How to Create Perfect Soft Pretzel Bites

Dough Development

Proper kneading develops gluten for the characteristic chewy texture without toughness.

Alkaline Bath Technique

Brief boiling in baking soda solution creates the distinctive pretzel flavor and signature crust.

Uniform Sizing

Consistent bite sizes ensure even cooking and the perfect pretzel-to-salt ratio in each piece.

Strategic Salting

Applying salt immediately after the egg wash while still wet ensures proper adhesion.

Baking Tips

For the chewiest texture, use bread flour instead of all-purpose flour.

The baking soda bath is crucial for developing that distinctive pretzel flavor and glossy brown exterior - don't skip this step!

If you want the pretzels to have a deeper brown color, boil them slightly longer, up to 45 seconds.

Make sure your water is the right temperature for the yeast (110-115°F) - too hot will kill the yeast, too cool and it won't activate properly.

For a flavor variation, sprinkle with cinnamon sugar instead of salt after baking for a sweet twist.

To make ahead, boil and shape the pretzel bites, then freeze on baking sheets. Once frozen, transfer to freezer bags. When ready to bake, thaw slightly, brush with egg wash, add salt, and bake (may need a few extra minutes).

Serve with a variety of dips like beer cheese sauce, honey mustard, or even chocolate sauce for sweet versions.

If you don't have a stand mixer, you can knead the dough by hand for about 8-10 minutes until smooth and elastic.

Store any leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore their texture.

Soft Pretzel Bites Crowd Favorite

Name: Soft Pretzel Bites Crowd Favorite
Prep time: 45 min
Cook time: 15 min
Total time: 2 h
Yield: About 48 pretzel bites
Cuisine: German, American
Ingredients: 1 1/2 cups warm water (110-115°F); 2 tablespoons light brown sugar; 1 package (2 1/4 teaspoons) active dry yeast; 4 tablespoons unsalted butter, melted and slightly cooled; 2 1/4 teaspoons kosher salt; 4 1/2 to 5 cups all-purpose flour; Vegetable oil for greasing bowl; 10 cups water; 2/3 cup baking soda; 1 large egg, beaten with 1 tablespoon water; Coarse sea salt for topping; Optional: 2 tablespoons pretzel salt

These Soft Pretzel Bites are the ultimate crowd-pleasing snack with their perfectly chewy interior and distinctive golden-brown exterior. Each bite delivers that authentic pretzel flavor with a satisfying salt crunch that keeps everyone coming back for more. Easy to make but impressive to serve, these homemade pretzel bites rival any mall or stadium version. Perfect for game days, parties, or anytime you need a warm, comforting snack that appeals to all ages. Serve them with cheese sauce, mustard, or your favorite dip for an irresistible treat that will have your guests asking for the recipe.

Prep Time

45 Minutes

Cook Time

15 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

1 1/2 cups warm water (110-115°F)

2 tablespoons light brown sugar

1 package (2 1/4 teaspoons) active dry yeast

4 tablespoons unsalted butter, melted and slightly cooled

2 1/4 teaspoons kosher salt

4 1/2 to 5 cups all-purpose flour

Vegetable oil for greasing bowl

10 cups water

2/3 cup baking soda

1 large egg, beaten with 1 tablespoon water

Coarse sea salt for topping

Optional: 2 tablespoons pretzel salt

Instructions

In the bowl of a stand mixer, combine warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.

Add the melted butter, kosher salt, and 4 1/2 cups of flour to the yeast mixture.

Using the dough hook attachment, mix on low speed until well combined. Increase to medium speed and knead until the dough is smooth and pulls away from the sides of the bowl, about 4-5 minutes.

If the dough appears too sticky, add additional flour, 1 tablespoon at a time, until the right consistency is achieved. The dough should be tacky but not sticky.

Remove the dough from the mixer bowl. Clean the bowl and then oil it well. Return the dough to the bowl, turning once to coat all sides with oil.

Cover the bowl with plastic wrap and place in a warm area to rise until doubled in size, about 1 hour.

Preheat oven to 425°F. Line two large baking sheets with parchment paper and lightly brush with oil or spray with cooking spray.

In a large pot, bring the 10 cups of water and baking soda to a rolling boil.

Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 8 equal pieces.

Roll each piece into a rope about 20-24 inches long.

Cut each rope into 1-inch pieces to make the pretzel bites.

Working in batches, drop about 10-15 pretzel bites into the boiling water/baking soda solution. Boil for 30 seconds, flipping halfway if needed to ensure even coverage.

Remove with a large slotted spoon or spider strainer, allowing excess water to drip off, and place on the prepared baking sheets, making sure the pretzel bites don't touch.

Brush the tops of the boiled pretzel bites with the egg wash, then sprinkle generously with coarse salt or pretzel salt.

Bake for 12-15 minutes, or until golden brown. For even browning, rotate the baking sheets halfway through baking time.

Remove from oven and allow to cool slightly before serving, about 5 minutes.

Soft Pretzel Bites Crowd Favorite

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Soft Pretzel Bites

Soft Pretzel Bites Crowd Favorite

Ingredients

Instructions