • For cinnamon sugar bites, bake plain without salt. Melt butter and mix cinnamon with sugar. After baking, brush bites with butter and dip in cinnamon sugar. Best eaten the same day.
  • Skipping the egg wash is fine; salt can be sprinkled directly on the wet pretzels after boiling.
  • Lightly flour the surface to avoid dough sticking but do not over-flour as it makes rolling difficult.

Nutrition

  • Serving Size: 5 bites
  • Calories: 150 kcal
  • Sugar: 3 g
  • Sodium: 350 mg
  • Fat: 3 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 1 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 5 mg

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