Pretzel Bites Recipe
Jan 31, 2020, Updated Apr 04, 2025
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These soft pretzel bites taste just like the pretzels you find at the mall, made bite-sized! Salty, chewy, and golden-baked, they’re a perfect appetizer for your next party or game day. A quick baking soda bath gives these homemade pretzel bites their authentic flavor and chew.
Pretzels have always been one of my all-time favorite snacks. I still remember mall trips with my friends, when we said we were shopping, but let’s be honest… we were there for Mrs. Fields white chocolate chip cookies and the giant soft pretzels. 😄
I always wanted something smaller (and cuter), so I made my own bite-sized version at home and topped them with sea salt and oregano. These pretzel bites are soft, buttery, and totally addictive. Most importantly, they’re easy to make with ingredients from the pantry.
About This Easy Pretzel Bites Recipe
- Soft and chewy. These bites have all the irresistible chewiness of a jumbo pretzel in a mini, snackable form. Simple tricks like dipping the pretzels in a baking soda bath and adding an egg wash before baking are key.
- Party ready. If you’re looking for a crowd-pleasing snack or party appetizer, this is it. My honey mustard sauce is the perfect sweet-and-tangy dip, but you could also serve these pretzels with marinara, cheese sauce, or ranch.
- Savory or sweet. The best part? You can make them savory or sweet just by switching up the toppings. How great is that?!
You’ll Need the Following Ingredients
The three main ingredients here are flour, butter, and water. Of course, there are a few more essentials to make these soft pretzel bites. I’ve added notes below. Scroll down to the recipe card for all the measurements and step-by-step instructions.
- 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 – You’ll also need warm water to activate the yeast and bring the dough together. Make sure it’s warm (105-110ºF), not hot, to avoid killing the yeast. If you’d like to make these pretzel bites with instant yeast, you can skip the proofing step and mix it right into the flour.
- Butter – Melted. You can swap in oil, but butter gives the best taste.
- All-Purpose Flour – Bread flour also works and gives the pretzels a slightly chewier texture.
- Baking Soda – Added to boiling water for the baking soda bath. Don’t skip this one, it’s what gives the pretzels their signature golden color and chewy crust.
- Egg – Lightly beaten for the egg wash, brushed on top of the pretzel dough for a shiny, golden finish. You can skip it for a matte look, but the egg wash also helps the toppings stick.
What Does the Baking Soda Bath Do?
A quick dip in an alkaline (baking soda) water bath before baking prevents the outside of the pretzel from fully “springing” up, as bread does. It helps create a chewy crust, and the slight tang also gives the boiled dough its unique “pretzel” flavor.
Optional Toppings
- Sea salt and herbs. I season my pretzel bites with a sprinkle of flaky salt and dried herbs, like oregano and basil. Try Italian seasoning for a twist.
- Garlic salt. For a bold, garlicky flavor in every bite. Onion salt works too!
- Cinnamon sugar. Sprinkled on top for a sweet pretzel. Make your own cinnamon sugar by combining 1 part cinnamon with 4 parts granulated sugar. Cinnamon sugar pretzels are great for snacking or dessert.
- Sesame seeds. Nutty and crunchy. Everything bagel seasoning or poppy seeds are a fun swap!
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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
Making pretzels is very easy, even if it’s your first time working with yeasted dough. Have all your ingredients ready before you start. The recipe moves quickly once the dough is prepped, especially the boiling and baking steps.
- Activate the yeast. First, whisk together brown sugar, yeast, melted butter, and warm water in a bowl. Let it sit for about 5 minutes until it’s frothy.
- Make the dough. Next, 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. 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.
Shape and Bake the Pretzels
- Preheat the oven. Set your oven to 425°F and line 4 baking sheets with parchment paper.
- Shape the dough. Now, 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. Before baking, whisk the egg with 1 tablespoon of water. Brush the egg wash over each piece, then sprinkle with your desired toppings (see above).
- Bake to golden perfection. Bake the pretzel bites for 12 to 14 minutes, or until they’re 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!
Make It Ahead
This pretzel bites recipe is great to make ahead, whether I’m planning a party or meal prepping snacks for the week. There are two ways to do it:
- Baked. 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!
- Unbaked. 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. See below for more storage tips.
Proper Storage
- Store airtight. Once your pretzel bites are baked and cooled, you can store them in an airtight storage container for up to 3 days.
- Freeze. 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!