Filed Under: Appetizer | Bread | Savory | Snack

Soft Pretzel Bites

By Tessa Arias
February 28th, 2011
Sometimes in life you just need some carbs that are heavily sprinkled with salt and dunked in generous amount of cheese. Sometimes. It's easy to over-do it with salty snacks...

Sometimes in life you just need some carbs that are heavily sprinkled with salt and dunked in generous amount of cheese. Sometimes. It’s easy to over-do it with salty snacks when they are piled high on so many shelves in the grocery store. I have a method for self-control though, and it comes from outspoken food journalist Michael Pollan. He says to “eat all the junk food you want as long as you cook it yourself,” a phrase I could not agree with more. How many pretzels will you eat daily if you have to make the dough, let it rise, shape the dough, boil, bake, and then melt some cheese? Probably not a lot. All that work makes you savor each and every morsel that enters your mouth, instead of mindlessly snacking away on a bag of packaged pretzels that took you exactly two seconds to throw in your grocery cart. Before the advent of the modern food industry people had to make everything they ate from scratch, and they were altogether a lot thinner.

So yes, this recipe involves white flour, salt, and cheese. But they’re made from scratch. That pretty much automatically makes them an occasional treat, as they should be.

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Recipe Rundown
Taste: Salty and cheesy. Does it get better than that?
Texture: Slightly crunchy on the exterior, soft inside.   
Ease: There are a few steps involved so this recipe is best saved for a day off.
Appearance: I love the flecks of salt atop each bite and the contrast of the bright cheese sauce.
Pros: This is actually much quicker than making normal pretzels because these are so easy to shape.
Cons: Not whole wheat (read above, and also I’m working on a whole wheat version).
Would I make this again? Yes, I froze half the dough.

Soft Pretzel Bites
Recipe adapted from Bobby Flay via Two Peas and their Pod

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast
  • 3 ounces unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Vegetable oil
  • 3 quarts water
  • 3/4 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water
  • Coarse sea salt

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a large bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches, boiling no more than 15 bites at a time, for about 30 seconds. Remove with a large slotted spoon. Place boiled pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching.

Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce, recipe below.

Cheddar Cheese Sauce
From Two Peas and Their Pod

  • ½ Tablespoon unsalted butter
  • ½ Tablespoon all-purpose flour
  • ½ cup milk
  • 8 ounces Cheddar cheese, grated
  • salt and freshly ground black pepper

Melt the butter in a medium saucepan over medium heat. Mix in the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted.  Season with salt and pepper, to taste.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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  1. #
    Loraene — December 21, 2020 at 3:18 pm

    I put the baking soda in and it made the pretzel really wet and really tacky, idk if I put too much baking soda

  2. #
    Marion — November 29, 2020 at 1:03 pm

    Hi! How much yeast in gr is there in one packet? (I live in the UK so not sure if it’s the same as in the US). Thanks!

    • #
      Tessa — December 1, 2020 at 4:16 pm

      Red Star Yeast packets usually contain 2 1/4 teaspoons of yeast!

      • #
        Marion — February 7, 2021 at 3:19 am

        Sorry I never saw your reply! Thank you!

  3. #
    Jennifer Davis — August 23, 2020 at 1:33 pm

    What stage can I freeze the dough?

  4. #
    Myrna Hidalgo — January 28, 2019 at 3:11 pm

    Where can I get the recipe for those chocolate chip cookies pictured a little further down on this page. I like my cookies crispy, and these look like they are. Any particular name?

  5. #
    Myrna Hidalgo — January 28, 2019 at 3:08 pm

    Made these today and they came out awesome. A little comfort food as I grew up in N.Y. and we would get them at the corner store, slathered in mustard or from the hot dog vendors. Thanks.

  6. #
    Janet — December 15, 2018 at 10:21 am

    Hi! These look amazing!! Can you make these the night before a potluck and reheat them?

    Thank you!

  7. #
    Erik — March 31, 2018 at 6:29 pm

    One packet of yeast is about 2.25 teaspoons or 1/4 oz which is 7.1g.

  8. #
    Helen — June 17, 2017 at 11:53 am

    How many grams is 1 packet of the yeast? Can i use instant yeast? Same amount?

  9. #
    Kathy — May 13, 2017 at 9:15 am

    Can I make them ahead of time and serve warmed up or are they better right out of the oven?

  10. #
    Alicia — September 8, 2016 at 9:35 am

    Oh I just saw your explanation of freezing the dough, do you freeze it before you let it rise or after?

  11. #
    Alicia — September 8, 2016 at 9:30 am

    These look delicious but it makes so much! Do you think some of the dough would freeze for later? I know nothing about dough!

  12. #
    Evie — August 9, 2016 at 12:52 pm

    Makes about 5-6 dozen Maria =)

  13. #
    maria — April 9, 2016 at 11:52 am

    how much dose this make?

  14. #
    Kelsey — March 8, 2011 at 9:45 pm

    These look divine! I think I'll try these out this weekend with some homemade grainy mustard. I'm so glad I found your blog vis-a-vis honey and jam and the kitchen generation. I too, am a youngster in the whole online food-blogging scene and it's so inspiring to meet and hear about other people my age who share the same interests and passion. I'll be back again and again, now. Hugs, from Kelsey at happyolks (.) com

  15. #
    Peggy — March 4, 2011 at 3:00 am

    Sounds pretty damn good to me!

  16. #
    whisk-kid — March 1, 2011 at 1:39 pm

    Oh my… These sound awesome! Pretzels (especially the store-bought ones) are my weakness. I think if I made them at home I'd end up eating more than I would from a purchased bag… But that might not be all bad 😉

  17. #
    Aveen — March 1, 2011 at 8:58 am

    Next time we have friends round for dinner, I'm definitely making these as “nibbles” before the actual food. They look fantastic 🙂

  18. #
    Allix — March 1, 2011 at 4:54 am

    These look so delicious! I love soft pretzels, but I almost never eat them… I'll have to give these a try 🙂

  19. # — February 28, 2011 at 11:39 pm

    Those look just perfect!

    Go for whole wheat- I made them that way last week and loved the extra layer the wheat gave and I didn't feel so bad about downing so many carbs in one sitting!

  20. #
    Tracey — February 28, 2011 at 7:03 pm

    I made these for the Super Bowl last year and they are amazing! You're right, the work definitely helps you savor them more 🙂

  21. #
    Tessa — February 28, 2011 at 6:47 pm

    Yum! I've been waiting for a reason to make these. They look great!

  22. #
    elpipetuanis — February 28, 2011 at 6:18 pm

    Just made these this weekend from Two peas, they were amazing. I never knew homemade pretzels would be so easy and soooo tasty. We had them for dessert that night covered with cinnamon and sugar. Just like the ones at the mall. Simply awesome.

  23. #
    Maria — February 28, 2011 at 6:17 pm

    Gad you liked the pretzel bites! They look perfect!

  24. #
    USA Kiwi — February 28, 2011 at 4:18 pm

    Dear Tessa,

    I want to be you when I grow up (I'm 35 and still waiting for this to happen)!

    Love the blog, your recipes, photos and stories.
    Brillant stuff!

  25. #
    RecipeGirl — February 28, 2011 at 4:14 pm

    I've been wanting to make these!


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