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!

Pretzel bites with dip on a plate

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!

Raw dough for pretzel bites on a cutting board


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!

Raw Pretzel Bites on a baking sheet

How to Make Pretzel Bites

Making pretzel bits from scratch is as easy as 1, 2, 3!

  1. DOUGH: Combine dough ingredients (per recipe below) and let rise.
  2. BOIL: Divide dough, shape into logs and cut into 2″ pieces. Boil.
  3. 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!

Pretzel Bites on a baking sheet with salt

What to Serve Them With

Pretzel bites are super good on their own, but they are amazing dunked into these tasty dips!

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

Did you make these yummy Pretzel Bites? Be sure to leave a rating and a comment below! 

Pretzel bites with dip on a plate
4.87 from 22 votes↑ Click stars to rate now!
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Pretzel Bites

These homemade Pretzel Bites are golden brown on the outside, but soft on the inside. They're the perfect snack for a crowd!
Prep Time 5 minutes
Cook Time 24 minutes
Rising Time 1 hour
Total Time 1 hour 29 minutes
Servings 48 pretzel bites



  • 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
  • cup baking soda


  • 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.


Makes 48 pretzel bites.
 Store in a brown paper bag or loosely covered container at room temperature. 
4.87 from 22 votes

Nutrition Information

Calories: 46 | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 285mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Calcium: 3mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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Homemade Pretzel Bites on a plate with dip and a title.
Cooked Pretzel Bites on a baking sheet with a title.
Pretzel Bites on a plate with dip and writing.
Baked Pretzel Bites on a baking sheet with writing.



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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!5 stars

  2. 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.4 stars

    1. 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!

    2. I am betting that you used iodized salt which will kill yeast. I added kosher salt and it worked perfectly.

  3. 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.5 stars

  4. Very good recipe comes out good every time I make them .Also I use gluten free flour love them !Thank you5 stars

    1. Glad to know they work well with gluten-free flour as well! Thanks for sharing Diross.

  5. they were really really good they just had a roll like texture but they did have the pretzel taste.4 stars

  6. Love it, thanks! I did mine with cinnamon sugar. One thing though it is better not to coat with eggs, less crunchy.5 stars

  7. The pretzels themselves turned out wonderful my only complaint was aligned my baking pan with parchment paper in the pretzels stuck to the parchment paper4 stars

  8. 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!

    1. Brushing with butter would work, it just won’t be as glossy. Milk or cream is another option.

    1. I’m not sure that I can suggest a substitution for yeast in this recipe as it makes the dough rise.

    1. We have not attempted this recipe in an air fryer but I would love to hear how it turns out Jayn!