Homemade Soft Pretzel Bites are a delightful snack with a soft, chewy texture and a golden, salty crust. Perfect for parties, game days, or as a fun baking project, these bite-sized pretzels are easy to make and absolutely irresistible. Dip them in cheese sauce, mustard, or enjoy them plain—either way, they’re a crowd-pleaser!
Why You’ll Love This Recipe
- A fun and easy twist on classic soft pretzels.
- Perfectly soft and chewy with a golden-brown crust.
- Great for dipping in your favorite sauces.
- Simple ingredients you likely already have at home.
- A satisfying baking project for beginners or pros.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pretzel Dough
- Warm water
- Granulated sugar
- Active dry yeast
- All-purpose flour
- Salt
- Unsalted butter, melted
For the Baking Soda Bath
- Baking soda
- Boiling water
For Topping
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse sea salt or pretzel salt
Directions
- Activate the Yeast: In a large bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes until frothy.
- Make the Dough: Add flour, salt, and melted butter to the yeast mixture. Stir until a dough forms, then knead on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
- Let It Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the Oven: Set your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Shape the Bites: Punch down the dough and divide it into 4 pieces. Roll each piece into a long rope, about 1-inch thick. Cut the ropes into 1-inch pieces to form bites.
- Prepare the Baking Soda Bath: In a large pot, dissolve baking soda in boiling water. Working in batches, drop the pretzel bites into the water for 20-30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
- Add Toppings: Brush the bites with egg wash and sprinkle with coarse salt.
- Bake: Bake for 12-15 minutes, or until golden brown.
- Cool and Serve: Allow to cool slightly before serving with your favorite dips.
Servings and Timing
- Servings: Makes approximately 60 pretzel bites
- Prep Time: 20 minutes
- Rise Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
Variations
- Cheesy Bites: Stuff small cubes of cheese into the dough before boiling for gooey pretzel bites.
- Sweet Pretzel Bites: Brush with melted butter and toss in cinnamon sugar instead of salt.
- Garlic Parmesan: Sprinkle with garlic powder and grated parmesan before baking.
- Whole Wheat: Substitute half the all-purpose flour with whole wheat flour for a heartier option.
- Everything Seasoning: Top with everything bagel seasoning instead of salt.
Storage/Reheating
- Storage: Store pretzel bites in an airtight container at room temperature for up to 2 days.
- Freezing: Freeze baked bites in a sealed container for up to 3 months. Thaw at room temperature before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or in the microwave for 10-15 seconds.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works well. Skip the activation step and mix it directly with the flour.
Why is the baking soda bath important?
The baking soda bath creates the signature chewy texture and golden-brown crust by altering the pH of the dough.
Can I skip the egg wash?
Egg wash enhances the golden color and helps the salt stick, but you can use melted butter as an alternative.
How do I keep the pretzel bites soft?
Store them in an airtight container and reheat briefly to restore their softness.
Can I make the dough ahead of time?
Yes, refrigerate the dough after the first rise for up to 24 hours. Bring it to room temperature before shaping.
What dips pair best with pretzel bites?
Classic choices include cheese sauce, mustard, ranch, or even chocolate for a sweet option.
Can I make gluten-free pretzel bites?
Yes, use a gluten-free flour blend and follow the recipe as directed.
Why did my pretzels taste bitter?
Overboiling the dough in the baking soda bath can cause bitterness. Stick to 20-30 seconds per batch.
Can I use coarse salt alternatives?
Yes, flaky sea salt or kosher salt works well. Avoid table salt as it’s too fine.
How do I ensure evenly baked pretzel bites?
Arrange the bites in a single layer on the baking sheet and avoid overcrowding.
Conclusion
Homemade Soft Pretzel Bites are the ultimate snack, combining classic flavors with a fun, bite-sized presentation. Whether served at a party or enjoyed as a cozy at-home treat, these chewy, golden bites are sure to please. Easy to customize and perfect for dipping, they’ll quickly become a go-to recipe in your kitchen!
PrintHomemade Soft Pretzel Bites
These Homemade Soft Pretzel Bites are chewy, golden-brown, and perfectly salted. They’re easy to make and great for dipping in cheese sauce, mustard, or your favorite dips. Perfect for snacks, parties, or game days!
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: About 50 pretzel bites 1x
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Ingredients
For the Dough:
- 1 1/2 cups (360 ml) warm water (110°F or 43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tbsp granulated sugar
- 4 cups (500 g) all-purpose flour
- 1 1/2 tsp salt
- 2 tbsp (30 g) unsalted butter, melted
For the Baking Soda Bath:
- 10 cups (2.4 L) water
- 1/2 cup (120 g) baking soda
For Topping:
- 1 large egg, beaten (for egg wash)
- Coarse salt or pretzel salt
Instructions
1. Make the Dough:
- In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until the mixture becomes foamy.
- Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
2. Let the Dough Rise:
- Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
3. Shape the Pretzel Bites:
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide it into 6 equal pieces. Roll each piece into a long rope, about 12-15 inches long. Cut each rope into 1-inch pieces to form the bites.
4. Prepare the Baking Soda Bath:
- In a large pot, bring 10 cups of water and the baking soda to a boil.
- Working in batches, drop the pretzel bites into the boiling water for 20-30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheets.
5. Add Egg Wash and Salt:
- Brush each pretzel bite with the beaten egg and sprinkle with coarse salt.
6. Bake the Pretzel Bites:
- Bake for 12-15 minutes, or until the pretzel bites are golden brown.
7. Serve:
- Serve warm with cheese sauce, mustard, or your favorite dips.
Notes
- For a sweet version, skip the salt and toss the baked pretzel bites in melted butter and cinnamon sugar.
- Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven for best texture.
- The dough can be made ahead and refrigerated overnight. Let it come to room temperature before shaping.