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These Soft Pretzel Bites have the best pretzel flavor with that golden brown outside and chewy soft texture. Homemade soft pretzels are really easy to make from scratch – and these little bites are so easy to eat!
Homemade Soft Pretzel Bites
I absolutely love the taste of these mall-style pretzels. You no longer need to drive to get them because you can make them right at home! Pretzels seem complicated, but this recipe is the easiest one you’ll find. I love making these as an appetizer for sporting events, or to just snack on during the day. Never leave the house for pretzel bites again once you try this recipe!
Ingredients Needed
- Flour: I use all-purpose flour. You’ll need it in the pretzels, and to aid with kneading the dough.
- Baking Soda: Added into the water to make a baking soda bath that will give these pretzels the classic taste.
- Boiling Water: Used to boil the pretzel bite dough into the delicious bites.
- Yeast: Using instant yeast makes this recipe super easy!
- Butter: I use unsalted butter because the salt in the recipe is enough.
- Sugar: Just a little bit of sugar is the perfect amount to sweeten up these bites.
- Salt: Salt will go into the recipe, but coarse sea salt will go on top!
Secret to Soft Pretzels
The secret to making perfect homemade pretzels is the baking soda bath. Just like bagels, soft pretzels are boiled before baking – but it’s not just in water. The chemicals in the baking soda help give the pretzels their golden color. Without this step you’ll just have bread.
How to make Soft Pretzel Bites
1. Place 2 cups (248g) flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.
2. Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).
3. Add warm water to the yeast mixture and run the mixer on low to combine. Add additional 2 cups (248g) flour and run the mixer until dough starts to come together, then switch to the dough hook and run the mixer on medium-low speed
4. The dough should come together in a ball in the center of the mixer, after about 2-4 minutes. It will be slightly sticky and may leave traces on the sides of the bowl.
5. Lightly flour a work surface and add the dough from the bowl. Sprinkle the top with a bit of flour and knead the dough a few times, up to 2 minutes, adding more flour as needed so it doesn’t stick to the board, until the dough comes together in a cohesive ball.
6. Roll each piece of dough into a long rope that is approximately 14-inches long.
7. To create the pretzel bites, cut the rope in half, then cut each piece in half, etc. until you have 1-inch bites (you can also make them larger, if you wish).
8. Place bites on prepared cookie sheets.
9. Make baking soda bath and make sure the water is boiling over medium-high heat and place 6-8 pretzel bites in the water at a time (depending on size of your pot; you don’t want to crowd them). Boil no longer than 20 seconds each and remove with a slotted spoon, draining excess water, and place back on cookie sheet. Sprinkle with coarse salt. Repeat until all pretzels have been boiled. Once boiled, place on baking sheet and bake until dark golden brown.
Variations
- Instead of granulated sugar in the dough you can swap light brown sugar.
- I topped my bites with salt but you could also brush them with butter.
- Use everything bagel seasoning or other spices in addition to the salt.
- Make sweet pretzel bites by tossing in melted butter and cinnamon sugar.
Expert Tips
- Read the entire recipe before starting for success.
- This recipe is written for Instant Yeast – so make sure to use the correct kind.
- There are so many different ways to serve these bites. I typically choose to serve them with a dip of some sort. Wether it is ranch, cheese sauce, or honey mustard, the choices are all delicious!
Storing
- Store cooled pretzel bites in an airtight container at room temperature. They might weep a little over time.
- You can freeze baked pretzel bites in an airtight container.
- Dough can be made and refrigerated for up to 24 hours or frozen for up to a month (thaw before making pretzels).
- Reheat pretzel bites in the air fryer!
Soft Pretzel Bites Recipe
Ingredients
- 4 cups (492g) all-purpose flour(you'll start with 2 cups and add more when mixing)
- 1 envelope Instant Yeast (2¼ teaspoons)
- 1 tablespoon (13g) granulated sugar
- 1 ½ teaspoons salt
- 1 ⅓ cups (316ml) water
- 2 tablespoons (28g) unsalted butter, softened
- 10 cups water
- ¾ cup baking soda
- Sea Salt or Coarse Salt for topping
Instructions
- Place 2 cups (248g) flour, yeast, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk to combine.
- Place water and butter in a microwave safe measuring cup. Heat in 30 second increments on high power until it reaches 120-130°F (the butter may not totally melt).
- Add warm water to the yeast mixture and run the mixer on low to combine. Add additional 2 cups (248g) flour and run the mixer until dough starts to come together, then switch to the dough hook and run the mixer on medium-low speed until the dough comes together in a ball in the center of the mixer, about 2-4 minutes. It will be slightly sticky and may leave traces on the sides of the bowl.
- Lightly flour a work surface and add the dough from the bowl. Sprinkle the top with a bit of flour and knead the dough a few times, up to 2 minutes, adding more flour as needed so it doesn’t stick to the board, until the dough comes together in a cohesive ball. You know your dough is done kneading when it bounces back with 2 fingers when pressed.
- Cover and allow the dough to rest for 10 minutes. Line two baking sheets with parchment paper or silicone baking mats. Preheat oven to 400°F.
- Meanwhile, bring the water and baking soda to a boil in a large pot. Cover and keep it on a high simmer/low boil until you’re ready to boil the pretzels.
- After the dough has rested for 10 minutes, divide the dough into 12 equal pieces (approximately 70g each, but this will vary).
- Roll each piece of dough into a long rope that is approximately 14-inches long.
- To create the pretzel bites, cut the rope in half, then cut each piece in half, etc. until you have 1-inch bites (you can also make them larger, if you wish). Place bites on prepared cookie sheets.
- Make sure the water is boiling and place 6-8 pretzel bites in the water at a time (depending on size of your pot; you don’t want to crowd them). Boil no longer than 20 seconds each and remove with a slotted spoon, draining excess water, and place back on cookie sheet. Sprinkle with coarse salt. Repeat until all pretzels have been boiled.
- Bake pretzels for 8-15 minutes, or until dark golden brown on top. Be sure to check them halfway through baking to see if you need to rotate your pans.
- Cool slightly before eating. Serve warm or room temperature. Store in an airtight container for up to 2 days or freeze for up to one month.
Recipe Notes
- If you want, you can skip salting before baking. Enjoy unsalted, or brush with melted butter and top with coarse salt after baking (like they do at the pretzel shop).
- You can also make the dough through the resting step or the twisted step ahead of time, up to 24 hours for refrigeration or one month in the freezer. I don’t recommend boiling then freezing.
- Thaw frozen dough or baked pretzels at room temperature.
- To reheat thawed baked pretzels, heat in the air fryer or microwave.
Love this Ty so much