Soft pretzel bites are the kind of snack that disappear fast. They’re warm, chewy on the outside, and pillowy inside. They’re just right for game days, movie nights, or a simple afternoon craving.
And when you brush them with melted butter and sprinkle on coarse salt, they taste like they came straight from your favorite pretzel stand. The best part: they’re easier to make than you might think.
Table of Contents
What Makes This Special
These pretzel bites give you that classic pretzel flavor with a soft, buttery finish. The quick baking soda bath helps create that distinctive chewy crust and deep golden color.
You get all the fun of soft pretzels in a bite-size form that’s perfect for dipping and sharing. Plus, the dough is straightforward and forgiving, even if you’re new to yeast.
What You’ll Need
- All-purpose flour: About 3 1/2 to 4 cups, plus extra for dusting.
- Warm water: 1 1/2 cups, around 105–110°F to activate the yeast.
- Active dry yeast: 2 1/4 teaspoons (one packet).
- Granulated sugar: 1 tablespoon to feed the yeast.
- Salt: 1 teaspoon for the dough, plus coarse salt for topping.
- Unsalted butter: 4 tablespoons melted for the dough, plus 3–4 tablespoons more for brushing.
- Baking soda: 1/2 cup for the water bath.
- Water for the bath: 8 cups.
- Optional dips: Yellow or Dijon mustard, cheese sauce, honey mustard, or garlic butter.
- Optional seasonings: Cinnamon sugar, everything bagel seasoning, garlic powder, or grated Parmesan.
How to Make It
- Proof the yeast. In a large bowl, mix warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy.
If it doesn’t foam, your water may be too hot or the yeast expired.
- Make the dough. Stir in melted butter and salt, then add 3 1/2 cups of flour. Mix until a shaggy dough forms. Add more flour, a little at a time, until the dough is soft and slightly tacky but not sticky.
- Knead until smooth. Turn the dough onto a lightly floured surface and knead for 5–7 minutes.
The dough should be elastic and smooth. If it sticks, sprinkle a bit more flour.
- Let it rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
- Preheat and prep the bath. Heat oven to 425°F. Bring 8 cups of water to a boil in a large pot.
Slowly stir in the baking soda (it will foam), then reduce to a gentle simmer.
- Shape the bites. Punch down the dough and divide into 4 pieces. Roll each into a rope about 3/4–1 inch thick. Cut into 1-inch pieces to make bite-size nuggets.
- Boil briefly. Working in batches, drop the bites into the simmering baking soda water for 20–30 seconds.
Remove with a slotted spoon and place on a parchment-lined baking sheet, spacing them slightly.
- Brush and salt. Brush with melted butter and sprinkle with coarse salt. For sweet versions, skip the salt and brush with butter after baking.
- Bake to golden. Bake for 10–12 minutes, rotating the pan halfway. They should be a deep golden brown with a firm, chewy exterior.
- Finish with butter. Brush again with melted butter the moment they come out of the oven for that signature buttery finish.
How to Store
- Room temperature: Keep in an airtight container for up to 2 days.
Rewarm in a 300°F oven for 5–8 minutes to refresh.
- Refrigerator: Not recommended; it can dry them out.
- Freezer: Freeze baked bites in a zip-top bag for up to 2 months. Reheat from frozen at 325°F for 10–12 minutes.
- Make-ahead dough: After the first rise, cover and refrigerate up to 24 hours. Bring to room temp before shaping.
Why This is Good for You
These pretzel bites are simple, wholesome, and satisfying.
You control the ingredients, so there are no preservatives or mystery oils. They’re a great base for protein-rich dips like cheese or Greek yogurt ranch, which can make them more filling. And because the bites are small, it’s easy to serve a portion that fits your needs.
Common Mistakes to Avoid
- Water that’s too hot. If the water is hotter than 110°F, it can kill the yeast.
Aim for warm, not hot.
- Skipping the baking soda bath. This step creates the chewy crust and classic pretzel taste. Don’t skip it.
- Adding too much flour. A stiff dough leads to dry bites. Keep it slightly tacky while kneading.
- Overcrowding the boiling pot. Too many pieces drop the temperature and affect texture.
Boil in batches.
- Underbaking. Pale pretzels won’t have that signature chew. Bake until deep golden brown.
- Salting too early. If the surface is dry, salt won’t stick. Brush with butter first, then add salt.
Variations You Can Try
- Cinnamon Sugar: Skip the salt.
After baking, brush with butter and toss in a mix of sugar and cinnamon.
- Garlic Parmesan: Brush with garlic butter and sprinkle with grated Parmesan and parsley right after baking.
- Everything Bagel: Sprinkle with everything bagel seasoning before baking.
- Jalapeño Cheddar: Add fine-diced jalapeños and shredded cheddar into the dough or sprinkle cheese on top halfway through baking.
- Honey Mustard Glaze: Mix melted butter, honey, and Dijon. Brush on warm pretzel bites for a sweet-savory finish.
- Whole Wheat Boost: Swap 1 cup of all-purpose flour with whole wheat for a heartier bite. Add an extra tablespoon of water if needed.
FAQ
Can I use instant yeast instead of active dry?
Yes.
Use the same amount and skip the proofing step. Mix instant yeast directly with the flour, then add warm water, sugar, butter, and salt.
Do I have to do the baking soda bath on the stove?
It’s best for texture and color. If you’re short on time, you can brush the shaped bites with a mixture of 1 cup hot water and 1 tablespoon baking soda, but the results won’t be as chewy.
Why are my pretzel bites pale?
They likely didn’t boil long enough, the oven wasn’t hot enough, or they were underbaked.
Make sure the oven is fully preheated and bake until deep golden.
Can I make these dairy-free?
Yes. Replace butter with a neutral oil or dairy-free butter. Flavor will be slightly different but still delicious.
What’s the best salt to use on top?
Pretzel salt is ideal.
If you can’t find it, use coarse sea salt or kosher salt. Avoid fine table salt—it can taste harsh and melt into the crust.
How do I keep them soft after baking?
Brush with butter right out of the oven and store in an airtight container once cool. For next-day softness, rewarm briefly in the oven.
Can I air-fry them?
Yes.
After the baking soda bath, air-fry at 375°F for 6–8 minutes, shaking or turning once. Brush with butter and salt after cooking.
What dips go well with pretzel bites?
Classic yellow or Dijon mustard, beer cheese sauce, warm queso, honey mustard, ranch, or a simple garlic butter are all great options.
In Conclusion
Buttery soft pretzel bites are simple, cozy, and crowd-pleasing. With a quick dough, a brief baking soda bath, and a generous butter brush, you get that classic pretzel taste at home.
Serve them warm with your favorite dip, and watch them disappear. This is the kind of recipe you’ll come back to whenever you want something fun, comforting, and reliably delicious.
Ingredients
Instructions
- Proof the yeast. In a large bowl, mix warm water and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. If it doesn’t foam, your water may be too hot or the yeast expired.
- Make the dough. Stir in melted butter and salt, then add 3 1/2 cups of flour. Mix until a shaggy dough forms. Add more flour, a little at a time, until the dough is soft and slightly tacky but not sticky.
- Knead until smooth. Turn the dough onto a lightly floured surface and knead for 5–7 minutes. The dough should be elastic and smooth. If it sticks, sprinkle a bit more flour.
- Let it rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled.
- Preheat and prep the bath. Heat oven to 425°F. Bring 8 cups of water to a boil in a large pot. Slowly stir in the baking soda (it will foam), then reduce to a gentle simmer.
- Shape the bites. Punch down the dough and divide into 4 pieces. Roll each into a rope about 3/4–1 inch thick. Cut into 1-inch pieces to make bite-size nuggets.
- Boil briefly. Working in batches, drop the bites into the simmering baking soda water for 20–30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet, spacing them slightly.
- Brush and salt. Brush with melted butter and sprinkle with coarse salt. For sweet versions, skip the salt and brush with butter after baking.
- Bake to golden. Bake for 10–12 minutes, rotating the pan halfway. They should be a deep golden brown with a firm, chewy exterior.
- Finish with butter. Brush again with melted butter the moment they come out of the oven for that signature buttery finish.
