Name: Soft Pretzel Bites Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 and 1/2 cups warm water (lukewarm, around 100°F / 38°C); 2 and 1/4 teaspoons instant or active dry yeast (1 standard packet); 1 Tablespoon brown sugar or granulated sugar; 1 teaspoon salt; 1 Tablespoon unsalted butter, melted and slightly cool (14g); 3 and 3/4 – 4 cups all-purpose flour (469-500g, spooned & leveled), plus more for hands and work surface; 1/2 cup baking soda (120g); 9 cups water (2,160ml); Coarse salt or coarse sea salt; Spicy cheese sauce or your favorite mustard

Jump to Recipe· 4.6 from 7 reviews

If you’ve ever found yourself craving that irresistible combination of soft, chewy, and salty snack, you’re in for a treat with my Soft Pretzel Bites Recipe. These little bites of joy are perfect for game day, movie nights, or just whenever you want something homemade and a bit special. I’m sharing everything I’ve learned, including my personal tips, so you end up with perfectly soft pretzel bites every single time—no stress, just delicious fun.

🧡

Why This Recipe Works

Simple Ingredients: Uses everyday pantry staples, so no hunting for anything fancy.
Foolproof Technique: The step-by-step guidance, including the baking soda bath, ensures that soft, chewy texture you love.
Customizable Flavors: Whether you love classic salted or sweet cinnamon sugar, this recipe has you covered.
Made From Scratch: Baking these at home means fresh, warm bites that blow store-bought pretzels out of the water.

Soft Pretzel Bites, Soft Pretzel Bites Recipe, Easy Pretzel Bites, Chewy Pretzel Bites, Homemade Pretzel Snacks - The image shows a pile of small, golden brown pretzel bites on a white marbled surface. There are two types of pretzel bites: one group is coated with a layer of sugar and cinnamon, giving them a rough, grainy texture in light brown and white colors, while the other group is topped with large grains of salt, showing a smooth, shiny surface with a deep golden brown color. The pretzel bites are closely packed in the center, with salted ones surrounding the pile like a border. A red and white checkered cloth is visible in the bottom left corner of the image, adding a splash of color. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic in this Soft Pretzel Bites Recipe comes from a few simple but thoughtfully paired ingredients. The flour and yeast create that classic dough, while the baking soda bath gives it that unmistakable pretzel flavor and texture. A good balance of salt and butter rounds things out perfectly.

Soft Pretzel Bites, Soft Pretzel Bites Recipe, Easy Pretzel Bites, Chewy Pretzel Bites, Homemade Pretzel Snacks - Flat lay of a small bowl of warm water, a few golden strands of active dry yeast, a small white bowl with light brown granulated sugar, a small mound of fine white salt, a small white bowl holding melted unsalted butter, a neat pile of all-purpose flour with a light dusting on the surface nearby, a small white bowl of coarse sea salt crystals, a small white ceramic bowl filled with coarse baking soda powder, and a few fresh sprigs of green parsley placed simply beside these ingredients, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Warm water: Activates the yeast gently without killing it—too hot or cold can throw off the rise.
Yeast: Instant or active dry both work—my go-to is instant because it’s quick and reliable.
Sugar (brown or granulated): Feeds the yeast and adds just a subtle sweetness.
Salt: Enhances flavor and balances sweetness. Essential for that classic pretzel taste.
Unsalted butter: Adds richness and tenderness to the dough.
All-purpose flour: The backbone of the dough—good quality flour makes a big difference in texture.
Coarse salt: For sprinkling on the bites before baking for that perfect salty crunch.
Baking soda: The star of the boiling bath that gives pretzels their signature chew and golden crust.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Soft Pretzel Bites Recipe is so easy to adjust for different vibes. Whether you want to keep it classic salty or sprinkle on some cinnamon sugar for a sweeter twist, you can make it your own. I’ve found that little changes make all the difference in making these bites feel like a personal favorite.

Cinnamon Sugar Pretzels: I sometimes swap the coarse salt at the end for a mix of butter and cinnamon sugar—perfect for dessert or breakfast treats.
Cheese Stuffed: For a fun surprise, stuff small cubes of cheese inside the dough before shaping into bites; they ooze out when baked!
Gluten-Free Adaptations: While this uses regular flour, experimenting with gluten-free blends is possible, but requires some tweaks with binding agents.
Less Salt: If you’re watching sodium, just skip the topping salt or swap for a lighter sprinkle—you might want to add a flavorful dip to compensate.

Step-by-Step: How I Make Soft Pretzel Bites Recipe

Step 1: Activate the Yeast for a Perfect Rise

Start by whisking warm water, yeast, and sugar together in your stand mixer bowl or a large mixing bowl if you’re going old school with a spoon. Cover it and let it sit for about 5 minutes until it’s foamy on top—that’s your yeast waking up and ready to do its magic. It’s a small moment worth waiting for because a bubbly yeast starter is what makes pretzels soft and airy.

Step 2: Mix and Knead the Dough Until It’s Smooth and Elastic

Add salt, melted butter, and most of the flour, then start mixing on low speed. After a minute, scrape down the bowl and add the rest of the flour gradually. You want to mix until the dough pulls away from the sides but still feels soft—not dry. Knead the dough in your mixer with a dough hook for 5 minutes or take it to a lightly floured surface for hand kneading. When it passes the “windowpane test” (stretch a small piece of dough without tearing), you’re good to go!

Step 3: Let the Dough Rest While You Prepare the Baking Soda Bath

Cover the dough lightly with a towel and let it relax for 10-30 minutes. I usually like to use this time to bring the water and baking soda mixture to a boil—this bath is what gives pretzels their beautiful chewy crust. It’s a step worth not rushing!

Step 4: Shape and Cut Your Pretzel Bites

Once rested, divide the dough into 6 pieces and lightly flour your work surface (just a dusting to avoid too much sticking). Roll each piece into a long rope (about 20 inches) and cut into 1.5 to 2-inch bites. Pro tip: If your dough resists and keeps shrinking back, pop it under a towel and rest it for 10 minutes; this relaxes the gluten and makes rolling easier.

Step 5: The Essential Baking Soda Bath

Bring your baking soda and water to a rolling boil, then carefully drop 8-10 pretzel bites in for just 10-15 seconds—any longer and the taste gets weird. Remove with a slotted spoon and let the excess water drip off. Place them on your lined baking sheets and sprinkle with coarse salt while they’re still wet for that perfect crunch.

Step 6: Bake and Enjoy

Bake your pretzel bites at 400°F (204°C) for about 15 minutes until golden brown and puffed. The smell alone will make you forget all about store-bought pretzels. Serve warm with your favorite spicy cheese sauce or mustard for dipping—you’re in for a treat!

💡

Pro Tips for Making Soft Pretzel Bites Recipe

Keep Your Dough Slightly Tackier: Resist the urge to add too much flour during kneading—it should be a little soft and tacky to ensure those soft bites.
Use Silicone Baking Mats: They prevent sticking better than parchment and help achieve a more even bake.
Don’t Skip the Baking Soda Bath: This is crucial to get the iconic pretzel crust and flavor—your bites won’t be the same without it.
Rest Dough if It’s Stubborn: If shaping gets tough, let the dough rest covered for 10 minutes to relax gluten—it’s a game changer!

How to Serve Soft Pretzel Bites Recipe

Soft Pretzel Bites, Soft Pretzel Bites Recipe, Easy Pretzel Bites, Chewy Pretzel Bites, Homemade Pretzel Snacks - A white plate holds many small, golden brown pretzel bites sprinkled with coarse salt. In the center of the plate is a small white bowl filled with creamy, light tan dipping sauce, with one pretzel bite dipped into it. Around the plate on a white marbled surface are a few more pretzel bites. A small white bowl near the bottom right corner contains grainy mustard. A red and white checkered cloth is partly visible in the top left corner. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually stick with classic coarse sea salt because it gives that perfect crunch and burst of flavor with every bite. But when I’m feeling a little adventurous, cinnamon sugar with a brush of melted butter is my go-to for an indulgent twist that’s perfect for morning munching.

Side Dishes

These pretzel bites shine alongside spicy cheese sauce or a tangy mustard dip—trust me, you’ll want plenty of those dips around. I also love pairing them with a fresh green salad or roasted veggies to balance the savory richness.

Creative Ways to Present

For parties, I like to serve the pretzel bites piled high in a rustic wooden bowl with several dipping sauces around—cheese, mustard, even a sweet honey mustard. It’s an inviting spread that gets people reaching for more. A little sprinkle of fresh herbs on top adds a sophisticated touch too.

Make Ahead and Storage

Storing Leftovers

I keep leftover pretzel bites in an airtight container at room temperature for up to three days. They lose a bit of their fresh softness but still taste great. When I’m craving them later, a quick reheat revives that just-baked feeling.

Freezing

Freezing baked pretzel bites works wonderfully for me. I skip the salt topping before freezing, then pop them in a freezer bag for up to three months. When I want some, I brush them with a little water, sprinkle salt on top, and bake directly from frozen. It’s like fresh pretzels, no fuss!

Reheating

To keep them tasting fresh, I reheat pretzel bites in the oven at 350°F (177°C) for about 5-10 minutes. If I’m in a hurry, a few seconds in the microwave does the trick—but the oven definitely gives a better texture with a slight crispness.

FAQs

Can I use active dry yeast instead of instant yeast for this recipe?

Absolutely! If you’re using active dry yeast, just sprinkle it into the warm water and sugar and let it sit until foamy (about 5-10 minutes) before adding the other ingredients. Instant yeast can be mixed directly with dry ingredients, but active dry yeast needs that activation step for best results.
Why do I need to boil the pretzel bites in baking soda water?

This baking soda bath is the secret behind that classic pretzel flavor and the chewy, golden crust. The alkaline water helps break down the dough’s surface, enabling it to brown better and develop that special texture you expect from pretzels. Skipping this step results in bread-like bites instead.
Can I make this recipe without a stand mixer?

Definitely! You can mix and knead the dough by hand using a large bowl and a wooden spoon or silicone spatula. It takes a little more elbow grease during kneading, but totally doable and just as delicious if you follow the kneading timing and consistency tips closely.
How can I tell when the dough is kneaded enough?

The “windowpane test” is a reliable way: take a small piece of dough and gently stretch it until it’s thin enough to let light pass without tearing. If it tears easily, knead a bit more. This ensures your pretzels will have that perfect chewy texture.
Can I add toppings other than coarse salt?

Yes! You can sprinkle seeds like sesame or poppy before baking, or brush with melted butter and cinnamon sugar for a sweeter version. Just make sure to add toppings while the pretzels are still wet from the baking soda bath so they stick well.

Final Thoughts

I have made this Soft Pretzel Bites Recipe more times than I can count, and every batch brings that warm, satisfying feeling that only fresh homemade pretzels can. They’re perfect for sharing or just treating yourself at home. I promise, once you make them, you’ll never want to go back to store-bought again. So grab your mixing bowl, get your baking soda bath ready, and dive into these irresistible little bites—you won’t regret it!