Dessert

Easy Homemade Soft Pretzel Bites Recipe

Byluca Carter November 21, 2025November 21, 2025

Introduction

Soft pretzel bites are an irresistible snack that hits all the right notes — salty, chewy, and perfectly golden. Whether you’re hosting a party, preparing a game-day spread, or just craving a comforting treat, these bite-sized delights are a crowd-pleaser. They pair beautifully with mustard, cheese dips, or even a touch of honey for a sweet and savory combo. Plus, they’re surprisingly simple to make at home!

A white round bowl filled with many small, round golden-brown pretzel bites, each topped with coarse salt and finely chopped green herbs. The pretzel bites have a shiny crust with slight cracks showing a soft inside, and they are piled closely together inside the bowl. In the background, a woman's hand reaches toward the bowl and a small white bowl with a light creamy sauce is partially visible. The whole scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups warm water (about 110°F)
2 ¼ teaspoons (1 packet) active dry yeast

1 tablespoon granulated sugar
4 cups all-purpose flour

1 ½ teaspoons salt
2 tablespoons unsalted butter, melted

10 cups water (for baking soda bath)
⅔ cup baking soda
1 egg yolk, whisked with 1 tablespoon water (for egg wash)

Coarse sea salt or pretzel salt
Optional: Mustard, cheese sauce, or your favorite dip

Instructions

Step 1: In a large mixing bowl, combine the warm water and sugar. Stir until the sugar dissolves, then sprinkle the active dry yeast over the surface. Let the mixture sit for about 5 minutes until frothy.

Step 2: Add the melted butter, salt, and 3 cups of flour to the yeast mixture. Stir until the dough begins to form. Gradually add the remaining flour, ½ cup at a time, until the dough is no longer sticky. Turn it onto a floured surface and knead for 7–10 minutes until smooth and elastic.
Step 3: Lightly grease a large bowl and place the dough inside, turning to coat all sides. Cover with a clean towel and let rise in a warm spot for about 1 hour, or until doubled in size.
Step 4: While the dough rises, bring 10 cups of water and the baking soda to a boil in a large pot.

Step 5: Punch down the risen dough and turn onto a floured surface. Divide into 6 equal portions. Roll each into a 12–15 inch rope and cut into 1-inch pieces.
Step 6: Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper. Boil the pretzel bites in batches in the baking soda bath for 30 seconds, then remove with a slotted spoon.
Step 7: Arrange the bites on baking sheets without touching. Brush each with egg wash and sprinkle with coarse salt.

Step 8: Bake for 12–15 minutes until deep golden brown, rotating the sheets halfway through.
Step 9: Let cool for a few minutes before serving. Enjoy with your favorite dips or as is.

Tips & Variations

Ensure water is warm (about 110°F) to activate the yeast without killing it.

Knead the dough thoroughly to develop gluten for the perfect chewy texture.
Don’t skip the baking soda bath; it creates the classic pretzel crust and flavor.
Try adding cinnamon sugar after baking for a sweet twist.

Use pretzel salt for an authentic crunchy topping or coarse sea salt as a substitute.

Storage

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for a few minutes to restore their soft interior and crispy crust.

How to Serve

A white plate piled high with many small, golden-brown pretzel bites, each showing a shiny, smooth surface with a sprinkle of coarse salt crystals on top. The pretzel bites are slightly rounded cubes with a rich, warm color gradient from dark golden on the edges to lighter tan on the sides, giving a soft and fluffy look inside. The plate sits on a white marbled surface with parts of a dark round pan and a white bowl with a yellow dipping sauce blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Simply mix it directly with the flour without activating it in water first. Adjust water slightly if needed.

Why is the baking soda bath necessary?

The baking soda bath gives pretzels their signature golden color and chewy crust by altering the pH on the dough surface before baking. Skipping it results in a softer, paler pretzel.