Homemade Soft Pretzel Bites Recipe tastes buttery, chewy, and salty in the best mall-snack kind of way, but fresher and way more flavorful. It works perfectly for busy families, game days, or after-school snacks, and you can finish a batch in about 1 hour from start to finish. I tested these for my kids’ movie night, and they disappeared faster than the popcorn.

Why You Should Try This Homemade Soft Pretzel Bites Recipe

Soft pretzel bites hit that perfect spot between snack and comfort food. They taste tender and chewy inside with a golden, slightly crisp crust outside. You control the salt, the size, and the toppings, so everyone gets a favorite version.

You can serve these pretzel bites as an appetizer, snack, or fun side for soup night. Kids love to help roll and cut the dough, so this recipe turns into a low-stress kitchen project. I like to double the batch and freeze half for quick snacks later.

“These pretzel bites taste just like the ones at the mall, but softer and fresher. My family dipped them in cheese sauce and honey mustard, and not a single one survived the night. The recipe felt clear, fast, and totally worth the little bit of dough time.”

Ingredients You’ll Need

Dough ingredients

1 ½ cups warm water, about 110°F
2 ¼ teaspoons instant or active dry yeast (one standard packet)
1 tablespoon packed brown sugar
1 tablespoon granulated sugar
4 cups all-purpose flour, plus extra for dusting
1 teaspoon fine sea salt
2 tablespoons unsalted butter, melted and slightly cooled

You can use bread flour for a chewier texture. I usually stick with King Arthur or Gold Medal all-purpose flour for consistent results. If you only have salted butter, use it and reduce the fine salt to ½ teaspoon.

Baking soda bath

6 cups water
½ cup baking soda

This baking soda bath gives the pretzel bites their classic color and flavor. Use regular baking soda from your pantry, not baking powder. A wide pot or deep skillet works best so the bites do not crowd.

Topping

1 large egg, beaten with 1 tablespoon water (for egg wash)
Coarse pretzel salt or coarse kosher salt

You can swap the egg wash with 2 tablespoons melted butter if you avoid eggs, but the bites will look slightly less shiny. Use pretzel salt if you find it, but coarse kosher salt works nicely. Avoid table salt on top because it tastes too sharp and melts too fast.

Optional flavor variations

2 tablespoons melted butter + ½ teaspoon garlic powder + 1 tablespoon grated parmesan for garlic parmesan pretzel bites
2 tablespoons melted butter + ¼ cup cinnamon sugar for dessert-style pretzel bites
Shredded cheddar or mozzarella for cheesy pretzel bites

I often split the batch and season half savory and half sweet. Kids love the cinnamon sugar version with a little vanilla yogurt dip. Adults usually hover near the garlic parmesan plate.

Equipment list

Large mixing bowl
Measuring cups and spoons
Wooden spoon or sturdy spatula
Stand mixer with dough hook (optional, but very helpful)
Clean kitchen towel or plastic wrap
Large pot or deep skillet for baking soda bath
Slotted spoon or spider strainer
Baking sheets
Parchment paper or silicone baking mats
Sharp knife or bench scraper
Pastry brush

You can knead by hand if you do not own a stand mixer. I knead in the mixer for speed, then finish with a quick hand knead on the counter. Parchment helps prevent sticking and makes cleanup easy.

Tips & Tricks

Use warm water that feels like a hot bath, not scalding, to keep the yeast happy.
Check that your yeast has not expired, since old yeast gives flat, dense pretzel bites.
Stir the dough until it looks shaggy, then knead until it feels smooth and slightly springy.
Add flour a tablespoon at a time if the dough sticks heavily to your hands, and stop once it feels tacky, not wet.
Oil the bowl lightly so the dough lifts out easily after it rises.
Let the dough rise in a warm, draft-free spot, like inside an unheated oven with the light on.
Cut the dough into equal ropes so the bites bake at the same rate.
Aim for bite-size pieces about 1 to 1 ½ inches long for easy snacking.
Bring the baking soda bath to a gentle simmer, not a wild boil, so the bites keep their shape.
Boil each batch of bites for 20 to 30 seconds to get that classic pretzel flavor and chewy crust.
Use a slotted spoon to lift the bites out and drain off extra water before you place them on the baking sheet.
Brush the egg wash lightly so it coats the surface without pooling on the parchment.
Sprinkle salt right after the egg wash so it sticks well.
Rotate the baking sheet halfway through baking if your oven heats unevenly.
Let the pretzel bites cool for at least 5 minutes so you do not burn your mouth in your excitement.

How to Make Homemade Soft Pretzel Bites

Step 1: Mix the dough

Pour the warm water into a large mixing bowl. Sprinkle the yeast and both sugars over the water, then stir and let it sit for about 5 minutes until the mixture looks foamy on top. Add the melted butter, salt, and 3 ½ cups of the flour, then stir with a wooden spoon until a shaggy dough forms.

Sprinkle some of the remaining flour on your work surface. Turn the dough out and knead for 5 to 7 minutes, adding small amounts of flour as needed, until the dough feels smooth, soft, and slightly tacky. Shape the dough into a ball.

Step 2: Let the dough rise

Lightly oil a clean bowl and place the dough ball inside. Turn the dough once so it coats in a thin layer of oil. Cover the bowl with a clean kitchen towel or plastic wrap.

Set the bowl in a warm spot and let the dough rise for about 30 to 45 minutes, until it doubles in size. If your kitchen runs cool, place the bowl in an unheated oven with the light on. While the dough rises, line two baking sheets with parchment paper.

Step 3: Prepare the baking soda bath and oven

Heat your oven to 425°F. Add 6 cups of water to a large pot and bring it to a gentle boil over medium-high heat. Stir in the baking soda carefully, since it may bubble up.

Reduce the heat so the water simmers steadily. Keep the pot uncovered and let it stay hot while you shape the pretzel bites. This step gives you that classic pretzel color and flavor later.

Step 4: Shape the pretzel bites

Punch down the risen dough gently to release extra air. Turn it out onto a lightly floured surface and cut it into 4 equal pieces. Roll each piece into a rope about 18 to 20 inches long.

Use a sharp knife or bench scraper to cut each rope into 1 to 1 ½ inch pieces. Place the cut bites on the parchment-lined baking sheets. Leave a little space between each piece so they do not touch.

Step 5: Boil the pretzel bites

Work in batches so you do not crowd the pot. Drop 10 to 12 pieces into the simmering baking soda bath. Stir gently so they do not stick to the bottom.

Let the bites simmer for 20 to 30 seconds, then scoop them out with a slotted spoon. Shake off extra water and place them back on the baking sheet. Repeat with the remaining dough pieces.

Step 6: Add egg wash and salt

Beat the egg with 1 tablespoon of water in a small bowl. Brush each boiled pretzel bite lightly with the egg wash. Sprinkle coarse salt over the tops while the surface still feels wet.

For flavored versions, skip the salt on the bites you plan to coat in cinnamon sugar or garlic parmesan. You will season those after baking. Keep the bites in a single layer so they bake evenly.

Step 7: Bake until golden

Place the baking sheets in the hot oven. Bake for 10 to 12 minutes, until the pretzel bites look deep golden brown on top. Rotate the pans halfway through baking if your oven browns unevenly.

Remove the pretzel bites from the oven and let them cool for at least 5 minutes. For garlic parmesan or cinnamon sugar versions, brush the warm bites with melted butter, then toss them in your chosen seasoning. Serve warm with your favorite dips.

What to Serve with Soft Pretzel Bites

These soft pretzel bites pair perfectly with warm cheese sauce, honey mustard, or classic yellow mustard. Kids usually love them with marinara sauce or ranch dressing. I also serve them with a bowl of tomato soup or broccoli cheddar soup for a cozy lunch.

Lighter option, add a big salad and use the pretzel bites as the “bread” on the side. You can also pack cooled pretzel bites into lunchboxes with sliced fruit and veggie sticks. They hold up well and taste great at room temperature.

Storage Options

Store leftover pretzel bites at room temperature in an airtight container for up to 1 day for the softest texture.
Keep them in the fridge for up to 4 days if you want them to last longer, and warm them before serving.
Freeze cooled pretzel bites in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months.
Reheat in a 350°F oven or toaster oven for 5 to 8 minutes until warm and slightly crisp, or air fry at 320°F for 3 to 5 minutes.
Avoid the microwave when possible, since it can make the pretzel bites tough and rubbery.