Soft Pretzel Bites are the perfect party food! Anyone can make this pretzel bites recipe, and everyone will love them! I was scared to make these but they turned out so good and were actually super easy. Win! I love the texture and taste of these homemade pretzel bites, and I really love dipping them in all the sauces.
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Why We Love This Pretzel Bites Recipe
I absolutely love soft pretzel bites, but the thought of making them myself always seemed a bit tough. Luckily this easy soft pretzel bite recipe exists, and if I can do it, so can you! This is a fun and easy appetizer to serve on game day. And while people will be impressed by these perfect little bite-sized pretzels, you’ll rest easy knowing it wasn’t hard to do.
Variations on Homemade Pretzel Bites
These soft pretzel bites are so tasty served simply with sauces to add flavor. But you can also brush them with butter and top them with ranch seasoning, everything bagel seasoning, or freshly shredded cheese!
How to Store and Reheat
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes, or until fully warm.
How to Freeze
If you want to make a large batch of this pretzel bites recipe ahead of time, you can freeze them and reheat them when you’re ready to eat. This is especially helpful if you’re preparing this fun appetizer for a party or event, or if you just made too many and want to save them for another time. They will keep well for up to 4 months. Just let them thaw before reheating.
Serving Suggestions
What kind of dip doesn’t go with pretzels? The dipping sauce is definitely one of the best parts of soft pretzel bites, and it’s fun to try different ones and get creative with it. If you’re serving these at a party, make up a bunch of different dips and let your guests choose the best! Try dipping your soft pretzel bites in Skinny Queso Dip, Honey Mustard, Nacho Cheese Sauce, Beer Cheese Dip, or Pepperoni Pizza Dip.
Dipping the dough in an alkaline solution (in this case, baking soda) gives it that special flavor.
Yes! Boiling the soft pretzel bites in baking soda water for 30 seconds will give them that chewy texture you expect from pretzels. So this is how they manage to be soft and chewy on the inside, while staying a bit crispy on the outside.
Baking soda helps turn the outside into a brown crust.
Sprinkle on the salt as soon as the pretzels come out of the boiling water. The water will help the salt stick!
More Homemade Pretzel Recipes To Try
5-Star Review
“Your recipe was so easy to follow and the pretzel bites were perfect. Wonderful recipe…wonderful directions. Thank you!” -Janet C
Soft Pretzel Bites Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1¼ cups milk 284 grams, warm (110°F)
- 2 tablespoons honey 44 grams
- 2½ teaspoons active dry yeast 7 grams (1 envelope)
- ½ cup egg whites 140 grams (from 4 large eggs)
- 1 tablespoon water 14 grams
- 4 cups all-purpose flour 480 grams
- 1 teaspoon kosher salt 3 grams
- ½ cup baking soda 144 grams
- 1 tablespoon coarse sea salt 9 grams
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
- Pour the warmed milk into the bowl of a stand mixer fitted with the paddle attachment. Top with honey and the yeast and stir to combine. Allow to sit for approximately 10 minutes. The yeast will become like a foam, which means it's ready.1¼ cups milk, 2 tablespoons honey, 2½ teaspoons active dry yeast
- Fill a large pot about halfway full with water and allow to come to a boil over medium-high heat.
- Whisk together the egg whites with 1 tablespoon of water and set aside.½ cup egg whites, 1 tablespoon water
- Add the flour and 1 teaspoon of kosher salt to the mixer. Mix on low with for about 3 minutes until the dough comes together in one ball. Add more flour if needed. The dough will stick together, but will not be sticky on your hands.4 cups all-purpose flour, 1 teaspoon kosher salt
- Place the dough on a clean work surface and form the dough into a ball. It's not necessary to flour your counter. Section the dough into four parts and roll each part into a long strand. Cut each strand into 1-inch sections using a butter knife. You should be able to make about 12-16 bites per strand.
- Carefully, add the baking soda to the boiling water. Be careful, the baking soda will bubble up, so add slowly. Place the dough bites into the boiling water about 10 at a time, and "flash cook" for 20-30 seconds for each batch. Using a slotted spoon, take the dough out of water and allow to cool.½ cup baking soda
- Arrange all flashed cooked pretzel bites on the parchment-lined baking sheet so they are not touching. Brush each bite with egg white mixture and sprinkle with the coarse sea salt.1 tablespoon coarse sea salt
- Bake for approximately 10 minutes or until the tops are browned. Remove from oven, and allow to cool slightly.
Video
Becky’s Tips
- When preparing the pretzel bite dough, it should stick together but NOT stick to your hands. Add more flour if it needs help forming into dough.
- You don’t need to flour your countertop before creating the pretzel bites.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pretzel Bites Step by Step
Bloom the Yeast: Preheat your oven to 450°F. Line a baking sheet with parchment paper and set aside. Pour 1¼ cups of warmed milk into the bowl of a stand mixer fitted with the paddle attachment. Top with 2 tablespoons of honey and 2½ teaspoons (1 envelope) of active dry yeast and stir to combine. Allow to sit for approximately 10 minutes. The yeast will become like a foam, which means it’s ready.
Boil the Water: Fill a large pot about halfway full with water and allow it to come to a boil over medium-high heat. Whisk together ½ cup of egg whites with 1 tablespoon of water and set aside.
Make the Dough: Add 4 cups of all-purpose flour and 1 teaspoon of kosher salt to the mixer with the yeast mixture. Mix on low with for about 3 minutes until the dough comes together in one ball. Add more flour if needed. The dough will stick together, but will not be sticky on your hands.
Cut the Dough: Place the dough on a clean work surface and form the dough into a ball. It’s not necessary to flour your counter. Section the dough into four parts and roll each part into a long strand. Cut each strand into 1-inch sections using a butter knife. You should be able to make about 12-16 bites per strand.
Boil the Bites: Carefully, add ½ cup of baking soda to the boiling water. Be careful, the baking soda will bubble up, so add slowly. Place the dough bites into the boiling water about 10 at a time, and “flash cook” for 20-30 seconds for each batch. Using a slotted spoon, take the dough out of the water and allow it to cool.
Season the Bites: Arrange all flashed cooked pretzel bites on the parchment-lined baking sheet so they are not touching. Brush each bite with egg white mixture and sprinkle with 1 tablespoon of coarse sea salt.
Bake the Bites: Bake for approximately 10 minutes or until the tops are browned. Remove from oven, and allow to cool slightly.
These are great! Only problem I had was, they stuck to the parchment paper. Any advice to avoid this?
You can spray the parchment with nonstick spray!
Easy recipe to follow! Delicious!
Those look delicious!!
I am currently trying to make these and my yeast is not foaming! I don’t know what I did wrong and don’t know whether to proceed anyway! Oy!
Oh no! But that’s great to know so you can restart with new yeast!
These were great! I wondered if they would be fluffy and soft, because there was no rising/proofing of the dough. They were perfectly soft and not dense at all. I guess they puffed up in the boil. They were a big hit with the whole family. Thanks so much for sharing this recipe!
Sounds like a success to me!
AMAZINGLY PERFECT!!! FAMILY APPROVED!
Those look amazing!
Can I use self rising flour instead of all purpose flour?
You can give it a shot!
can i use almond milk?
I haven’t tried that yet, but I am sure you’ll be good to go!
Can I make the dough in the morning and then come back and cook them later?
It’s best to not let it rise too much and the dough will continue to rise if it’s resting!
Your recipe was so easy to follow and the pretzel bites were perfect. Wonderful recipe…wonderful directions. Thank you!
Thanks for stopping by and sharing, Janet!
Loved from first batch!! Super simple recipe :)
Thanks, Andrea! Simple is best :)