Easy Soft Pretzel Bites Recipe: A Crowd Favorite Snack

There’s something irresistibly nostalgic about homemade soft pretzel Bites when they are warm, buttery, and chewy with a touch of salt. But when you turn that goodness into soft pretzel bites, you’ve got a delicious appetizer that’s perfect for game day, parties, or just a cozy night in.

Prep Time40

Cook Time15

Total Time55

Course: Appetizer, Bread

Cuisine: American

Keyword: afterschool snack, appetizer, bread recipe, Gameday food, summer party

Servings: pieces

Calories: 35kcal

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Kitchen Essentials

Country Bowls

Tiered Tray

Ingredients

Ingredients for the Soft Pretzel Dough

1 ½ Cups Warm Water about 110°F
2 ¼ Teaspoons Active Dry Yeast 1 packet
1 Tablespoon Brown Sugar or granulated sugar
1 Teaspoon Salt or kosher salt
4 Cups All-Purpose Flour plus extra for dusting
2 Tablespoons Unsalted Melted Butter

For the baking soda bath

½ Cup Baking Soda
1 Large Pot of Water

Toppings

Coarse salt pretzel salt, or coarse sea salt
Optional: cinnamon sugar garlic powder, or parmesan
Egg wash 1 egg whisked with 1 tbsp water

Instructions

Easy Instructions for Homemade Pretzel Bites

Make the Dough. In the bowl of a stand mixer, combine warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.
1 ½ Cups Warm Water, 2 ¼ Teaspoons Active Dry Yeast, 1 Tablespoon Brown Sugar
Add salt, melted butter, and all-purpose flour. Using the dough hook attachment, mix on low speed until the dough comes together and pulls away from the sides. Knead for 4–5 minutes, until a smooth dough ball forms.
1 Teaspoon Salt, 2 Tablespoons Unsalted Melted Butter, 4 Cups All-Purpose Flour
If mixing by hand, use a large bowl and a wooden spoon, then knead on a clean work surface.
Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until doubled, about 1 hour.
Divide the Dough. Once risen, punch down the dough and turn it out onto a floured surface. Divide into 6–8 equal pieces using a bench scraper or sharp knife.
Shaping. Roll each piece into a long rope about 18–20 inches. Use a pizza cutter to cut into 1–1 ½ inch pieces. These are your pretzel bites.
Prepare the Baking Soda Bath. Bring a large pot of water to a gentle boil. Add ½ cup baking soda carefully (it will bubble up!). This baking soda solution is what gives homemade pretzel bites their classic chewy texture and golden brown exterior.
½ Cup Baking Soda, 1 Large Pot of Water
Working in batches, drop the bites into the boiling water for 20–30 seconds. Use a slotted spoon to remove and drain briefly on paper towels to remove excess water.

Bake the Pretzel Bites

Place the boiled bites onto prepared baking sheets lined with parchment paper or a cookie sheet. Brush with egg wash for shine and color, and sprinkle with your choice of coarse salt, pretzel salt, or flavorings.
Coarse salt, Egg wash
Bake in a preheated oven at 425°F for 12–15 minutes, or until golden brown.
Top with optional ingredients.
Optional: cinnamon sugar

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Notes

Make Ahead Tip

Hold the Salt. If you won’t be serving your pretzel bites the same day you bake them, it’s best to skip the salt topping before baking. Simply bake the bites as directed, let them cool completely, and store them in an airtight container at room temperature. When you're ready to enjoy them, place the bites on a baking sheet, lightly brush each one with water, and sprinkle with coarse salt. Reheat in a 350°F (177°C) oven for about 5 minutes, or until they’re warmed through and the salt has adhered. This easy step ensures your homemade soft pretzel bites stay fresh and delicious without becoming soggy or stale.

Optional Sweet or Savory Finishes

Once baked, brush with melted butter for that signature flavor. Add a dusting of cinnamon sugar or garlic powder for a sweet version or savory twist.

Nutrition