Pretzel Bites Recipe
These Pretzel Bites are the perfect appetizer for game day and holiday parties. They are soft, fluffy, lightly sprinkled with sea salt, and they taste amazing with any dip. This is my go to recipe when I want a quick and delicious snack since it is ready in about 45 minutes from start to finish.
I love prepping all kinds of appetizers when I host parties or when game day is at my place. They are my favorite little bites to make when friends come over because everyone can start snacking right away. I could even make a whole dinner out of appetizers since they are so easy to share. Just the other night, since we are in holiday season, I hosted a girls party and made several of my recipes, including my air fryer bacon wrapped green beans, some crispy air fried brie, and the most popular one, my caramelized onion tart with mushrooms. Everyone kept asking me for the recipes by the end of the night!
Table of contents
My homemade soft pretzel bites recipe are different from regular soft pretzels because the steps are simple and quick, while full size pretzels usually take a bit longer. My family and friends always tell me this is a five star recipe when I make a batch. These soft pretzel bites are great on their own or dipped into sauces like cheese sauce, or honey mustard. I will share more in my serving suggestion section because I have so many fun ways to serve them. For now, let us jump into the recipe that I know you will make all the time once you see how easy and quick it comes together.
Why you will love this recipe
- Quick to make: I mix the soft dough with warm water, yeast, flour, and oil, and I can have a tray of warm golden pretzel bites on the table in about 45 minutes for snacks or game day appetizers.
- So soft inside: The dough bakes up tender inside with a light chewy outside, and the baking soda bath creates that classic pretzel taste.
- Great with dips: I serve these little pretzel bites with cheese sauce, or any dipping sauce my kids ask for, and they always grab a handful before they even sit down for movie nights.
- Kid friendly: These pretzel bites are easy to share during PJ parties, and when my kids friends come over I make a batch along with a few other goodies that help me keep things simple as a busy mom.
What you will need
- Dry ingredients: I use all purpose flour, granulated sugar, kosher salt, coarse sea salt, active yeast, and baking soda to form the base of the dough and the baking soda bath.
- Wet ingredients: I mix warm water, melted unsalted butter, and a whisked large egg to bring the dough together and help the pretzel bites develop a soft texture.
How to make
Proof the yeast: I stir the sugar, yeast, and warm water in a small bowl and let the mixture sit for 3 or 4 minutes. Then, I add the salt and give it a good stir.
Preheat the oven: I preheat the oven to 425 degrees F and place the racks in the middle. Then, I line a baking sheet with parchment paper or a silicone mat.
Make the pretzel dough: I add the flour and the yeast mixture to a large bowl or to my stand mixer with the dough hook and knead the dough for about 5 minutes.
Shape the dough: I divide the dough into 6 sections and roll each piece into a rope that is about 15 inches long and 1 inch thick.
Cut the dough: I use kitchen scissors to cut each rope into pieces that are about 1 1/2 to 2 inches long.
Dip in the baking soda bath: I bring 8 cups of water and 1/3 of baking soda to a boil in a large pot over medium heat. Once it reaches a steady boil, I drop in about 8 pieces of pretzel dough for 30 seconds, lift them out with a slotted spoon, and place them on a parchment lined baking sheet.
Brush with egg wash and salt: I brush each pretzel bite with the beaten egg and sprinkle coarse salt on top so they bake with a golden finish.
Bake, cool, and serve: I bake the pretzel bites for 8 to 10 minutes until they reach a golden brown color, then move them to a cooling rack. Once they are warm, I brush the tops with melted butter and serve them with my favorite dipping sauce.
Expert tip
Make all pieces uniform
In my opinion, shaping the dough into ropes that stay the same thickness makes the biggest difference. When the pieces are even, they bake at the same speed and stay soft and fluffy inside with a light golden outside. I also check that the dough feels a little springy before I cut it, because that tells me it is ready for the baking soda bath.
More tips to consider:
- If you do not have a stand mixer, you can use a large bowl with a hand mixer. You could also knead by hand after you let the dough rise.
- I sometimes cut a small X or T on top of each pretzel bite to make them look more polished.
- This recipe gives me about 60 to 70 pretzel bites, so I usually set out a few baking sheets before I start.
- You can also make the dough ahead of time and freeze it. Just thaw the frozen dough before using it.
- When I want the tops a little darker, I switch the oven to broil for the last minute.
- Instead of parchment paper or a silicone mat, you can spray your baking sheet with nonstick cooking spray.
- Be sure to let the excess liquid drip off when removing the pretzel bites from the baking soda solution.
- Instead of scissors, you can use a pizza cutter to cut the dough.
- For busy days, I put all the ingredients in my bread machine and let it mix and knead the dough for me.
Recipe variations and add-ins:
- Cheddar cheesy: I mix in 1/2cup of shredded cheddar cheese or sprinkle a little on top before baking. This creates a salty cheesy flavor my family loves.
- Garlic butter: I brush the warm pretzel bites with 2 tablespoons of melted butter mixed with a pinch of garlic powder and parsley. This makes a tasty savory snack for busy afternoons.
- Cinnamon sweet: I toss the warm pretzel bites in a mix of 1/2 cup sugar and 1 teaspoon cinnamon. This sweet version is always a favorite with my kids.
- Everything seasoned: I sprinkle 1 tablespoon of everything bagel seasoning on the pretzel bites before baking. They pair so well with a small bowl of cream cheese dip.
- Jalapeno warm: I add 2 tablespoons of finely chopped jalapenos to the dough or place a tiny slice on top of each bite. This adds a mild heat that matches perfectly with cheese sauce.
Serving suggestions:
I love serving these pretzel bites with a few dips so everyone can choose what they like. My buffalo sauce is always a hit for game day, and my beer cheese dip is perfect when I want something warm and creamy on the table. During the holiday months, I also set out my pumpkin pie dip because it works so well for parties and the kids enjoy every scoop with these soft pretzel bites.
When I host friends, I add a small drink station to make things even easier. Last time I made a jar of my cranberry margarita recipe and poured a pitcher of my homemade apple cider so everyone had a cozy drink to enjoy while snacking.
How to store leftovers:
- Store: I keep my leftover pretzel bites in the fridge for up to 5 days in an airtight container or a ziplock bag.
- Freeze: When I want to save them longer, I wrap the pretzel bites in plastic wrap, place them in a freezer bag, and freeze them for up to f4months.
- Thaw: I thaw the frozen pretzel bites in the refrigerator overnight so they are ready the next day.
- Reheat: I warm them in the microwave for 30 to 60 seconds until they are soft again.
Frequently asked questions
I mix the yeast with warm water and sugar and wait a few minutes until I see tiny bubbles on top. When I see that gentle foam, I know the yeast woke up and is ready to help the dough grow, and it makes me excited because I know the pretzel bites will puff up nicely in the oven.
I sprinkle a little flour on my counter and on my hands before shaping the dough because it keeps everything easy to handle. When the dough rolls smoothly under my palms, I always think of how much simpler it makes the whole process, especially when the kids want to help.
After I pull the dough pieces from the baking soda bath, I pause for a moment to let the extra water drip off. This small habit helps the pretzel bites bake evenly, and they always come out soft inside with the right texture on the outside.
More amazing party food:
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Pretzel Bites Recipe
Ingredients
- 1 1/2 cups lukewarm water
- 1 packet active yeast 2 1/4 teaspoons
- 1 tablespoon granulated sugar
- 1 teaspoon Kosher salt
- 4 cups all-purpose flour
- 1/3 cup baking soda for boiling the water
- 1 large egg whisked
- Sea salt for sprinkling on top
- 3 tablespoons butter melted – for brushing
Instructions
- In a small bowl, stir together the warm water, yeast, and sugar. Let for 5 minutes, the mixture should activate and become foamy. If it's not foamy, discard it and repeat this step.
- Next, add salt to the yeast. mixture and stir.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set it aside.
- In the bowl of a stand mixer fitted with the dough hook attachment, add the flour and yeast mixture. Knead on low-medium speed for 5 minutes.
- Transfer the dough onto a lightly floured surface and separate it into 6 sections.
- Roll each section into 15-inch long and 1-inch thick ropes.
- After that, either using a sharp knife or scissors, cut the ropes into 1 1/2 or 2-inch pieces. This should make about 60 to 70 pretzels. In addition, you can cut an “x” on the top of the pretzels.
- In a medium pot, add about 8 cups water and the baking soda, and bring to a boil over medium heat.
- Once the water is boiling, add about 8-10 pieces of dough into the water and boil for 30 seconds.
- Remove them with a slotted spoon and arrange the boiled pretzel bites onto the prepared baking sheet. Brush with the beaten egg and sprinkle salt on top.
- Bake in the preheated oven for 8 to 10 minutes, or until golden brown. Broil during the last minute to brown the tops. Remove the pretzel bites to a cooling rack and lightly brush the tops with melted butter.
- Serve warm with your favorite dipping sauce.
Notes
Make all pieces uniform
In my opinion, shaping the dough into ropes that stay the same thickness makes the biggest difference. When the pieces are even, they bake at the same speed and stay soft and fluffy inside with a light golden outside. I also check that the dough feels a little springy before I cut it, because that tells me it is ready for the baking soda bath.More tips to consider:
- If you do not have a stand mixer, you can use a large bowl with a hand mixer. You could also knead by hand after you let the dough rise.
- I sometimes cut a small X or T on top of each pretzel bite to make them look more polished.
- This recipe gives me about 60 to 70 pretzel bites, so I usually set out a few baking sheets before I start.
- You can also make the dough ahead of time and freeze it. Just thaw the frozen dough before using it.
- When I want the tops a little darker, I switch the oven to broil for the last minute.
- Instead of parchment paper or a silicone mat, you can spray your baking sheet with nonstick cooking spray.
- Be sure to let the excess liquid drip off when removing the pretzel bites from the baking soda solution.
- Instead of scissors, you can use a pizza cutter to cut the dough.
- For busy days, I put all the ingredients in my bread machine and let it mix and knead the dough for me.