Easy Homemade Soft Pretzel Bites

These easy homemade soft pretzel bites are chewy on the outside, soft on the inside, and perfect for dipping. Whether I serve them as a snack, appetizer, or game-day treat, they always disappear fast. With a simple dough and a quick baking soda bath, I get that classic pretzel flavor and golden color without needing any fancy equipment.

Why You’ll Love This Recipe

I love how approachable and fun this recipe is. I don’t need a stand mixer or deep fryer — just a few basic ingredients and a little time. The dough is soft and easy to work with, and shaping the bites is a breeze. I can make a big batch, flavor them however I want, and serve them with everything from mustard to cheese sauce. Plus, the smell while they’re baking is irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Active dry yeast

• Warm water

• Brown sugar

• Salt

• Baking soda (for the boiling bath)

• Unsalted butter (for brushing)

• Coarse salt (for topping)

Directions

1. I start by dissolving yeast in warm water with a little brown sugar and let it sit for about 5 minutes until it’s foamy.

2. I stir in salt and flour to form a soft dough, then knead it on a floured surface until smooth and elastic — about 5–7 minutes.

3. I let the dough rise in a greased bowl, covered, for about 45–60 minutes until doubled in size.

4. Once risen, I punch down the dough and divide it into 4 equal parts. I roll each piece into a long rope and cut into 1-inch bites.

5. I bring a large pot of water and baking soda to a boil. I drop the dough bites in, a few at a time, and boil for 20–30 seconds, then place them on a parchment-lined baking sheet.

6. I brush the tops with melted butter and sprinkle with coarse salt.

7. I bake at 425°F (220°C) for 12–15 minutes, until golden brown.

8. I let them cool slightly before serving — but they’re best warm.

Servings and timing

This recipe makes about 6 dozen pretzel bites, perfect for a crowd or storing for later.
Prep time: 25 minutes
Rise time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 40 minutes

Variations

• I sometimes toss the baked bites in cinnamon sugar for a sweet version.

• For a cheesy twist, I add shredded cheese to the dough or top with grated parmesan before baking.

• Garlic butter makes a great savory coating — I just mix melted butter with garlic powder and parsley.

• I like to serve these with spicy mustard, nacho cheese, or cream cheese dip depending on the mood.

• Whole wheat flour can be used for a heartier texture, though I usually mix it with some white flour to keep them soft.

storage/reheating

I store leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them and reheat in the oven at 350°F (175°C) for about 10 minutes. To bring them back to life, I brush them with melted butter after reheating.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough, cover it tightly, and refrigerate it overnight. I let it come to room temperature before shaping and boiling.

Why do I need a baking soda bath?

The baking soda bath is what gives pretzels their signature chewy crust and dark golden color. I never skip it — it’s key to that classic pretzel flavor.

Can I freeze the pretzel bites?

Absolutely. I freeze them after baking and let them cool. When I want a quick snack, I reheat them in the oven or air fryer.

Can I make these without yeast?

This recipe relies on yeast for the soft, chewy texture. If I’m in a pinch, I’ve used baking powder-based doughs, but the texture isn’t quite the same.

Do I have to use coarse salt?

Coarse salt gives that iconic pretzel finish, but if I don’t have any, I’ll use flaky sea salt or even skip the salt and dip them instead.

Conclusion

These easy homemade soft pretzel bites are one of my go-to snacks when I want something warm, salty, and crowd-pleasing. I love how flexible and fun they are to make, and they never last long once I set them out. Whether plain, sweet, or savory, they’re a homemade treat that always hits the spot.