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Tessa’s Recipe Rundown
TASTE: Just like those classic all-American mall-style pretzels, but so much better!
TEXTURE: Lightly crispy exterior with a slightly chewy bite and soft, pillowy interior.
EASE: As with any yeasted dough, this is a little more of a weekend baking project – but it’s totally doable, promise!
WHY YOU’LL LOVE THIS RECIPE: The *perfect* party food!
Soft Pretzel Bites are soft, chewy, and utterly addictive in the best way possible.
These salty bites of goodness evoke nostalgic memories of wandering around the mall, pretzel in hand, without a care in the world.
And you know what? I think these Pretzel Bites taste even better than the mall version!
Perfect for Game Day gatherings, potlocks, or Super Bowl spreads, this crowd-pleasing snack will disappear quickly!
Pair them with my creamy Beer Cheese Dip, a batch of drool-worthy Empanadas, and my decadent Ultimate Macaroni and Cheese, and you’ve got yourself the most delicious party ever.
I just made these and they turned out perfect! Now I don’t have to buy those big, expensive pretzels at the supermarket or at the mall. This was my first attempt at homemade pretzels and I was lucky enough to get a great recipe. You are a great teacher, Tessa! Thank you for sharing!
Never worked with yeast before? Don’t worry, I promise it’s super easy! This recipe is perfect for yeast newbies, as there’s only one rise. Check out my foolproof tips just below.
How to Prepare a Baking Soda Bath for Pretzels
To get that classic light and fluffy pretzel texture and flavor, give the Pretzel Bites a quick dip in a baking soda bath before baking. This simple step triggers a chemical reaction (called the Maillard reaction) once baking that creates their beautiful golden brown crust and soft, chewy interior.
Don’t skip this step! Without the baking soda bath, your they lack that signature pretzel flavor, crust, color, and texture, leaving you with plain bread instead of pretzels.
How to Top Pretzel Bites
Use pretzel salt or coarse sea salt to top – or try my homemade Everything Bagel Seasoning.
Looking for a sweet version? Use my Cinnamon Sugar Pretzel Bites recipe here.
How to Serve Pretzel Bites
Serve these Pretzel Bites warm with a side of my Beer Cheese Dip, or serve with your favorite mustard or aioli.
Storage & Make ahead
Room Temperature: Best served the day they’re baked. Store completely cooled leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for a few minutes to refresh, if desired.
Freezer: Store baked, cooled pretzel bites inside an airtight container in the freezer for up to 2 months. The pretzel salt may dissolve slightly, but they’ll still taste great. To defrost, allow them to sit at room temperature or microwave briefly. Refresh in the oven for a few minutes to restore the crispy exterior, if desired.
FAQs
Sure! Simply divide all ingredients except the baking soda bath in half to yield about 40 Pretzel Bites. To make half the egg wash, crack an egg into a small bowl, whisk well to combine, and then measure out two tablespoons. Combine with 1 ½ teaspoons of water to make the egg wash. Use the rest of the egg for another use, such as adding to additional eggs for scrambled eggs.
This dough is quite heavy and dense, so a stand mixer makes much easier work of kneading. If you don’t have a stand mixer with a dough hook, you can also knead by hand – just note that it will require some upper body strength and some additional time. Learn more about kneading dough by hand here.
This recipe was formulated to be soft and chewy with a less deeply browned crust – reminiscent of a mall pretzel. If you prefer more of a Bavarian-style pretzel bite, try out my Pretzel Recipe, which uses a lye bath, and simply cut the dough into bite-sized pieces.
More Recipes You’ll Love:
- Pretzel Buns
- Cinnamon Sugar Pretzel Bites
- Garlic Parmesan Soft Pretzels
- Soft Bavarian-Style Pretzels
- Check out my Super Bowl Food Ideas post for even more delicious game-day snacking inspiration.
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Ingredients
For the pretzel dough:
- 1 packet (2 1/4 teaspoons) instant yeast*
- 1 tablespoon light brown sugar
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon (14 grams) cooled melted butter or neutral oil
- 3/4 teaspoon fine sea salt
- 4 ¼ cups (540 grams) all-purpose flour
For the baking soda bath:
- 6 cups water
- ¼ cup baking soda
For the egg wash:
- 1 large egg
- 1 tablespoon water
For topping:
Pretzel salt or coarse sea salt
Instructions
Make the dough:
- In the bowl of a stand mixer fitted with the dough hook, combine all of the dough ingredients. Mix on low speed until combined.
- Increase speed to medium and knead for 7 to 10 minutes until the dough is elastic and smooth and doesn’t stick to the sides of the bowl or your hands, adding a little more flour if needed.
- Place in a greased bowl, turning to coat. Cover tightly with plastic wrap and let rise until about doubled in size, about 1 hour.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. Spray with nonstick cooking spray.
Shape the pretzels:
- Remove the dough to a clean work surface. Divide into 12 equal pieces. Roll each piece against the counter or between your palms into about a 10-inch long log. Keep the remaining pieces covered. Avoid adding flour to the work surface.
- Using a bench cutter, cut 1 1/2-inch pieces from each log. Place on the two greased parchment-lined baking sheets.
Prepare the baking soda bath:
- Bring the water to a boil. Gradually add the baking soda to the boiling water, taking caution as it will bubble up more.
- Working in batches, boil the pretzel bites in the baking soda solution, starting with the ones you shaped first, for no more than thirty seconds, before gently removing with a slotted spoon back to the greased and lined baking sheets, spacing them out at least half an inch apart.
- In a small bowl, whisk together the egg and 1 tablespoon of water. Brush all boiled pretzel bites with egg wash then sprinkle with salt.
Bake the pretzels:
- Bake both trays at 400°F for about 12 to 15 minutes, alternating the trays halfway through the baking time for even baking, until golden brown to your preference.
- Let cool for 5 minutes before peeling away from the parchment paper.
Notes
This post was originally published in 2011 and has been updated with additional baking tips, recipe improvements, and new photos. Photos by Joanie Simon.
We made these pretzel bites for our Superbowl party yesterday and they were a HUGE hit! So delicious!! Even more important, my pre-teen girls had a blast helping me whip them up! Thank you for all the wonderful recipes – everything I’ve made of yours so far has turned out excellent.
Hey! I’m wondering if it’s impossible to make these without a stand mixer? I’m waiting on mine to arrive, but the pretzelly goodness is too much to resist! Thanks!
Sure! It’ll just take some upper body strength 🙂
What is the difference between “active dry yeast” and “instant yeast”? Can I use them interchangeably in this recipe?
Instant yeast can be substituted for active dry yeast but not the other way around, this recipe was specifically written for instant yeast. To sub with active dry yeast you’d need to combine the yeast and the water for 5 minutes until frothy before proceeding with the recipe. The rising time may also need to be increased.
So absolutely delish!!
These were awesome! My family moved to Senegal in West Africa last year and with 3 kids they are always hungry. I needed a snack that I could make and have in the freezer for them to heat up when they can’t wait for the next meal. I have tried to make pretzels before but they have never tasted good so I gave up trying. Until I happened on to your site ( I think from pinterest) watching your video you made it so simple for me to duplicate and they don’t just look great that tasted even better. Thank you so much!
Thank you so much for the video and recipes for the pretzels and cheese sauce. I recently had eaten theese at a brew pub and the taste has stayed on my mind. When I saw the pin interest picture I had to get the recipes! I hope to make them soon. Thanks again.
Great video! I’m definitely making these, but I’ll wait until I have friends over so I don’t eat them all myself!
You’re speaking my language with these pretzel bites AND cheese dipping sauce, Tessa. And like you, I deal with the e-mail insanity, too, though I make an intentional effort not to freak myself out too much and try to unplug as much as possible… and kind of wish that snail mail was still a thing because it seems so lovely compared to how many e-mails we’re inundated with daily.
They look so yummy, I’m gonna diiiiiiieeeeee!!! 😛
I love homemade pretzels Tessa, especially in bite size form! Love the cinnamon sugar topping too.
Totally irresistible! I love homemade pretzels!
I love pretzels! These look amazing!