Easy Homemade Soft Pretzel Bites Recipe

Soft, chewy, and golden brown — these Homemade Soft Pretzel Bites are the perfect snack for any time. I love making them for movie nights, casual gatherings, or when I crave something warm and salty.

Why You’ll Love This Recipe

I’m always amazed at how few ingredients and how little effort it takes to turn simple dough into these irresistible bites. They’re fun to play with, fun to dunk in sauces, and they have that perfect chewiness on the inside and crisp crust on the outside. Plus, when I smell them baking in the oven, the whole kitchen feels cozy.

Ingredients

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

• 1 ½ cups warm water (about 110 °F / 43 °C)

• 1 tablespoon sugar

• 2 teaspoons kosher salt

• 1 packet (2 ¼ tsp) active dry yeast

• 4 cups all-purpose flour

• 2 tablespoons unsalted butter, melted

• For the baking soda bath:
  • 10 cups water
  • 2/3 cup baking soda

• Egg wash: 1 egg, beaten with 1 tablespoon water

• Coarse salt (pretzel salt or kosher salt) for sprinkling

Directions

1. Activate the yeast. I combine warm water, sugar, and salt in a large bowl, then sprinkle the yeast over the top. I let it sit for about 5 minutes until it becomes foamy.

2. Make the dough. I stir in the flour and melted butter until the dough begins to come together. Then I knead it (by hand or paddle on mixer) for about 5–7 minutes until smooth and elastic.

3. First rise. I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 hour, or until roughly doubled in size.

4. Preheat oven & prepare baking soda bath. While it rises, I preheat the oven to 450 °F (230 °C). I line two baking sheets with parchment and lightly grease them. In a large pot, I bring 10 cups water and 2/3 cup baking soda to a boil.

5. Shape the pretzel bites. I punch down the dough and divide it into 4 portions. I roll each portion into a long rope about 1 inch thick, then cut into 1-inch pieces.

6. Baking soda bath. I drop the dough pieces into the boiling baking soda bath in batches (about 20–30 pieces at a time), boiling each for about 30 seconds, then removing with a slotted spoon and placing them onto the prepared baking sheets.

7. Egg wash & salt. I brush each pretzel bite with the egg wash, then sprinkle with coarse salt.

8. Bake. I bake for about 10–12 minutes, until golden brown. I rotate the pans halfway through for even baking.

9. Cool & serve. I let them cool for a few minutes. Then I serve them warm with mustard, cheese sauce, or whatever dip I like.

Servings and Timing

This recipe yields about 80–100 pretzel bites (depending on how small you cut them). The total time is about 1 hour 30 minutes, including rising, shaping, boiling, and baking.

Variations

• I sometimes brush the bites with melted butter and sprinkle garlic powder or parmesan for a savory twist.

• For a sweet version, I skip the coarse salt and instead toss warm bites in cinnamon sugar.

• I’ve made them gluten-free by using a gluten-free flour blend plus a binder like xanthan gum (though texture changes).

• To make softer bites, I reduce baking time slightly or cover loosely with foil in the last few minutes to prevent over-crust formation.

Storage/Reheating

I store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 350 °F (175 °C) oven for 5–7 minutes until warm and crisp again. For a quick fix, I microwave a few seconds and then finish in a toaster oven or oven to restore crispness.

FAQs

What makes pretzel bites “soft” instead of crisp?

I think the key is in the boiling step and baking time. The baking soda bath gelatinizes the surface starches, producing that chewy interior. Also, baking at 450 °F for just the right time keeps the inside tender.

Can I freeze these pretzel bites?

Yes — after baking and cooling, I freeze them in a single layer on a sheet tray, then transfer to a freezer bag. They stay good for up to 2 months. To reheat, I thaw and warm in an oven at 350 °F for a few minutes.

What dips go well with pretzel bites?

I love them with mustard (honey mustard, Dijon), warm cheese sauce, beer cheese, or even a sweet dip like caramel or cream cheese icing for the cinnamon-sugar version.

Can I skip the baking soda bath?

Technically, you could bake them without it, but I find they lose their signature texture, flavor, and golden color. The bath is what gives them that classic pretzel character.

My dough is sticky and hard to work with — any tips?

If it’s too sticky, I lightly flour my surface and hands, but avoid adding too much flour. Let it rest for a couple of minutes, and the gluten will relax. Also ensure your yeast and water are at proper temperature (not too hot, not too cold).

Conclusion

I always turn to these Easy Homemade Soft Pretzel Bites when I want a fun, crowd-pleasing snack that doesn’t demand hours in the kitchen. With their chewy interiors, golden crusts, and endless dip possibilities, they’re one of my favorite treats to bake and share. Do you want me to send you a full recipe card with exact weights and metric conversions?