Description

These Soft Pretzel Bites are golden, chewy, and full of classic pretzel flavor with a salty crust. Perfect for snacking, dipping in your favorite mustard or cheese sauce, and sharing with friends and family. This recipe yields perfectly bite-sized pretzels that are easy to make with a simple yeast dough, a quick baking soda bath, and baking in the oven for a warm, soft texture every time.

Ingredients

Dough Ingredients

1 and 1/2 cups (360ml) warm water (lukewarm; around 100°F / 38°C)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
1 Tablespoon brown sugar or granulated sugar
1 teaspoon salt
1 Tablespoon (14g) unsalted butter, melted and slightly cooled
3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for hands and work surface

Topping & Boiling Bath

Coarse salt or coarse sea salt for topping
1/2 cup (120g) baking soda
9 cups (2.1L) water

Serving Suggestions

Spicy cheese sauce or your favorite mustard

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Instructions

Make the dough: In the bowl of a stand mixer fitted with a paddle or dough hook, whisk together warm water, yeast, and sugar. Cover and let sit for 5 minutes until foamy. Add salt, melted butter, and 3 cups flour, beating on low for 1 minute. Scrape down bowl, add 3/4 cup more flour, and beat until dough pulls away from bowl sides, about 2 minutes. If sticky, add remaining 1/4 cup flour and beat 1 more minute.
Knead the dough: Switch to dough hook or knead by hand on a lightly floured surface for 5 minutes until soft and slightly tacky dough forms. Add flour sparingly to prevent dryness. Perform windowpane test to ensure dough is fully kneaded and elastic.
Rest the dough: Cover lightly with a towel and allow the dough to rest for 10-30 minutes to relax gluten. Meanwhile, prepare the boiling water bath with baking soda.
Preheat oven and prepare pans: Heat oven to 400°F (204°C). Line two baking sheets with silicone mats or parchment paper lightly greased or sprayed with nonstick spray.
Shape the pretzel bites: Divide dough into 6 equal pieces. Lightly flour the work surface and roll each piece into a 20-inch rope. If dough is resistant, rest for 10 minutes then resume. Cut ropes into 1.5–2-inch bite-sized pieces.
Baking soda bath: In a large pot, bring water and baking soda to a boil. Boil 8–10 pretzel bites at a time for 10-15 seconds. Remove using a slotted spoon and let excess water drip off. Place bites on prepared baking sheets and sprinkle with coarse salt while wet. Repeat with all pieces. Optionally refrigerate boiled bites up to 24 hours before baking.
Bake: Bake the pretzel bites for 15 minutes or until golden brown. Remove from oven and serve warm.
Store leftovers: Keep pretzel bites covered at room temperature up to 3 days. Reheat by microwaving for a few seconds or baking at 350°F (177°C) for 5 minutes to regain softness.

Notes

If dough shrinks or is difficult to roll, rest it covered to relax gluten before continuing.
You can substitute brown sugar with granulated sugar.
Coarse sea salt is best for topping but can be omitted or replaced with cinnamon sugar for a sweet twist.
Silicone baking mats are preferred over parchment paper for best nonstick results.
Do not boil pretzel bites longer than 15 seconds to avoid a metallic taste from baking soda.
Use the windowpane test to check dough kneading quality.
Storage at room temperature is ideal; avoid refrigeration to prevent drying out.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American