Soft Pretzel Bites are the ultimate snackable treat, combining a golden, chewy exterior with a tender, fluffy center. Each bite-sized morsel is perfectly salted, offering a satisfying crunch that gives way to a warm, buttery richness. Ready in just over an hour, these bites are surprisingly simple to make, with a quick rise time and a mere 9 minutes in the oven. Whether you’re hosting a gathering or indulging in a cozy night in, they’re guaranteed to disappear fast.
These little delights are not only irresistible but also versatile, pairing beautifully with mustard, cheese dip, or even a drizzle of honey. With just 53 calories per bite, you can savor their comforting flavors guilt-free. The aroma of freshly baked pretzels filling your kitchen is pure magic, making every moment of prep and rising time worth it. Perfect for sharing or keeping all to yourself, these bites are a crowd-pleaser in every sense.
Ingredients for Soft Pretzel Bites
- For Pretzel Bites:
- 3 cups (375 g) bread flour, divided (plus additional as needed)
- 3 Tablespoons (38 g) light brown sugar, firmly packed
- 2 ¼ teaspoons rapid rise yeast
- 1 teaspoon table salt
- 2 Tablespoons (28 g) unsalted butter, melted
- 1 cup warm water, heated to 115°F (46°C)
- For Boiling and Baking:
- 1 large egg
- 1 teaspoon water
- 8 cups water
- ¼ cup (58 g) baking soda
- Pretzel salt or sea salt, for sprinkling (optional)
Step-by-Step Instructions
- Make the Dough: In a large mixing bowl (or the bowl of a stand mixer), combine 2 cups (250 g) of flour, brown sugar, yeast, and salt. Stir to combine. Add melted butter and warm water, mixing until smooth. Gradually add the remaining flour (plus extra if needed) until the dough clings together and pulls away from the bowl. The dough should be slightly tacky but not overly sticky.
- Knead the Dough: Transfer the dough to a lightly floured surface and knead for 1-2 minutes until smooth. Alternatively, use a stand mixer with a dough hook on low speed for 1-2 minutes.
- Let the Dough Rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm place until doubled in size (about 30 minutes).
- Prepare for Baking: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Prepare an egg wash by beating 1 egg with 1 teaspoon of water. Set aside.
- Boil the Water: In a large pot, combine 8 cups of water and baking soda. Bring to a boil.
- Shape the Pretzel Bites: Gently deflate the risen dough and divide it into 5 pieces. Roll each piece into a 12-inch (30 cm) rope. Cut each rope into 1-1.5 inch (2-3.5 cm) bite-sized pieces and place them on the prepared baking sheet.
- Boil the Pretzel Bites: Carefully lower a handful of pretzel bites into the boiling water. Boil for 30 seconds (flip if they float and boil for another 15-30 seconds). Remove with a strainer or tongs and return to the baking sheet, spacing them 1-2 inches (2 cm) apart. Repeat with remaining bites.
- Add Egg Wash and Salt: Lightly brush the pretzel bites with the egg wash (just the exposed surface) and sprinkle with pretzel salt or sea salt.
- Bake: Transfer to the preheated oven and bake for 8-10 minutes, or until golden brown. Let cool slightly before serving. Enjoy warm for the best flavor!
Perfect Pairings: Sauce and Topping Ideas
Soft pretzel bites are even more delicious with a variety of dips and toppings! Try serving them with cheese sauce, spicy mustard, or honey mustard for classic flavors. For a sweet twist, drizzle with melted chocolate or dip in caramel sauce. You can also experiment with toppings like everything bagel seasoning or cinnamon sugar for a unique twist.
Make-Ahead Magic: Storage and Reheating Tips
If you have leftovers, store pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes until warm and slightly crispy. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat frozen pretzels directly in the oven for 10-12 minutes.
Quick and Easy: Time-Saving Tips
To save time, prepare the dough the night before and let it rise in the fridge overnight. When ready to bake, let it sit at room temperature for 15 minutes before shaping. You can also skip the boiling step for a quicker version, though the texture won’t be quite as authentic. For even faster prep, use a stand mixer with a dough hook to knead the dough effortlessly.
Get Creative: Recipe Variations
Switch up the flavors by adding garlic powder or dried herbs to the dough for savory bites. For a cheesy twist, mix in shredded cheddar or Parmesan before shaping. Sweet lovers can roll the dough in cinnamon sugar after baking or drizzle with vanilla glaze. You can also shape the dough into full-sized pretzels or sticks for a fun variation.
Essential Equipment: Tools You’ll Need
For this recipe, a stand mixer with a dough hook makes kneading a breeze, but a large mixing bowl and some elbow grease work too. A parchment-lined baking sheet ensures easy cleanup, and a spider strainer or tongs are perfect for boiling the pretzel bites. Don’t forget a pastry brush for the egg wash and a sharp knife or bench scraper for cutting the dough into bite-sized pieces.
Soft Pretzel Bites
Ingredients
For Pretzel Bites
- 3 cups bread flour divided (plus additional as needed)
- 3 Tablespoons light brown sugar firmly packed
- 2 ¼ teaspoons rapid rise yeast
- 1 teaspoon table salt
- 2 Tablespoons unsalted butter melted
- 1 cup warm water heated to 115F (46C)
For Boiling and Baking
- 1 large egg
- 1 teaspoon water
- 8 cups water
- ¼ cup baking soda
- Pretzel salt for sprinkling (see note)
Instructions
- In a large mixing bowl (or the bowl of a stand mixer) combine approximately 2 cups (250g) of flour, brown sugar, yeast, and table salt and stir to combine.
- Add melted butter and warm water and stir until mixture is completely combined and smooth.
- Gradually add remaining flour as needed (plus additional as needed) until the dough begins to cling together and pulls away from the side of the bowl (if using a stand mixer, use the dough hook attachment for this). Dough should be slightly tacky to the touch, but not unmanageably sticky.
- Transfer to a clean, lightly floured surface and briefly knead for 1-2 minutes until dough clings together and you have a mostly smooth ball (or you may use the dough hook attachment and mixer on low-speed for 1-2 minutes).
- Transfer to a large, lightly oiled bowl and cover the bowl tightly with plastic wrap. Place in a warm place to rise until doubled in size (about 30 minutes).
- Once dough has risen, preheat oven to 450F (230C) and line a baking sheet with parchment paper and set aside. Prepare an egg wash by beating together 1 egg with 1 teaspoon of water and set this aside for now, too.
- Measure 8 cups of water into a large pot, stir in baking soda, and bring to a boil. While water is coming to a boil, return to your dough.
- Gently deflate risen dough and transfer to a clean surface. Divide into 5 pieces and roll each into a rope approximately 12” (30cm) long. If the dough is sticking to your hands, lightly flour it but too much flour can make the dough even more difficult to work with, so use sparingly.
- Cut each rope into 1-1 ½” (2-3.5cm) bite-sized pieces and transfer to prepared baking sheet.
- Once water is boiling, carefully lower a handful of pretzel bites into the water at a time. Boil for approximately 30 seconds (if pretzels are floating I’ll flip them and continue to boil another 15-30 seconds) then remove with a strainer or spider or pair of tongs and return to baking sheet, spacing pretzels at least 1-2” (2cm) apart. Repeat with remaining pretzel bites until all have been boiled.
- Lightly brush pretzels with egg wash (I just do the surface that is exposed, I don’t flip them and brush the underside with egg wash, though you could) and sprinkle with pretzel salt or sea salt.
- Transfer to 450F (230C) oven and bake for 8-10 minutes or until pretzels are golden brown. Allow to cool before enjoying. Pretzels are best enjoyed warm the same day they are made.