Easy Homemade Soft Pretzel Bites
These easy homemade soft pretzel bites are AMAZING and so fast to make! Get ready for mall-style pretzels in no time.
If there’s one recipe you should drop everything and make right now, it is these soft and chewy, buttery and amazing, quick and easy homemade soft pretzel bites.
Seriously, they are so delicious, they defy description.
And the fact that you can make them at home in a little over an hour and end up with something even better than the mall (yes, really) is pretty much life changing.
We make these little pretzel bites all the time. But beware, they go fast! In our house, you better get yourself to the kitchen right when they come out of the oven or else you risk missing out completely. And no one will feel all that sorry for you.
Homemade pretzel bites = so fast
The reason this pretzel bites recipe has been on repeat for the several years is because not only are they amazingly delicious, they are so fast!
The dough is ultra-simple to make and thanks to the relatively quick rising times, they don’t take all day (not even close) to make.
When I decided to update this post with new pictures and new excitement, I enlisted the help of Cade, my 3rd son who loves to cook and bake. He is the pretzel bite making master, and he’s here to show us how easy it is to make these delightful carb-loaded snacks.
Hi, Cade! Nice to have you here. (Now is not the time to tell all these nice people that your mom forced you into this during spring break.)
How to make pretzel bite dough
This bread dough is mixed a little differently than some of the other bread recipes on my site.
To start, all the dry ingredients go into the mixer first.
- flour
- salt
- teensy bit of sugar
- yeast
Instant yeast vs active dry yeast
I always use instant yeast, but you can sub in active dry yeast.
Use the same amount of active dry yeast and proof it in about 1/4 cup water and a pinch of sugar. When it’s bubbly and foamy add it to the mixer with the water (decrease the water by 1/4 cup).
Mix the dough until it forms a ball that isn’t sticking to the middle and/or sides of the bowl. If it’s still really tacky to the touch, add additional flour, a few tablespoons at a time until it’s not so sticky.
Alternately, if it seems kind of stiff and tough (or has dry floury spots), drizzle in another tablespoon or so of hot water.
The dough should be really easy to handle. Soft and stretchy. But not too sticky.
A different rising method
This pretzel dough goes right into a lightly greased or floured gallon-size ziploc bag.
The bag gets sealed and the dough rises in the warm, slightly humid environment.
If you feel more comfortable with the ol’ greased bowl rising method, don’t worry, that works, too.
As long as your kitchen isn’t completely frigid, the dough will puff up and rise pretty quickly. About 20-30 minutes and it should be ready to go.
Take the dough out of the bag, press it into a thick rectangle of sorts and cut the dough into four strips.
They don’t have to be even. These easy homemade soft pretzel bites are rustic and imperfect, and that’s why we love them!
Cut each of the strips into six or eight little chubby pieces.
Ditch the boiling water
To make this recipe even easier, we’re going to ditch the classic boiling water bath that pretzels often get before baking.
Instead, mix a little bit of baking soda with super hot water and dunk each of those pieces of dough in the baking soda/water solution before transferring to a parchment-lined baking sheet. Don’t forget to grease the parchment paper!
Sprinkle the wet pieces of dough with coarse, kosher salt and pop those babies in the oven for 7-8 minutes.
Cinnamon and sugar option
For a cinnamon and sugar option, leave off the salt. When the pretzels come out of the oven, butter them as directed and then roll the hot pretzel bites in cinnamon and sugar. Whoa yum.
Don’t be afraid of the heat
This recipe calls for preheating the oven to 500 degrees F. I recognize that may cause some of you a bit of anxiety. It’s ok. I get it!
But that high temperature is what gives these pretzel bites their perfect golden color AND it crisps up the outside of the pretzels while leaving the insides soft and chewy.
Just do it! I’ll be here virtually holding your hand.
The ultimate key to the deliciousness
The minute the pretzel bites exit the oven, have the melted butter ready.
And then liberally brush on melted butter until you think you should stop – and then brush on some more.
The butter + the piping hot pretzel bites is the key to the ethereal deliciousness of these homemade soft pretzel bites. Please, please, please leave no pretzel unbuttered.
Dipping options for pretzel bites
We love eating these hot and buttery pretzel bites straight off the baking sheet. No wasting time. No dipping.
BUT, they are also amazing dipped in everything from mustard to ranch to cheese sauce. (See the above note for a cinnamon and sugar version.)
For a quick, homemade cheese sauce, we use this recipe. It’s simple and easy and works great with yellow or white cheddar cheese.
When you want the other-worldly yumminess of homemade soft pretzels but don’t want to stress about long skinny ropes of dough and intricate pretzel shapes, pretzel bites are the only way to go!
I love recipes like this that provide a ton of rock star status with very few, very easy to find ingredients.
All I know is, I better never be left alone with a batch of hot, buttery pretzel bites. I’m not super proud of how I already know that would end. But I also know I would enjoy every single moment (and bite).
FAQs for Homemade Soft Pretzel Bites
You can lightly warm them again to get that same texture right back if you’ve lost some of the straight-out-of-the-oven yumminess.
We toss them in a ziploc bag or covered container, then we usually we warm them up for a few seconds in the microwave.
If you don’t have parchment paper you should be fine with just a greased pan. I just use parchment for easy cleanup.
If you absolutely can’t make them fresh (they are much better that way), I’d make the dough and refrigerate it, then take it out 2-3 hours before baking so that it is at room temperature.
Yes! I always double the yeast when I make a double batch.
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Easy Homemade Soft Pretzel Bites
Ingredients
Dough:
- 2 ¼ cups (320 g) all-purpose flour (see note)
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon instant yeast
- 1 cup warm water
Topping:
- ½ cup very hot water
- 2 tablespoons baking soda
- Coarse, kosher salt
- 3 tablespoons (43 g) butter, melted
Instructions
- In a large bowl or the bowl of an electric mixer, add the flour, salt, sugar and yeast. Mix. Add the water. Mix well, adding more flour, if needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. It should be soft but not overly sticky.
- Knead for 4-5 minutes until the dough is soft and stretchy. Grease the inside of a gallon-size ziploc-type bag with nonstick cooking spray and place the dough inside. Close the bag, leaving room for the dough to expand, and let it rest for 20-30 minutes (or up to 60 minutes) until doubled in size. Alternately, the dough can rise in a lightly greased, covered bowl.
- Preheat oven to 500°F. The high heat ensures the pretzels will brown beautifully on the outside while staying soft and chewy on the inside. Line two half sheet pans with parchment paper and lightly grease with cooking spray.
- Transfer the dough to a lightly greased or floured work surface, and cut the dough into four thick strips. Cut each strip of dough into about 6-8 pieces. It doesn’t have to be exact.
- Combine the very hot water and baking soda and whisk to combine well.
- Dip each pretzel bite in the baking soda solution (this helps give the pretzels a nice, golden-brown color). Let the excess liquid drip off before placing the pretzel bites a couple inches apart on the prepared baking sheets.
- Sprinkle the pretzel bites with coarse, kosher salt. Allow them to rest, uncovered, for about 10 minutes.
- Bake the pretzels for 7-8 minutes until golden brown.
- Remove the pretzels from the oven, and immediately brush them with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Serve warm or at room temperature.
Notes
Recommended Products
Recipe Source: adapted from this recipe (originally from King Arthur Flour)
368 Comments on “Easy Homemade Soft Pretzel Bites”
Outstanding and so easy.
These pretzels were fantastic!! Amazingly easy, and so good! It’s so difficult to stop eating them!!
I didn’t have instant yeast, so I dissolved the yeast in the warm water before adding the dry ingredients, which worked out great. After two minutes of baking, I flipped the bites over so the bottom sides wouldn’t burn, and cooked them for another three minutes, which worked very well. When the bites came out of the I basted on melted butter and then rolled them in a cinnamon-sugar mix. Perfect!! The first time I made these, the recipe turned out probably closer to four dozen; I might have had over fifty bites. I halved the recipe the next time and still ended up with over thirty.
Thanks for the fabulous recipe! Definitely a keeper!
These are amazing and so easy! My son requests these for Football Sundays- definitely on the list of Super Bowl Food. Another great recipe from Mel :).
A tablespoon of yeast sounds like a lot, but I think it’s just semantics because 3 teaspoons are a tablespoon. We are having a fondue party for my daughter’s 11th birthday today and I’m going to make these. Thank you.
Can you write a recipe for this using just sourdough starter? I know you mentioned how you tweak recipes that call for yeast, but this one doesn’t seem to make sense to me!!
Made these for a World Cup party and was very skeptical that *I* could make actual pretzels. But man did they turn out amazing! Every one loved them! I just let it rise in bowl and turned out great. I plan to make them again for Christmas—do you think I can make the dough the night before and chill it overnight?
Sorry for the delay in responding – yes, you can do that!
Another question. On the step by step picture version of the recipe, you say to let the dough rest after cutting into pieces AND after dipping in the baking soda/water. But on the printable recipe it only says to let the dough rest after dipping in baking soda/water. Which is it? Or did I read something wrong?
The original instructions were to let the dough rest just after dipping in the water, but I like to let them rest after cutting, too for a slightly fluffier texture. Either is fine.
I noticed this recipe is almost identical to your soft pretzel recipe. Just the yeast and rising time seem to be different. Can I just use this recipe to make regular soft pretzels? Is the texture different? This one is quicker!
Yes, you can make regular pretzels with this recipe. 🙂
I Love soft pretzels and while yeasty stuff is Not my forte, I thought I’d give them a try. Fairly good result, for a first attempt, but I’m thinking that ratio of Baking Soda to water is a little too concentrated as 10 minutes later and I’m still tasting the bite of the baking soda on my tongue ?!?!?
Also, if anyone is interested, I did them in my Ninja Foodi XL Pro 10 in 1 toaster oven at 425F for 6 minutes – came out great!
Love this quick super easy recipe, I use it to serve a bite along with our cider for our tastings. Everyone loves them! I usually end up adding a bit more flour.
“Pretzel bites? Well sure…sounds delicious, but I’m not a professional baker who has all day…” Mel to the rescue! These were so easy, quick, and DELICIOUS. I ate an embarrassing amount of them. Thanks (once again) Mel, for a fabulous recipe!
These are SO GOOD! We love them every bit as much as Wetzel’s Pretzels, and the cheese sauce Mel linked is amazing. These are a new favorite!
My daughter has a wedding in September. Her fiancé has requested pretzel bites. Since I will need to make several batches to ensure that we have enough for 100 plus people., do you have any advice to create a great experience for them?
I appreciate any ideas that you may have.
Thank you
I haven’t tried to make these ahead of time…do you have a way to keep them warm?
Just a warning… do not use foil in place of parchment if you don’t have any. I did this a few weeks ago with a different pretzel bite recipe and the best we can figure the baking soda and the foil had a bad reaction and the pretzels tasted horribly of aluminum I’m obviously just assuming this was the problem but it’s was such a disappointment. I’m going to try again with your recipe and parchment paper
Hi! I’ve made the a couple times and they are a favorite. I was just wondering if it’d be able to make the dough and let it rise over night? Thanks
The dough will rise quite a bit in the fridge overnight, so you might want to cut the yeast in half if doing so.
Hi! These look delicious! Would I be able to make these ahead of time and freeze? Is it better to freeze before or after baking? I’d like to make them for an Oktoberfest party and I try to do as much as I can ahead of time. Thanks!
I think you could form the dough into pretzel bites, freeze on a sheet pan, transfer to a ziploc bag, and then pull out, thaw and finish the recipe (dip in the water mixture and then bake). Or you could try making, baking and freezing and then reheating.
Did you try making them ahead of time? If so, did it work? I’m trying to figure it out for my daughter’s wedding.
Please let me know what worked best for you.
Thank you
How long could I let the prepared dough sit? Can I put it in the fridge until I am ready to bake them? Thanks!
Yes, you can definitely refrigerate the dough.
We love love love these…always make them with homemade tomato soup. So delicious and easy to make
I’m going to surprise my family with this- just wondering though, can you make this with gluten-free bread flour? I can’t eat normal flour and making these gf one day sounds blissful
I haven’t tried this recipe with gluten free flour so I’m not sure – sorry!
They were so good defiantly going to use this recipe again.
Always a hit in my family. Made a triple batch for our family of 7 (all five kids are teenagers!). Most of them regular, some wrapped around little hot dogs and some with cinn/sugar. Tried the cheese sauce tonight, too, yummy! Only a few left…but I left them out and they’ll be gone before bedtime!
Handed this recipe to my 13 yo daughter today to make for super bowl snacks and she did it from start to finish and they were delicious! I love the trick for skipping the boiling water part.
These were amazing and super easy to make. I’d already started my day making 2 loaves of french bread and forgot to pick up pretzel bites at the store from the freezer section.
These are amazing and now I no longer need to buy the expensive boxes!
I was a bit worried about having my oven turned up so high, but thank you for holding my hand.
They were GREAT! I was able to make them in 1hr and 30min which was perfect! I barely had to do anything.
My kids LOVE these!! Do you think they would be okay to freeze and pack for school lunches?
Yes!
Ugh. These are amazing! I have long made the regular soft pretzel recipe you have posted here, but these…. THESE take the cake for instant gratification! Thanks for another great cure for the snack attack!
Wow. These are the best. Kids loved. Just like the mall. Thank you!
They were so good! I’m ten years old and I made them by myself no help what so ever.
You are amazing, Nora!
They were delicious!
Great recipe. Although I found out the hard way that you should not use parchment paper in an oven hotter than 400. Not sure if that’s for all parchment papers (I was using the Total Home brand), but if so, that would be helpful to note. We had paper stick to the bottom of the pretzels and a house full of smoke. Regardless they are still delicious.
Made these tonight as a consolation for being in lockdown 2.0 and they were winners. For those in the U.K., all Purpose Flour is Plain Flour, Baking Powder is Bicarbonate of Soda and 500 F is 260c but I would maybe only do 250c as the grease proof paper did burn a bit. Also, I didn’t ave a brush for the butter so I just dunked them in it.
Delicious!
Amazing !! Amazing !! Did not believe it was possible to make such yummy pretzels. Fun for the whole family to help make.
I never reply to blogs like this because I’ve never felt like I should or needed to but these pretzels bites. Oh. My. Goodness. They are simply amazing and I’ve had success with yeast (which almost never happens). I’m any case, my family loves these and asks for them all the time now. The cinnamon sugar too. Oh the carbohydrate goodness.
Thank you, Sarah!
Is this easy to make by hand, or one of those recipes that truly requires a mixer? I’m much more comfortable kneading by hand than using a mixer.
This dough can definitely be kneaded by hand. 🙂
Does anyone else have issues when the pretzel bites burning on the bottom? I made them twice and the second time they didn’t burn as bad because I watched them and took them out early
These were amazing!! We did the salty and cinnamon sugar version and they were perfect!!!
These are delicious! Bagel bites for days…cinnamon and sugar, along with some to dip in cheese sauce.
I’ve made these 5 times this month. Yum. The kids love them.
I’d call that a really good month, Kim! 🙂
Hi, thank you for the recipe!
Is there anyway to make sure the texture is still soft & chewy after a few hours? It is godly if eaten while warm, but I’m thinking of bringing them along to my relative’s house a few hours away.
You can lightly warm them again to get that same texture right back…otherwise they probably won’t be quite as yummy as straight out of the oven.
I made these pretzel bits with 3 (ages 9-14) of my grandchildren. We did it as a kind of science lesson, what yeast does in bread dough, baking sodas role, etc. They had done a little research before coming to my place on leavening agents. Anyway we measured and mixed. The 12 year old loved the feel of the dough, he was our cutter. After baking both the salted and the cinnamon ones, they took votes on which everyone preferred. Seems the salted ones won out because of the delicious cheese sauce they made, Thank you for great recipes that were easy to make and so delicious to eat! (The pictures of each step were very helpful also).
What a fun grandma you are! I loved this! Thanks for sharing.
I don’t have a mixer but I have a bread machine. Do you think I can make it on the dough cycle?
I don’t have a bread machine so I can’t say for sure, for sure, but I bet that would work!
Hi cant wait to try this out. One question can we add chopped jaltand bit of cheese to it. Can we do that.. will they come out fine? If so do i add it to the dough before rising it?
Meant to say chopped jalepenos
These were amazing and so easy. We put out some hummus for a guilt free dipping option and it was great. Although a honey mustard dip was definitely our guilty pleasure.
Thanks for all the amazing recipes!
Thanks, Britney!
Thank you for posting this with your son making it. My 10 year old decided to make them and had more confidence in doing so after seeing a picture of your son working on the recipe. He did it all on his own and loves them!
I’m so happy to hear that!
My parchment paper box says it is oven proof to 420 degrees…… I’m scared to put it in a 500 degree oven…. thoughts?
It would probably be better to err on the side of not using it if the box says that – you can try just greasing the baking sheet.
Made them twice so far and they are so delicious! The second time I stuffed a pepperoni and cheddar cheese cube inside and rolled it up right- and they were amazing. No leftovers here! Thanks for a great quick recipe!!!!
Yum, Laurel! I think we’ll do that today!
Oh Mel! These are dangerous! I made a double batch to share with family…and I don’t want to share! I guess my plans for not gaining weight during the pandemic are going to be harder to keep!
(Seriously…so good!)
These are amazing! My family asked me to make them two days in a row. I took them to my neighbor and she immediately asked me for the recipe. Sooo good.
The perfect comfort food! I followed the recipe exactly and they turned out amazing!
How would you store leftovers?
We toss them in a ziploc bag or covered container. They get a little softer on the outside, but they’re still yummy – usually we warm them up for a few seconds in the microwave.
Excellent!
Could I use Self rising flour? If so how would that change the other Ingredients? I’m very excited to try this but all I have is self rising
Self rising flour has baking powder and salt already added to it…I’m not sure how it fares in recipes that also call for yeast. I’m guessing it might cause the bread to overrise (but you definitely can’t use self-rising flour in place of yeast and flour, if that makes sense – this recipe still needs the yeast). You’ll have to experiment. Maybe use self rising flour and cut the yeast in half?
Hi Mel! I tried this recipe and I hate to sau it but they came out really disgusting! They didn’t puff up at all and they tasted like straight baking soda. I know that you test your recipes a lot and I love your site, so I figured I must have done something wrong??? I followed the directions exactly so idk why they didn’t turn out… Any tips?
Hi Molly, did you use really hot or boiling water to dissolve the baking soda? That can help. If you are really averse to that flavor, decrease the baking soda by half. If the pretzel bites didn’t puff at all, it sounds like your yeast might not have proofed correctly (is it expired?) I’m sorry they didn’t work out for you!
These are so good…deadly when dipped in your spicy garlic sauce. They’re as quick to make as you said. Yet another great recipe!
These were great! I will be making them again.
These were delish Mel!!! Thank you!!
Holy cow, Mel! My family loved these! We had lentil soup for dinner (your recipe, of course!) and I used these as a reason to come to the table. We were all fans, and I have a picky eater who won’t even eat rolls. So, thanks!
Love the idea of serving these with lentil soup – YUM!
If you wanted to make these sweet, would you put the cinnamon sugar on before baking or after?
I just made some – SO GOOD! You put the cinnamon/sugar on after. Bake as directed for the salty ones, but don’t sprinkle with salt. Slather butter on the baked bites, then toss them with cinnamon/sugar. We put the cinnamon/sugar in a bag, tossed in the buttered bites, and shook to cover. Mel explains it in the picture section of her post.
I would roll them in cinnamon and sugar right out of the oven (after being brushed with butter).
SO excited to try these!!! Have you experimented with sourdough at all? Not sure about ID, but in NV right now yeast has become the new toilet paper. You can not find it ANYWHERE!!! I have a bit left over from my holiday cinnamon rolls, but that’s it. I luckily scored some flour the other day, but yeast still eludes me. I am now looking into sourdough recipes since you can make your own starter and don’t need yeast. Apparently you can make pretzels,, cinnamon rolls, even brownies with the starter. I have been a regular at your site for years and years now and consider you an “expert” in the kitchen. So, I’m curious as to whether or not you’ve ever ventured into this!
That’s such a bummer about yeast!! I have made sourdough bread quite a bit in the past, but I’m terrible at keeping up my sourdough starter so I go in phases. My favorite resource for all things sourdough is King Arthur Flour.
We have the same yeast-issue in Hungary, Europe and I tried this recipe with my sourdough (4.5-5 oz). It turned out really good, yummy. But let the dough rise for 2-3hours, the longer the fluffier. 🙂
Awesome feedback on using a sourdough starter with this recipe!
I made these on the weekend and they were a hit.
They absolutely taste amazing: crunchy on the outside, soft on the inside, buttery and salty. My brother who is 18 tried a couple before he left the house for the rest of the evening. He was very disappointed when he came home and there were NO PRETZEL BITES LEFT.
We LOVED them and will definitely make them again!
Haha, poor guy! 🙂
I have been dreaming about the day I could make these. I finally made them yesterday, had them resting on the sheet pan after doing their water and soda bath. Then I got word that a store was restocking their toilet paper, so we left our boys in charge of finishing them. Then we got a flat…..and all I could think about was my boys eating all the pretzel bites. They were still good when we got home, but I’ll be making them again today so I can have the freshly buttered, right out of the oven ones. Can’t wait.
What a day, Cicily!! Glad you made it home safe and sound!
Ok, I remade these, and doubled the recipe. Oh My Gosh! These were amazing! I think I’ll be making these again very soon. We’re coming out of this pandemic a few pound heavier, thanks to these. I think next time I will try putting some minced garlic and parmesan cheese on top. Mel, do you think minced garlic would burn in the oven? Should I sprinkle garlic powder on top instead?
At the high temperature, I don’t think I’d use fresh garlic – would most likely burn!
I doubled this for my family, did one tray with salt and one with sugar/cinnamon. They were gone in 10 minutes like you promised. This is a great recipe, thanks!
Love hearing this, Kristy! I also love how you split the batch and did some salty and some sweet!
My mixer just quit on me after 15 years
I haven’t decided on a replacement yet (which would you choose? Kitchen Aid or Bosch?) However, I do Have a hand mixer with some hook attachments. Would that work? I am a terrible bread maker, but wanted to try this today with my girlies. Thank you for your tried and true recipes!
Here’s a post with lots of info about KitchenAid mixers vs Bosch mixers (the comments are amazingly helpful!). I would probably make this recipe by hand rather than make it with a hand mixer.
So good! Lockdown here in England was brighter today thanks to sunshine in the garden and these bites of yumminess. My husband used some of the leftovers split and filled with raspberry jam which he said is also insanely delicious. Thanks Mel, these are a winner.
Oh yum!
Our family LOVES these pretzel bites and thankfully are so easy to make. We add about 2 tablespoons of Kernel Season’s Nacho Cheese powder (popcorn powder) in the butter and brush it over them. Delicious!!
Thanks, Lisa!
Wow, these WERE so easy, and were SUCH a hit tonight at supper. Yay for buttery salty yeasty goodness. My husband’s eyes got quite large when they came to the table, and they didn’t disappoint; especially with the cheese sauce. I served them with a vegetable soup to temper the calories and everyone was happy. Thanks for this recipe!
Thanks so much, Sarah!!
My mixer just quit on me after 15 years
I haven’t decided on a replacement yet (which would you choose? Kitchen Aid or Bosch?) However, I do Have a hand mixer with some hook attachments. Would that work? I am a terrible bread maker, but wanted to try this today with my girlies. Thank you for your tried and true recipes!
Hey Mel! Could these be cooked in an Air Fryer?
I don’t have an air fryer so I don’t know?? Certainly worth a try though!
We made these yesterday & they were a hit. Wishing we would have doubled the recipe because they were gone in 10 minutes. So yummy!
Happy to hear that, Whitney!
Hurray! A traditional pretzel recipe! I haven’t been able to find one without extra ingredients.
I will have to try these soon.
These are wonderful! So easy. The cheese sauce is my sons favorite homemade cheese sauce that he has ever had. What a fun day!
Yay!
Made these with my 9 year old son and he did the whole thing himself! Super easy and amazingly delicious! We made half of them salty and half of the sugary. Then we made a simple glaze with powder sugar and milk that we drizzled over the cinnamon sugar ones and it was the perfect finishing touch! Thanks for the awesome recipes!!
Those sounds amazing, Andrea! And your 9-year old is amazing. Way to go!
These were so delicious! Definitely my favorite quarantine snack so far!!
Thanks, Janet!
Hi Mel~
My kids helped make these today and they were AMAZING!!! My oldest typically gets very intimidated in the kitchen, but seeing your son doing it was a huge encouragement to her to give it a try 🙂 Thanks so much for doing what you do! You’re recipes, tutorials, and website have been a game changer in our home over the last six months. Thanks so much!
I’m so happy to hear that, Jen! Thanks for letting me know!
We basically ate these for dinner tonight and my kids now think I’m the greatest mom ever! They even said they were better then the ones at the mall. Thank you Mel, my whole household is singing your praises!
I highly support pretzel bites for dinner!
Super excited to make these Mel! Can I just say how amazing your boys are! I love all the cooking they are doing, and I know you have put a ton of time and patience into teaching the, but I think they are super amazing boys for getting in the kitchen with you and being willing! I can not get my kids excited about it, I’m like the Little Red Hen, no one wants to help, everyone just wants to eat.
Oh trust me, Josie – it’s been a process! Keep trying! (I hear you though, some days I feel like I’m just the kitchen servant and no one wants to do anything but eat all the goods!!)
Made these… well my 13 year old son did. They’re
The bomb! Super Yummy!!
Yay! Glad they were a hit!
Mel! I’ve loved your blog for years and years, but I rarely comment. (Since before your Camryn was born, bc I have my own girl Camryn who is now 20 and I remember loving when you named your girl Camryn too!) anyway my family is absolutely loving your recipes for family fun! Yesterday my 16 and 19 year olds and I made your pretzel bites AND your soft chewy bigger pretzels! We have also made your Pb brownie bites and so much more from your site in these last two weeks! It’s been keeping us happy and busy! So THANK YOU for all you do! You have always been a part of our life but even more so now!!!! Look forward to your recipes every day!!!
This made me so happy to read, Barbara! Thank you so much!! I love that you are cooking with your older teenagers. That is awesome. Hope you guys are staying safe and healthy!
Yummy! Made them yesterday for lunch for my nephew and his kids who are quarantined in the basement (3 days left of a 14 day isolation after they travelled across the country to be with Mom and baby sister here for medical treatment). I’ve been “spoiling” them with all sorts of baked goods. When asked what he wanted for his birthday dinner next week, the 6 year old replied, “what we had for lunch yesterday!” Thanks for all the yummy recipes Mel. You are making me look good!
Oh wow, Laurie!! Much love to you and your family during what sounds a really difficult time. You are awesome for spoiling your nephew and his kiddos. I hope all is well with mom and baby sis.
Making a double batch right now! Perfect recipe for homeschool-social-distancing-crazy-chaos-boredom-hunger time. Mel, have you ever tried Penzey’s sandwich sprinkle? I can’t remember if you’ve mentioned it. Either way, I’m sprinkling it on one of the pans of these little bites and I cannot wait. It’s such a yummy blend! I cut some of mine smaller and ended up with a lot of bites, so currently deciding whether to do all savory or make some sweet. Thanks for updating this recipe, Mel!
We LOVE sandwich sprinkle! But I’ve never thought to use it for these pretzels. So brilliant. Thanks for sharing!
This afternoon’s snack/project!! Thank you for the recipe, Mel & hope you are all faring OK during this season we’re in…whatever it happens to be…!
Haha…what IS this that we’re in? It’s like the twilight zone. We’re doing very well despite the sometimes LOOOONNNGGG days. Thanks, Melissa! Hope all is well with you, too!
Hi, Cade from Mrs. Swanson! Thanks for helping your mom with great step-by-step directions on this recipe… I hope my 10- and 8-year-old girls will make these for us tomorrow since we’re all home from school. I’ll be the taste-tester! Hi to your mom, too! Hope you are all doing well!
How fun was this reading your comment, Angie! Seems like forever ago you were Cade’s teacher (and SUCH an amazing teacher at that!).
Hope you and your family are well!
AMAZING! I printed the recipe out and turned it over to my 14 year old for a little independent study in home economics today
Delicious! Now we need to make the cinnamon sugar version. Pretty sure that’s happening tomorrow. Thank you!
Love this!!
Thank you for all of the fun baking projects during this “quarantine” time. These little bites just might be our favorite so far! You’re amazing!
Also I LOVE, love the “What’s for dinner at Mel’s” on Instagram!!
Thank you so much, Kristi!!
No lie, I got online to make these when I saw you reposted them today! They have been our favorite thing ever for years. My 12 year old has been begging for them for a week.
I’ll have to try yours! When I make pretzel bites we wrap some of the dough around hot dogs to. That way I can call it a meal!
Can you make with Gluten Free flour?
I’ve made pretzels with GF flour several times and it works great!
Only thing wrong with this recipe is, it should always be doubled! At least for our size family. Gone way too fast.
Can’t argue with that!
So I don’t have parchment paper on hand… Think these are going to stick like crazy to a greased pan?
I rarely use parchment paper and don’t usually have any issues with the pretzel bites sticking. 🙂
No, they should be fine! I just use parchment for easy cleanup.
Great activity with my grandkids this morning!! Lots of water/baking soda on the pan after dipping!! Kids weren’t lovers of the salty bites, but the cinnamon & sugar are hits for everyone, littles and bigs! Thanks!
Thanks for the review, Ann!
Hey Mel – I LOVE the jalapeno pretzels at the mall. If you were gonna add chopped jalapeno peppers to this recipe, how much would you use?
Thanks,
MJ
I’d probably use 1/4 to 1/2 cup (chopped pretty finely!)
These are a favorite at our house! I always do have salt and half cinnamon and sugar. So, so good! And yes I was nervous about the 500 degree oven and as always you are right, it works perfectly!
Thanks, Jennifer!
One of our favorite recipes!! Soooooo good!!
Thanks, Jill!
I love all of your recipes and the photography is great; however, I just wish you had the nutrition labeled at the end of each recipes. Calories, carbs, protein, sodium and fiber are important to me. Thanks for a wonderful website!
Hi Larry – sorry for the frustration!
I forgot to add the stars but these are for sure 5+stars!!!
Thanks, Erin!
My family has been making these for years! They are the best, no doubt! Last Saturday we made these and had some little smokies in the fridge so we made mini pretzel dogs and they were so yummy! I don’t comment often but I cook from your website everyday. My whole family of 7 loves all of your recipes! Thank you so much!!!
I love these pretzel bites. They are a staple at our house. I’ve also made stuffed pretzel bites! I follow the recipe exactly, but after cutting into bites, I flatten, fill with something delicious (chopped ham and cheese or roast beef, sauted peppers/onions/mushrooms and provolone, or pepperoni and mozzarella, or hot dog pieces. Endless possibilities), then enclose and pinch to seal. Everything else continues on the same: dipping, salting, baking, buttering, devouring. They are amazing!
I’ve been making these for the past few years for Christmas treats for my neighbors… with the cheese sauce. Everyone raves about them and some of my neighbors requested them for the next year! They are sooooo good!!! My kids are always worried we’re going to give them all away! They’re quick and easy to make.. and out of this world good! We’re definitely going to make them this week… maybe it will make the whole quarantine thing easier to handle Thanks Mel! You’re the best!
What a great idea for holiday treats!
I’ve made these a few times for parties and just rainy day pick me ups! Just shared the recipe with my sister and her family loved it! For those that are gluten free, I used cup4cup multipurpose flour and they came out pretty close to full gluten pretzels. Just what we need on our rainy quarantine day. Thank you for this!!!
Thank you for this!! I’ve been craving soft pretzels and was wondering if this would work gluten free!
What temp should the water be ?
Mel, I love to make your recipes…but this one takes the cake! It has the power to turn Paleo believers back to carbohydrates!
Hello!
I want to try this recipe for a potluck tonight but the amount of yeast confuses me. The ingredient list says 2 and a bit tsp instant yiest but the note says 1tbsp active dry yeast. Does that mean the recipe list is fresh yiest? And usually if you substitute for dry yiest you half the amount.. I am sure this is clear to everyone except me, sorry! would greatly appreciate the clarification though!
made them today for first time…they disappeared immediately
Wow. These are amazing!! My guys are eating them up! Soft on the inside and chewy and crisp on the outside! They remind me of Auntie Anne’s pretzels! And that chorizo dip…you can seriously have it for a meal! Sooo good!
I want to make these for my kiddos while my husband is out of town tomorrow night but would like to make the dough ahead of time. I saw below you said to put it in the fridge and pull it out 2-3 hours before cooking. Do you proof the dough before refrigerating? Or does it proof as it comes to room temp? Thank you!!
No, I don’t let it rise before putting it in the refrigerator. It’ll rise a little bit in the fridge and then I let it come to room temp and rise after I pull it out.
I hesitate to say I “made” these, since I used the basic dough recipe for another purpose, but it was really easy to put together, even without a mixer. Kneading by hand was fine, but I couldn’t get it quite “unsticky.”
We got stuck in traffic after school, so the dough was a bit over proofed (I had left it in the fridge), but I do not think it took away from the end product.
Instead of bites, I flattened the pieces into tiny rectangles and wrapped them around some bite sized hot dogs the children convinced me to buy at Costco. I also used boiling water to dissolve the baking soda. My whole family loved “mini pretzel dogs,” thank you for the recipe!
I finally got around to trying these, and I’m kicking myself for waiting so long. They are SO GOOD!!!
Can we substitute anything for yeast!!!
No I don’t think so – not in a yeast bread recipe. Sorry!
Can you leave the dough rise over night?
Yes I think so…just take it out in time to come to room temperature before shaping.
These were quick, easy and delicious! I made them for a family BBQ and they were gone before we even started dinner haha. I used the cheese sauce recipe (on the post with pretzel twists) and subbed Swiss cheese and it was awesome! I’ll definitely be making these again.
These are my go-to potluck item. There are egg and nut free and that makes it so easy for allergy friends!
They are fantastic, and well-loved even if they aren’t totally hot! They travel easy, and are quick to put together the morning before an afternoon play date/party/ gathering. So, thank you for sharing them! You’ve made potlucks and picnics easy!
And a helpful note: do not double the baking soda bath even if you double the recipe. Just make a second batch. Somehow doubling the baking soda makes it more bitter.
I am in charge of food for our Teacher appreciation week. It is a baseball theme and one day they want to have concession stand type snacks. I’ve made these before and they are amazing, but I think they are so much better warm. Any idea how these would fare in a warmer of some kind? Or do you have any ideas how to keep them warm? Or would you just serve them cool? Thanks in advance!
Hmmm, I’m not sure, to be honest. I think they are best warm, too, but I haven’t tried to keep them warm for a long time. You might try lining a slow cooker with foil and popping them in there to keep warm?
Thanks! I’ll try that out at home and see how it goes.
Did the crock pot work to keep them warm and yummy?
If doubling the recipe, would you also double the yeast amount? I know that seems like a silly question but I feel like I have read somewhere before that you don’t necessarily to double the yeast in a double batch of dough…but maybe I’m imagining that!
Yep, usually when I double a yeast bread recipe, I double the yeast (but if I triple, I don’t triple the yeast).
Wow! SO good!!
Thanks, Bethany!
WOW!! These are amazing!! And very easy to make. Best pretzels ever!
These were absolutely terrific, and really not that hard to make. I served them for dinner with your Autumn Pear Salad with Maple Balsamic Dressing, and for dessert we had your Pecan Pie Bars. It was a Mel night!
Thanks, Jocelyn!
These are a New Years Day, football watching staple. I always have to double the recipe and it’s still not enough. DELICIOUS!!
Flawless recipe!
So I don’t have parchment paper on hand…. Do you think these are going to stick like crazy to a greased pan?
Delicious and easy! My kids love these bites!
Oh, wow. These are a-maze-ing! I’ve always been hesitant to make pretzels but your recipe made it very simple. I’m so glad I made a double batch (3 packed cookie sheets worth!) because there might not be many left by the time my kids get home from school!
Have you tried using this recipe to make pretzel dogs? Or perhaps with sausage/brats, etc?
Yes! It works amazingly well.
I was so excited to try these. I feel like they tasted bitter from the baking soda bath. Maybe I did something wrong… First time I haven’t had success with a recipe from this site.
Oh my word. These are amazing. I made them yesterday for the Super Bowl and I just made another batch for no reason because I have no self control. Thanks!
My dough rose ok however they were not that chewy after cooking. What might have gone wrong? I let my mixer knead the dough for 5 minutes with my dough hook. I let it rise for 45 min. Please advise, thanks!
Hi Jules – not really sure why they lacked chewiness – any chance they were overbaked?
Hola! Just arn into your site, EXCELLENT! Could these pretzel bites (and pretzel breads) be made with Whole Wheat? What about Tapioca and Garbanzo Flour? Just thinking guilt-free… Tks.
I’ve made them with whole wheat but you’d have to experiment with the other types. Good luck!
Oh, why did I wait so long to try these? They are heavenly and so easy to make. Can’t wait to make them again. Thanks for another great recipe.
So good. I loved making and eating these today! So easy and tasted perfect. Mel, as always, you’re the best,
These came out fabulously. Have to figure out how to stuff them with some pepperjack prior to baking.
I made these for our New Years Eve “party” (if you’d even call it that) for me and my husband…these are addicting! They are so delicious. I will be making these all the time. I also tried making the cheese sauce from one of your other pretzel recipes, and it didn’t work out…but I think it was because I had the heat up too high and I had about a million other things going at the same time so I will try it again and I’m sure it will work. Thanks for this delicious recipe!
We are confused. In the recipe it says to add the yeast with the flour. In the notes it says to proof the yeast with the water and sugar. Which is it? I think we will try mixing the ingredients in “reverse order”, because the instructions on my Kitchenaid tell me to start with liquid first, and I’m all about fewer dirty dishes.
If you are using instant yeast, you can add the yeast directly to the flour. The comment in the notes is for those using active dry yeast – it needs to be proofed first before adding.
I’ve made these before plain and they are really delicious but last night I made them stuffed with cheese (some with pepper jack and some with mozzarella) and it brought them to a whole new level of amazingness!!! Every time someone asks me for a recipe I’ve made I have to refer them to your site because basically everything I make is from you…thank you for all of your amazing recipes~
Yes, brilliant! The pan was gone, between four people, in .02 seconds. Thank you!
I just made a half batch since it’s just me. Since you said they were best right out of the oven, I made sure to stand over the kitchen table and shovel them in my mouth before they could cool down. Ha ha! I couldn’t stop myself. They were really good and a lot easier than regular pretzels! I did half dipped in cheese and half rolled in cinnamon and sugar. Now off to the treadmill!
My kids and I are madly in love with these (my husband is a freak), and we were wondering if we could freeze some of the dough, and if so, at what stage?
Tina – If it were me, I’d probably shape them into the pretzel bites and freeze them on a parchment-lined tray. Once completely frozen, I’d throw them in a freezer ziploc bag and then thaw, dip in the baking soda, let rise and bake like normal. Good luck if you try it. I am glad you like them.
Is it ok to leave it to expand for more than an hour because I’m baking something else at the same time?
Victoriya – sure, that shouldn’t hurt it as long as it isn’t left for hours and hours.
I made these tonight, and they were so incredible. My family ate every bite! Thanks for the recipe!
Delicious! I do not know how you choose “the best recipes”. I have now made many of your recipes and all of them are the best!
Made these for a new year’s dinner party – I didn’t use as much butter as the recipe called for – only brushed the tops once they were baked. They turned out great! Best fresh though, they became quite chewy and soft after a few hours.
We have made these so many times, both this version and your other original pretzel versions…love them!! Tonight we are making the pretzel bite version to dip in a dark chocolate honey almond fondue! (in front of the fireplace…New Years Eve tradition:)..)
I would love to take these to my in laws for a thanksgiving dinner. How soon can I make ahead and what would you recommend in the transportation. I would hate for them to get wet and soggy from the moisture. Any thoughts?
Kasci – as much as I love these pretzel bites, they are best fresh, hot out of the oven and I’m not sure they would travel well, to be honest. Unless you could make the dough ahead of time and freeze them into pretzel bites and bake once you got to your in-laws…and even then, I haven’t actually tried it so I can’t say 100% for sure it will work out.
Sprinkled sugar and cinnamon on them and my kids devoured them! So much yummier than the mall version! Love your blog. I’ve tried so many of your meals and they’ve all been a hit. That’s saying something…I have 4 extremely picky children. Thanks so much!
I make pretzel rods but this recipe is one I am going to try for football night. We love hot stuff so I am going to top each one with a jalapeno pepper.
Made these just now, and they came out good except I could taste the baking soda that wasn’t very pleasant. Will try them again next time without the baking soda.
They were so so bitter because of the baking soda. I followed the exact measurements and mixed it every few dunks. The kids won’t touch them and we tripled the batch. It was our conference lunch. So sad. Next time should I half the baking soda?
Hi Sarah – I’ve made these at least 25 times and I’ve never had the issue of a bitter taste from the baking soda. Sorry that happened; perhaps it’s your brand/expiration of baking soda but halving the amount may help if you find the taste overwhelming.
I make this recipe all the time and get rave reviews. Tonight, I made it into pretzel dogs. I rolled the risen dough into a rectangle, cut it into strips and wrapped the strips around cocktail smokies. Baked at 500 for about 10 minutes. They were TO DIE FOR!! Thanks Mel!!!
I made these tonight for a New Year’s Eve party. They are fabulous! Just one problem though, I used parchment paper and every last pretzel bite stuck to the paper and was a royal pain to get them off the paper without tearing the bottoms off. I have never had a problem with parchment paper before. Any suggestions?
Hi Melanie – that same thing has happened to me and I’ve started coating the parchment paper with cooking spray. It works wonders. I’ll actually edit the recipe so it can help others who might have the same problem.
Christina – the dough puffs quite a bit…it definitely is a noticeable rise.
How much is the dough supposed to rise after resting for 30-60min? Mine has been resting for 45 and has risen much…
I made these tonight and they were amazing! This was first ever attempt at using yeast and I couldn’t have been happier. My husband was pretty stoked too. Thanks so much! 🙂
These are delicious and I’m a little obsessed with them. My husband and I love eating them with nacho cheese! I shared these on my blog. They were just too tasty and simple to not share! Thanks!
Hi Dana – I would try to make these so they are fresh (they are much better that way). I’d make the dough and refrigerate the dough – then take it out 2-3 hours before baking. Good luck!
Mel, first of all I love love love LOVE your blog & what it has done for my family! Question, I’m making these for a party tomorrow and I want to do it in advance. Should I bake them today and reheat? Or can I save the dough & bake them tomorrow so they are fresh out of the oven? Thanks if you get a chance to help with your expertise!
I had heard rave reviews from my family…and they were right! Delish as always, Mel!
These are like crack! So yummy, so easy and won’t last long. I can see how you ate them for dinner! You can’t stop!
I made these last year and they were unbelievable! Everyone just stood around the oven and ate them as soon as they came out! So easy to make. Love them!
Alanna – sorry for the late response, you may have figured it out already. I’ve never made the dough in advance but I suppose you could do that and then shape and bake them close to serving time. If the dough has been refrigerated, you’ll want to give it time to come to room temperature before shaping. Good luck!
Hey, I really want to make these for a party tomorrow night.. could I make the dough about 5 hours in advance and put them in the oven when I get there? Thanks
These were a huge hit tonight at the party! LOVE YOU MEL!
I’ve made these 3 times now and they’re AMAZING!!!!! They’re good even without the butter brushed on to them however the butter MAKES them!
Thanks for posting the recipe 🙂
I just made these and they are delicious! We ate almost every one of them fresh out of the oven. Thanks so much for sharing this as I will make them again and again!
I just got done stuffing my face with about 5 of these babies. Mel, you are heaven sent! For the first time, I used my stand mixer to make dough and I will always use it to make any kind of yeast bread from now on. My only issue was that they did not brown up that much. Perhaps I took them out of the oven too fast but they were done on the inside. My three year old loved dunking the dough into the baking soda mixture and she also loved the final product. I will be making these again in the near future!
FANTASTIC! I substituted about 1/2 cup of the all purpose flour out for whole wheat flour. These are amazing. Can’t wait to spice the dough for possible pizza bites, and the cinnamon and sugar sound perfect on these pretzel bites. Now if we can just stay out of them until Sunday. 🙂 Thanks!
Oh my! These are 1 million times better than target!!
I am making these next week. I have been a soft pretzel lover for so long and only get my fix at the Target snack bar. I’m betting these are ten times better than the Target ones!
Hi Mel! While stuck at home for the second day in a row with 2 sick kiddies I decided to try these as a little “feel better” snack for the littles. As with all your recipes….AMAZING! So easy to throw together and the ultimate comfort food for my coughing, sneezing sickies 😉 Thanks again!
We have this tradition of making fondue on New Year’s Eve every year and one of my standard dippers is those soft pretzels from the freezer section…not because they taste that great on their own, but dunked in cheese sauce, they’re not bad. But, freezer section no more. These were AMAZING! I could have eaten the whole pan by myself were it not for the 4 other boys in my house with other ideas. Super easy and really tasted like the absolute best soft pretzel you can imagine.
Corinne – I always double the yeast when I make a double batch.
I’ve made these once before and they were fantastic! I want to do a double batch now, do I still double the instant yeast or would I reduce the amount?
Hi Mel, hope you had a very Merry Christmas! I just made some of these – delicious! Thanks for another winning recipe!!
This are so cute, perfect for my kids when they come home from school!
Oh gosh Mel! Another keeper 🙂 these were everything you said they’d be and more! I couldn’t help myself, I could eat an entire batch…plain even. The butter does magical things to these delicious morsels. I’m going to make these for dunking in soup or curry next time. Thanks for sharing 🙂
Made these tonight. They were amazing! My kids went nuts….I mean like those who would have witnessed us eating them would have thought I hadn’t fed my children for a month. Thanks so much for all your amazing recipes!
Eliz – these pretzel bites are definitely best fresh and warm, but I suspect they might work ok once they are baked, cooled and frozen – and then reheated in the oven on low to restore a bit of outer crunch.
Do you think you could make these up and the freeze them? I am having a party in a few weeks and would love to serve these but I know I don’t have the time to make them the day of the party. Can’t wait to try these!
Just wanted you to know I tried these. They turned out fantastic! I do not work with yeast type does very often, so I’m a complete novice, but these were so easy. I’m going to eat way too many, I can already tell!
These were so easy to make and so delicious!!!! Thanks for a fantastic recipe. My kids LOVED it!
Wow!! These are SOOO Delicious! And easy to make. I have been making a batch almost everyday for the past week! This recipe is perfect. Thank you so much for this recipe.
I’m a bread failure but have had great success with this recipe! They are delicious as a snack or as a carb to go with a meal. We like them straight up plain or perhaps dipped in a bit of mustard. Fantastic.
Mel, I just love your site! So much delicious food and so many gorgeous pictures. I made your pretzel bites, but used wheat flour + white flour, and they were amazing! Like, I can’t believe how good these things are. I want them every night for dinner. Thanks for the great recipe.
Melanie, I made these and also your delish Honey Lime Chicken Enchiladas for the first time this week, A++++ on both of them! Thank you so much for your yummy recipes, I have yet to try one that wasn’t a complete home run!
I tried these little babies tonight, and they were great! I tried to make a cheese sauce which failed horribly, but my husband came to the rescue with the brilliant idea of topping them with mozzerela and broiling them until golden. I heated up some pizze sauce we had on hand and voila! … pizza pretzel bites. Brilliant.
i can’t tell you how many times i’ve made these! my husband loves them, but they’ve become our dad’s-gone-whaddya-wanna-eat meal. we stuff them with pepperoni and mozzarella and scarf ’em down. cinnamon and sugar is great too. i’ve had to start making a half batch so i don’t eat every single leftover before they’re cold enough to be considered leftovers. 😀
Made these last night and thought I would have some left to take to my neighbor. Boy was I wrong – my four little munchkins couldn’t get enough – I was lucky to save some for my husband. Thanks for another great recipe.
I will try them again and let you know:)
I made these tonight and mine didn’t look anything like yours. How did you get yours so brown and only on the tops? Thanks for the help.
Sarawit – did you bake them at 500 degrees? The first time I ever made these years ago, I was scared to bake them at such a high temp so I reduced my oven to 475 or 450, can’t remember, and they definitely didn’t brown up the same way. That’s the main reason they get deliciously brown – perhaps your oven bakes at a little bit lower temperature? I’m not sure!
I finally got around to making these babies last night. I went ahead and made a double batch because I knew they’d be awesome and they were! YUM! Thank you so much for this very easy and delicious recipe! I can’t wait to make them again. And I think I might try some with cinnamon and sugar next time just for fun.
Just had to say how fantastic these are. I’ve made them many times now always to rave reviews. (and no leftovers, EVER!!) I was breaking in my new kitchenaide mixer today and wanted to make some cinnamon buns, and thought this pretzel dough would be perfect for them…and they were to die for!!! So not only does it make divine pretzels, but it makes some pretty darn tasty cinnamon rolls too!
WOWOWOWOW. Just made them (cinn-sugar and garlic-herb). Amazing! Thanks for the recipe 🙂
Oh my word. I just made these this afternoon – AMAZING! They are so simple and really, really, really delicious. More than half of them are already gone. 🙂 Next time I will be making a double batch! Thanks for the fantastic recipe. 🙂
Just made these today for my kids to dip in some cheese dip….delish! seriously, so so good! Ate most of them myself 🙂
Thanks for sharing this tasty recipe!
I also run a food blog and will be featuring your recipe this afternoon (Feb 25).
I have a question…..do have to let these rise in a plastic bag? or can I just let them rise in a greased bowl with a damp towl on top, like how I let all my other bread dough receipes rise?
Carlie – I think the completely sealed plastic bag helps the dough rise more quickly but I imagine you could definitely let it rise in a greased bowl and it should work just fine.
i made these last night. they were fantastic! my husband and little boys loved them. they took so much less time and work than my other soft pretzel recipe. thanks!
I made these, the cinnamon sugar variety, and took to my daughter’s cheer squad to munch on between games. They are heavenly! And pretty much I’m a hit with a bunch of teenage girls!
I made these a a couple weekends ago and they were AMAZING!! My dad was literally humming happy tunes the whole time he was eating them! Thanks for the great recipe! 🙂
These have seriously made my day. I’m pregnant and crave yummy chewy bread all the time. I’m sure I will be making these again at least two more times this week and one of those times will probably be today. 🙂 Thank you!
Thank you for sharing this recipe. I made these today and had to stop and write you about how good they are! I need to double the recipe, because my family loves them and they are almost gone. I melted some gouda for dipping…OMGoodness! So gou-da!
I made these over the weekend and they are super delicious! I made up a cream cheese/mustard sauce for dipping- YUM! Very easy to make and a great snack for the super bowl.
I have made these twice in the past week. Something about these bites just makes them easier to make (and eat) than the full-size pretzels. I love trying your recipes and directing others to your fabulous site. Thank you!
Just found your website from foodgawker and couldn’t turn down pretzel bites!! They were a huge hit at our Superbowl party!! They were fabulous, especially with the cheese dip! Thank you so much– I’ll be keeping your site tabbed in the future 🙂
Wow! WOW!! Almost everything I try and make FAILS the first few times. Especiallly when it involves dough. These are simply failproof and delicious, not to mention easy! Thanks! I cannot wait to try more of your recipes!
We made these for Super Bowl, and they were a hit. They disappeared so fast. I had to cook them at 5-6 min, because the first batch came out pretty dark.
My husband put honey on his and the kids wanted Sugar-cinnamon on theirs. I had mustard on mine.
Thanks for such a great recipe, what am I saying, all of your recipes are fantastic.
I’m a bad cook and even a worse baker but these turned out absolutely delicious! I had to make them twice because everybody loved them. I sprinkled some them with cinnamon and brown sugar, goes amazing with tea or milk.
These were divine. I did a triple batch for our super bowl party and it was way too many. But honestly, how can you have too many of these little bites of heaven?
I made these today. They were really easy and they came out really good. Ididn’t have a pastry brush for the butter, but I found a plastic fork worked just as good. Thank you for the recipe.
I made these for my Superbowl party (along with the chorizo and cheeze dip) and they were a HUGE hit! Thank you thank you!
These are soooooo good ………..and addicting! I’ve made them 4 times this week already!
Wow! I made these for the superbowl today and I can’t wait to dip them in our marinara sauce. They were super easy to make and so delicious that I threw some in a bag and just delivered them to my neighbor so they could enjoy, too! Mel – you have some wonderful recipes here.
I doubled the dough and put it in the breadmaker to knead and rise. That made a bit of a mess and then my 7 year old was “helping”, I’m thinking these will never be worth it. Oh my was I wrong!!! So good, I am taking them to a party so hoping they will warm up OK in the oven. Yummy!!!
I just made 1/2 batch to try them out. They are amazing! I have made soft pretzels before, but these are by far the best! I’m going to make them for a Super Bowl party with a cheese dip. Thanks for the recipe!
My husband just made these and they were so good! We were expecting to take them to a Super Bowl party tomorrow, but we may have to make an extra batch. I don’t think they will last that long…
Oh. These are good. Very good. And so quick too. For the kids, I warmed some honey and stirred in peanut butter as a dipping sauce. I also made a panful with cinnamon and sugar on top. I couldn’t stop eating them!
Made these today…loved them! Thanks!
OH, and… On the last dozen I tested out cinnamon, ground mustard, onion powder, garlic powder and Italian herbs. Garlic & herb were the best.
Made these as an after school snack for my daughter. She’s a picky eater. She’s almost a non-eater. (She has a g-tube). She gobbled these up!! Next time I’ll stuff them with ham and cheese, or bacon… or maybe blanched broccoli and cheese. MMmmmm! These are awesome.
I made these yesterday and they were SO GOOD. Thank you for a great recipe!
Kensi – if using active dry yeast, increase the yeast to 1 tablespoon. Proof the yeast in the warm water and sugar (let it bubble and foam – maybe about 5 minutes) before adding it to the flour and salt.
I just found your blog – very fun and these look great! I almost wish we were snowed in so I could make them. Hopefully this weekend.
Mel, I used your recipe to make pretzel dogs for dinner tonight. The kids (and my husband and I) LOVED them. Thanks for the great recipe!
Mel, it was my sons 8th birthday today and he wanted to make these for his dessert, we will have a party next week. Well, they were a huge hit, we dipped them in cinn and sugar, oh my word they were scrumptious. Thanks so much for another GREAT recipe.
Oh my, these are delicious! I made them for my husband who loves soft pretzels, but of course I had to sample 1, ok 7, for myself. So good. I’m thinking about doing some with cinnamon and sugar on the next batch. YUM!
I made these yesterday and they turned out great! It was a nice, straight-forward recipe (always a plus for me – especially when it’s for bread!) The kids loved them and it helped warm up the house. (It was in the 40’s in AZ. I know most of country is dealing with worse, but that is waaaay colder than we are used to!!)
Thanks Mel!!
Mel, these look SO yummy! You have so many new recipes that I really want to try! How much yeast should I use if I am using active-dry?
it must be so delicious with homemade jam 🙂
Yum! This was just the right recipe for us tonight!
These were wonderful! My husband was off at scouts for the night, so me and the kids made these for dinner. We loved them! I did half with salt and cheese, the other with cinnamon and sugar. Thanks again 🙂
Mmmmm. Lots of melted cheddar cheese, please!
I may have made these again today, and I may have coated them in cinnamon sugar. I can’t remember though, the snow has frozen my brain.
I love soft pretzel bite!!! YUM!!
Oh my, holy cow….these are fantastic! I think I just had pretzels for dinner, I couldn’t stop eating them!
ethereal pretzels, eh? a statement like that makes them pretty hard to pass up!
Made these last night, and LOVED the crunch on the outside with the soft chewy centers. I think I need to combine this with my pizza bites recipe–just add cheese and pepperoni inside, dunk in marinara. Yum!
These look awesome! I have a favorite pretzel bite recipe, but curious to use this as you dip it in soda water, rather than boiling soda water. I could use the skipping of a step! 🙂
Oh these look delicious! We’re a sucker for anything pretzel related. Printed this and hoping to make it this weekend. :o)
So dangerous! My mid kid will loveees these! He is always asking to go get a soft pretzel 🙂 Thanks!
This is definitely going into my delicious bookmarks to try later!!
I cannot wait to make theses…I think I’ll make them today. Just 2 days ago I was literally thinking I need to find a good pretzel bite recipe; that was after I was thinking of running to the mall to by some from the pretzel venue. So excited!
My mom makes the best soft pretzels. I have never made them (she lives just down the street and calls us when they come out of the oven. Why mess with that?). It would be funny if I could put hers to shame :). My daughter is having a Super Bowl party here, I think a big old batch of these and your dip would be perfect!
Why is it that I’ve just now found your website? Your recipes are amazing and I can’t wait to try the pretzel bites this weekend! Yumm-O!
Yummm! We always get these when we go to the movies – with parmesan cheese and nacho cheese dip. Can’t wait to try making them at home some night!
Perfect Super Bowl snack–heck, it’d be perfect for any kind of snack, any day–yum!!! And it’d go great with so many dips–now you’ve got me thinking!
We are snowed in and the girls and I made these for dinner with a salad – and your idea of smoothies . . . what a fun way to be stranded in the house! They were delicious and even my husband, who doesn’t normally like non-traditional dinners LOVED them. Thanks!
I don’t know if I ever told you I made those pretzels and we LOVED them but I made them so ugly, they almost looked like…something not edible that I won’t put a name to. 🙂 I bet I could handle the bites, though! Must try.
I know what I’m making with my kids tomorrow on our snow day! These look DELISH!!!
Thank you for the photos, that is really helpful. I cant wait to try this soon.
I am dying to make these…it will happen SOON–like tonight or tomorrow if I have anything to say about it! Oh, and I think I may try making a few of them coated in cinnamon sugar just to see how they taste.
Made them. Delicious. If only I had the ingredients for the chorizo dip my afternoon would have been complete.
Another winner! Thank you.
Could I make the dough in the bread machine? What do you think?
Your pretzels are the most requested afternoon snack in my house. Last year I started making them in bites and the kids love them. The recipe is so quick it’s my go to recipe for summer pool days.
These are happening at my house this afternoon. Thanks so much for posting!
Just finished making these and they are just as good as you say! Although, in the future I will NOT let the 2 and the 4 yr old help so much with the salting 🙂 For those who don’t have instant yeast, I didn’t have any either. I just proofed the yeast in the warm water, added the sugar, salt, and flour and followed the recipe from there. Worked great! Thanks for sharing!
Just got done making and eating these. They were wonderful. I am afraid that I might eat all of them and not have any to share with my husband for later.
Snow day here too in Ohio, we loved them! Thanks!!
I am so making these today! Not only are we going to be snowed in by tomorrow but I have a sick child at home (again) I love my carbs, especially when they come in this form…. snacks!
Snow day here in Texas! 😛 These were a perfect snack to make for the kids! They were delicious!!!
Look good I already have batch rising in the kitchen.
I’ve done pretzel rolls before and they are also true revelations. Putting them in bite form…sounds dangerous. And delicious.
oh yum! i really need to get working on experimenting with yeast!!
I have been reading your blog for almost now and all I have to say is thank you. Every recipe I have tried (which have been MANY) have been keepers and landed right in my permanant collection. Your hard work and good taste are much appreciated! Thank you thank you!
Oh. my. goodness. I think you are soooo trying to sabotage my diet today! I love your recipes and your great tutorials!
I love pretzels! I am definitely going to have to try these!
You & I are a match made in Heaven… Carb Heaven! I think I will have to make these for my Super Bowl party this weekend. Thanks, Mel!
These look great! I am going to have to try these. I like that you don’t have to boil the dough.
These look just amazing, I can’t wait to try them!
I’m not as bummed about being snowed in anymore! Thanks. These look fantastic.
Pretzels in hot chorizo and cheese dip…now I’m getting the picture. I’ve wanted to make pretzels for so long for my kids, and these look super do-able. Thanks for the tutorial!
Soft pretzels? My weakness!! I have got to try these.
Wow those looks good. I’m not sure I could apply the moderation rule to them. 😉 Dive in!
Ok, I’m a complete yeast retard. I love your recipes but can not find “instant” yeast here, just active and rapid. What/how much of the active would I use in this? Pleasssssssseeeeeeeee I’m dying to make them lol
Erica- I believe that one package equals 2 1/4 tsp.
These look amazing, Melanie! I love the step-by-step tutorial! You make these look so easy! 🙂
Does anyone know how many of the “packages of yeast” make up 2 1/4 tsp?
Looks awesome! I’ve had these on my “to make” list for a long time now.
Oh my goodness. I think these could be my kryptonite. They look heavenly!!
So excited to make these today as we prepare for the blizzard coming (to Milwaukee). Thanks!
I am so making these today. Thanks for the great recipe!
Oh man this looks like something I have to try today
How about brushing the pretzel bites with butter before baking? Or brushing them with butter and sprinkling them with sugar/cinnamon and have a sweet nugget (can you say “breakfast”?). Garlic butter, sneaking a chocolate chip or two in the middle of the dough? My mind is spinning with possibilities. Thanks!
Yum! These look delicious!