These soft pretzel bites are a homemade version of everyone’s favorite snack! Make salted pretzel bites or cinnamon sugar bites, or even both! They’re delicious, simple to make, and the ultimate crowd pleaser.
I’m a total sucker for pretzel bites. If I pass somewhere selling them at the mall, I always have to get a cup.
Same thing at the airport. Thank goodness the Kansas City airport doesn’t have a pretzel place or I’d be eating them way too often!
Luckily homemade soft pretzel bites are actually pretty easy to make. They take a few steps but it’s totally worth it when you get to enjoy warm soft pretzels at home.
I mean is there really anything better than a good soft pretzel that’s loaded up with salt?
These would be great for a game day party alongside garlic parmesan wings, some Cincinnati chili, buffalo chicken dip, and even some homemade Chex mix.
Why You’ll Love This Recipe
- Simple ingredients – this snack uses things that most people will already have on hand so if you’re craving soft pretzels, you can amek them without a trip to the grocery store!
- Great for a crowd – make a bunch to serve at your next party as an afternoon snack or to use for snacks all week long!
- Tons of variations – this is a base recipe that you can customize with different toppings. I’ve included a handful of toppings options below to get you started!
Ingredients
Ingredient Notes
- Yeast – I recommend using instant yeast but if you only have active dry yeast, mix it with the warm water and brown sugar then let it sit for five minutes before adding other ingredients.
- Baking soda – any baking soda will do but make sure it’s baking soda and not baking powder – they’re totally different in how they react with the pretzels.
- Flake salt – we typically use this brand of flake salt but you can also use pretzel salt or any sort of coarse salt that will stay on the pretzels and not soak in.
The picture above doesn’t include ingredients for the toppings since there are so many different ways you can top these!
How to make pretzel bites
Okay so these pretzels take a few steps to make but none of those steps are difficult. They’re easy enough that I often let my oldest help make these pretzel bites!
First, combine the warm water, yeast, and brown sugar in the bowl of a stand mixer using a dough hook. The dough hook is important since you’re making, well dough.
Mix on low until the yeast is evenly distributed and the brown sugar has dissolved— about 30 seconds.
With the mixer on low, slowly add 2 cups of flour and kosher salt. Add the remaining 1/2 cup flour slowly and stop adding additional flour when the dough no longer sticks to the side of the bowl.
Allow the dough to knead for 2-3 minutes, or until is has formed a smooth ball. If the dough starts to stick to the sides of the bowl again, add a little bit more flour.
As you can see in the pictures, you want the dough to be smooth and not sticky.
Take the dough and form it into a ball. Place the ball in a lightly oiled bowl and allow it to rise in a warm place in the bowl for about an hour.
After one hour, punch the dough down and reform it into a ball. Allow it to rise for another hour.
Once the dough has doubled from its original size, cut the ball of dough into quarters and roll the quarters into long strands— about 18” long and 1/2” thick.
Cut pretzel bites of your desired size. I usually opt for 1” long bites, but it’s up to you how big you want them.
Now preheat your oven to 425°F and line a baking sheet with parchment paper.
While your oven is preheating, bring a large pot of water to a boil— make sure to only fill the pot half full so it doesn’t boil over when cooking the pretzels.
Once the water is boiling, slowly add the baking soda and stir it to ensure the baking soda has dissolved. Turn the heat down to medium-high so the water stays at a gentle boil rather than a rolling boil.
tip!
Make sure to add the baking soda slowly. Adding the baking soda too quickly will result in it boiling over, kind of like when you make a volcano with baking soda and vinegar. Not fun at all!
Add a few pretzel bites to the boiling water and allow them to cook for 45 seconds per side— make sure not to crowd the pan. I just flip them over (as much as they’ll flip) using a wooden spoon or tongs.
You want the pretzel bites to cook evenly on all sides. Remove the boiled pretzel bites and place on a parchment lined baking sheet at least 1″ apart as they’ll puff up slightly during baking.
Repeat with the remaining pretzel bites.
Beat the egg in a small bowl with a splash of water to create an egg wash. Brush the tops of the pretzels lightly with egg wash. If using salt or sesame seeds, add them now. If using cinnamon-sugar, do not add anything on top of the egg wash.
After the egg wash, bake the pretzels oven for 15-18 minutes or until they are a deep brown color.
If using cinnamon sugar, melt the butter and brush the pretzel bites with melted butter as soon as they come out of the oven. Combine sugar and cinnamon in a large bowl to make cinnamon sugar. Toss the butter covered pretzel bites in the bowl with the cinnamon sugar until coated.
Enjoy the pretzels warm or at room temperature. They’re best fairly recently after being baked but can be enjoyed for a few hours as well!
Pretzel Toppings
There are so many different ways you can use pretzel bites. These are just a few of our favorite topping combinations!
- Melted butter topped with cinnamon sugar
- Classic salt topping
- Sesame seeds
- Pepperoni and mozzarella cheese
- Drizzled with chocolate
Expert Tips
Don’t skip the baking soda boil, it gives the pretzels their signature exterior.
Make the pretzel dough the day before and let it rise overnight in the refrigerator. Then let it come to room temperature before you roll and cut it into pretzel bites.
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days— but keep in mind that the salt will dissolve. The pretzels will still be delicious— just not as delicious! You can always add a little melted butter and more salt on top if you want!
Recipe FAQs
Yes, make the pretzel dough the night before and let it rise in the refrigerator overnight. Then let it come to room temperature before proceeding with the recipe.
Add a little flour to the dough, mix it in, and see if it becomes less sticky. Keep doing this until the dough comes away from the sides of the bowl and is sticky, not smooth.
More Easy Snacks
If you like these pretzel bites, you’ll love these other homemade snacks!
- Pepperoni pizza roll ups – pizza toppings rolled up in crescent rolls, with a delicious pizza seasoning!
- Cheddar pigs in a blanket – classic pigs in a blanket amped up with the addition of melty gooey cheese.
- Homemade cinnamon chips – make your own cinnamon chips then enjoy them with this delicious fruit salsa!
- Homemade pepperoni rolls – pepperoni rolls in two ways. Absolutely delicious and a personal family favorite!
- Buffalo chicken dip roll ups – buffalo chicken dip rolled up into buffalo chicken pinwheels, just plain delicious!
Soft Pretzel Bites
Ingredients
- 1 cup warm water (100°F - 110°F)
- 2 1/4 tsp instant yeast (1 packet)
- 1 TBS brown sugar
- 2 1/2 cups flour (divided)
- 1 tsp kosher salt
- 1/4 cup baking soda
- 1 egg
- Pretzel toppings - salt, cinnamon sugar, sesame seeds, etc. Optional
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and brown sugar. Mix on low until the yeast is evenly distributed and the brown sugar has dissolved— about 30 seconds.
- With the mixer on low, slowly add 2 cups of flour and kosher salt. Add the remaining 1/2 cup flour slowly and stop adding additional flour when the dough no longer sticks to the side of the bowl.
- Allow the dough to knead for 2-3 minutes, or until is has formed a smooth ball. If the dough starts to stick to the sides of the bowl again, add a little bit more flour.
- Form the dough into a ball and place it in a lightly oiled bowl. Place it in a warm spot to rise for one hour. Punch the dough down and reform it into a ball. Allow it to rise for another hour.
- Once the dough has doubled from its original size, cut it onto quarters and roll the quarters into long strands— about 18” long and 1/2” thick. Cut pretzel bites of your desired size. ( I like 1" long bites)
- Preheat your oven to 425°F and line a sheet pan with parchment paper.
- While your oven is preheating, bring a large pot of water to a boil— make sure to only fill the pot half full so it doesn’t boil over when cooking the pretzels.
- Once the water is boiling, SLOWLY add the baking soda and stir it to ensure the baking soda has dissolved. Turn the heat down to medium-high so the water stays at a gentle boil rather than a rolling boil.
- Add a few pretzel bites to the boiling water and allow them to cook for 45 seconds per side— make sure not to crowd the pan. You want the pretzel bites to cook evenly on all sides.
- Remove the boiled pretzel bites to a parchment lined baking sheet and repeat with the remaining pretzel bites. Making sure the pretzel bites are at least 1” apart.
- Beat the egg in a small bowl with a splash of water to create an egg wash. Brush the tops of the pretzels lightly with egg wash. If using salt or sesame seeds, add them now. If using cinnamon-sugar, do not add anything on top of the egg wash.
- Bake the pretzels in a pre-heated oven for 15-18 minutes or until they are a deep brown color.
- Enjoy warm or at room temperature.
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