Pretzel Bites are yummy bite-sized snacks; buttery soft inside with the perfect pretzel crust!
Homemade Pretzel Bites are way better than store-bought. Skip the preservatives and make your own, fresh-from-the-oven! This perfectly buttery, chewy, a little-bit-salty appetizer can be served any day of the week!
The Perfect Snack
The whole family will love these Pretzel Bites which are essentially bite-sized soft pretzels. They’re soft, slightly salty, and taste great with a homemade cheese dip!
These are easy to make ahead, and you can freeze them until needed!
Serve warm from the oven with honey mustard dip for a potluck worthy snack!
Ingredients/Variations
DOUGH Flour, sugar, salt, and yeast are all mixed together with water to form the dough.
WATER The pretzel bites are submerged in boiling salt water before being baked!
These pretzel bites are brushed with egg yolk and sprinkled with kosher salt, but feel free to add any seasoning you like! Cajun seasoning, seasoned salt, or even everything bagel seasoning would all work!
How to Make Pretzel Bites
Making pretzel bits from scratch is as easy as 1, 2, 3!
- DOUGH: Combine dough ingredients (per recipe below) and let rise.
- BOIL: Divide dough, shape into logs and cut into 2″ pieces. Boil.
- BAKE: Brush with butter and salt or season before baking until golden brown.
Serve warm and toasty with a side of your favorite dip for a great appetizer!
What to Serve Them With
Pretzel bites are super good on their own, but they are amazing dunked into these tasty dips!
- Honey mustard or stone-ground mustard
- Ranch dressing or Blue Cheese
- Nacho cheese sauce or beer cheese dip
- Marinara sauce or barbecue sauce
- Peanut butter or hummus
Tips for Perfect Pretzel Bites
Pretzel bites are as easy to store as they are to make!
Keep them in a brown paper bag or a loosely sealed container at room temperature. Zippered bags and airtight containers will create condensation and the pretzel bites will get soft and mushy. If this does happen, however, simply pop them under the broiler to crisp them up!
Of all the snacks that can easily be frozen and reheated, pretzel bites are the best!
To freeze, place in a zippered bag, label with the date, and freeze them for up to two months.
To thaw, leave them at room temperature and refresh by sprinkling on a little more salt (or seasoning). Bake at 350°F for 10 minutes to crisp back up!
Easy & Delicious Appetizers
- Homemade Bagel Chips – great dipper!
- Easy Crostini – ready in 15 mins!
- Oven Baked Soft Pretzels – soft & slightly chewy
- Everything Crescent Rolls – 4 ingredients
- Pigs in a Blanket – great finger food!
- Fried Wontons – air-fried or deep-fried!
Did you make these yummy Pretzel Bites? Be sure to leave a rating and a comment below!
Pretzel Bites
Ingredients
Dough
- 1 ½ cups warm water 110°-115°F.
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 ½ teaspoons active dry yeast or 1 packet
- 3 ¾ to 4 cups all-purpose flour
- 3 tablespoons butter melted
- 1 beaten egg yolk for brushing
- kosher salt
Boiling Water
- 5 cups water
- ⅓ cup baking soda
Instructions
- Combine water, sugar, salt, and yeast in a large bowl. Let sit 5 minutes or until foamy.
- Add melted butter and stir in flour a bit at a time until well combined.
- Mix with a dough hook for about 5 minutes until smooth and elastic or knead by hand for about 10 minutes.
- Place the dough in a greased bowl, cover with a towel and let rise for 60 minutes or doubled in size.
- Preheat the oven to 450°F. Line a baking pan with parchment paper.
- Bring water and baking soda to a boil in a large pot.
- Divide dough into 4 pieces. Roll each piece into a 24" rope. Cut dough into 2" pieces.
- Drop dough pieces into boiling water for about 10 seconds. Remove with a slotted spoon and allow water to drip away.
- Place dough on prepared pans, brush with egg yolk and sprinkle with salt.
- Bake 9-11 minutes or until golden brown.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Absolutely amazing! Take the time and put some cheese in the middle of them before rolling, or by flattening them and cutting them, then put the cheese in them and fold and crimp them. Nice simple recipe that will leave you wanting more!
That sounds delicious, thanks for sharing Chris!
How long can they be stored in a paper bag at room temperature?
These are best enjoyed within 3 days. Enjoy Peggy!
The recipe turned out really nice, I served the pretzels at a gathering and everybody loved them. The only reason why my rating is 4/5 stars is that mixing the salt in with my yeast mixture killed my yeast. I ended up having to re do that whole step with 1 tbsp of sugar and 3tsp of active dry yeast. Adding the salt directly to the flour mixture.
Glad you enjoyed this recipe, Camila! Sorry to hear it killed your yeast, it shouldn’t have been enough salt to do that but we will take a look at that!
I am betting that you used iodized salt which will kill yeast. I added kosher salt and it worked perfectly.
Delicious. I made half the recipe because I just wanted a small appetizer for dinner guests. Since I had a German menu planned, I made a beer cheddar dip to accompany them. I have always had success with any of your recipes I have made. Thanks so much.
You’re so very welcome Rita, that sounds like a perfect combo!
Very good recipe comes out good every time I make them .Also I use gluten free flour love them !Thank you
Glad to know they work well with gluten-free flour as well! Thanks for sharing Diross.
they were really really good they just had a roll like texture but they did have the pretzel taste.
Can I use bread flour
I’ve only tried this as written so I can’t say for sure. Let us know how it works out for you!
Love it, thanks! I did mine with cinnamon sugar. One thing though it is better not to coat with eggs, less crunchy.
The pretzels themselves turned out wonderful my only complaint was aligned my baking pan with parchment paper in the pretzels stuck to the parchment paper
Do you think you could brush with melted butter instead of egg yolk (egg allergy)? I’m guessing they might not be the same pretty color but should work, right? Thanks for sharing!
Brushing with butter would work, it just won’t be as glossy. Milk or cream is another option.
If I don’t have any yeast. What can I sub. it with? Thanks
I’m not sure that I can suggest a substitution for yeast in this recipe as it makes the dough rise.
looks so yummy!
Could these be baked in air fryer?
We have not attempted this recipe in an air fryer but I would love to hear how it turns out Jayn!