Skip the freezer section and make your own fresh from the oven, soft Pretzel Bites, perfect as an easy afternoon snack or game day appetizer!
If you have never tried making homemade pretzels, you really should give it a go. They are not as hard to prepare as you might initially think. Letting the dough rise is the most time consuming part. These soft pretzel bites are the perfect recipe to try them out with! The pretzels are soft and chewy, with just the perfect amount of salt. They are perfect for parties, game day, or for snacking. They are actually are just as fun to make as they are to eat. Be sure to whip up a batch for the big game!
How to Make Pretzel Bites
scroll down for full recipe with exact measurements
Stand Mixer with Dough Hook
DOUGH: mix the ingredients for the dough together in the bowl of a stand mixer with a dough paddle attachment. Allow the dough to rise for two hours, kneading halfway through.
BOIL: Divide the dough into quarters and then roll the quarters into long logs. Cut the pretzel bites to about 1″ long bites. Boil for about 45 seconds.
BAKE: Brush the tops of the pretzels lightly with an egg wash. Add the salt to the top. Bake in the oven until they are a deep brown color.
For extra flavor, substitute the water for your favorite wheat beer.
If using active dry yeast, allow the yeast, warm water, and brown sugar to sit for 5 minutes before adding the remaining ingredients.
You must use baking soda, not baking powder!
Boiling the pretzels helps create that signature pretzel exterior— please don’t skip it!
The pretzel dough can be made the day before and allowed to rise overnight in the refrigerator. Allow the dough to come to room temperature (about an hour) before shaping and boiling.
These Soft Pretzel Bites are perfect as an easy afternoon snack or game day appetizer! They’re easy to make and your family will be hooked!
1 cup warm water (110-110F)
2 1/4 tsp instant yeast (1 packet)
1 tablespoon brown sugar
2 1/2 cups all purpose flour (divided)
1 teaspoon kosher salt
1/4 cup baking soda
preztel or flake salt (optional alternatives: sesame seeds or cinnamon-sugar)
In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, and brown sugar. Mix on low until the yeast is evenly distributed and the brown sugar has dissolved— about 30 seconds.
With the mixer on low, slowly add 2 cups of flour and kosher salt. Add the remaining 1/2 cup flour slowly and stop adding additional flour when the dough no longer sticks to the side of the bowl.
Allow the dough to knead for 2-3 minutes, or until is has formed a smooth ball. If the dough starts to stick to the sides of the bowl again, add a little bit more flour.
Form the dough into a ball and place it in a lightly oiled bowl. Place it in a warm spot to rise for one hour.
Once the dough has doubled from its original size, cut it onto quarters and roll the quarters into long strands— about 18” long and 1/2” thick.
Cut pretzel bites of your desired size (I usually opt for 1” long bites).
Preheat your oven to 425F and line a sheet pan with parchment paper.
While your oven is preheating, bring a large pot of water to a boil— make sure to only fill the pot half full so it doesn’t boil over when cooking the pretzels.
Once the water is boiling, slowly add the baking soda and stir it to ensure the baking soda has dissolved. Turn the heat down to medium-high so the water stays at a gentle boil rather than a rolling boil.
Add a few pretzel bites to the boiling water and allow them to cook for 45 seconds per side— make sure not to crowd the pan. You want the pretzel bites to cook evenly on all sides. Remove the boiled pretzel bites to a parchment lined sheet pan and repeat with the remaining pretzel bites.
Beat the egg in a small bowl with a splash of water to create an egg wash. Brush the tops of the pretzels lightly with egg wash. If using salt or sesame seeds, add them now. If using cinnamon-sugar, do not add anything on top of the egg wash.
Bake the pretzels in a pre-heated oven for 15-18 minutes or until they are a deep brown color.
If using cinnamon sugar, transfer the pretzel bites to a large bowl and toss them with the cinnamon sugar while they are still warm.
Make sure to add the baking soda slowly! Adding the baking soda too quickly will result in it boiling over— not fun to clean!
Make sure the pretzel bites are at least 1” apart on the sheet pan as they will puff up slightly during baking.
Store any leftover pretzel bites in an airtight container at room temperature for up to 2 days— but keep in mind that the salt will dissolve. The pretzels will still be delicious— just not as delicious!