Homemade Pretzel Bites
These homemade pretzel bites are soft, chewy, and golden brown with a deliciously salty finish. They’re made from a simple yeast dough, dipped in a baking soda bath, and baked until perfectly golden. Serve them warm with your favorite dipping sauce for a snack everyone will love.
Pretzel bites are a recipe I love having in my back pocket for game day and get-togethers. They’re easy to serve, easy to share, and always a fun change from the usual appetizers. Making them from scratch is worth it too! You get that soft, chewy texture and golden-brown finish that makes these so irresistible.
They’re amazing served warm with beer cheese sauce for dipping. That salty pretzel and creamy, cheesy sauce combo is always a hit. Pair them with my football cupcakes and you’ve got the ultimate game day spread!
Why You’ll Love This Recipe
- Better than store-bought. Real yeast dough gives you that classic soft, chewy pretzel bite you just can’t get from a store-bought bag.
- Perfect for sharing. Cut the dough into bite-sized pieces, pile them on a platter, and let everyone grab and dip.
- That classic pretzel flavor. The baking soda bath is the same technique I use for my super soft homemade pretzels, giving these bites their signature golden-brown color and classic pretzel flavor.
Ingredient Notes
- Warm water: Keep the water around 105°F to 110°F. Water that’s too hot can kill the yeast, while cooler water may slow it down.
- Light brown sugar: A little brown sugar gives the yeast something to feed on and adds a touch of flavor to the dough.
- Salt: Adds flavor to the dough and helps balance the sweetness.
- Active dry yeast: This helps the dough rise and gives the pretzel bites their soft, chewy texture.
- Unsalted butter: Adds richness and helps keep the pretzel bites tender. Melt the butter before adding it to the dough.
- All-purpose flour: The main structure of the dough. Start with the amount listed and only add more if the dough is too sticky to work with.
- Coarse salt: Sprinkle it over the pretzel bites right after the baking soda bath so it sticks before baking.
- Baking soda: The key to classic pretzel flavor and that deep golden-brown color. The dough gets a quick dip in the baking soda bath before baking.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Cinnamon sugar. Brush warm pretzel bites with 2 tablespoons melted butter, then toss with ¼ cup granulated sugar + 1 teaspoon ground cinnamon.
Garlic parmesan. Brush baked pretzel bites with 2 tablespoons melted butter, then sprinkle with ½ teaspoon garlic powder + ¼ cup grated parmesan cheese.
Everything bagel. Sprinkle 1–2 tablespoons everything bagel seasoning over the pretzel bites right after the baking soda bath.
How to Make Pretzel Bites
- Whisk together warm water, brown sugar and salt in the bowl of a stand mixer. Sprinkle the active yeast over the top and let it sit for 5 minutes.
- Add the melted butter and flour. Attach a dough hook to the mixer and mix on low until combined. Increase speed to medium and knead for 5 minutes, or until the dough pulls away from the sides of the bowl. If needed, add up to ¼ cup more flour.
- Transfer dough to a lightly oiled bowl, cover it with a clean kitchen cloth, and let dough rise for 50 minutes to 1 hour.
- Punch down the dough and transfer it to a floured surface. Preheat oven to 400°F while you shape and boil the pretzels.
- Cut the dough into 6 pieces. Roll each piece into an 18-inch rope. If the rope keeps shrinking as you roll, cover it with a clean kitchen towel and let it rest for 10 minutes before continuing. Cut each rope into 2-inch pieces. Arrange the dough pieces on a baking sheet lined with a Silpat mat.
- Bring the water and baking soda to a boil in a large pot. Place about a dozen pretzel bites in the baking soda bath and boil for 10 to 15 seconds.
- Use a slotted spoon to transfer pretzel bites to the prepared baking sheet, then immediately sprinkle with coarse salt.
- Bake for 12 to 15 minutes until golden brown. Cool slightly, then transfer to a plate and serve warm.
Expert Tips
Use a Silpat. A Silpat is highly recommended for easy cleanup and to prevent sticking. If you don’t have one, lightly grease parchment paper with nonstick spray.
Don’t add too much flour. Start with the amount listed and only add more if the dough is very sticky. Too much flour can make the pretzel bites dense.
Work in batches. Boil about a dozen pretzel bites at a time so they have plenty of room in the baking soda bath.
Storage Tips
Room temperature. Store cooled pretzel bites in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh.
Freeze before salting. If you plan to freeze the baked pretzel bites, leave off the coarse salt before baking. Let them cool completely, then freeze in a freezer-safe bag or airtight container for up to 3 months.
Reheat from frozen. When ready to eat, lightly brush the frozen pretzel bites with water and sprinkle with coarse salt. Bake at 350°F for about 10 minutes, or until warmed through.
Recipe FAQ
Yes! You can use the same amount of instant yeast. There’s no need to let it sit in the warm water first. Just add it with the flour.
Yes! Let the dough rise as directed, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator. When ready to bake, shape the dough into pretzel bites and let them rest for about 1 hour, or until puffy, before continuing with the baking soda bath and baking.
Yes! If making them ahead, leave off the coarse salt before baking. Cool completely and store in an airtight container at room temperature. Before serving, lightly brush with water, add coarse salt, and warm in a 350°F oven for about 5 minutes.
Related Recipes
Here are some more salty treats to try!
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Get the Recipe: Pretzel Bites
Ingredients
Soft Pretzels
- 1 ¼ cup (295 ml) warm water, about 105° F to 110° F
- 1 tablespoon (15 g) packed light brown sugar
- 1 teaspoon (5 g) salt
- 2 ¼ teaspoons (7 g) dry active yeast, (1 packet)
- 2 tablespoons (28 g) unsalted butter, melted
- 3 ¾ cups (468 g) all purpose flour
- Coarse salt for sprinkling
Baking Soda Bath
- 9 cups (2.16 l) water
- ½ cup (60 g) baking soda
Instructions
- Whisk together warm water, brown sugar and salt in the bowl of a stand mixer. Sprinkle dry active yeast over the top and let it sit for 5 minutes.
- Add melted butter and flour. Attach a dough hook to the mixer and mix on low until combined.
- Once ingredients are combined, increase speed to medium and knead dough for 5 minutes or until dough is no longer sticking to the sides of the bowl (if necessary add up to 1/4 cup more flour).
- Transfer dough to a lightly oiled bowl, cover it with a clean kitchen cloth, and let dough rise for 50 minutes to 1 hour. Punch the dough down and transfer it to a floured surface. Preheat oven to 400°F while you shape and boil the pretzels.
- Cut the dough into 6 pieces (doesn’t have to be perfect). Roll each piece into an 18-inch rope. If the rope keeps shrinking, take a break. Loosely cover the dough with a clean kitchen cloth and let the dough rest for 10 minutes.
- Cut ropes into 2-inch pieces. Place dough pieces on a baking sheet with silpat mat (Silpat is highly recommended! If you don’t have one, grease parchment paper with nonstick spray).
- Bring water and baking soda to a boil in a large pot. Place about a dozen pretzel bites in the baking soda bath and boil for 10 to 15 seconds. Use a slotted spoon to transfer pretzel bites to baking sheet and immediately add coarse salt.
- Bake pretzels at 400°F for 12 to 15 minutes until golden brown. Cool slightly, then transfer to a plate and serve warm.
