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Close-up shot of golden brown Soft Pretzel Bites, perfectly salted and ready to eat.

Perfect Soft Pretzel Bites

Enjoy warm, chewy, and salty soft pretzel bites made from scratch in your own kitchen. This recipe guides you through each step, from activating the yeast to baking them to golden perfection, resulting in irresistible little bites perfect for dipping and sharing.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 8
Course: Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups warm water 105-115°F
  • 1 tablespoon sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons salt
  • 8 cups water
  • 1/3 cup baking soda
  • 1 large egg
  • 1 tablespoon water
  • Coarse sea salt, for sprinkling

Equipment

  • Stand mixer with dough hook attachment (or large bowl)
  • Measuring cups and spoons
  • Thermometer
  • Plastic wrap
  • Large pot
  • Baking sheets
  • Parchment paper
  • Slotted spoon
  • Small bowl
  • Whisk
  • Pastry brush

Method
 

  1. In the bowl of a stand mixer fitted with the dough hook attachment (or a large bowl if kneading by hand), combine the warm water, sugar, and yeast. Let stand for 5-10 minutes, or until foamy.
  2. Add the flour, melted butter, and salt to the yeast mixture.
  3. Mix on low speed (or knead by hand) for 5-7 minutes, or until a smooth and elastic dough forms. Add flour 1 tablespoon at a time if the dough is too sticky.
  4. Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
  5. Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper.
  6. In a large pot, bring 8 cups of water to a boil. Carefully add the baking soda.
  7. Punch down the dough to release the air. Turn it out onto a lightly floured surface.
  8. Divide the dough into 8 equal pieces.
  9. Roll each piece into a long rope, about 24 inches long.
  10. Cut the rope into 1-inch pieces to form the pretzel bites.
  11. Carefully drop a handful of pretzel bites into the boiling water for 30 seconds. Don't overcrowd the pot!
  12. Remove the pretzel bites with a slotted spoon and place them on the prepared baking sheets.
  13. In a small bowl, whisk together the egg and water.
  14. Brush the pretzel bites with the egg wash.
  15. Sprinkle generously with coarse sea salt.
  16. Bake for 12-15 minutes, or until golden brown.
  17. Let the pretzel bites cool slightly on the baking sheets before serving.
  18. Serve warm with your favorite dipping sauces.

Notes

For best results, use fresh yeast and maintain the correct water temperature when activating the yeast. Dough can be made ahead and refrigerated for up to 24 hours. Boiled pretzel bites can be frozen before baking. Variations include garlic parmesan (brush with garlic butter and sprinkle with Parmesan cheese after baking), cinnamon sugar (toss in melted butter and coat with cinnamon sugar), everything bagel (sprinkle with everything bagel seasoning before baking), and jalapeño cheddar (add diced jalapeños and shredded cheddar cheese to the dough). Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave.