Homemade soft pretzel bites are easy to make and the perfect salty snack. Just as good as Pretzel Maker and you can enjoy them at home!
Why you’ll love these Soft Pretzel Bites
One of my favorite snacks to pick up when I’m out running errands is a giant cup of soft pretzel bites from Pretzel Maker. They are seriously delicious!
These are soft, pillowy, buttery, and so good you’ll never leave your house to go run errands again.While making soft pretzel bites isn’t hard, it does require time. This recipe has two rise steps, but the second one is short because the tiny pretzel bites don’t need that long to rise.
You can omit tossing the pretzels with butter…but why would you? It gives them the perfect finish. Additionally, you can make this dough recipe into large traditionally shaped pretzels, but the cooking time will need to be adjusted longer to cook them all the way through.
What you’ll need for this Pretzel Bites Recipe
- All-purpose flour
- Brown sugar
- Instant Yeast
- Salt
- Butter
- Milk
- Water
- Butter
- Coarse salt
- Egg
- Water
You can find the full list of ingredients and measurements in the recipe card below.
Pretzel Bite Recipe Variations & Substitutions
Since this is a yeast dough recipe, it’s best not to substitute any of the dough ingredients. If you didn’t want the egg wash or butter or salt, you could leave those off. Additionally, you could replace the salt with cinnamon and sugar for a sweet twist on the pretzel bites.
How to make Pretzel Bites
- Mix all the ingredients for the dough and knead until it’s smooth and elastic. This can be done by hand or in an electric mixer fitted with the dough hook attachment.
- Once the dough is kneaded, let it rise in a clean and greased bowl until it has doubled in size.
- This usually takes about an hour, but the process can be sped up if the dough is placed in a warm area.
- You can also preheat your oven to 200ºF, turn it off, and set the dough inside to rise.
- After the dough has risen, turn it out onto a lightly floured surface.
- Cut the dough into strips about 1 inch wide and then cut each strip into 1-inch pieces so that each pretzel bite is about 1×1 inch square.
- Place the pretzel bites onto lined trays to rise again until doubled, about 20 minutes.
- Brush the risen pretzel bites with an egg wash and sprinkle with coarse salt.
- Bake!
- Once the pretzel bites are baked and cooled slightly, toss them with melted butter so they are lightly coated.
- Enjoy!
Soft Pretzel Bites Recipe Tips
- Brown Sugar: If your brown sugar is clumpy, break it apart in your hands before adding it to the dough.
- Flour: This recipe uses all-purpose flour. Using any other kind of flour will change the texture of the dough.
- Yeast: I use instant yeast when I make this recipe, which is more potent than active dry yeast and doesn’t need to be bloomed in the water like active dry yeast does.
- If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.
Best Ways to Serve Soft Pretzel Bites
If you’re looking for amazing recipes to dip pretzels into, check out this post: What To Dip Pretzels In. It has over 25 dip recipes that are a perfect match for this recipe.
How to store Homemade Soft Pretzel Bites
Store homemade soft pretzel bites in an airtight container at room temperature.
Can I freeze this recipe?
Yes, you can freeze the dough or the finished pretzel bites. Either way, freeze in an airtight container. If you’re freezing the dough, freeze it after it is mixed, and then let it thaw and rise before continuing with the shaping steps of the recipe.
How to reheat Pretzel Bites
Pretzel bites can be reheated in the microwave in a microwave-safe dish at 15-second intervals until warmed through.
Pretzel Bite Recipe FAQs
In this recipe, the pretzel bites are brushed with an egg wash and then sprinkled with coarse salt. The egg wash is what will help the salt stick to the pretzel bites.
Yes, you can make pretzel dough the night before. Make the recipe through step 4, then let it rise in the fridge overnight. Do not let it sit in the fridge for longer than 8 hours.
There are a few ways. First, the recipe here for the dough will yield a soft pretzel bite. Be sure to not make the dough too dry or overwork it. If the pretzel bites are overbaked, they could also be dry.
Pretzel bites can be made crisp by extending the baking time. Depending on how crisp you want them will determine how much longer the baking time needs to be extended.
Dipping pretzels in boiling water gives them that chewy crust that a lot of pretzels have. This recipe skips that step because they are a copycat for the Pretzel Maker pretzel bites and those pretzels also skip the water step.
More Easy Yeast Bread Recipes
- How to Bake Bread From Scratch
- Easy Homemade Bread Recipe
- Homemade Focaccia Bread Recipe
- How to Make Homemade Cinnamon Rolls
- Classic Orange Rolls
- Easy Dinner Roll Recipe
- 60 Minute Homemade Herb Bread
- Herby Garlic Cheese Bread
Homemade Soft Pretzel Bites
Equipment
Ingredients
- 4 cups all-purpose flour
- 3 tablespoons brown sugar
- 3 teaspoons instant yeast
- 1/2 teaspoon salt
- 3 tablespoons butter softened
- 1 cup milk
- 1/2 cup water
- 2 tablespoons butter melted, reserve for later
- 3 tablespoons coarse salt
- 1 egg reserve for later
- 1 teaspoon water
Instructions
- Combine flour, brown sugar, yeast, and salt.
- Add softened butter, milk, and water. Combine.
- Knead for 5 minutes.
- The dough should be smooth and just stick to the bottom of the bowl or only slightly cling to your fingers when you touch it. See note.
- Let the dough rise until doubled.
- Preheat the oven to 450ºF.
- Turn the dough out onto a lightly floured surface. Roll it out slightly until it’s about 2 inches thick and slice it into 1 inch thick strips.
- Cut the strips into 1-inch pieces and place on a lined baking sheet. Let rise for 20 minutes.
- Combine egg and water. Brush with egg wash and sprinkle with coarse salt.
- Bake for about 15-20 minutes, or until light golden brown on top.
- Toss with melted butter.
Crystal says
Did you use all purpose flour?
Alli says
Yes, I do.
Amanda says
Not sure what happened, but mine were blackened by 12 min 👎🏻
Alli says
I would definitely check your oven temp! I’m not sure how it would be possible for them to be black after 12 minutes.
Ignez Bell says
Love. This recipe!!!
Alli says
Yay! So glad to hear it.
Carrie says
Does this recipe call for warm milk or water? Normally with yeast there is a warm liquid you add. Thx!
Alli says
Nope, I don’t bloom my yeast. I use instant yeast when I make this recipe, which is more potent than active dry yeast and doesn’t need to be bloomed in the water like active dry yeast does. If you’re using active dry, don’t worry, it really won’t make too big of a difference in this recipe.
Alli says
New favorite recipe!