If you’ve ever wandered past an Auntie Anne’s at the mall, nose first and wallet second, then this Soft Pretzel Bites Recipe is about to become your new weakness—in the best way. These little golden nuggets are chewy, slightly salty, and begging to be dipped in cheese or mustard (or both, no judgment here).
I first made these during one of those long weekends when the kids were in and out of the kitchen, asking, “When are they ready?” on repeat. The smell alone had them circling like vultures—and when I finally pulled them out of the oven? Let’s just say I barely got a bite.
Table of Contents
Why You’ll Love This Soft Pretzel Bites Recipe
- It’s quick! Just 32 minutes from start to finish.
- No fancy mixer or ingredients required—everything’s pantry friendly.
- Perfect for game day, holiday parties, or snacking in yoga pants.
- Kids love helping roll and shape the dough.
Whether you’re wrangling toddlers or hosting grandkids, this one’s a guaranteed crowd-pleaser.
What Do Soft Pretzel Bites Taste Like?
Imagine biting into something pillowy-soft on the inside, with a crisp, golden brown crust that gives just the right amount of salty satisfaction. These pretzel bites have all the classic pretzel flavor, but in poppable, snackable form.
They’re basically the potato chip of the bread world: you can’t eat just one.
Ingredients You’ll Need for This Soft Pretzel Bites Recipe
Before we dive hands-first into dough (which is half the fun), let’s talk ingredients. This Soft Pretzel Bites Recipe is built on simple pantry staples—but don’t let that fool you. Each ingredient plays an important role in creating those perfectly chewy bites with that iconic pretzel flavor we all crave.
Here’s what you’ll want to have ready:
- 1 ½ cups warm water – Not too hot, not too cold—just warm enough to wake up your yeast. I like to aim for around 110°F. You can use your wrist as a thermometer: if it feels like a warm bath, it’s good to go.
- 2 ¼ teaspoons active dry yeast – This is what gives your pretzel bites their signature puff and chew. If your yeast is old or expired, your dough won’t rise properly. (Been there, done that, had a batch of flat sadness.)
- 1 tablespoon granulated sugar – Sugar helps feed the yeast, which helps your dough rise. It also adds the tiniest hint of sweetness to balance the salty crust. Think of it as your dough’s little motivator.
- 4 cups all-purpose flour – Good ol’ AP flour is perfect here. No need for bread flour or anything fancy. It gives you that classic, soft pretzel bite texture—chewy but not tough.
- 1 teaspoon salt – Regular table salt goes into the dough, enhancing flavor from the inside out. But don’t confuse this with the coarse salt for topping (we’ll get to that).
- 2 tablespoons unsalted butter, melted – Adds richness and helps the dough stay tender. Plus, buttery dough just tastes like love. For a twist, you could even try brown butter next time—just saying.
- 10 cups water – Yep, 10 cups. This is for your baking soda bath, which is what gives the pretzel bites that shiny, brown crust. (If you’ve ever wondered what separates a pretzel from plain bread, this is it.)
- ⅔ cup baking soda – Don’t be alarmed by the amount—it’s not going into the dough! This goes in the boiling water and creates the magical alkaline solution that makes your pretzel bites authentically pretzel-y.
- 1 egg, beaten – For that glossy golden finish, we brush the bites with egg wash before baking. It’s like makeup for your dough—helps that salt stick and gives each bite a picture-perfect finish.
- Coarse salt – The crown jewel! Whether you use kosher salt or flaky sea salt, don’t skip this step. It’s what turns a bite of soft dough into a proper pretzel. Want something a little spicy? You could sprinkle them with everything bagel seasoning instead. Yum.
🧠 Veronica’s Tip: Want to stretch this recipe a little further? Pair it with something like my Canned Salmon Sandwiches Recipe for an easy snack board that works for game day or lazy Sunday grazing. These pretzel bites don’t need much to shine, but they do love good company.
How to Make This Soft Pretzel Bites Recipe – Step by Step
Making homemade pretzels might sound like something best left to bakeries or mall kiosks, but trust me—this Soft Pretzel Bites Recipe is totally doable in your own kitchen. With a few basic tools, some everyday ingredients, and a little patience (we’re talking one episode of your favorite show), you’ll be popping chewy, golden bites into your mouth before you know it.
Let’s walk through it step by step:
Step 1: Wake up the yeast
In a large mixing bowl, combine 1 ½ cups of warm water (think baby bath temp), 2 ¼ teaspoons of active dry yeast, and 1 tablespoon of granulated sugar.
Give it a little stir, then let it sit for about 5 minutes, until the top looks foamy. That’s your yeast telling you it’s alive and ready to work. If it doesn’t foam, your yeast might be expired—grab a new packet and start over.
Step 2: Make and knead your dough
Once your yeast mixture is nice and bubbly, add in 4 cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of melted unsalted butter.
Mix it together with a wooden spoon or dough hook until a shaggy dough forms. Then turn it out onto a lightly floured surface and knead for about 5 minutes. You’re looking for a smooth, elastic dough that springs back when you press it.
Place the dough back in the bowl, cover it with a clean towel or plastic wrap, and let it rise for 1 hour in a warm spot. It should double in size—so don’t be surprised if it looks like it’s trying to climb out of the bowl!
Farmgirl Tip from Veronica: On chilly days, I tuck my dough into the (turned-off) oven with the light on. It’s just warm enough to get that beautiful rise without drying it out.
Step 3: Preheat and prep the baking soda bath
About 10 minutes before your dough is done rising, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Meanwhile, in a large pot, bring 10 cups of water and ⅔ cup of baking soda to a gentle boil. This baking soda bath is the secret to that chewy crust and deep golden color that makes this Soft Pretzel Bites Recipe truly shine.
Step 4: Cut and boil the dough
Punch the dough down gently and turn it onto a floured surface. Cut it into 6–8 equal pieces, then roll each one into a rope about ½ to ¾ inch thick. (No need to be precise—this is homemade goodness, not a factory!)
Now cut each rope into bite-sized pieces, about 1-inch long.
Drop the bites into the boiling baking soda water, a few at a time, for just 30 seconds. Use a slotted spoon to remove them and place them onto your prepared baking sheet.
Step 5: Add the final touches
Brush each boiled pretzel bite with a beaten egg. This gives them that irresistible shine and helps your coarse salt (or everything bagel seasoning, or cinnamon sugar—go wild) stick beautifully.
Sprinkle each bite with your desired topping. If you’re going sweet later, skip the salt for now.
Step 6: Bake until golden and delicious
Slide the tray into your preheated oven and bake for 10–12 minutes, or until your pretzel bites are a deep golden brown and the house smells like a dream.
Let them cool just long enough not to burn your fingers, then serve warm with your favorite dip. I love mine with a simple honey mustard or gooey cheese dip. Or hey—if you’re in the mood for cozy, try pairing them with my Slow Cooker Creamy Lemon Herb Chicken for a hearty meal.
Step 7: Enjoy immediately (and try to share)
These are best eaten warm and fresh, right out of the oven. That soft, chewy interior and crisp, salty crust just can’t be beat.
But if you do have leftovers (rare at my house), check out the storage tips below.
Tips and Tricks for Perfect Soft Pretzel Bites
- Yeast 101: Make sure your water is warm, not hot. If it’s too hot, it’ll kill the yeast.
- Salt Tip: Coarse salt works best here. Table salt tends to disappear in the oven.
- Freezer Friendly: Bake, cool, and freeze in a zip-top bag. Reheat at 350°F for 5–7 minutes.
- Want a Sweet Version? Skip the coarse salt and toss them in melted butter + cinnamon sugar after baking. Heaven.
Storage
Let them cool completely and store in an airtight container for up to 2 days (if they last that long). For best results, reheat briefly in the oven or toaster oven to restore their chewy goodness.
FAQs
Can I skip the baking soda bath?
Not if you want that signature pretzel chew and deep golden color! It’s non-negotiable.
Can I make them ahead of time?
Yes! You can boil and shape the bites, then refrigerate them for a few hours before baking.
What’s the best dip for these?
Cheese sauce is always a winner. Or go spicy with a jalapeño mustard. If you love that, check out my Jalapeño Chicken Pocket Recipe.
Conclusion
This Soft Pretzel Bites Recipe is more than just a snack—it’s a memory in the making. Whether you’re baking with the kids, prepping for a party, or just craving something salty and satisfying, these bites never disappoint.
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Print
Soft Pretzel Bites Recipe
- Total Time: 1 hour 45 minutes
- Yield: 64 pretzel bites 1x
- Diet: Vegetarian
Description
Chewy on the inside, deeply golden on the outside—these Soft Pretzel Bites are boiled in a classic baking soda bath, brushed with egg wash, and finished with coarse salt for that iconic pretzel taste.
Ingredients
1 ½ cups warm water (about 110°F)
2 ¼ tsp active dry yeast
1 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
2 tbsp unsalted butter, melted
For the Baking Soda Bath:
10 cups water
⅔ cup baking soda
For Finishing:
1 egg, beaten (for egg wash)
Coarse salt (or everything bagel seasoning)
Instructions
1. In a large bowl, combine warm water, yeast, and sugar. Stir and let sit 5 minutes until foamy.
2. Add flour, salt, and melted butter. Mix until a shaggy dough forms.
3. Knead on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled.
5. Preheat oven to 425°F and line a large baking sheet with parchment paper.
6. Bring 10 cups water and ⅔ cup baking soda to a gentle boil in a large pot.
7. Punch down dough, divide into 6–8 pieces, and roll each into ½–¾ inch ropes. Cut into 1-inch bites.
8. Boil bites in batches for 30 seconds, then remove with a slotted spoon to the prepared baking sheet.
9. Brush with beaten egg and sprinkle with coarse salt (or desired topping).
10. Bake 10–12 minutes until deeply golden brown.
11. Cool slightly and serve warm with your favorite dip.
Notes
For a sweet version, skip the salt and toss warm bites in cinnamon sugar.
If dough feels tight, rest it 5 minutes before rolling again.
Leftovers: cool completely, store airtight at room temp up to 1 day, or freeze up to 2 months. Reheat at 350°F for 5–8 minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 bites
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
Keywords: soft pretzel bites, baking soda bath, game day snack, homemade pretzels
