Soft Pretzel Bites are easier to make than you think! Instant yeast saves on the prep time of this recipe and you'll have a tasty snack in no time!
Update: This recipe was originally shared in February 2012. The recipe and photos have been updated and republished in February 2024.
I have no excuse for waiting over a decade to update this recipe. Somewhere along the way I got it in my head that this recipe was hard to make, which pushed it further down the re-make list. That could not be further from the truth.
What are soft pretzel bites?
If you've ever had the frozen pretzel bites from the grocery store, these are the homemade version of that. By using instant yeast, the recipe comes together in no time at all and you'll have a delicious snack waiting for you.
Ingredients
- instant (rapid rise) yeast
- warm water
- brown sugar
- salt
- unsalted butter, melted
- all purpose flour
- baking soda
- egg
- kosher or other coarse salt
Instructions
Preparing the dough
First, combine water, yeast and sugar in the bowl of a stand mixer. Let sit for 5 minutes until the yeast gets foamy.
Then add in salt and melted butter. Mix with the dough hook attachment. Add in 2 cups of flour and mix on low for 2 minutes. Scrape down the sides and add the remaining 2 cups of flour, mixing until the dough pulls away from the bowl and is tacky, but not sticky. If the dough is too sticky, add more flour ¼ cup at a time.
Continue mixing for 2-3 minutes on low speed. Or turn out the dough onto a lightly floured surface and knead by hand for 2-3 minutes. Then cover with a towel and let rest for 10 minutes.
Meanwhile, add 8 cups of water and ¼ cup of baking soda to a large pot. Stir until most of the baking soda has dissolved. In a small bowl, lightly beat an egg with 1 tablespoon of water.
Preheat the oven to 400 degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Baking Soda Bath and Baking
Then lightly sprinkle flour onto your countertops or a cutting board. Place the dough on top and divide the dough into 8 pieces. Leave 2 pieces out and scoot the remaining dough to the side, covering with a towel.
Roll out the dough into approximately 1 ½ inch logs. Roll the dough into an oblong shape in your hands, then place on the counter/cutting board and use both hands, in a back and forth motion to roll the dough into a log.
Cut the dough into pretzel bites. Use a pizza cutter, bench scraper or knife to cut the dough into approximately 2 inch sizes pieces. Place on the prepared baking sheets. Repeat the process of rolling and cutting with the remaining pieces of dough.
Bring the pot of water and baking soda to a boil. Once boiling, use a slotted spoon or mesh strainer to carefully drop the dough into the water. After 15 seconds, scoop them back out and let excess water drain. Place back on the baking sheet. Repeat with remaining dough pieces.
Then brush with egg wash and bake. Space out the pretzel dough on the baking sheet and brush with the egg wash. Sprinkle the coarse salt on top. Bake for 12-15 minutes until golden brown.
Serve warm and enjoy!
Freezing and Storage Instructions
Freezing the dough: prepare dough, store in an airtight container and freeze for 2 months. Let thaw in the fridge and then on the counter for 1-2 hours before cutting, baking soda bath and baking.
Freezing pretzel bites: once cooled, store in an airtight container for and freeze for 2 months. Reheat in the oven for 10-12 minutes at 350 or microwave.
Flavor Substitutions
- Everything Bagel: sprinkle everything bagel seasoning on top of pretzel bites before baking. Check your container to see if it contains salt. If so, reduce the kosher salt sprinkled on top.
- Cinnamon Sugar: after the baking soda bath, combine ½ cup sugar and 1 tablespoon cinnamon in a large bowl. Melt 4 tablespoon unsalted butter in another bowl. Dip the pretzel bites in the melted butter, then toss in cinnamon sugar. Bake as stated above.
- Parmesan Herb: Combine ½ cup grated Parmesan cheese with 1 tablespoon Italian seasoning (and 1 teasoon garlic powder, if desired). After egg wash, sprinkle mixture over pretzel bites and bake as stated above.
We practically inhaled these pretzel bites, especially when I made a spicy cheese sauce to dip them in. I totally forgot how delicious these are and will definitely be making them more often.
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Recipe
Soft Pretzel Bites
Equipment
- 2 large baking sheets
- 2 sheets parchment paper or silicone baking mats
- 1 slotted spoon or mesh strainer
- 1 large pot
Ingredients
- 1 ½ cups warm water about 100 degrees F
- 1 packet rapid rise yeast
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter melted
- 1 teaspoon salt
- 4 cups all purpose flour plus more for dusting
- 8 cups water
- ¼ cup baking soda
- 1 egg beaten with 1 tablespoon water
- 1 tablespoon kosher salt or more if desired
Instructions
Preparing the Dough
- Combine water, yeast and sugar into the bowl of a stand mixer. Let sit 5 minutes until yeast is foamy.1 ½ cups warm water, 1 packet rapid rise yeast, 1 tablespoon brown sugar
- Then add butter and salt. Mix with dough hook. Add in 2 cups of flour and mix on low for 2 minutes. Scrape down the sides and add remaining flour. Scrape down sides again. Mix on low until dough pulls away from bowl and is tacky but not sticky. If sticky, add more flour ¼ cup at a time. Then mix on low for 2-3 minutes or knead by hand for the same amount of time.1 tablespoon unsalted butter, 1 teaspoon salt, 4 cups all purpose flour
- Cover dough and let rest 10 minutes.
Baking Soda Bath
- Add water and baking soda to a large pot and bring to a boil. Beat egg in small bowl with water. Line two large baking sheets with parchment or silicone baking mats. Preheat oven to 400.8 cups water, ¼ cup baking soda, 1 egg
- Lightly flour a surface and turn out dough. Roughly divide into 8 pieces, working with 2 at a time. Set remaining pieces aside and cover with a towel. Form dough into an oblong shape in your hands, then place on the floured surface and use both hands rolling the dough back and forth until its a rope about 1.5 inches thick. Cut into 2 inch pieces with a pizza cutter, bench scraper or knife. Place on baking sheet and repeat with all dough.
- Carefully lower pretzel dough pieces into the boiling water with a slotted spoon for 15 seconds. Remove, draining excess water and placing back onto the baking sheet. Repeat with all pretzel dough.
- Space out dough bites and brush with egg wash. Sprinkle kosher salt (or alternate toppings) on top. Bake for 12-15 minutes until golden. Serve warm.1 tablespoon kosher salt
- See post for freezing instructions.
Nutrition
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