Soft Pretzel Bites are fun and simple to make at home! With simply a few basic baking ingredients, you can have tasty soft pretzels to snack on for Game Day or any day!
Have you ever baked fresh pretzels from scratch before? They are surprisingly simple to make! They do take a little time and patience, but they're well worth it.
When the daughter first asked me to make homemade pretzels several years ago, We was admittedly intimidated. But the first attempt was a success!
Since that first successful try, We've been reworking the recipe and trying different methods, tweaking the ingredients, and retesting. We'm happy to say that We'm finally ready to share this tried & tested recipe for homemade soft pretzels!
Soft Pretzel Bites
These homemade pretzel bites are SO much fun to make, and even more fun to EAT!
These are soft, pillowy, and perfect for dipping into your favorite sauces.
Serve them for Game Day, at family gatherings, for birthday parties, or simply as a fun afternoon snack.
What do you need to make pretzels at home?
One of the best parts about making soft pretzel bites is that you probably already have all of the ingredients at home. No weird or hard-to-find ingredients here!
To make the dough, you'll need:
- water – tap water is simply fine. You'll need a total of about 10 cups: 1-1/2 cups of warm water to activate the yeast for the dough, and then 8 cups of boiling water for the initial boiling before baking.
- active yeast – We have used both active yeast and instant dry yeast in this recipe, and honestly, the results have been the same
- all-purpose flour – We have also experiemented with
- kosher salt – you could use table salt as well but if you do, plan to use
- large egg – this is for the egg wash to help the tops of the pretzel bites get that lovely golden top
- baking soda – the boiling baking soda water is what gives pretzels their special sheen and outer coat.
- sea salt – while this is optional, We highly recommend sprinkling at least a little bit of coarse sea salt over the pretzel bites. That's what gives them that super special finish!
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
As far as equipment, you'll need:
- a large flat surface for rolling out the dough – a Roul' Pat Mat will work, as will parchment paper.
- mixing bowl
- wooden spoon
- stockpot – to boil the pretzel bites before baking
- cooking skimmer (aka spider) – use this to gently lower the shaped dough into the boiling pot of water. You could also use a large slotted spoon.
- baking sheet
- silicone baking mat or parchment paper
- dough scraper or knife – to cut the dough into pretzel bite shapes
How do you make soft pretzel bites?
Exact measurements of ingredients and instructions are in the printable recipe card toward the bottom of this post. Here are some helpful tips to guide you as you make this recipe.
The basic steps to making these delectable pretzel bites:
- Preheat your oven to 425°F. Mix the water and yeast, then mix in the sugar and salt. Gradually add the flour to form the dough. Be sure to have extra flour on hand, as you may need to add more flour until the dough is no longer sticky to the touch. Once the dough is no longer sticky, and bounces back when you poke it, knead the dough for about 3 to 4 minutes.
- Form a disc with the dough and then divide it into three even sections. Form ropes out of each section by gently rolling the dough until it forms a rope, and then gently pressing back and forth until the rope is about the diameter you want for your pretzel bites.
- Use a dough scraper or knife to cut each rope into pretzel bite pieces, about 2-inches wide. This recipe will make anywhere from 40 to 50 pretzel bites, depending on the size you choose to form your dough.
- Bring water and baking soda to a boil in a large pot, then, working in small batches, use a cooking simmer/spider to gently lower a few pieces of dough into the boiling water. Watch the dough carefully and as soon as they float to the surface, remove them from the water and place on a prepared baking sheet. This only takes about 20 to 30 seconds per batch.
- Brush egg wash over the tops of each pretzel bite. Bake at 425°F for 10 minutes, then turn the oven to BROIL and broil for up to 5 minutes, simply until the tops turn a lovely golden brown.
- Transfer the pretzels once they're done onto a wire rack to cool at room temperature for a bit before serving.
Again: please don't forget to print out the recipe card below, which has the exact ingredient measurements and FULL instructions :)
How do you serve pretzel bites?
Serve these delectable pretzel bites along with sliced sausages, veggies, or fruit, and with your choice of dip:
- Stoneground mustard or honey dijon mustard
- Dairy-Free Spinach Dip
- Pizza sauce or marinara sauce
- Fry sauce
- Dairy-Free Queso Dip
- Hummus
- Smoked Salmon Artichoke Dip
Also, We've developed an AWESOME dairy-free beer-"cheese" dip (pictured here) and will share the recipe soon!
Can you make regular pretzels with this recipe?
Yes! We've used this recipe to make full pretzels before, with great success.
Once you roll out the dough into a long rope (step 4), take each of the ends and bring them together so the dough simply about forms a circle. About a couple of inches in from each end, twist the dough together and then press into a pretzel shape. Repeat with remaining dough. Continue with the instructions at Step 5 using the shaped pretzels.
How long do soft pretzel bites last in the fridge?
Soft pretzel bites are best eaten the day that you make them. The longer they sit out, the more they lose their soft doughy pillowy freshness. However, you can store leftovers in an airtight container for up to 4 to 5 days at room temperature.
Pretzels also freeze well. Store in an airtight freezer-friendly container in the freezer for up to two months.
To reheat: toss refrigerated pretzel bites into an air fryer or toaster for a couple of minutes. This helps toast up the outside. You can also microwave in 30-second increments until the pretzel bites are warmed up to your liking.
To reheat from frozen: air fry at 325°F for up to 10 minutes or bake at 350°F for up to 10-20 minutes, simply until they are warmed through.
Soft Pretzel Bites
By Marlynn Schotland Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 40 pretzel bites These soft pretzel bites are simple to make fo Game Day or any day snacks. Perfect with your favorite dip!Ingredients
For the dough
- 1 large egg, lightly beaten
- 1½ cups warm water
- 1 packet active dry yeast or instant yeast, (approximately 2¼ teaspoons)
- 1 teaspoon kosher salt
- 1 Tablespoon granulated sugar
- 3¾ cups all-purpose flour, plus more as needed for the dough and more for rolling out the dough
For the cooking pot
- 8 cups water
- ½ cup baking soda
Optional
- coarse sea salt, for sprinkling
Instructions
- Preheat oven to 425°F. Line a baking sheet with a silicone baking mat or parchment paper. If using parchment paper, lightly spray with nonstick spray. Set aside.
- Beat the egg along with one teaspoon of water in a medium bowl and set aside.
- In a large bowl, pour in the warm water. Then add the yeast and stir for approximately 30 seconds to 1 minute, simply until most the yeast has dissolved. Add the salt and sugar until combined.
- Gradually add the flour, 1 cup at a time, mixing with a wooden spoon in between. The dough will be thick. If the dough is still sticky, add 1/4 cup more flour until the dough is no longer sticky to the touch. Poke test: if the dough bounces back even slightly when you poke it, then it's ready to knead.
- Turn the dough out onto a lightly floured surface. Using your hands, knead the dough gently and constantly for 3 to 4 minutes, then shape the dough into a disc. Divide the disc into 3 equal sections.
- Roll each section of dough into a long rope that is even all around, approximately 1½" to 2" thick in diameter. Repeat with remaining two sections of dough. Use a knife or pastry dough cutter to cut pretzel bite pieces out of each rope of dough. These do not all have to be exact or perfect; simply try to make them approximately the same size so that they cook evenly. The pretzel bite pieces tend to be about 2" wide and 1"-1½" thick each. Set these dough pieces aside.
- In a large stockpot, bring 8 cups of water and ½ cup baking soda to a boil. Working in small batches, place a few pretzel bites onto a cooking spider or large slotted spoon. Then dip gently into the boiling water and allow to boil for 20-30 seconds. Once the pretzels float to the surface, lift them out of the water, allowing as much of the excess water to drain back into the pot. Place pretzels onto the prepared lined baking sheet, with some space between each one. Repeat this process with the remaining dough pieces.
- Brush each pretzel bite with the egg wash and sprinkle with sea salt (if using).
- Bake at 425°F for 10 minutes. Then turn the oven to broil and broil the pretzel bites for up to 5 more minutes, simply until the tops are slightly golden brown. Watch them carefully so that they don't burn.
- When pretzel bites are done, transfer them to a wire rack to cool at room temperature for a few minutes before serving.
Notes
Quantity: This recipe makes anywhere from 40 to 50 pretzel bites, depending on the size of your pretzel bites. Storage: Soft pretzel bites are best eaten the day they are made. However, you can store them in an airtight container for up to 5 days. They also freeze well. Store in an airtight freezer-safe container for up to 2 months. To reheat: reheat frozen pretzels either in an air fryer at 325°F for up to 10 minutes, or bake frozen pretzels at 350°F for 10-20 minutes, simply until they've warmed up. You can also reheat refrigerated pretzels in the microwave in 30-second increments until they've warmed through.Nutrition
Calories: 46 kcal, Carbohydrates: 9 g, Protein: 1 g, Fat: 0.2 g, Saturated Fat: 0.1 g, Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.1 g, Trans Fat: 0.001 g, Cholesterol: 4 mg, Sodium: 473 mg, Potassium: 16 mg, Fiber: 0.4 g, Sugar: 0.3 g, Vitamin A: 6 IU, Vitamin C: 0.001 mg, Calcium: 4 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.