These homemade Pretzel Bites are made with a small list of pantry essentials! The hardest part is deciding not just what to top these bites with, but what to dip them in. Enjoy these as a satisfying savory snack or a fun appetizer for quests.
If I need a sure-fire way to make my husband’s day, homemade pretzels are a very safe bet. While I have detailed storage instructions in this recipe, I sure didn’t have to utilize them for myself! These bites were gobbled right up in no time at all.
This recipe is great when you’re craving a quick-fix for some homemade soft pretzels. No messing around with creating the perfect shape, just cut the dough into easy bite-sized pieces. It’s a fun recipe to make with kids too! Let everyone customize their own pretzels with whatever toppings they’d like.
Keep scrolling to the recipe card for the FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Flour – I used all-purpose flour.
- Water – Warm, around 110F.
- Sugar – Granulated, or you can use honey.
- Yeast – Instant or active. I used active dry yeast. The difference is that active dry yeast needs to be activated first, whereas with instant yeast it’s not necessary.
- Salt – Use as much or little as you prefer.
- Baking soda – Don’t substitute it with baking powder. This is for dipping the pretzel bites into boiling water with baking soda. This is what gives pretzels that nice shiny brown crust and their distinctive flavor.
- Egg – For egg wash, to help your toppings stick and give you that classic pretzel shine.
How to make pretzel bites
- Make the dough: Add the yeast, sugar and 1 cup of warm water to the bowl of your mixer, stir and let it sit for 5 to 10 minutes until the yeast froths up. Add the flour and salt to the bowl of your mixer. Use the dough hook and mix on medium-low speed until the dough is smooth, elastic, and comes clean off the sides of the bowl.
- Rise: Spray a large mixing bowl with cooking spray and place the dough into the bowl, turning it to coat in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise until doubled in size.
- Shape: Preheat the oven to 425F and spray 2 baking sheets with cooking spray. Bring the 4 cups of water (or more) to a boil and slowly stir in the baking soda. Turn the dough out onto a clean work surface. Split it into 4 equal-sized pieces and roll each piece out to a long rope, about 2 feet. Cut each rope into 1″ pieces.
- Bake: Use a slotted spoon to add the pretzel bites to the boiling water, about 12 at a time. Boil for 30 seconds, then remove them with the slotted spoon. Line the bites on your prepared baking sheets, making sure they aren’t touching each other. Brush with egg wash and sprinkle with your desired toppings. Bake for 15-18 minutes.
What can I use to top my pretzel bites?
Looking to keep your pretzels classic? Get yourself some large-grain salt to sprinkle overtop. I tried a variety of toppings including everything bagel seasoning, sesame seeds, and poppy seeds. It’s so hard to choose what my favorite was! You’ll just have to try them all out for yourself and see what you like best.
Other toppings that would taste fantastic:
- Fresh herbs
- Garlic butter
- Crushed potato chips
- Sprinkles, for a sweet pretzel
How to serve pretzel bites
Serve this with a classic cheese sauce, ranch, marinara, mustard, or even some garlic butter. Making an appetizer spread? These pretzel bites would be perfect with:
- Pigs In A Blanket
- Sweet Chicken Bacon Bites
- Fried Pickles
- Potato Skins
- Red Chimichurri Chicken Wings
- Skillet Pizza Dip
- Garlic Butter Steak Bites
- Deviled Eggs
How to store leftovers
Your leftovers pretzel bites will last 2-3 days at room temperature or up to 1 week in the fridge. Store them in a large freezer bag or airtight container to ensure they don’t dry out.
You can enjoy them at room temperature or straight out of the fridge. Zap them in the microwave for 15-20 seconds if you prefer warm pretzels.
Can I freeze pretzel bites?
This recipe will freeze really well! You can freeze your bites baked or unbaked. They’ll last 1 month frozen.
To freeze them unbaked, follow the recipe until you’ve cut the dough into bites. Place the bites on a parchment paper lined sheet, cover with plastic wrap, and put the sheets to the freezer for 2 hours. Transfer the frozen bites to an airtight container or large freezer bags.
To cook the frozen bites, let them thaw at room temperature for 30 minutes before popping them into the boiling water and continuing the recipe.
Looking for more homemade doughs? Try these:
- Homemade Pretzels
- Parker House Rolls
- Garlic Parmesan Skillet Rolls
- 2 Ingredient Dough
- No Knead Bread
- Best Ever Crescents
- No Knead Skillet Bread
Looking for more recipes? Follow on…
- 2 ½ cups all-purpose flour
- 1 cup water warm at 110F
- 1 teaspoon sugar
- 1 tablespoon active dry yeast or instant yeast
- ½ teaspoon salt
- 4 cups water
- 1 tablespoon baking soda
- 1 large egg beaten, for egg wash
- 2 tablespoon everything but the bagel seasoning
- 2 tablespoon sesame seeds
- 2 tablespoon poppy seeds
- 1 tablespoon sea salt
- Add the yeast, sugar and 1 cup of warm water to the bowl of your mixer, stir and let it sit for 5 to 10 minutes until the yeast froths up. Add the flour and salt to the bowl of your mixer. Using the dough hook attachment of your mixer, mix on medium-low speed until the dough comes clean from the side of the bowl, should take about 3 to 5 minutes. The dough should be smooth and elastic.
- Spray a bowl with cooking spray and place the dough in the bowl, turn it around to coat it in the oil. Cover with a clean damp towel or plastic wrap and place in a warm, draft-free environment to let it rise until doubled in size. Could take anywhere from half hour to a couple hours, depending on your environment and yeast.
- Preheat the oven to 425 F°. Spray 2 baking sheets with cooking spray.
- Bring the 4 to 6 cups of water to boil in a pot over high heat. Slowly add the baking soda to the water, don't add it to fast, or it will boil over.
- Place the dough on a clean work surface and divide it into 4 equal pieces. Roll each piece into a long rope, about 2 feet long. Cut the dough into 1 inch pieces. Repeat with remaining ropes of dough.
- Use a slotted spoon to drop pretzel bites into the boiling baking soda/water, about a dozen at a time. Boil them for 30 seconds, then remove them with the slotted spoon, transferring them to the prepared baking sheets. Make sure they're not touching.
- Brush the tops of the pretzel bites with egg wash, and season liberally with salt or your favorite toppings, such as sesame seeds, poppy seeds or everything but the bagel seasoning.
- Place the baking sheets in the oven and bake for 15 to 18 minutes until golden brown.
- Let the pretzel bites cool for 5 minutes before serving. Serve with cheese sauce or mustard.
- If using instant yeast, there’s not need to activate it first, simply add it with the rest of the ingredients to the mixer bowl.
- Your leftovers pretzel bites will last 2-3 days at room temperature or up to 1 week in the fridge. Store them in a large freezer bag or airtight container to ensure they don’t dry out.
- You can enjoy them at room temperature or straight out of the fridge. Zap them in the microwave for 15-20 seconds if you prefer warm pretzels.