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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Six Years Ago: Fluffy Whole Wheat Dinner Rolls
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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)
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.