These soft pretzel bites are warm, chewy, and golden brown with that signature pretzel flavor I can never resist. They come together in about an hour and make a perfect snack for parties, game days, or even just a cozy night in. I like to serve them with a side of spicy cheese dip or mustard, but they’re just as delicious on their own.

Why You’ll Love This Recipe

I love this recipe because it gives me everything I want in a homemade pretzel without the hassle of shaping full-sized ones. The dough is simple, requiring only a handful of pantry staples, and the rise time is so short that I don’t have to plan far ahead. The baking soda bath may sound intimidating, but I find it to be an easy step that gives the pretzels their iconic chewy texture and rich color. I also like that I can make them salty or sweet, depending on my mood, which makes them incredibly versatile.

Ingredients

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

• warm water

• instant or active dry yeast

• brown sugar or granulated sugar

• salt

• unsalted butter, melted

• all-purpose flour (or bread flour)

• coarse salt or sea salt for topping

• baking soda

• water for the baking soda bath

• optional: melted butter, cinnamon, and sugar for a sweet version

Directions

1. I whisk the warm water, yeast, and sugar together, then let it sit until foamy.

2. I add salt, butter, and flour, mixing until a dough forms.

3. After kneading for about 5 minutes, I let the dough rest for 10–30 minutes.

4. I roll the dough into long ropes, cut them into bite-size pieces, and get the baking soda bath boiling.

5. Each batch of bites goes into the boiling baking soda water for 10–15 seconds, then onto a lined baking sheet.

6. I sprinkle them with coarse salt (or leave them plain if I’m planning to coat them in cinnamon sugar later).

7. I bake the bites at 400°F (204°C) for about 15 minutes, until they’re golden brown.

Servings and timing

This recipe makes about 5 dozen pretzel bites. Prep time takes around 40 minutes, baking time about 15 minutes, so in total I can have a warm batch of pretzel bites ready in just about 1 hour.

Variations

• For a sweet option, I skip the salt and brush the baked bites with melted butter before rolling them in cinnamon sugar.

• I sometimes sprinkle everything bagel seasoning instead of salt for extra flavor.

• For parties, I like to serve them with different dipping sauces—cheese, honey mustard, or even chocolate sauce for the cinnamon version.

Storage/Reheating

I store leftover pretzel bites in an airtight container at room temperature for up to 3 days. To reheat, I pop them in the oven at 350°F (177°C) for 5 minutes to bring back their warmth and softness. If I freeze them, I make sure to leave off the salt before baking. Once frozen, I reheat straight from the freezer, brush with water, sprinkle with salt, and bake at 350°F for about 10 minutes.

FAQs

How do I know if my yeast is active?

I wait for the mixture of warm water, yeast, and sugar to become foamy on top. If it doesn’t foam after 10 minutes, I start over with fresh yeast.

Can I make the dough ahead of time?

Yes, I can refrigerate the dough for up to one day or freeze it for up to 3 months. When using chilled dough, I just give it extra time to puff up before boiling and baking.

Do I need to use bread flour, or is all-purpose fine?

I usually use all-purpose flour, but bread flour works too and gives a slightly chewier texture.

Why do I need the baking soda bath?

The baking soda bath is what makes pretzels taste like pretzels. Without it, the bites would just turn into small bread rolls without that chewy crust and deep flavor.

Can I make these without salt for sweet toppings?

Yes, I simply skip the salt before baking, then brush the warm pretzel bites with melted butter and coat them in cinnamon sugar or any sweet topping I like.

Conclusion

These soft pretzel bites have become one of my favorite go-to snacks because they’re quick, fun to shape, and always a hit no matter how I serve them. I love the flexibility of making them savory or sweet, and the fact that they taste best fresh out of the oven makes them feel extra special. Whenever I want a warm, homemade treat that everyone will enjoy, this recipe never fails me.