If you need a snack for parties or game day, then this soft pretzel bites recipe fits the bill! They’re so buttery soft and chewy with the classic salty pretzel flavor that everyone loves but in a bite-sized form. They’re definitely much tastier than store-bought versions, as nothing beats these little bites straight out of the oven. They’re so irresistible!
They are shockingly so easy to make as the dough comes together in only a few steps. It’s perfect for beginners as the dough is very forgiving and they’re also easier to make than traditional pretzels, as you don’t have to twist and shape the dough. Simply cut them into little bite-sized pieces, and you’re good to go! If you want another game day crowd-pleaser, then try my nachos recipe, chicken wings recipe, or sweet potato fries recipe.
What You Need to Make This Recipe
Yeast — always double-check the expiration date of your active dry yeast. If it is past its best-before date, then it’s best to pick up a new packet of yeast at the store.
Sugar — the light brown sugar helps feed the yeast, provides a bit of flavor, and tenderizes the dough.
Flour — all-purpose flour is perfect for this recipe.
Butter — melted butter enriches the pretzel dough. Make sure to use unsalted butter to prevent the dough from tasting too salty.
Baking soda — make sure the baking soda is fresh! Boiling the dough in water with baking soda helps create the characteristic chewy interior and leads to a crisp crust.
Egg — an egg wash is key to giving the pretzel bites their beautiful golden exterior.
Coarse sea salt — sprinkling coarse sea salt on top of the dough gives you its classic salty flavor and bite. You can also use pretzel salt if you have some on hand.
How to Make Pretzel Bites
1. In the bowl of a stand mixer, whisk together warm water, yeast, and sugar by hand. Let stand for 5 minutes until the mixture is frothy.
2. Fit the mixer with the paddle attachment. Add 3 cups of flour, melted butter, and salt. Beat on low speed until a shaggy dough is formed.
3. Switch to the dough hook attachment. On low speed, beat the dough while adding the remaining 1¾ cup flour, ¼ cup at a time, and only adding as much as needed until the dough starts to pull away from the bowl. Continue to beat on low speed for 4 to 5 more minutes or until the dough passes the windowpane test. That means when the dough is stretched, light passes through without the dough breaking.
4. Coat the inside of a large bowl with vegetable oil. Turn the dough out onto a clean work surface and shape it into a ball. Place the dough in the oiled bowl and turn to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free place until doubled in size.
5. On a lightly floured surface, divide the dough into 4 equal parts and roll each piece into a long rope, about 22 inches long.
6. Cut each rope into 14 (1½ -inch) pieces and slowly add the dough in batches of 10 to 15 into a pot of boiling water with baking soda.
7. Using a large slotted spoon, remove the pretzel bites and arrange them on a lined baking sheet sprayed with non-stick spray.
8. Brush the tops with egg wash and sprinkle with coarse salt. Bake pretzel bites for 15 to 18 minutes. Let cool for 5 minutes before serving.
Pro Tips for Making This Recipe
- You may need less flour than listed in the recipe. Add the flour ¼ cup at a time until the dough is soft and no longer sticking to the sides of your bowl. However, if the dough is still really sticky, you can add another ¼ cup until the dough has reached the desired consistency.
- If the dough starts feeling sticky while rolling it into ropes, you can dust your hands with flour. However, make sure you don’t add too much flour, or the dough will become too dry.
- These pretzel bites are great with a cheese sauce, but I also like to serve them with mustard, ranch sauce, honey mustard, queso dip, spinach artichoke dip, and buffalo chicken dip.
- The time it takes for your dough to rise depends on the temperature of your kitchen. The ideal temperature for dough rising is 75 to 78F. If your kitchen is cold, you can place your dough in an OFF oven with the light on.
- Make sure the water is between 110 to 120F as water that’s too hot will kill the yeast, and water not warm enough won’t activate the yeast.
Frequently Asked Questions
Similar to my bagel recipe, you need to boil pretzel bites prior to baking to give them their crisp exteriors and chewy insides. The outer crust forms when you boil the dough, so they keep its shape when baked.
A delicious variation to these pretzel bites is tossing them in cinnamon sugar instead of coarse sea salt. After they come out of the oven, brush the pretzel bites with melted butter, then dip them into a mixture of cinnamon and sugar. Alternatively, you can also toss the pretzels in everything but the bagel seasoning instead of the coarse salt before baking. Another option is to sprinkle some freshly grated parmesan over the pretzel bites while they’re still warm.
These pretzel bites are best enjoyed the day that you make them. The longer you wait to eat them, the more they lose their soft pillowy texture. However, leftovers will still be delicious! Store them in a loosely sealed container at room temperature or a brown paper bag. An airtight container will cause condensation and make them mushy. They keep for up to 3 days. Reheat them in the microwave or oven.
Yes, you can freeze homemade pretzel bites! Once they’ve cooled to room temperature, place them in a freezer bag and store them in the freezer for 2 to 3 months. You can heat them back up in the microwave or in the oven until warm.
If you love this recipe try these out!
If you’ve tried this Pretzel Bites recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Pretzel Bites
Video
Equipment
- Stand mixer
- Large bowl
- Baking Sheet
- Parchment paper
- Large Pot
- Slotted spoon
Ingredients
- 1½ cups warm water (360ml)
- 1½ tablespoons light brown sugar
- 1 (0.25-ounce/7g) package active dry yeast
- 4¾ cups all-purpose flour divided (570g)
- 2 tablespoons unsalted butter melted
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 3 quarts water (720g)
- ¼ cup baking soda
- 1 large egg lightly beaten
- ⅓ cup coarse sea salt (96g)
Instructions
- In the bowl of a stand mixer, whisk together warm water, yeast, and sugar by hand. Let stand for 5 minutes until mixture is frothy. Fit mixer with the paddle attachment. Add 3 cups of flour, melted butter, and salt. Beat on low speed for 1 minute, or until a shaggy dough is formed.
- Switch to dough hook attachment. On low speed, beat the dough while adding the remaining 1¾ cup flour, ¼ cup at a time and only adding as much as needed until the dough starts to pull away from the bowl. (You may not need all of the flour.) Continue to beat on low speed for 4 to 5 more minutes or until the dough passes the windowpane test. (To test, pinch off a small ball of dough and gently stretch it between your fingers. If it stretches thin enough to see light through without breaking, it passes the test! Otherwise, knead for another minute and check again.)
- Coat the inside of a large bowl with the vegetable oil. Turn the dough out onto a clean work surface and shape it into a ball. Place the dough in the oiled bowl and turn to coat. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Preheat the oven to 425 F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
- Fill a large pot with 3 quarts of water and bring to a boil over medium-high heat.
- While the water comes to a boil, on a lightly floured surface, divide the dough into 4 equal parts, (130 grams each). Roll each piece into a long rope, about 22 inches long. Cut each rope into 14 (1 ½-inch) pieces.
- Very slowly stir the baking soda into the boiling water. (The mixture will foam and can boil over if the baking soda is added too quickly)
- Working in batches of 10 to 15, boil the pretzel bites in baking soda bath for about 30 seconds. Using a large slotted spoon, remove the pretzel bites and place on the prepared baking sheet, about ½-inch apart. Brush the tops with egg wash and sprinkle with coarse salt.
- Bake pretzel bites for 15 to 18 minutes, or until golden brown. Let cool for 5 minutes before serving.
Notes
- You may need less flour than listed in the recipe. Add the flour ¼ cup at a time until the dough is soft and no longer sticking to the sides of your bowl. However, if the dough is still really sticky, you can add another ¼ cup until the dough has reached the desired consistency.
- If the dough starts feeling sticky while rolling it into ropes, you can dust your hands with flour. However, make sure you don’t add too much flour, or the dough will become too dry.
- These pretzel bites are great with a cheese sauce, but I also like to serve them with mustard, ranch sauce, honey mustard, queso dip, spinach artichoke dip, and buffalo chicken dip.
- The time it takes for your dough to rise depends on the temperature of your kitchen. The ideal temperature for dough rising is 75 to 78F. If your kitchen is cold, you can place your dough in an OFF oven with the light on.
- Make sure the water is between 110 to 120F as water that’s too hot will kill the yeast, and water not warm enough won’t activate the yeast.
