Pretzel Bites Recipe

Introduction

Pretzel bites are soft, chewy, and perfectly golden snacks that are easy to make at home. These bite-sized treats are great for sharing and pair wonderfully with dips like honey mustard.

Ingredients

• 4 ½ cups all-purpose flour (spooned and leveled; plus more if needed)
• 1 tablespoon sugar
• 2 ¼ teaspoons instant yeast
• 1 teaspoon salt
• 1 ¾ cups warm milk (or water; around 110°F)
• 2 tablespoons melted butter
• 9 cups water
• ½ cup baking soda
• 1 large egg (mixed with 1 tablespoon of water)

Instructions

1. Step 1: In a stand mixer bowl, combine the flour, sugar, yeast, warm milk, melted butter, and salt. Mix with a dough hook on medium speed for about 4-5 minutes until a smooth dough forms. If the dough is too sticky, add a little more flour as needed.
2. Step 2: Cover the bowl and let the dough rise in a warm place for 30 to 60 minutes until it doubles in size.
3. Step 3: Preheat your oven to 450°F. Line two baking sheets with parchment paper. In a large pot, bring the water and baking soda to a rolling boil.
4. Step 4: Divide the dough into 12 pieces. Roll each piece into a ¾-inch thick rope, then cut into 1-2 inch bite-sized pieces.
5. Step 5: Carefully drop the pretzel bites into the boiling water for 30 seconds, then use a slotted spoon to transfer them to the prepared baking sheets. Leave a little space between each bite.
6. Step 6: Brush the pretzel bites with the egg wash and sprinkle with salt. Bake for 12-14 minutes until golden brown. Serve warm with your favorite dipping sauce, like honey mustard.

Tips & Variations

• For extra flavor, add garlic powder or rosemary to the dough before mixing.
• Try sprinkling coarse sea salt or everything bagel seasoning on top before baking for different tastes.
• If you prefer a softer texture, reduce the baking time by a minute or two.
• Use water instead of milk for a dairy-free option.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to a week and reheat in the oven at 350°F for 5-7 minutes to restore softness. Pretzel bites also freeze well; freeze in a single layer, then transfer to a zip-top bag. Reheat from frozen in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you will need to proof it in warm milk or water for 5-10 minutes before adding it to the flour mixture.

How do I know when the pretzel bites are done baking?

They should be golden brown and firm to the touch. The bottoms will have a deeper brown color, which means they are perfectly baked and chewy inside.

Pretzel Bites Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

Homemade soft and chewy pretzel bites with a golden crust, perfect as a snack or appetizer. These pretzel bites are made from a simple yeast dough, boiled briefly in a baking soda solution for that classic pretzel flavor and texture, then baked to perfection. Serve them warm with honey mustard or your favorite dipping sauce.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: About 144 pretzel bites (12 pieces of dough, each cut into 12 bites) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 4 ½ cups all-purpose flour (spooned and levelled; plus more if needed)
• 1 tablespoon sugar
• 2 ¼ teaspoons instant yeast
• 1 teaspoon salt
• 1 ¾ cups warm milk or water (around 110°F)
• 2 tablespoons melted butter

Boiling Solution

• 9 cups water
• ½ cup baking soda

Topping

• 1 large egg (mixed with 1 tablespoon of water, for egg wash)
• Coarse salt, for sprinkling

Instructions

1. Mix the dough: In a stand mixer bowl, combine the flour, sugar, yeast, warm milk, melted butter, and salt. Using a dough hook attachment, mix on medium speed for about 4-5 minutes until a smooth, elastic dough forms. If the dough is too sticky, add a little more flour gradually until manageable.
2. Let the dough rise: Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 30 to 60 minutes, or until it has doubled in size.
3. Prepare for boiling and baking: Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper. In a large pot, bring 9 cups of water and ½ cup of baking soda to a rolling boil.
4. Shape the pretzel bites: Turn the risen dough onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a rope approximately ¾ inch thick, then cut each rope into small 1 to 2 inch bite-sized pieces.
5. Boil the pretzel bites: Carefully drop the bites into the boiling baking soda water for about 30 seconds. This step gives the pretzels their characteristic chewy texture and brown crust.
6. Prepare for baking: Using a slotted spoon, transfer the boiled pretzel bites onto the prepared baking sheets, spacing them slightly apart to allow for expansion.
7. Add egg wash and salt: Brush each pretzel bite with the egg wash mixture to promote a shiny, golden crust. Sprinkle coarse salt generously over the bites.
8. Bake the pretzels: Place the baking sheets in the preheated oven and bake for 12 to 14 minutes or until the pretzel bites are deep golden brown. Remove from oven and let cool slightly before serving.
9. Serve and enjoy: Serve the warm pretzel bites with honey mustard or your preferred dipping sauce for a delicious snack or appetizer.

Notes

• Using warm milk gives a richer flavor, but water can be substituted if needed.
• Make sure the water for boiling is at a rolling boil before dropping the pretzel bites to ensure proper crust formation.
• Do not overcrowd the boiling water or baking sheets to prevent sticking.
• Coarse salt is recommended for sprinkling, but feel free to omit or substitute with sesame seeds or other toppings.
• For softer pretzels, brush with melted butter immediately after baking.

Keywords: pretzel bites, soft pretzels, appetizer, snack, yeast dough, baking soda bath, homemade pretzels