Homemade Soft Pretzel Bites

A warm batch of soft pretzel bites never seems to last very long in our house. They’re the kind of thing everyone can grab as they walk through the kitchen, whether you’re serving them alongside dinner or putting out a plate for an afternoon snack.

The dough is simple and doesn’t take long to make. After a short rest, you roll it into ropes, cut it into bite-sized pieces, and give the dough a quick baking soda bath. That is what gives these little pretzels their deep brown color and classic pretzel flavor.

They come out soft in the middle with a lightly chewy, golden exterior. Add a little coarse salt while they’re still damp from the water bath, and you have a homemade snack that is hard to keep around for long.

Why You’ll Love These Homemade Soft Pretzel Bites

These pretzel bites are a great recipe to have when you want something homemade without spending the whole day in the kitchen. The dough needs just a short rest, and once it’s ready, the rest of the process moves along quickly.

I also like making these because they’re easy to share. Put out a bowl while you’re making dinner, serve them with a dip, or make a batch for a family movie night. They’re simple enough for an ordinary afternoon but always feel a little more special than opening a package of snacks.

Ingredients Needed

Warm water
Active dry yeast
Brown sugar
Salt
Salted butter
All-purpose flour
Baking soda
Coarse salt

Equipment Needed

Large mixing bowl
Stand mixer with dough hook, optional
Large pot
Slotted spoon
Parchment paper
Baking sheet
Knife or bench scraper

Instructions

Step 1: Activate the Yeast
Add the warm water, active dry yeast, and brown sugar to a large mixing bowl. Stir to combine and let the mixture sit for about 5 minutes, until the yeast becomes bubbly.

Step 2: Make the Dough
Add the salt, salted butter, and flour to the yeast mixture. Knead by hand or with a dough hook for 8–10 minutes, until the dough is smooth and elastic. When you gently poke the dough, it should spring back.

Step 3: Let the Dough Rest
Cover the dough and let it rest for about 20 minutes. This gives the gluten time to relax before you begin shaping it.

Step 4: Prepare the Baking Soda Bath
While the dough rests, bring a large pot of water to a boil. Fill the pot roughly two-thirds full. Once the water is boiling, carefully add the baking soda. Add it slowly because the water will bubble up.

Step 5: Divide the Dough
Divide the rested dough into 6 manageable portions. You can work with more or fewer portions depending on what is easiest for you.

Step 6: Roll the Dough into Ropes
Roll each portion into a long rope about ½–¾ inch thick. If the dough keeps springing back while you’re rolling it, cover it and let it rest for about 5 minutes before trying again. This gives the gluten a chance to relax.

Step 7: Cut the Pretzel Bites
Cut each rope into pieces about 2 inches long.

Step 8: Boil the Pretzel Bites
Working in small batches, carefully place the dough pieces into the boiling baking soda water. Boil for about 20 seconds, then remove them with a slotted spoon.

Step 9: Add the Salt
Transfer the boiled pretzel bites to a parchment-lined baking sheet. While they are still slightly wet, sprinkle them generously with coarse salt. Continue boiling and salting the remaining pieces.

Step 10: Bake the Pretzel Bites
Preheat your oven to 400°F if you haven’t already. Bake the pretzel bites for about 10–15 minutes, or until they are golden brown.

Step 11: Serve Warm
Let the pretzel bites cool for a few minutes before serving. They’re best while still warm and can be enjoyed on their own or with your favorite dipping sauce. Try them with this Beer Cheese Sauce!

Tips & Tricks

Make sure the water is warm rather than hot when activating the yeast. Water that is too hot can interfere with the yeast.

Don’t rush the kneading time. The dough should become smooth and elastic and spring back when gently poked.

If the dough keeps shrinking while you roll it, let it rest for about 5 minutes. The gluten simply needs a little more time to relax.

Add the baking soda carefully to the boiling water. It will foam up quickly.

Work in small batches when boiling the pretzel bites so they have enough room to move around.

Sprinkle the coarse salt on while the pieces are still slightly wet so it sticks to the surface.

Variations

Serve the pretzel bites with warm cheese sauce for a classic combination.

Brush the baked pretzels with melted butter and sprinkle them with garlic powder for a savory twist.

Try cinnamon sugar instead of coarse salt for a sweet version.

Serve with honey mustard, ranch, or your favorite dipping sauce.

Storage & Leftovers

Store cooled pretzel bites in an airtight container at room temperature for up to 2 days.

For longer storage, freeze the baked pretzel bites in a freezer-safe container for up to 3 months.

Reheat them in a 350°F oven until warmed through for the best texture.

There is something about making pretzels from scratch that feels like a bigger project than it really is. Once you have the dough made, the rest is mostly rolling, cutting, dipping, and baking.

These are especially fun to make when you have extra hands in the kitchen. Set out the finished pretzel bites while they’re still warm, and don’t be surprised if the bowl empties before you get the chance to sit down.

Watch me make this recipe here:

Print