Description

These Soft Pretzel Bites are golden, chewy, and perfectly salty snacks that are simple to make at home. Featuring a tender dough boiled briefly in a baking soda bath before baking, they deliver an excellent texture and flavor perfect for dipping in spicy cheese sauce or mustard. Ideal for parties or casual snacking, they bring the classic taste of pretzels to bite-sized form.

Ingredients

Scale

Dough Ingredients

1 and 1/2 cups (360ml) warm water (lukewarm–around 100°F or 38°C)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
1 Tablespoon brown sugar or granulated sugar
1 teaspoon salt
1 Tablespoon (14g) unsalted butter, melted and slightly cooled
3 and 3/4 – 4 cups (469-500g) all-purpose flour (spooned & leveled), plus more for hands and work surface

Topping and Bath

coarse salt or coarse sea salt for sprinkling
1/2 cup (120g) baking soda
9 cups (2,160ml) water

Serving

spicy cheese sauce or your favorite mustard for dipping

Instructions

Make the dough: Combine warm water, yeast, and sugar in a stand mixer bowl fitted with a paddle or dough hook. Let sit for 5 minutes until foamy. Add salt, melted butter, and 3 cups flour; beat on low for 1 minute. Scrape sides, add 3/4 cup flour, beat 2 minutes until dough pulls from sides. If sticky, add remaining 1/4 cup flour and beat 1 more minute.
Knead the dough: Switch to dough hook if using mixer, knead 5 more minutes or knead by hand on floured surface for 5 minutes. Add flour sparingly if too sticky; dough should feel soft and pass the windowpane test. Let dough rest covered for 10-30 minutes.
Preheat oven and prepare baking sheets: Heat oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone mats. Lightly grease parchment if using.
Shape the dough: Cut dough into 6 equal pieces. Lightly flour surface and roll each piece into 20-inch ropes. Rest dough 10 minutes if shrinking. Cut ropes into 1.5–2 inch pieces for bites.
Prepare baking soda bath: Bring water and baking soda to a boil in a large pot. Boil 8-10 pretzel bites for 10-15 seconds, then remove with slotted spoon and drain excess water.
Place on baking sheets and salt: Arrange boiled pretzel bites on prepared sheets. Sprinkle with coarse salt while wet. Repeat boiling with remaining bites. Optionally refrigerate boiled pieces up to 24 hours before baking.
Bake: Bake bites for 15 minutes or until golden brown. Remove and serve warm with dipping sauce.
Store and reheat: Store leftovers at room temperature up to 3 days. Reheat by microwaving briefly or baking at 350°F (177°C) for 5 minutes.

Notes

Do not boil pretzels longer than 15 seconds to avoid metallic taste.
Use silicone baking mats for best nonstick results; parchment paper lightly greased works too.
If dough shrinks while rolling, let rest to relax gluten before continuing.
You can customize toppings by using cinnamon sugar instead of coarse salt for a sweet version.
Ensure the dough passes the windowpane test to confirm proper kneading.
Leftover pretzel bites tend to lose softness over time; reheat to restore texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American

Keywords: Soft Pretzel Bites, Homemade Pretzels, Snack, Party Food, Chewy Pretzels, Pretzel Recipe