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!
PROS: Addicting and delicious – perfect for snacking while watching a football game or as a delicious addition to a potluck.
CONS: None.
WOULD I MAKE THIS AGAIN? I make these all the time!
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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.
Reader Love
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!
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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.
Sprinkle of Science
How to Make Soft Pretzel Bites
Instant Yeast vs. Active Dry Yeast
- Instant yeast saves time, esp if you’re making this recipe during the winter when rise times are slower.
- It’s often labeled as ‘rapid rise’ yeast and should be available with other dry yeasts at your local supermarket.
- If you don’t have instant yeast, use active dry yeast instead in the same amount (1:1 ratio), but the dough will need 20% more time to rise. Add it right in with the other ingredients.
- Learn more about yeasts in my Active Dry Yeast vs. Instant Yeast article here.
The Baking Soda Bath
To get that classic light and fluffy pretzel texture and flavor, we give the Pretzel Bites a quick dip in a baking soda bath before baking. This simple step triggers a chemical reaction (called the Mailliard 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 Pretzel Bites will lack the signature pretzel flavor, crust, color, and texture, leaving you with plain bread instead of pretzels.
Can I Use a Lye Bath Instead?
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.
Can I Knead These Pretzel Bites by Hand?
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.
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.
Can I Halve This Recipe?
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.
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.
How to Store Pretzel Bites?
These Pretzel Bites are 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.
Can You Freeze Pretzel Bites?
Store baked, cooled Pretzel Bites inside an airtight container in the freezer for up to 2 months. The pretzel salt may dissolve into the Pretzel Bites, 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.
More Recipes You’ll Love:
- Pretzel Buns
- Cinnamon Sugar Pretzel Bites
- Garlic Parmesan Soft Pretzels
- Soft Bavarian-Style Pretzels
- Copycat Olive Garden Breadsticks
- Homemade Pizza Dough
- Garlic Knot Rolls
- 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.
I was just looking at the soft pretzel mini bites and the regular soft pretzels the regular Bavarian pretzels you don’t use an egg wash. Do we use an egg wash in the mini bites help
Hi Dorothy! Yes, the mini bites recipe uses an egg wash because of the larger yield. It takes a bit of time to boil all the pretzels in the baking soda solution, and they dry out a bit, which makes it harder for the salt to stick. Brushing them with an egg wash after they’ve all been boiled helps the salt adhere and also gives them a nice golden shine! 🙂
Great recipe. I did do a test, half I dipped in the baking soda wash recipe. The other half I dipped in sodium hydroxide. They do taste different from one another. I believe for this recipe, I prefer the baking soda wash recipe. I did add the egg wash only to the baking soda pretzels
We absolutely love this recipe. So easy to make. My kids request it all the time.
Can you use lye instead of baking soda?
Hi Ellie! This recipe wasn’t designed to use a lye bath. The baking soda bath gets that soft texture more similar to the mall-style pretzels, but you’re welcome to give it a try! You could also check out our Classic Soft Pretzels recipe but cut them into bites and reduce the baking time, as that recipe was created to use a lye bath. I hope that helps!
Best pretzel bites ever, and trust me I’ve made alot of them.
Amazing, I’m so happy to hear that!
So excited to make these! Is this something you can freeze? And would you recommend freezing them before or after baking them?
This is going to be the appetizer I serve at my next gathering. I’m mean, who doesn’t LOVE pretzels and cheeeeese?!!!! This is going to be a hit with our friends!!!
Those look delicious i going try those !
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!