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Soft pretzel bites sprinkled with sea salt and oregano are incredibly easy to make, totally addictive, and melt in your mouth amazing! They’re the ideal bite-sized snack or appetizer for your next party, or for game day. Your guests will keep coming back for more!
An Easy Pretzel Bites Recipe
Pretzels have always been one of my all-time favorite snacks. I still remember those mall trips with my friends—we said we were shopping, but let’s be honest… we were there for the giant soft pretzels. 😄 The only problem? They were huge. I always wanted something smaller (and cuter), so I made my own bite-sized version and topped them with my go-to combo: sea salt and oregano. Now, every time my friends come over, they’re already placing their pretzel bite orders before they even take off their shoes.
These pretzel bites are soft, buttery, and totally addictive. If you’re looking for a crowd-pleasing snack or party appetizer, this is it. The best part? You can make them savory or sweet just by switching up the toppings. How great is that?!
What Are Pretzel Bites
Pretzels are a baked pastry made from dough that is commonly shaped into a twisted pretzel. These pretzel bites are cut into small square pieces making them easier to make and easier to eat.
The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way. They might seem intimidating to make, but trust me they are quite simple. Instead of shaping the dough into a twisted pretzel the dough is rolled into a long rope and cut in small square bites.
Recipe Ingredients
The three main ingredients here are flour, butter, and water—how easy is that, right? Of course, there are a few more essentials to make these soft pretzel bites, but don’t worry, nothing fancy or complicated. I’ve also added helpful notes below, but if you’re ready to jump straight in, just scroll down to the recipe card for all the measurements and step-by-step instructions!
For The Pretzels
- Light Brown Sugar – Feeds the yeast and adds a hint of sweetness. You can use white sugar if needed, but brown sugar adds more depth.
- Active Dry Yeast – Instant yeast works, too, but skip the proofing step and mix it right into the flour.
- Butter (melted) – You can swap in oil, but butter gives the best taste.
- Warm Water – Activates the yeast and brings the dough together. Make sure it’s warm, not hot, to avoid killing the yeast.
- Salt – Boosts flavor in the dough.
- All-Purpose Flour – Bread flour also works and gives a slightly chewier texture.
- Water (for boiling) – Used for the baking soda bath, which gives the pretzels their golden color and chewy crust.
- Baking Soda – Key for that signature pretzel flavor and texture. Don’t skip this one—it’s what gives pretzels their iconic look and bite.
- Egg & Water (lightly beaten) – This is used for the egg wash, Brushed on top for a shiny, golden finish. You can skip it for a matte look, but the egg wash helps the toppings stick.
- Honey Mustard – My honey mustard sauce is the perfect sweet and tangy dip, but you could also serve these with marinara, cheese sauce, or ranch!
Topping Options
- Sea Salt & Dried Oregano or Basil – A savory classic combo that adds texture and flavor to this pretzel bites recipe. Try Italian seasoning for a twist.
- Garlic Salt – For bold, garlicky flavor in every bite. Onion salt works too!
- Cinnamon & Sugar – A sweet take on the classic pretzel. Great for snacking or dessert.
- Sesame Seeds – Nutty, crunchy, and pretty on top. Poppy seeds are a fun swap!
Why are pretzels dipped in baking soda?
The brief dip in an alkaline water bath before baking gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving it the unique “pretzel” flavor.
How To Make Ahead
This pretzel bites recipe is perfect for making ahead—whether you’re planning a party or just want snacks ready for the week. I like to prep the dough, shape the bites, and freeze them right on a baking sheet. Once they’re solid, transfer them to an airtight container or freezer bag.
You can also bake them first, let them cool completely, and then freeze. They’ll stay fresh in the freezer for up to 3 months. Just warm them up in the oven or air fryer whenever a salty snack craving hits!
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Pretzel Bites
Ingredients
- 2 tablespoons light brown sugar
- 1 package (2¼ teaspoons) active dry yeast
- 1 stick (8 tablespoons) butter, melted
- 2 cups warm water
- 3 teaspoons salt
- 5 cups all-purpose flour
- 6 cups water
- ¼ cup baking soda
- 1 large egg, lightly beaten
- 1 tablespoon water
- honey mustard sauce, for dipping
Toppings: Your choice of any
- sea salt and dried oregano, or dried basil
- garlic salt
- cinnamon and sugar
- sesame seeds
Instructions
- Activate the yeast. In a large mixing bowl, combine brown sugar, yeast, melted butter, and water; whisk and let it sit for 5 minutes or until frothy. Add salt and flour to the yeast mixture.
- Make the dough. Attach the paddle attachment to a stand mixer and mix until all the flour is incorporated and the dough is pulling away from the sides and bottom of the bowl.
- Knead the dough. Remove the paddle attachment and attach the dough hook to the mixer; "knead" for 2 minutes. You can also transfer the dough to a clean work area and knead by hand for about 5 minutes.
- Let it rise. Shape the dough into a large ball and coat all sides of the dough with a little bit of oil. Place the dough in a bowl; cover with plastic wrap and let sit in a warm location for 1 hour or until the dough is doubled in size.
- Prep the oven and baking sheets. Preheat the oven to 425˚F. Line four baking sheets with parchment paper and set them aside.
- Make the egg wash. Whisk one egg with 1 tablespoon water and set it aside.
- Shape the dough and cut it into pieces. Divide the prepared dough into 8 smaller balls. On a lightly floured surface, roll each ball into a long rope. Using a knife, cut 1-inch pieces from the rope and put the pieces on a plate(s). Repeat the process with the rest of the dough. You'll have anywhere from 80 to 100 pieces.
- Boil the pretzel bites. In a large pot, bring 6 cups of water to a boil. Carefully add in the baking soda. Boil 10 pieces of dough at a time for about a minute. Remove with a slotted spoon and put them down on the prepared baking sheets. Repeat with the remaining dough pieces.
- Brush and add toppings. Brush the egg wash over the dough bites/pieces. Sprinkle with your choice of toppings, such as sea salt and oregano, cinnamon and sugar, garlic salt, or sesame seeds.
- Bake. Bake the bites for 12 to 14 minutes or until golden brown.
- Finish and serve. Remove the pretzel bites from the oven and cool them on a wire rack. Serve with dipping sauces.
Equipment
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Pretzel Bites
Word of advice: Have all your ingredients ready before you start—this recipe moves quickly once the dough is prepped, especially when you get to the boiling and baking steps. I’ve broken everything down into simple steps, so it’s easy to follow, even if it’s your first time working with yeasted dough.
- Activate the yeast. In a large mixing bowl, whisk together brown sugar, yeast, melted butter, and warm water. Let it sit for about 5 minutes until it’s frothy.
- Make the dough. Add salt and flour to the yeast mixture. Use a stand mixer with the paddle attachment to mix until the dough pulls away from the sides.
- Knead the dough. Switch to the dough hook and knead for 2 minutes, or knead by hand on a floured surface for about 5 minutes until smooth.
- Let it rise. Shape the dough into a ball, lightly coat it with oil, and place it in a bowl. Cover with plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
- Preheat the oven. Set your oven to 425°F and line 4 baking sheets with parchment paper.
- Shape the dough. Divide the dough into 8 equal portions. Roll each one into a long rope and cut into 1-inch pieces.
- Boil the pretzel bites. Bring 6 cups of water to a boil in a large pot. Carefully stir in the baking soda, then boil about 10 dough pieces at a time for 1 minute. Remove with a slotted spoon and place on the baking sheets.
- Brush and top. Whisk the egg with 1 tablespoon of water. Brush the egg wash over each piece, then sprinkle with your desired toppings.
- Bake to golden perfection. Bake for 12 to 14 minutes, or until the pretzel bites are puffed and golden brown.
- Cool and serve. Transfer to a wire rack to cool slightly, then serve the pretzel bites warm with your favorite dipping sauce!
Proper Storage
Once your pretzel bites are baked and cooled, you can store them in an airtight storage container for up to 3 days.
Keep pretzel bites frozen in an airtight container for up to three months. Reheat from frozen in a 250˚F oven until warmed.
Hi; I’m wondering what the best option is for traveling with these? We need to go 3 hours from home. Should I boil them then bake at my destination? Or boil, bake, freeze – then defrost at 250 degrees at destination?
Hi! No, don’t boil them if you don’t plan to bake them right away. If making the same day as traveling, they’ll be fine as long as you store them in an airtight container. Even if you make them one day ahead, they will still be OK for the next 2 days.
You can make the pretzel bites and store them in an airtight container for 2 to 3 days at room temperature, 5 to 7 days in the fridge, or freeze them for up to 3 months.
I know the Super Bowl is over now but you’ve got me craving these Pretzel Bites! I think I’ll have to make a big batch and freeze them. These would be the perfect snacking option for the weekend. Thanks Katerina!