Name: Easy Homemade Soft Pretzel Bites
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: For the Dough:; 1 1/2 cups warm water (about 110°F); 2 1/4 teaspoons (1 packet) active dry yeast; 1 tablespoon granulated sugar; 4 cups all-purpose flour; 1 1/2 teaspoons salt; 2 tablespoons unsalted butter, melted; For the Baking Soda Bath:; 10 cups water; 2/3 cup baking soda; Topping:; 1 egg yolk, whisked with 1 tablespoon water (for egg wash); Coarse sea salt or pretzel salt; Optional Dipping Sauces:; Mustard, cheese sauce, or favorite dip

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Soft pretzel bites are the kind of snack I find impossible to resist—warm, salty, chewy, and golden brown with a soft center. They’re a perfect choice whether I’m setting up a game-day spread, entertaining friends, or simply treating myself to a comforting homemade snack. Best of all, they’re way easier to make than they look.

Easy Homemade Soft Pretzel Bites

Why You’ll Love This Recipe

I love how these soft pretzel bites pack all the classic pretzel goodness into small, poppable pieces. Their golden-brown crust and pillowy interior create the perfect texture combo. They’re fun to make, even for beginners, and I get to enjoy them fresh out of the oven—something no store-bought version can compete with. I also love how well they go with all kinds of dips, from tangy mustard to creamy cheese sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:

1 ½ cups warm water (about 110°F)
2 ¼ teaspoons (1 packet) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour
1 ½ teaspoons salt
2 tablespoons unsalted butter, melted

For the baking soda bath:

10 cups water
⅔ cup baking soda

Topping:

1 egg yolk, whisked with 1 tablespoon water (for egg wash)
Coarse sea salt or pretzel salt

Optional dipping sauces:

Mustard, cheese sauce, or my favorite dip

Directions

Step 1: Activate the yeast
I combine the warm water and sugar in a bowl, stir to dissolve, then sprinkle the yeast over the top. After 5 minutes, it becomes frothy and ready.

Step 2: Make the dough
I mix in the melted butter, salt, and 3 cups of flour, stirring until combined. I gradually add the remaining flour until the dough isn’t sticky, then knead it on a floured surface for about 7–10 minutes until smooth and elastic.

Step 3: Let it rise
I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour until doubled in size.

Step 4: Prepare the baking soda bath
While the dough rises, I bring the water and baking soda to a boil in a large pot. This step is essential for that pretzel crust I love.

Step 5: Shape the pretzel bites
After the dough has risen, I punch it down and divide it into 6 parts. I roll each piece into a 12–15 inch rope, then cut them into 1-inch bites.

Step 6: Boil the bites
I preheat the oven to 425°F (220°C) and line two baking sheets. I boil the bites in the baking soda bath for 30 seconds, then lift them out and place them on the sheets.

Step 7: Add the topping
I brush each piece with egg wash and sprinkle them generously with coarse salt.

Step 8: Bake
I bake them for 12–15 minutes until they’re deeply golden brown, rotating the sheets halfway through.

Step 9: Serve
After a short cooling period, I serve them with dips. They’re best warm, but I can reheat leftovers too.

Servings and timing

Servings: Makes about 6–8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Rise Time: 1 hour
Total Time: Approximately 1 hour 35 minutes

Variations

Sweet pretzel bites: I like to skip the salt and sprinkle cinnamon sugar over the bites after baking. A drizzle of icing adds a dessert twist.
Stuffed pretzel bites: I sometimes wrap the dough around small pieces of cheese or cooked sausage for a filled version.
Herb and garlic: I toss the baked bites in garlic butter and a sprinkle of Italian seasoning for a savory variation.

Storage/Reheating

I store any leftover pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, I pop them in a 350°F oven for 5–7 minutes until warmed through. Microwaving works too, but I prefer the oven for the best texture.

FAQs

How do I keep pretzel bites soft?

I store them in an airtight container or zip-top bag once they’ve fully cooled. A quick warm-up in the oven helps restore their softness.

Can I freeze pretzel bites?

Yes, I freeze baked pretzel bites in a sealed container for up to 2 months. When I’m ready, I reheat them in the oven at 350°F for 10 minutes.

What if I don’t have pretzel salt?

I use coarse sea salt as a great alternative. Regular table salt is too fine and tends to disappear after baking.

Can I use instant yeast instead of active dry?

Yes, I can substitute instant yeast and skip the proofing step. I just mix it directly with the dry ingredients before adding the water and butter.

Why do I need the baking soda bath?

This step is essential. It creates that deep brown crust and classic pretzel flavor I love. Skipping it results in more of a bread texture.

Conclusion

These homemade soft pretzel bites hit every craving I’ve got for a salty, chewy snack. They’re easy to make, fun to share, and endlessly customizable with different toppings and dips. Once I made them from scratch, I couldn’t go back to store-bought—and I don’t think I ever will.