Chewy Pretzel Bites

Listen, I make a lot of bread. We all know that. And I’m not shy about my love for carbs.

But these pretzel bites are hands down the most ethereal, glorious little morsels I have ever eaten. I’ve made the classic pretzel version a million times but they don’t hold a candle in chewy softness to these pretzel bites.

We ate these for dinner one night, dipped in this (heaven help me!) and with a little spinach and fruit smoothie on the side so I didn’t feel so guilty about the carb overload. I ate more than my age in pretzel bites and that is about all I’ll admit. And needless to say, my kids looooved them. See below the recipe for a few step-by-step photos since I changed the recipe method a bit to accommodate the change from loopy pretzels to bites.

Chewy Pretzel Bites

One Year Ago: Smoked Turkey Brie and Apple Panini
Two Years Ago: Loaded Peanut Butter Cup Cookies
Three Years Ago: Macadamia Crusted Chicken with Mango Salsa

Chewy Pretzel Bites

Yield: Makes about 2 dozen pretzel bites

Chewy Pretzel Bites

Note: 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 often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat) but the bread is a bit more dense with 100% whole wheat flour. If using part or all whole wheat flour, add a few minutes to the kneading time to help develop the gluten.

Ingredients

    Dough:
  • 2 1/2 cups (10 1/2 ounces) all-purpose flour (see note)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons instant yeast
  • 1 cup (8 ounces) very warm water
  • Topping:
  • 1/2 cup (4 ounces) warm water
  • 2 tablespoons baking soda
  • Coarse salt (optional)
  • 3 tablespoons butter, melted

Directions

  1. In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes.
  2. Preheat your oven to 500°F. Don’t be afraid of the high heat! This is what will help those pretzels to brown up perfectly and stay soft on the inside. Prepare two baking sheets by lining them with parchment paper or lightly greasing them (I’ve learned it helps to coat the parchment paper with cooking spray).
  3. Transfer the dough to a lightly greased work surface, and divide it into about four strips of equal length. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Make sure the baking soda is thoroughly dissolved. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.
  4. Cut each strip of dough into about 6-8 pieces, about 1 to 1 ½ inches in width. You don’t have to be completely exact, just eyeball it. Dip each pretzel bite in the baking soda solution (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.
  5. Bake the pretzels for 7-8 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.
  6. Remove the pretzels from the oven, and brush them thoroughly 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. Eat the pretzels warm, or reheat them in an oven or microwave on low heat.
https://www.melskitchencafe.com/chewy-pretzel-bites/

Recipe Source: adapted from this version

*Click on the collage below to see a larger view. A new browser window will open with the step-by-step pictures. Click on the image again in the new browser (your mouse should be a magnifying glass) to make it even larger.

182 Responses to Chewy Pretzel Bites

  1. Evelyn says:

    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!

  2. Julia says:

    Have you tried using this recipe to make pretzel dogs? Or perhaps with sausage/brats, etc?

  3. Kari says:

    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.

  4. Holly says:

    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!

  5. Jules says:

    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!

  6. gerard says:

    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.

  7. Sharon says:

    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.

  8. Mickie says:

    So good. I loved making and eating these today! So easy and tasted perfect. Mel, as always, you’re the best,

  9. Rose says:

    These came out fabulously. Have to figure out how to stuff them with some pepperjack prior to baking.

  10. Vanessa says:

    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!

  11. SVF says:

    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.

    • Mel says:

      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.

  12. Annie says:

    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~

  13. Sarah says:

    Yes, brilliant! The pan was gone, between four people, in .02 seconds. Thank you!

  14. Lisa says:

    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!

  15. Tina says:

    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?

    • Mel says:

      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.

  16. viktoriya says:

    Is it ok to leave it to expand for more than an hour because I’m baking something else at the same time?

  17. Tina Cho says:

    I made these tonight, and they were so incredible. My family ate every bite! Thanks for the recipe!

  18. Sheila says:

    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!

  19. Mona says:

    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.

  20. Sara says:

    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:)..)

  21. Kasci says:

    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?

    • Mel says:

      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.

  22. Ami says:

    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!

  23. Betty says:

    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.

  24. Abby says:

    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.

  25. Sarah says:

    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?

    • Mel says:

      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.

  26. Pretzel bites | fresh. modern. handmade. says:

    […] made these pretzel bites from this recipe.  Yum.  No, seriously.  YUM!  They are easy and the kiddos love them, and they are […]

  27. Deb says:

    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!!!

  28. Melanie says:

    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?

    • Mel says:

      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.

  29. Mel says:

    Christina – the dough puffs quite a bit…it definitely is a noticeable rise.

  30. Christina says:

    How much is the dough supposed to rise after resting for 30-60min? Mine has been resting for 45 and has risen much…

  31. Amy Lou says:

    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! 🙂

  32. Samantha says:

    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!

  33. Mel says:

    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!

  34. Dana says:

    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!

  35. Chelsea says:

    I had heard rave reviews from my family…and they were right! Delish as always, Mel!

  36. Jennifer A says:

    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!

  37. auntiepatch says:

    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!

  38. Mel says:

    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!

  39. Alanna says:

    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

  40. […] Food Bites, The Curvy Carrot, What’s Gaby Cooking, Smells Like Home, Mel’s Kitchen Cafe, all of these blogs are conspiring against me to fill me with salty carbs. The easy to follow and […]

  41. […] Honey & Butter-Glazed Pretzel Bites with Roasted Garlic Makes about 24 bites Adapted from The Boys Made Me Do it (who adapted it from Mels Kitchen Cafe) […]

  42. Bri says:

    These were a huge hit tonight at the party! LOVE YOU MEL!

  43. Tamara says:

    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 🙂

  44. Chaunte says:

    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!

  45. Liz says:

    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!

  46. Belinda says:

    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!

  47. Jnl2211 says:

    Oh my! These are 1 million times better than target!!

  48. Liz says:

    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!

  49. Tobi says:

    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!

  50. Our Family's adventures! » Blog Archive » Menu for the week says:

    […] other recipes that caught my eye too!! Cinnamon Coffee Cake I also want to make these again… Chewy Pretzel bites With a cheese sauce…Nacho Cheese sauce Wednesday: Chicken Spicy stir fry, rice Thursday: […]

  51. Deb says:

    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.

  52. Mel says:

    Corinne – I always double the yeast when I make a double batch.

  53. Corinne says:

    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?

  54. Stephanie says:

    Hi Mel, hope you had a very Merry Christmas! I just made some of these – delicious! Thanks for another winning recipe!!

  55. This are so cute, perfect for my kids when they come home from school!

  56. Jnl2211 says:

    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 🙂

  57. 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!

  58. Mel says:

    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.

  59. Eliz says:

    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!

  60. […] were always very good, but these ones… they are just amazing! I stumbled upon this recipe at Mel’s Kitchen Cafe a while ago – and I knew that I had to try the recipe. If you follow the recipe exactly the […]

  61. Lisa says:

    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!

  62. n82 says:

    These were so easy to make and so delicious!!!! Thanks for a fantastic recipe. My kids LOVED it!

  63. caathi says:

    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.

  64. Susan says:

    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.

  65. […] In my many hours of using StumbleUpon there have been several recipes pop up, but this one from Mel’s Kitchen is by far my favorite. Here it […]

  66. 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.

  67. Ashley (Stott) Wray says:

    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!

  68. Mrs CS says:

    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.

  69. […] there I stopped eating pretzels and that’s where the current story begins.  When I saw these pretzels bites on Mel’s Kitchen Cafe, they looked absolutely beautiful- I wanted them.  Finally, I had a day off and these were the […]

  70. […] yet, you’ve had the time of your life? That was me the other day. During my binge, I came across this recipe from Mel. I do love her site. You will too. Just set a timer when it is time to pick the kids up […]

  71. k says:

    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. 😀

  72. Jennifer says:

    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.

  73. Sarawit says:

    I will try them again and let you know:)

  74. Sarawit says:

    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.

    • Mel says:

      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!

  75. Suzanne says:

    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.

  76. Janine says:

    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!

  77. Trish says:

    WOWOWOWOW. Just made them (cinn-sugar and garlic-herb). Amazing! Thanks for the recipe 🙂

  78. Stephanie says:

    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. 🙂

  79. apryl says:

    Just made these today for my kids to dip in some cheese dip….delish! seriously, so so good! Ate most of them myself 🙂

  80. Thanks for sharing this tasty recipe!

    I also run a food blog and will be featuring your recipe this afternoon (Feb 25).

  81. […] there I stopped eating pretzels and that’s where the current story begins.  When I saw these pretzels bites on Mel’s Kitchen Cafe, they looked absolutely beautiful- I wanted them.  Finally, I had a day off and these were the […]

  82. Carlie says:

    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?

    • Mel says:

      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.

  83. k says:

    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!

  84. Cammee says:

    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!

  85. Haley says:

    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! 🙂

  86. Amy says:

    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!

  87. Letitia Pierce says:

    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!

  88. Jenna Withowski says:

    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.

  89. Amy T says:

    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!

  90. michelle says:

    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 🙂

  91. Caitlin says:

    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!

  92. Robin Schick says:

    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.

  93. Inna says:

    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.

  94. Anissa says:

    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?

  95. John says:

    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.

  96. Amy Beth says:

    I made these for my Superbowl party (along with the chorizo and cheeze dip) and they were a HUGE hit! Thank you thank you!

  97. Lindley says:

    These are soooooo good ………..and addicting! I’ve made them 4 times this week already!

  98. Jenna says:

    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.

  99. Dana says:

    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!!!

  100. Heather says:

    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!

  101. Rachel says:

    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…

  102. Suz says:

    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!

  103. […] And finding this recipe was no exception. I’ve adapted this recipe for pretzel bites from Mel’s Kitchen Cafe. She says the recipe makes about two dozen, but I’m not quite sure how many I actually made […]

  104. Julie says:

    Made these today…loved them! Thanks!

  105. Jen says:

    OH, and… On the last dozen I tested out cinnamon, ground mustard, onion powder, garlic powder and Italian herbs. Garlic & herb were the best.

  106. Jen says:

    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.

  107. Jenny says:

    I made these yesterday and they were SO GOOD. Thank you for a great recipe!

  108. Mel says:

    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.

  109. Terri A. says:

    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.

  110. Jackie says:

    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!

  111. Tiffany says:

    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.

  112. Ciara says:

    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!

  113. Erin says:

    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!!

  114. Kensi says:

    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?

  115. Paula says:

    it must be so delicious with homemade jam 🙂

  116. Caresse says:

    Yum! This was just the right recipe for us tonight!

  117. Marcie says:

    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 🙂

  118. Mmmmm. Lots of melted cheddar cheese, please!

  119. Jenn says:

    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.

  120. Zoe says:

    I love soft pretzel bite!!! YUM!!

  121. Angie says:

    Oh my, holy cow….these are fantastic! I think I just had pretzels for dinner, I couldn’t stop eating them!

  122. grace says:

    ethereal pretzels, eh? a statement like that makes them pretty hard to pass up!

  123. Carmin says:

    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!

  124. 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! 🙂

  125. Tracy says:

    Oh these look delicious! We’re a sucker for anything pretzel related. Printed this and hoping to make it this weekend. :o)

  126. So dangerous! My mid kid will loveees these! He is always asking to go get a soft pretzel 🙂 Thanks!

  127. Megan says:

    This is definitely going into my delicious bookmarks to try later!!

  128. Lisa says:

    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!

  129. Cammee says:

    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!

  130. Michelle says:

    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!

  131. Kelly says:

    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!

  132. CaSaundra says:

    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!

  133. Janel says:

    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!

  134. Veronica says:

    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.

  135. Tiffany says:

    I know what I’m making with my kids tomorrow on our snow day! These look DELISH!!!

  136. Alisa says:

    Thank you for the photos, that is really helpful. I cant wait to try this soon.

  137. Jen M says:

    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.

  138. Jenn says:

    Made them. Delicious. If only I had the ingredients for the chorizo dip my afternoon would have been complete.

    Another winner! Thank you.

  139. Could I make the dough in the bread machine? What do you think?

  140. Sonya says:

    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.

  141. Anna says:

    These are happening at my house this afternoon. Thanks so much for posting!

  142. Lindsey says:

    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!

  143. Becky says:

    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.

  144. Kari says:

    Snow day here too in Ohio, we loved them! Thanks!!

  145. Kara Larson says:

    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!

  146. Shanna says:

    Snow day here in Texas! 😛 These were a perfect snack to make for the kids! They were delicious!!!

  147. Katie says:

    Look good I already have batch rising in the kitchen.

  148. Joanne says:

    I’ve done pretzel rolls before and they are also true revelations. Putting them in bite form…sounds dangerous. And delicious.

  149. oh yum! i really need to get working on experimenting with yeast!!

  150. Hillary Collette says:

    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!

  151. Tina says:

    Oh. my. goodness. I think you are soooo trying to sabotage my diet today! I love your recipes and your great tutorials!

  152. I love pretzels! I am definitely going to have to try these!

  153. Jessica says:

    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!

  154. Valerie says:

    These look just amazing, I can’t wait to try them!

  155. Natalie Berger says:

    I’m not as bummed about being snowed in anymore! Thanks. These look fantastic.

  156. Jessica says:

    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!

  157. Angie Walker says:

    Soft pretzels? My weakness!! I have got to try these.

  158. briarrose says:

    Wow those looks good. I’m not sure I could apply the moderation rule to them. 😉 Dive in!

  159. Kelli B says:

    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

  160. Kim in MD says:

    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! 🙂

  161. Erica says:

    Does anyone know how many of the “packages of yeast” make up 2 1/4 tsp?

  162. Looks awesome! I’ve had these on my “to make” list for a long time now.

  163. Becky says:

    So excited to make these today as we prepare for the blizzard coming (to Milwaukee). Thanks!

  164. I am so making these today. Thanks for the great recipe!

  165. Trooppetrie says:

    Oh man this looks like something I have to try today

  166. Karen U says:

    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!

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