These soft and fluffy pretzel bites are the ultimate homemade snack or appetizer. I start with a simple yeasted dough, shape it into bite-sized pieces, give them a quick dip in a baking soda bath for that signature chewy texture and rich golden color, then bake them until perfectly puffed and tender. I love serving these warm with honey mustard, but they’re just as delicious plain—or even dusted with cinnamon sugar for a sweet version.
Why You’ll Love This Recipe
I love this recipe because it uses basic pantry staples and comes together surprisingly fast. It’s fun to make and even more fun to eat. These pretzel bites are pillowy soft with just the right amount of chew on the outside. Whether I’m making them for a party, game day, or just to snack on at home, they always turn out great. And the best part? I can make them savory or sweet depending on my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 ½ cups all-purpose flour (spooned and leveled), plus more if needed
1 tablespoon sugar
2 ¼ teaspoons instant yeast
1 teaspoon salt
1 ¾ cups warm milk or water (about 110°F)
2 tablespoons melted butter
9 cups water (for baking soda bath)
½ cup baking soda
1 large egg (beaten with 1 tablespoon water, for egg wash)
Coarse salt, for sprinkling (optional)
Directions
I combine the flour, sugar, instant yeast, salt, warm milk, and melted butter in the bowl of a stand mixer fitted with a dough hook. I mix on medium speed for 4–5 minutes, until a smooth, elastic dough forms. If the dough feels too sticky, I add more flour a tablespoon at a time until it’s manageable.
I cover the bowl and let the dough rise in a warm spot for 30 to 60 minutes, or until it doubles in size. Sometimes, I place it in my oven with just the light on to create a gently warm environment.
I preheat the oven to 450°F and line two baking sheets with parchment paper. In a large pot, I bring 9 cups of water and ½ cup baking soda to a boil.
Once the dough has risen, I divide it into 12 equal pieces. I roll each piece into a rope about ¾-inch thick and cut into 1–2 inch bite-sized pieces.
I gently drop the bites into the boiling baking soda water for 30 seconds, then remove them using a slotted spoon and transfer them to the prepared baking sheets.
I brush each bite with the egg wash and sprinkle with coarse salt if I’m going the savory route.
I bake the pretzel bites for 12–14 minutes, until golden brown and puffed. I like to serve them warm with a dip like honey mustard or cheese sauce.
Servings and timing
This recipe makes enough to serve about 12 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Variations
I love tossing these pretzel bites in melted butter and cinnamon sugar right after baking for a sweet version. I’ve also tried stuffing them with small cubes of cheese or pepperoni before boiling them—it turns them into a delicious, gooey surprise inside. For a spicy kick, I’ve added a pinch of cayenne to the dough or served them with jalapeño cheese dip.
Storage/Reheating
These pretzel bites taste best fresh out of the oven, but I store any extras in an airtight container at room temperature for up to 2 days. To reheat, I wrap a few in a damp paper towel and microwave for 10–15 seconds. For a crispier texture, I reheat them in the oven at 350°F for 4–5 minutes.
FAQs
Can I use water instead of milk in the dough?
Yes, I can use water if I don’t have milk on hand. Milk adds a bit more richness, but water works perfectly well.
How do I keep the dough from being too sticky?
If the dough is too sticky to handle, I add extra flour a little at a time until it’s soft but not sticking to my hands or bowl. Humid environments can make dough wetter, so I adjust as needed.
Can I make these ahead of time?
Yes, I’ve made the dough ahead and kept it in the fridge overnight after the first rise. I let it come to room temperature before shaping and boiling the bites the next day.
Can I freeze the baked pretzel bites?
I can freeze them after they’ve cooled completely. When I want to serve them, I just reheat in the oven until warmed through. They won’t be as soft as fresh, but they still taste great.
Do I need to use the baking soda bath?
Yes, the baking soda bath is what gives these bites their classic pretzel color and chewy texture. I don’t skip this step—it’s essential for authentic results.
Conclusion
These homemade pretzel bites are soft, chewy, and ridiculously addictive. I can dress them up for a party or keep things simple for a cozy night in. With just a few basic ingredients and a little hands-on time, I get a tray full of warm, golden bites that never last long. Whether I’m serving them with mustard, cheese, or cinnamon sugar, they always disappear fast.
Soft and fluffy pretzel bites made by boiling dough pieces in a baking soda bath, then baking to golden perfection—an irresistible homemade snack or appetizer.
Ingredients
4 ½ cups all‑purpose flour (spooned and leveled), plus more if needed
1 tablespoon sugar
2 ¼ teaspoons instant yeast
1 teaspoon salt
1 ¾ cups warm milk or water (about 110°F)
2 tablespoons melted butter
9 cups water (for baking soda bath)
½ cup baking soda
1 large egg (beaten with 1 tablespoon water for egg wash)
Coarse salt, for sprinkling (optional)
Instructions
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, salt, warm milk (or water), and melted butter. Mix on medium speed for 4–5 minutes until a smooth, elastic dough forms, adding a tablespoon of flour at a time if dough is too sticky.
Cover the bowl and let the dough rise in a warm place for 30 to 60 minutes (or until doubled in size).
Preheat your oven to 450 °F and line two baking sheets with parchment paper. In a large pot, bring 9 cups of water and the baking soda to a boil.
Once dough has risen, divide into 12 equal portions. Roll each portion into a rope about ¾‑inch thick and cut into 1–2 inch bite‑sized pieces.
Gently drop the bites into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and transfer them to the prepared baking sheets.
Brush each bite with the egg wash and sprinkle with coarse salt if going the savory route.
Bake for 12–14 minutes until golden brown and puffed. Serve warm with honey mustard, cheese dip, or your favorite accompaniment.
Notes
For a sweet version, skip the coarse salt and after baking toss the bites in melted butter and cinnamon sugar. :contentReference[oaicite:0]{index=0}
If the dough feels too sticky to work with, add more flour a tablespoon at a time until manageable. Humid kitchens may require extra flour. :contentReference[oaicite:1]{index=1}
You can prepare the dough ahead of time—after the first rise, refrigerate overnight, then shape, boil, and bake when ready.
Leftovers are best reheated in a 350 °F oven for 4–5 minutes to restore crunch; microwave reheats quickly but softens the crust.
