Let's make the softest and fluffiest Pretzel Bites! These pretzel bites are made from a yeasted dough, boiled in a baking soda bath, then baked until soft and fluffy. They are absolutely perfect for bringing to a party/potluck, or just munching on. A sweet version can be made by tossing them in cinnamon sugar!
Looking for more appetizers? Try my Buffalo Chicken Dip next!
About This Recipe
My wife went to a friend's birthday party this weekend, and she asked me to prepare an appetizer for their potluck! I was really busy this weekend, so I decided to do something with ingredients that I already had at home- that's how I decided on pretzel bites! You only need 8 ingredients, but they are all pantry staples.
Apparently there was a ton of food at the potluck. Other people brought pulled pork, sticky rice, fried chicken, and more. I didn't know people were bringing REAL food, so my pretzel bites actually paled in comparison to everything else, but people still enjoyed them!
One thing with pretzel bites is that they taste absolutely the best FRESH out of the oven. Nothing beats that soft, pillowy texture while they're still hot and steaming. That said, these can be reheated easily with a couple of seconds in the microwave, or baked in the oven for a couple minutes.
For this recipe, I paired it with a super simple honey mustard sauce, which you can read more about by clicking the link!
Key Ingredients
Pretzel dough: I made a standard pretzel dough with all-purpose flour, sugar, salt, instant yeast, milk, and melted butter.
Baking soda bath: The baking soda bath is extremely important for giving the pretzel bites a chewy skin. It also helps them develop a brown color while baking. For the bath, you'll need 9 cups of water and ½ cup of baking soda. Bring it to a boil, then just dump the bites into the water and soak for 30 seconds.
Egg wash: This is mainly to give the pretzels a shiny outside and help the salt stick to them.
Instructions
STEP 1: In a stand mixer dough, combine the flour, sugar, yeast, salt, melted butter, and milk. Mix with the dough hook for 4-5 minutes until the dough is relatively smooth. If the dough is too dry (i.e. it's not combining together to form a ball), add a little bit more milk. On the flip side, if it's too wet, just add more flour.
STEP 2: Cover the bowl and place in a warm place for 30-60 minutes. What I like to do is turn my oven on for 30 seconds, turn it off, then place the dough inside. Then turn on the oven light to give it a gentle heat.
STEP 3: Divide the dough into 12 pieces. Roll each piece into a rope, then use a dough scraper to cut the rope into 1-2 inch bites.
STEP 4: Bring the baking soda bath to a boil. Boil the bites for 30 seconds then spread them on a baking sheet. Brush with egg wash then sprinkle with salt.
STEP 5: Bake at 450°F for 12-14 minutes until browned on top.
Pretzel Bites
Ingredients
- 4 ½ cups all-purpose flour (spooned and levelled; plus more if needed)
- 1 tablespoon sugar
- 2 ¼ teaspoons instant yeast
- 1 teaspoon salt
- 1 ¾ cups warm milk (or water; around 110°F)
- 2 tablespoons melted butter
- 9 cups water
- ½ cup baking soda
- 1 large egg (mixed with 1 tablespoon of water)
Instructions
- In a stand mixer bowl, combine the flour, sugar, yeast, milk, butter, and salt. Mix with a dough hook on medium speed for about 4-5 minutes until a smooth dough forms. If the dough is too sticky, add a little bit more flour.
- Cover the bowl and let the dough rise in a warm place for 30-60 minutes until doubled in size.
- Preheat your oven to 450°F. Line two baking sheets with parchment paper. Bring the water and baking soda to a boil in a large pot.
- Divide the dough into 12 pieces. Roll each into a ¾-inch rope and cut into 1-2 inch bites.
- Drop the bites into boiling water for 30 seconds, then transfer to the prepared baking sheets. Leave a little space between each one.
- Brush with egg wash and sprinkle with salt. Bake for 12-14 minutes until golden brown. Serve with honey mustard!
Shel Mousseau
Followed the recipe exactly...and they were delicious. Made the pretzel bites to dip in a fondue 🫕 and they were a huge hit. Will be making again ...thanks!
Grumpy
You're welcome, Shel! Fondue sounds amazing
Kaylee
How long do these stay good for?
Grumpy
They should be good for 2-3 days after making. That said, they absolutely taste the best fresh. I'd recommend steaming them or microwaving with wet paper towels before eating again.
Ashley
Can you make these with active yeast not instant?
Grumpy
Yeah, just dissolve the yeast in the milk and let it rest for 10mins before the first step.
Jaynee Hall
I have tried this recipe twice and both times my dough is super sticky and it can’t hold shape at all. Any suggestions I’m using instant yeast by the way and I also like where it’s humid
Grumpy
Sorry to hear the dough's been giving you trouble! Sticky dough is pretty normal at first, but it should become smoother and easier to handle as you knead it.
Are you using a stand mixer? That can really help, especially with sticky dough. If you're kneading by hand, try adding a little flour at a time until the dough holds its shape and isn't sticking to your hands. Just be careful not to add too much, or the pretzels can turn out dense.
Jaynee Hall
Sorry I meant I live where it’s humid
Nancy
Would they still bake well if everything is done up to the boiling part then baked at a later time?
Grumpy
I've never tried it. I'm honestly not sure how they'd turn out
Jodie
You can freeze bread dough before baking so I see know reason why you couldn’t. Just make sure the dough ball are frozen singly on a baking sheet then popped in a tight zip bag till you need them. Then thaw at room temperature and proceed with the baking soda water and bake. Let us know! I’m going to try this recipe on the weekend and I’ll try freezing some..it sure makes alot!
Meg
Hi Im going to make these tomorrow but Im wondering do I mix the instant yeast with warm water or just pour the yest into the flour mixture? Thank you
Grumpy
Hi Meg, just pour the yeast directly into the flour mixture. Instant yeast doesnt need to be bloomed in water
Meg
Thank you so much
Heather
Can you make these in large batches and freeze them?
Grumpy
You could, but I think these taste the best fresh. Freezing will probably dry them out a bit too much