Can I make the dough without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl. Start with a wooden spoon, then knead on a floured surface for about 8-10 minutes until smooth and elastic. It's a great arm workout!

Why are my pretzel bites pale instead of golden brown?

The baking soda bath is crucial for developing that signature brown color. Make sure your water is at a rolling boil, and that you're using the full amount of baking soda. Also check that your oven is properly preheated to 450°F.

Can I use whole wheat flour instead of all-purpose?

Yes, but I'd recommend starting with half all-purpose and half whole wheat flour. Using 100% whole wheat will result in denser, less fluffy pretzel bites. You may also need to add a bit more water as whole wheat flour absorbs more moisture.

My pretzel bites are tough, what went wrong?

Tough pretzel bites usually come from overworking the dough or leaving them in the baking soda bath too long. Limit the bath to exactly 30 seconds and handle the dough gently when shaping.

Soft Pretzel Bites Recipe

These irresistible Soft Pretzel Bites deliver that perfect balance of chewy inside and golden-brown outside that we all crave. They’re surprisingly simple to make at home and require basic ingredients you likely already have in your pantry. Whether you prefer them savory with salt or sweet with cinnamon sugar, these bite-sized treats will disappear faster than you can say “pretzel”!

Why You’ll Love This Recipe

Homemade Goodness: There’s something magical about freshly baked pretzels that store-bought versions simply can’t match.
Versatile: Make them savory with salt or sweet with cinnamon sugar – or do a batch of each to please everyone!
Perfect for Sharing: These bite-sized morsels are ideal for parties, game days, movie nights, or anytime snacking.
Simplified Process: Don’t let the idea of making pretzels intimidate you – this recipe breaks it down into manageable steps anyone can follow.

Ingredients You’ll Need

Warm Water: The foundation of our dough, but keep it below 110°F to avoid killing the yeast.
Dry Yeast: The magic ingredient that makes our pretzel bites rise and develop that distinctive flavor.
All-Purpose Flour: Provides structure to our dough; no need for fancy specialty flours here.
Kosher Salt: Enhances the flavor of the dough itself – don’t skip this!
Light Brown Sugar: Adds a subtle sweetness and helps feed the yeast for proper rising.
Butter: Creates richness and tenderness in the dough; make sure it’s melted but not hot.
Baking Soda: The secret to authentic pretzel flavor and that gorgeous brown exterior when added to the boiling water bath.
Coarse Salt: For sprinkling on top of the savory version; large flaky salt looks and tastes best.
Cinnamon Sugar: Transform your pretzels into a sweet treat by rolling them in this classic combination.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Everything Bagel: Sprinkle with everything bagel seasoning before baking for a savory, garlicky kick.
Garlic Parmesan: Brush with garlic butter after baking and sprinkle with grated parmesan cheese.
Jalapeño Cheddar: Mix finely diced jalapeños into the dough and top with shredded cheddar during the last few minutes of baking.
Chocolate Drizzle: After making the cinnamon sugar version, drizzle with melted chocolate for extra decadence.

Shape Variations

Traditional Pretzel Shape: Instead of bites, form into classic pretzel shapes for a more authentic look.
Pretzel Sticks: Roll into thin sticks for dipping.
Pretzel Buns: Form into larger balls and use as slider or sandwich buns.

How to Make Soft Pretzel Bites

Step 1: Prep the Dough

Pour warm water into your stand mixer bowl and sprinkle yeast over the top. Let it sit for 7-9 minutes until it becomes slightly foamy. Meanwhile, whisk together flour, salt, and brown sugar in a separate bowl. Add the flour mixture and cooled melted butter to the yeast mixture. Using the dough hook attachment, mix for 5 minutes until the dough becomes smooth and elastic.

Step 2: Let the Dough Rise

Transfer the dough to a greased bowl and cover with a clean dish towel. Let it rise in a warm spot for 2-3 hours until doubled in size. For convenience, you can also place it in the refrigerator overnight for a slow rise that develops even more flavor.

Step 3: Shape the Pretzel Bites

Once risen, punch down the dough to release air bubbles. Divide it into 8 equal portions and roll each into a rope about 1 inch in diameter and 12 inches long. Cut each rope into 2-inch pieces using a knife or kitchen scissors.

Step 4: The Baking Soda Bath

Bring 8 cups of water and 1/2 cup of baking soda to a boil in a large pot. Working in batches of 10-12 pieces, drop the pretzel bites into the boiling water for just 30 seconds. Remove with a slotted spoon, allowing excess water to drip off, then place on parchment-lined baking sheets.

Step 5: Bake to Golden Perfection

If making salted pretzels, sprinkle with coarse salt immediately while the dough is still wet. Bake at 450°F for 8-9 minutes until golden brown. Transfer to a wire rack to cool slightly.

Step 6: Finish with Toppings

For cinnamon sugar pretzels, dip the slightly cooled pretzel bites in melted butter, then roll in cinnamon sugar until fully coated.

Pro Tips for Making the Recipe

Water Temperature Matters: Use warm water (not hot) for the yeast – aim for about 100-110°F, or comfortably warm to the touch.
Even-Sized Pieces: Try to cut your pretzel bites into similar sizes so they cook evenly in the oven.
Don’t Skip the Baking Soda Bath: This step is crucial for that authentic pretzel flavor and signature brown exterior.
Work Quickly After the Bath: Add salt immediately after removing pretzels from the water bath so it sticks properly.
Altitude Adjustments: At high altitudes, you may need to reduce the baking soda slightly and increase baking time by 1-2 minutes.
Soft Pretzels, Soft Touch: Handle the dough gently when shaping to maintain the light, airy texture inside.

How to Serve

Dipping Sauces

Serve these pretzel bites with an array of dipping options for maximum enjoyment:

Cheese sauce (either homemade or store-bought)
Whole grain mustard
Honey mustard
Marinara sauce
Caramel sauce (for cinnamon sugar pretzels)
Chocolate sauce (for cinnamon sugar pretzels)

Perfect Pairings

Pair savory pretzels with your favorite craft beer for an authentic German experience
Serve cinnamon sugar pretzels with hot chocolate or a glass of cold milk
Include on snack boards alongside nuts, cheeses, and fruits

Make Ahead and Storage

Storing Leftovers

Store cooled pretzel bites in an airtight container at room temperature for up to 3 days. They’re best enjoyed within 24 hours of baking for optimal texture and flavor.

Freezing

These pretzel bites freeze beautifully! After baking and cooling completely, place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.

Reheating

Refresh room temperature or thawed pretzel bites in a 350°F oven for about 5 minutes until warmed through. For extra crispness, spray or brush lightly with water before reheating.

For the cinnamon sugar version, it’s best to freeze them plain and add the butter and cinnamon sugar coating after reheating.

FAQs

Can I make the dough without a stand mixer?

Absolutely! You can mix the dough by hand in a large bowl. Start with a wooden spoon, then knead on a floured surface for about 8-10 minutes until smooth and elastic. It’s a great arm workout!
Why are my pretzel bites pale instead of golden brown?

The baking soda bath is crucial for developing that signature brown color. Make sure your water is at a rolling boil, and that you’re using the full amount of baking soda. Also check that your oven is properly preheated to 450°F.
Can I use whole wheat flour instead of all-purpose?

Yes, but I’d recommend starting with half all-purpose and half whole wheat flour. Using 100% whole wheat will result in denser, less fluffy pretzel bites. You may also need to add a bit more water as whole wheat flour absorbs more moisture.
My pretzel bites are tough, what went wrong?

Tough pretzel bites usually come from overworking the dough or leaving them in the baking soda bath too long. Limit the bath to exactly 30 seconds and handle the dough gently when shaping.

Final Thoughts

These Soft Pretzel Bites bring the joy of freshly baked pretzels right to your kitchen with surprisingly little effort. There’s something wonderfully satisfying about creating these little bites of happiness from scratch – watching the dough rise, forming the pieces, and seeing them transform in the oven. Whether you choose the classic salted version or sweet cinnamon sugar coating (or both!), you’ll be rewarded with warm, chewy pretzel bites that rival any mall or stadium vendor. Give this recipe a try this weekend – your family will think you’re amazing!