Name: Recipe "Soft Pretzel Bites"
Prep time: 120 min
Cook time: 18 min
Total time: 138 min
Ingredients: 1.5 cup water (warm); 2 tbsp light brown sugar; 1 package active dry yeast; 3 oz unsalted butter (melted); 2.5 tsp kosher salt; 4.5 cup all-purpose flour; vegetable oil; 3 qt water; 1 whole egg (beaten with 1 tablespoon cold water); coarse sea salt; 0.5 tbsp unsalted butter; 0.5 tbsp all-purpose flour; 0.5 cup milk; 8 oz Cheddar cheese (grated); 0.333 cup baking soda

Try Rosemary Sea Salt Pretzels with Rosemary Cheddar Cheese Sauce or Chocolate Salted Caramel Pretzel Cookies while you’re at it.

The Soft Pretzel Bites Recipe That Started It All

I’m taking you back to 2010. That’s when this recipe for soft pretzel bites first showed up here, and it’s been our most popular recipe ever since. Seven years later, it’s still number one. These little bites are soft, chewy, and salty, and they’re perfect for dipping in cheese sauce. One question I get a lot is about the baking soda. Yes, there’s a third of a cup, but it’s for the boiling water, not the dough. Add it slowly or it will bubble up and make a mess. We don’t want anyone getting burned.

Why You’ll Love These Homemade Pretzel Bites

The quick boil gives them that iconic chewy texture you can’t get from baked-only pretzels.
The cheese sauce comes together in minutes and uses real cheddar for a rich, tangy dip.
They’re fun to shape and even more fun to eat, perfect for sharing at parties or on game day.

Key Ingredients for Soft Pretzel Bites

Yeast, Active dry yeast needs to be proofed in warm water (about 110°F) with a pinch of sugar. If it doesn’t foam after 5 minutes, the yeast is dead and you need new packets.
Baking soda, Don’t skip it. The 1/3 cup in the boiling water is what gives pretzels their distinctive crust. Just add it slowly to avoid a volcanic overflow.
Cheddar cheese, For the cheese sauce, grate your own block of sharp cheddar. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Kitchen Tools for Soft Pretzel Bites

Stand mixer, Makes kneading the dough effortless, though you can do it by hand if you prefer.
Baking sheets, You’ll need two standard sheets to hold all the bites without crowding.
Cooling rack, Lets air circulate under the baked bites so they stay crisp, not soggy.
Small roasting pan, The wide surface area is perfect for boiling the pretzel bites in batches.

Tips for Perfect Soft Pretzel Bites

When you add the baking soda to the boiling water, do it slowly and carefully. It will foam up and can overflow if you dump it all in at once. Use a large pot or roasting pan to give the water room to bubble.

Don’t overcrowd the pot when boiling the bites. Boil about 15 at a time so they have space to move. After 30 seconds, lift them out with a slotted spoon and let them drain briefly before placing on the baking sheet.

For the best rise, let the dough double in a warm spot. If your kitchen is cool, place the bowl in an oven with the light on (but not turned on). The dough should be smooth and elastic after kneading.

Shaping Tips for Baked Pretzel Bites

After the dough has risen, divide it into 8 equal pieces (about 4¼ to 4½ ounces each). Roll each piece into a 22-inch-long rope. If the dough springs back, let it rest for a couple minutes before rolling again. Cut the rope into 1-inch pieces using a bench scraper or knife. For even pieces, you can pinch the dough instead of cutting. Keep the cut pieces covered with a towel while you finish the rest to prevent them from drying out.

Easy Pretzel Bites Variations to Try

For cinnamon sugar pretzel bites, skip the coarse sea salt after baking and sprinkle with a mix of cinnamon and sugar while they’re still warm. Whisk together about 3 tablespoons of softened cream cheese, a cup of powdered sugar, a teaspoon of vanilla, and a splash of milk to make a quick glaze. Drizzle that over the sweet bites and enjoy.

You can also swap the salt for everything bagel seasoning right after the egg wash for a savory twist. The boiling step stays the same no matter what topping you choose.

What to Serve with Soft Pretzel Bites

These bites are made for dipping. The classic cheese sauce is a natural fit, but they’re also great with spicy mustard, queso, or even a side of chili for dipping. Set them out on a platter for game day and watch them disappear.

How to Store Leftover Soft Pretzel Bites

Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To bring back that just-baked texture, reheat them in the oven rather than the microwave.

Can You Freeze Soft Pretzel Bites?

Yes, you can freeze them after the boiling step. Arrange the boiled bites on a baking sheet and freeze until solid, then transfer to a freezer bag. When you’re ready to bake, place them straight from the freezer onto a prepared baking sheet, brush with egg wash, sprinkle with salt, and add about 3 extra minutes to the baking time.

Best Way to Reheat Soft Pretzel Bites

To restore their crisp exterior and soft interior, reheat the bites in a 350°F oven for 5 to 7 minutes. Avoid the microwave, which makes them tough and chewy in a bad way. If you’re short on time, an air fryer at 350°F for 3 to 4 minutes works well too.

Soft Pretzel Bites FAQs

Why do you boil pretzel bites in baking soda water?

Boiling in baking soda water gives the pretzels their signature chewy crust and deep brown color. The alkaline water changes the pH of the dough’s surface, which promotes browning in the oven and creates that classic pretzel texture.

Can I use baking powder instead of baking soda?

No, baking powder won’t work the same way. Baking soda creates the high pH needed for the pretzel reaction. Using baking powder will result in a softer, less chewy bite that doesn’t brown properly.

Can I make these gluten-free?

You can try a 1-to-1 gluten-free flour blend, but the texture will be different. The dough may be stickier and the bites won’t be as chewy. If you go that route, add the flour gradually and expect a more cake-like result.

How do I get my pretzel bites golden brown?

The egg wash is key. Brush it on generously before baking. Also, make sure the oven is fully preheated to 425°F and give them the full 15 to 18 minutes. If they still look pale, you can switch the oven to broil for the last 30 seconds, but watch closely.

Recipe

Soft Pretzel Bites

Pretzel bites are fun to make and fun to eat!

mediumVegetarian

2 hr

Prep Time

18 min

Cook Time

2 hr 18 min

Total Time

Servings

Appetizer

Course

German

Cuisine

658 kcal

Calories

Ingredients

Servings

1.5 cup water, warm
2 tbsp light brown sugar
1 package active dry yeast
3 oz unsalted butter, melted
2.5 tsp kosher salt
4.5 cup all-purpose flour
vegetable oil

3 qt water
1 whole egg, beaten with 1 tablespoon cold water
coarse sea salt
0.5 tbsp unsalted butter
0.5 tbsp all-purpose flour
0.5 cup milk
8 oz Cheddar cheese, grated

boiling

0.333 cup baking soda

Instructions

1
For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
2
Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
3
Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
4
Preheat the oven to 425 degrees F.

5
Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!
6
Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
7
Remove to a baking rack and let rest 5 minutes before eating.

Nutrition (per serving)

658kcal

Calorie breakdown

Protein16%111 kcal

Fat26%173 kcal

Carbohydrates58%394 kcal

How this was calculated — 13 of 15 ingredients matched

waterWater, bottled, generic0 kcal

light brown sugarSugars, brown114 kcal

active dry yeastLeavening agents, yeast, baker's, active dry813 kcal

unsalted butterButter, salted610 kcal

kosher saltSalt, table0 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached3953 kcal

vegetable oilOil, vegetable, soybean, refined9 kcal

coarse sea saltSalt, table0 kcal

unsalted butterButter, salted54 kcal

all-purpose flourFlour, wheat, all-purpose, enriched, bleached27 kcal

milkMilk, buttermilk, fluid, whole74 kcal

Cheddar cheeseCheese, cheddar925 kcal

baking sodaLeavening agents, baking soda0 kcal

Serving size ≈ 226 g · 10 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: american, Oven Baked, snack, vegetarian

This post may contain affiliate links. Read our disclosure policy.