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Soft Pretzel Bites Recipe

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★★★★★

4.4 from 72 reviews

Soft Pretzel Bites are deliciously chewy, golden brown dough pieces perfect for snacking or dipping. Made from a simple yeast dough, these bites get a brief baking soda bath before baking to give them that iconic pretzel crust and flavor. Ideal as party snacks or cozy treats, they pair wonderfully with spicy cheese sauce or mustard.

Ingredients

Scale

Dough

  • 1 and 1/2 cups (360ml) warm water (lukewarm; around 100°F / 38°C)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1 Tablespoon brown sugar or granulated sugar
  • 1 teaspoon salt
  • 1 Tablespoon (14g) unsalted butter, melted and slightly cooled
  • 3 and 3/4–4 cups (469–500g) all-purpose flour, plus more for hands and work surface

Topping and Baking

  • Coarse salt or coarse sea salt for sprinkling
  • 1/2 cup (120g) baking soda
  • 9 cups (2.1L) water for baking soda bath

Optional Serving

  • Spicy cheese sauce or your favorite mustard

Instructions

  1. Make the dough: Whisk warm water, yeast, and sugar in a stand mixer bowl fitted with paddle or dough hook attachment. Cover and let sit 5 minutes until foamy. Add salt, melted butter, and 3 cups flour. Beat on low for 1 minute, scrape sides, add 3/4 cup flour, beat low until dough pulls from bowl (about 2 minutes). If very sticky, add remaining 1/4 cup flour and beat 1 more minute.
  2. Knead the dough: Switch to dough hook and knead for 5 more minutes in mixer or knead by hand on floured surface for 5 minutes. Add flour sparingly if sticky, aiming for soft, slightly tacky dough. Test with windowpane test or finger poke; dough should bounce back slowly.
  3. Rest the dough: Cover dough lightly with towel and let rest 10–30 minutes. Meanwhile, begin heating water and baking soda for boiling bath.
  4. Preheat oven and prepare sheets: Preheat oven to 400°F (204°C). Line 2 baking sheets with silicone mats or parchment paper lightly sprayed with nonstick spray or greased butter. Set aside.
  5. Shape dough ropes: Cut dough into 6 equal pieces. Lightly flour surface, roll each piece into 20-inch rope. If dough resists, cover and rest 10 minutes and retry. Cut ropes into 1.5–2 inch pretzel bites.
  6. Baking soda bath: Bring 9 cups water and 1/2 cup baking soda to a boil. Boil 8–10 pretzel bites at a time for 10–15 seconds. Remove with slotted spoon, drain excess water, and place on baking sheets. Sprinkle with coarse salt while wet. Repeat for all bites. Optionally refrigerate boiled bites up to 24 hours before baking.
  7. Bake: Bake pretzel bites for 15 minutes or until golden brown. Remove from oven and serve warm with desired dipping sauces.
  8. Storing and reheating: Store leftovers at room temperature up to 3 days; they will lose some softness. Reheat by microwaving briefly or baking at 350°F (177°C) for 5 minutes.

Notes

  • Use silicone baking mats for best results over parchment paper.
  • Lightly flour the work surface; too much flour makes rolling difficult.
  • Allow dough to rest if it becomes tough to roll to relax gluten.
  • Boil pretzel bites briefly; longer boiling can impart metallic taste.
  • Can top with cinnamon sugar instead of coarse salt for a sweet version.
  • Leftover boiled but unbaked pretzel bites can be refrigerated for up to 24 hours before baking.

Keywords: soft pretzel bites, homemade pretzels, snack recipe, party food, pretzel bites recipe, baking soda bath pretzels

Find it online: https://kitchenbyclara.com/soft-pretzel-bites-recipe/