These homemade pretzel bites are buttery, salty, and beautifully golden on the outside, with a soft, fluffy, chewy center. The soft pretzel bites are made with simple pantry ingredients and are one of those snacks that disappear the minute they hit the table!
These are surprisingly easy to make at home. No special equipment or technique, and no second proof! A quick dough, a simple baking soda bath, and a short bake time - that's all it takes to get that classic pretzel flavor and chewy texture. And they feed a crowd! Wonderful for game nights, parties, or anytime you're craving a fresh pretzels!
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Why You'll Love This Recipe
✨ They’re perfect for game nights, movie marathons, parties, or just when you feel like baking something fun and comforting.
✨ If you’re looking for easy homemade soft pretzel bites, this recipe is the one to try. It uses simple and basic ingredients, nothing fancy or hard to find.
✨ Make them sweet, savory, or cheesy; these homemade soft pretzels are very customizable. You can take them in so many directions.
✨ The soft pretzel bites recipe is very beginner-friendly. If you’ve never worked with yeast before, this is a great place to start!
Soft Pretzels Bites Ingredients
Yeast: I used active dry yeast, though instant yeast also works well. Always test it first by mixing a small amount of yeast with warm water to make sure it’s fresh. If it gets foamy, you’re good to go.
Water: Use warm water (about 105°F / 40°C). Too hot kills yeast. Too cold won’t activate it.
Flour: All-purpose flour works best. Bread flour makes them extra chewy. Whole wheat flour gives a denser texture to easy homemade soft pretzel bites. Or use a flour blend as I did with easy everyday bread.
Butter: Melted salted butter adds richness and flavor. I’ve also made pretzels with olive oil, like in my easy pretzel rolls, and that works beautifully, too.
Salt: I used regular table salt for the dough and coarse sea salt for that classic crunchy topping.
Sugar: Brown sugar brings a molasses flavor that I love, but regular granulated white sugar is good too.
Baking soda is needed for the water bath and is the secret sauce. It gives soft pretzels their signature chewy crust and deep golden color.
Please see the recipe card for full information about ingredients and quantities.
Variations
- Use plant-based butter or oil to make vegan pretzel bites.
- You can also brush baked pretzel bites with butter and toss them in cinnamon sugar while warm.
- Everything bagel seasoning tastes just as amazing on these little bites as it does on my homemade bagels recipe.
- Add dried herbs like rosemary or thyme to the dough. It’s a flavor combo inspired by my favorite no-knead focaccia.
- You can make soft pretzel bites with cheese by stuffing a small cube of cheddar inside the dough before boiling.
How To Make Homemade Pretzel Bites
Step 1: Combine warm water, yeast, and sugar in a small bowl. Set aside for 5 minutes until foamy.
Step 2: In the bowl of a stand mixer, combine the flour, salt, melted butter, and the yeast mixture. Mix on low speed until combined.
Step 3: Increase the speed to medium and knead the dough until soft, elastic, and smooth. You may need to add extra flour if your dough is too sticky.
Step 4: Transfer the dough to a lightly oiled bowl. Cover with a damp kitchen towel and allow to rest for 45 - 60 minutes or until doubled in size.
Step 5: Transfer the proofed dough to a lightly oiled work surface. Gently deflate the dough and cut it into 8 equal-sized pieces.
Step 6: Roll each dough into a 12" rope and cut into 1.5"-2" pieces.
Step 7: Combine the water and baking soda in a large stock pot and let the water come to a boil. Carefully place 5-6 dough pieces in the boiling water.
Step 8: Boil the pretzel bites for 20 seconds. Use a spider strainer or slotted spatula to lift the bites.
Step 9: Place the bites on the prepared baking trays. Make sure they are spaced out. Sprinkle with coarse sea salt.
Step 10: Bake the pretzel bites for 15 minutes or until golden brown. Immediately brush with melted butter. Serve hot with your favorite dip!
Top Tips
- Check that the yeast is fresh before you add it to the dough.
- Don’t skip the water bath. It starts a chain, called the Maillard Reaction, which helps the outside brown beautifully and creates that classic flavor. If you skip the bath, they’ll still taste good, but they won't taste like pretzels!
- Learn from my mistake! Use a large pot and only fill it halfway with water. The baking soda makes the water bubble up like crazy.
- Don't over-boil. Only leave the bites in the baking soda bath for 15-20 seconds. If you leave them too long, they can pick up a metallic, bitter taste.
- Make sure there is space between the bites on the baking tray.
- Don't skip the butter wash after baking. It gives a bakery-like glaze and savory touch.
How To Serve Soft Pretzel Bites
We LOVE these homemade pretzel bites with my honey mustard sauce!
You can also dip them in -
- Hot cheesy sauce from my loaded potato nachos.
- Try a simple tomato sauce for a pizza-pretzel vibe, or go fancy with a cashew roasted red pepper sauce.
- The homemade soft pretzel bites are incredible with yum yum sauce, avocado dip, or a cashew ricotta cheese.
How To Store
Homemade pretzel bites are definitely best served fresh and warm the day they are baked. However, if you have leftovers, keep them in an airtight container at room temperature for up to 2-3 days.
Avoid the microwave for reheating (it makes them soggy!). Instead, pop them in an air fryer or a preheated oven to bring back the crunch.
📖 Recipe
Homemade Pretzel Bites
Ingredients
- 1.5 cup Warm water
- 2 1/4 tsp Active dry yeast
- 1 tbsp Brown sugar
- 4 cups All-purpose flour
- 1 tsp Salt
- 2 tbsp Butter, melted and cooled
Baking Soda Bath
- 1/3 cup Baking soda
- 6 cups Water
Topping
- Coarse sea salt for sprinkling on top
- 1 tbsp Butter, melted - for brushing on top Optional
Instructions
- Combine warm water, yeast, and brown sugar in a bowl. Keep aside for 5 minutes until foamy on top.1.5 cup Warm water, 2 1/4 tsp Active dry yeast, 1 tbsp Brown sugar
- In the bowl of your stand mixer, add the flour, salt, and melted butter. Add the yeast mixture and mix on low speed until combined.4 cups All-purpose flour, 1 tsp Salt, 2 tbsp Butter, melted and cooled
- Increase the speed to medium and knead the dough until soft, elastic, and smooth.You may need to add more flour if your dough is very sticky. I added 2 extra tablespoons of flour. Avoid adding too much flour, as this dough should be soft and slightly tacky to the touch.
- Transfer the dough to a lightly oiled bowl and cover with a damp kitchen towel.
- Allow to proof for 45 - 60 minutes or until the dough has doubled in size.
- Preheat your oven to 200 C/ 400 F. Line 2 trays with parchment paper or Silpat.If using parchment paper, lightly oil those too.
- Combine water and baking soda in a large pan or stock pot and let it come to a boil.1/3 cup Baking soda, 6 cups Water
- Take the dough out on your work surface. You can dust the work surface very lightly with flour or lightly oil it. I prefer the latter.
- Divide the dough into 8 pieces. Roll each dough piece into a 12" rope. Cut into 1.5" - 2" pieces.
- Carefully place 5-6 pretzel bites in the boiling water and boil for 20 seconds.
- Use a spider strainer or slotted spoon to take the pretzel bites out.
- Place the bites on the prepared trays, spaced out so they don't touch. Sprinkle with sea salt.Coarse sea salt for sprinkling on top
- Bake at 200 C / 400 F for 15 minutes or until golden brown.
- Take them out of the oven and immediately brush with melted butter.1 tbsp Butter, melted - for brushing on top
- Serve warm with any dip of your choice. Enjoy!
Video
Notes
- Check that the yeast is fresh before you add it to the dough.
- Don’t skip the water bath. It starts a chain, called the Maillard Reaction, which helps the outside brown beautifully and creates that classic flavor. If you skip the bath, they’ll still taste good, but they won't taste like pretzels!
- Learn from my mistake! Use a large pot and only fill it halfway with water. The baking soda makes the water bubble up like crazy.
- Don't over-boil. Only leave the bites in the baking soda bath for 15-20 seconds. If you leave them too long, they can pick up a metallic, bitter taste.
- Make sure there is space between the bites on the baking tray.
- Don't skip the butter wash after baking. It gives a bakery-like glaze and savory touch.
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