These soft pretzel bites are exactly like regular homemade soft pretzels, but shaped into smaller pieces. The dough requires just 6 ingredients and there’s hardly any rise time, so this is a wonderful recipe for yeast beginners. Have fun shaping the bites (they don’t need to be perfect!) and enjoy warm flavorful homemade pretzels within an hour. Serve plain, cinnamon sugar style, or with your favorite dip such as spicy cheese sauce or stone ground mustard.
I originally published this recipe in 2015 and have since added new photos, a video tutorial, and more success tips. This recipe previously called for an egg wash before topping with salt, but that step is now optional as the pretzels can be salted while they are still wet from the boiling step. The written recipe below reflects that small change.
I’m writing this over 7 years after this recipe was first published and say with 100% honesty that kids and adults alike FLOCK to these pretzel bites. They’re always a massive hit, a favorite party snack, and the fact that they’re surprisingly easy is music to the ears!
One reader, Ali, commented: “Made these for the Super Bowl. I was nervous because I have very little experience with yeast and my last attempt at a yeast recipe turned out terribly. Much to my relief, these were so easy and turned out DELICIOUS! I will absolutely be making them again. I especially loved how short the rise time was… no need to start the process the night before or even hours before. Thank you! ★★★★★”
Another reader, Connie, commented: “So easy and delicious! I put off making these because I thought they would be more involved, but they were so simple! I made half with salt and half with cinnamon sugar, and these will be on all my party menus! ★★★★★”
Tell Me About These Soft Pretzel Bites
- Flavor: If you enjoy soft pretzels, you’ll love these smaller bites. They’re completely homemade, so unlike store-bought frozen soft pretzels, each has that soft, warm, and fresh-from-the-oven taste and texture. You can keep the pretzels traditional with a sprinkling of coarse salt or try the cinnamon sugar version detailed in the recipe notes.
- Texture: The difference between bread and soft pretzels/soft pretzel bites is an alkaline bath. Do you know what that is? I promise it’s a very easy step. This is when shaped soft pretzel dough takes a dip in boiling water and baking soda, a quick step that provides the iconic chewy pretzel texture and adds a deeper, richer color to the baked pretzels. The boiling water also locks in the shape so the pretzels don’t over-puff in the oven. (Without the baking soda bath, you lose texture, that deep brown color, and flavor. So, basically, you will have bite-size bread instead of pretzels.) We do this key step when making regular soft pretzels, soft pretzel rolls, jalapeño cheddar soft pretzels and soft pretzel knots, too.
- Ease: Have you ever made my recipe for regular homemade soft pretzels? It was one of the first recipes I ever published, only to be republished with step-by-step photos a few years later. It’s become a “famous” & popular recipe on this website because the pretzels are relatively quick, extremely easy, and deliver great taste. Same story with these pretzel bites! Though the recipe requires yeast, I always say that this pretzel dough is a terrific starting point for yeast beginners because there’s very little rise time. And shaping the dough into bite-size pieces is easier than shaping into pretzels. Lots of perks about today’s recipe!
Dough for Soft Pretzel Bites
I never stray from my original soft pretzel dough, so that’s what you’ll use for these pretzel bites. You need just 6 basic ingredients to get started including warm water, yeast, a little sugar to feed the yeast, melted butter, salt, and all-purpose flour. (If you have it, the same amount of bread flour works too!). You can use either instant (quick rise) or active dry yeast in this dough. I usually use Platinum Yeast from Red Star, which is an instant yeast.
The dough doesn’t require extended rise time and the baking soda bath is pretty quick, so besides the baking step, the longest stretch of time this recipe requires is shaping.
Baking with Yeast Guide
Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.
Step-By-Step Pictures
Whisk the warm water, yeast, and sugar together. Cover and let the mixture sit for a few minutes until foamy on top. Waiting for it to foam isn’t totally necessary, but it helps us see that the yeast is ready and active. The right photo below shows the dough before kneading. Review my How to Knead Dough video tutorial if needed before starting the next step.
Knead the dough, divide into 6 sections, and then roll into six 20-inch ropes. The video tutorial located in the recipe shows these steps as well. Cut each rope into 1.5 – 2 inch pieces to make bites. I like to use a (affiliate links) pizza cutter or bench scraper for cutting this dough, but a sharp knife works perfectly fine too. Use what you have.
The photo above shows the pretzel bites after the baking soda bath. At this point, they are ready to bake.
Try Cinnamon Sugar Pretzel Bites
Immediately after the baking soda bath while the soft pretzel bites are still wet, sprinkle with coarse salt. Or if you’d like a different topping, skip the coarse salt and try the cinnamon sugar version. Bake the pretzels completely plain without salt. Once done and still warm out of the oven, brush with melted butter then dip into a mix of cinnamon and granulated sugar. See specific instructions in the Notes below.
By the way, you can have fun with even more toppings such as everything bagels seasoning instead of coarse salt. Heavily sprinkle on the pretzels while they’re still wet from the baking soda bath before baking.
For a larger version, try these soft pretzel rolls. Great for sandwiches!
Make-Ahead Tip
If you are making pretzel bites in advance, do not top them with coarse salt before baking. The salt draws the moisture out of the pretzels, and once you’ve placed the baked and cooled pretzel bites in an airtight container or bag, it doesn’t take long before you’ll notice water droplets forming inside and the pretzel bites become soggy and wrinkled. Yuck!
If you won’t be serving the pretzel bites the same day you bake them, omit the salt-topping step. Bake as directed, then allow to cool completely before placing them in an airtight container, and store at room temperature. When you are ready to serve them, place the pretzel bites on a baking sheet and brush them lightly with water, then sprinkle with coarse salt. Bake them in a 350°F (177°C) oven for 5 minutes, or until warmed through.
Same goes for freezing homemade soft pretzel bites: wait to top with salt until you’re ready to serve them. Cool the unsalted baked pretzel bites completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzel bites (no need to thaw) with water and sprinkle with coarse salt, then bake at 350°F (177°C) for 10 minutes or until warmed through.
More Appetizers & Snacks
- Pepperoni Pizza Dip
- Garlic & Bacon Spinach Dip
- Sweet Potato Skins
- Honey Mustard Pretzel Pieces
- Crab Dip
- Homemade Artisan Crackers
- Bacon Wrapped Cheesy Stuffed Jalapeños
- Honey BBQ Popcorn Chicken
- Cranberry Pecan Cheese Ball
Soft Pretzel Bites
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 5 dozen
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These soft pretzel bites are always a crowd favorite! The easy dough requires just 6 ingredients and there’s hardly any rise time, so this is a wonderful recipe for yeast beginners. Have fun shaping the bites (they don’t need to be perfect!) and enjoy warm flavorful homemade pretzels within an hour. Review recipe notes and watch the video tutorial before starting.
Ingredients
- 1 and 1/2 cups (360g/ml) warm water (lukewarm; around 100°F (38°C) is great)
- 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: coarse salt/coarse sea salt
Baking Soda Bath
- 1/2 cup (120g) baking soda
- 9 cups (2.1L) water
Optional for Serving
- spicy cheese sauce or your favorite mustard
Instructions
- Make the dough: Whisk warm water, yeast, and sugar together in the bowl of your stand mixer fitted with a paddle or dough hook attachment. (If you do not have a stand mixer, just use a regular large mixing bowl and a wooden spoon or silicone spatula.) Cover yeast mixture and allow to sit for 5 minutes or until foamy on top. Add salt, melted butter, and 3 cups (375g) of flour. Beat on low speed for 1 minute, scrape down the sides of the bowl with a rubber spatula if needed, then add 3/4 cup (95g) of flour. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If dough is extremely sticky after 1 minute of mixing, add remaining 1/4 cup (30g) of flour and continue to beat for 1 more minute. (You can see in the video that I add the remaining flour.)
- Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- Cover lightly with a towel and allow to rest for 10-30 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 5.)
- Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
- Shape: With a sharp knife, pizza cutter, or bench scraper, cut dough into 6 equal pieces (just eyeball it, doesn’t have to be perfect). Sprinkle work surface very lightly with flour. (Tip: The heavier you flour the work surface, the harder it is to roll the dough. A little stickiness actually helps. You only need *a very light* dusting of flour.) Roll each piece of dough into a 20-inch rope. If the ropes keep shrinking and stretching the dough becomes difficult, stop what you’re doing, lightly cover all of the dough, and let it rest for 10 minutes so the gluten can relax. Then, return to rolling it into ropes. Cut each rope into 1.5–2-inch pieces to make bites.
- Baking Soda Bath: Mix water and baking soda together in a large pot. Bring to a boil. Place 8–10 pretzel bites into the boiling water for a quick 10–15 seconds. (Any longer and your pretzels could take on a metallic taste.) Using a slotted spatula or spoon, lift the pretzel bites out of the water and allow excess water to drip off. Place bites onto prepared baking sheets. Sprinkle each with coarse sea salt while they are still wet, or leave plain if using cinnamon sugar topping listed in the notes. Repeat baking soda bath with remaining pretzel bites. If needed, you can cover and refrigerate the boiled/unbaked bites for up to 24 hours before baking.
- Bake for 15 minutes or until golden brown. Remove from the oven and serve warm.
- Cover and store leftover pretzel bites at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
Notes
- Make Ahead & Freezing Instructions: If planning to freeze baked pretzel bites, do not top them with coarse salt before baking. Cool completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzel bites (no need to thaw) with water and sprinkle with coarse salt, then bake at 350°F (177°C) for 10 minutes or until warmed through, or microwave frozen pretzel bites until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2–3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzel bites while still cold, but allow some extra time, about 1 hour, for the pretzel bites to puff up before continuing with the baking soda bath and baking.
- Special Tools (affiliate links): Electric Stand Mixer | Baking Sheets | Silicone Baking Mats or Parchment Paper | Pizza Cutter or Bench Scraper | Large Pot | Coarse Salt
- Flour: If you have it, the same amount of bread flour works instead of all-purpose flour. Do not use whole wheat flour.
- Cinnamon Sugar: Bake the pretzel bites completely plain without salt in step 7. As the pretzel bites bake, melt 4 Tablespoons (60g) unsalted butter. Set aside. Combine 3/4 cup (150g) granulated sugar and 1 and 1/2 teaspoons ground cinnamon. Set aside. Once the pretzels are done and still warm out of the oven, brush each with melted butter then generously dip into cinnamon sugar. Cinnamon sugar pretzels are best served that day because the melted butter topping causes them to become soggy after a few hours.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Egg? This recipe used to call for brushing the boiled pretzel bites with a beaten egg before sprinkling with coarse salt. Now you can skip the egg and sprinkle the salt on the pretzels while they are still wet from the boiling step. If you prefer them the old way, feel free to continue brushing with the beaten egg before salting and baking.
Reader Comments and Reviews
I have been wanting to try this recipe since I first saw it 2 or 3 years ago!! So glad I finally did. It really is easy and they are delicious!! Thank you for sharing!!
These pretzel bites came out amazing!! I also made Sally’s spicy cheese sauce to go with them and omg so good!
Good recipe but I feel like I needed a lot more flour than the recipe suggested. I think I added at least an extra 1/3 cup of flour if not more because the dough was extremely sticky before kneading. Is it normal for this to be the case or did I put too much water? Are you able to provide the weight for the water, salt and sugar?
Hi Paolo, that’s definitely within the range of normal. A lot of temperature/humidity/climate factors can cause a recipe to need more/less flour. This dough should be slightly sticky, just a bit tacky when you roll it out into ropes, but not so sticky that you can’t knead it. Hope this helps for next time!
My bites weren’t a lovely brown. More Holden. What went wrong? I baked them the full 15 minutes.
Hi Pamela, The baking soda bath is what gives the pretzels their signature chewy texture and golden brown exterior. Did you let them sit in the boiling baking soda bath for a quick 10 seconds or so? It’s also possible they just need an extra minute or two in the oven to help brown them a bit more.
could i use brown bread flour for the recipe?
Brown bread flour may make the soft pretzel bites taste a bit heavy. If you can, we’d recommend starting with half all-purpose/regular bread flour and half brown bread flour, then adjusting for future batches.
I just made these again after a long time of my kids hounding me for them. The recipe was just as good as I remembered. We do both the regular and cinnamon/sugar versions. BUT we ALSO get small breakfast sausages (the 3-4 inch “sticks” not patties), cut them into smaller pieces and roll them in the dough before the bath to make “hot dog” pretzel bites. We do the same with cheese bites.
So good that they’re all done before I finish them. Have to remember to set some aside for myself as I make them
Pretzels came out amazing even though so many steps went sideways.
if your doing cinnamon sugar instead of salt do you still do the baking soda step?
Yes, you will still do the baking soda bath if using cinnamon sugar. See recipe Notes for more details on the cinnamon sugar version.
Can dairy free butter be used in this recipe?
Hi Joanne, we haven’t tested using dairy-free butter, so are unsure of the result. If you try it, please report back!
We’ve used coconut oil in place of butter with great results!
Thank you for a great recipe! I have tried to make soft pretzels before but was unhappy with the results. Not only was your recipe easier but the end result was amazing!!
I absolutely loved this recipe!!! Me and my grandma made it and it was delicious. We also put Cinnamon Toast Crunch seasoning on for a sweet treat!!
These were awesome! Do you think I could freeze them after the baking soda bath?
Hi Mary, if you want to freeze the shaped, unbaked pretzels, we find it’s best to do the baking soda bath right before baking—even drop them into the bath while frozen. That being said, we have frozen these shaped pretzels AFTER the bath too. It doesn’t make a huge difference either way. But the baked pretzels do freeze and reheat quite nicely, too!
I made these and they turned out perfect! Very simple and I tried adding some pepperoni and mozzarella inside some of them to make them like a pizza pretzel and they turned out amazing!
My first go around at a pretzel dough and this was on point! I paired it with a vegan beer cheese and I am so proud and excited to share this at dinner tonight. I did chose to use a cooling rack to let the dough bites drain and dry off a bit after the baking soda bath. The first round in the oven I did not use the rack and the excess liquid made the bites stick to the silicone mat a bit.
So, so yum!
I’ve made soft pretzels before with a different recipe and they turned out dry. This recipe though was incredible. The dough was perfect and they were delicious. I made a jalapeño beer cheese to go with it and it was so delicious. The cinnamon sugar topping was way better than I imagined, almost like homemade donut holes. This recipe can be reduced to one word: delicious!
Just made these tasty bites. I have made the pretzels a couple times and loved them. The cheese sauce was a hit. Thanks.
It was first time making pretzels in any way, and this recipe was so easy. I loved the way it was well worded and broken into steps that were easy to follow. The pretzel bites turned out perfect! Thank you for sharing your recipe.
These were easy to make and a bit hit at the Super Bowl party. Mine were slightly less dark than the ones in the recipe photo, because I only dipped them in the boiling water for a few seconds. I was afraid of them getting the metalic taste, and had heard from a friend that had happened when she made the regular pretzels. They were very yummy and easy to make. I made the dough the day before, refrigerated it overnight, and it took very little time to do the bath prior to baking (which is only for about 15 minutes). I’ve yet to go wrong with a Sally’s recipe!
Made these for the Super Bowl. I was nervous because I have very little experience with yeast and my last attempt at a yeast-involving recipe turned out terribly. Much to my relief, these were so easy and turned out DELICIOUS! I will absolutely be making them again. I especially loved how short the rise time was… no need to start the process the night before or even hours before. Thank you!
Made these for the Big Game, and I think it’s a new tradition. They were really easy and so tasty!
I have made this recipe multiple times and today, it stuck to the parchment paper like you would not believe! I cannot figure out what I did wrong. Any advice?
Hi Julie, I’m sorry to hear that! Have you switched types of parchment paper since the last time you made them? Have you tried using a silicone baking mat for these before?
Did you spray the parchment with nonstick spray first? That worked for me.
So easy and delicious. My daughter hates pretzels and devoured these!
So easy and delicious! I put off making these because I thought they would be more involved but they were so simple! I made half with salt & half cinnamon sugar and these will be on all my party menus!
Made these today and they were so easy to make and delicious!! Can’t to make it with the Grandkids
Alright, I’m going to pull my foot out of my mouth and apologize for the review I submitted earlier. I realized I made an error and it was not the recipe’s fault! I usually love and enjoy recipes from your site, so was confused, had had a bad day and overreacted with the review. Should’ve taken a minute to rethink things and I’d have realized the error was on my part, which makes a lot more sense. Sorry again, and thanks for all the great recipes!
I love this recipe! But I was wondering if you could wrap there around lil smokies to make like pigs in a blanket
Yes, absolutely. You can then drop them in a baking soda boil briefly after you have wrapped them. Similar to these cheesy pretzel twists.
These are really good and easy to make! I had exactly 3 3/4 cup white flour, so had to use a little whole wheat flour for the extra. They turned out fine though. Will make sure I have more AP flour next time I make them. Going to serve them with the beer cheese dip!
Thx for this recipe. These are always a huge hit!
Any recommendations on making a double batch? Just double everything including the yeast ? Thanks!
Hi Dani, for best taste and texture, we highly recommend making separate batches of dough rather than doubling the recipe. Glad you enjoy these pretzel bites!
I have a Valentine’s bake sale coming up and am wanting to make these for a savory option. Is it okay to roll out the dough as a sheet vs log and cut shapes using a cookie cutter? Would I need to let it rest a bit before baking soda bath? Thank you for any advice and what I’m sure will be a greta recipe!
Hi Sara, that’s a great question! Unfortunately, we have never tested it that way, so really don’t know how it would turn out. If you give it a try, do please report back, now I’m intrigued!!
Very easy to follow recipe and they taste good. CAUTION: BE CAREFUL NOT TO USE TOO MUCH SALT; SPRINKLE VERY LIGHTLY. Also parchment paper didn’t work; I just sprayed nonestick cookie sheet with Pam spray. Worked much better. Then after they came out of oven I brushed with melted butter. 2/9/24
I have used this recipe before and it gets rave reviews every time! I am going on a weekend trip and would like to bring them.
Will they hold up for 2 day? Thanks so much!
Hi Melissa, they should be okay. We recommend to cover and store at room temperature for up to 3 days.