Soft Pretzel Bites
These irresistible soft pretzel bites are warm, buttery soft, and chewy. Requiring only 6 ingredients, this dough is extremely easy to put together and perfect for beginning bakers. These bites come together in a little over an hour and are perfect for those game day parties, tailgates, or even as a tasty little snack!
Soft Pretzel Bites
Once you start making soft pretzels at home, you’ll never buy premade store-bought frozen soft pretzels again!
Even though this dough requires yeast, this is the perfect recipe for yeast beginners since there is a very little rise time. Plus, shaping into small bite-sized pieces is so much easier than shaping into full-size pretzels.
So, when you’re looking for an amazingly addictive appetizer or a tasty after school snack, grab these few simple pantry ingredients, 2 bowls, and viola!
In a little over 60 minutes, your homemade soft pretzel bites will have a deliciously salty golden exterior and a perfectly soft and fluffy interior. Add in your favorite dipping sauce and enjoy!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
Ingredients Needed
- warm water (105 to 110 degrees F)
- instant yeast
- granulated sugar
- all-purpose flour
- salt
- olive oil
- boiling water
- baking soda
- Coarse salt (optional) – I prefer Kosher salt over sea salt for the texture
- melted butter (optional)
Instant Yeast vs Active Dry Yeast
There are two types of dry yeast that are used in baking. Active Dry Yeast and Instant Yeast (also known as Rapid Rise or Fast Acting Yeast). The instant yeast can be added directly to the dry ingredients without proofing.
But, I always proof my active dry and instant yeast in warm water to make sure that it is still alive. If you add instant yeast directly into the mixture you will not know if it is alive and your dough will not rise.
For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)
How to make Soft Pretzel Bites
Bloom the yeast: Put warm water, yeast, and sugar in a bowl. Let stand for 4 to 5 minutes.
Make the pretzel dough: Add flour and salt to the yeast mixture. Mix in a stand mixer fitted with a dough hook for 3 to 4 minutes. The dough will be sticky. Cover the dough in the bowl with plastic wrap or a damp towel and let it rest for 45 minutes in a draft-free place. No need to knead the dough by hand.
Boil the water: While the dough is resting, boil the water. Once the water is boiling, turn the heat off and add the baking soda. Stir to mix. Let the water cool until the dough is ready.
Prepare the oven and pan: Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or oil the baking sheet. Set aside
Make the pretzel bites: After the dough rests 45 minutes, pour 1 teaspoon olive oil on a clean surface. Cut the dough ball into 4 pieces and roll each piece into a rope roughly a foot long.
Cut each rope into 1-inch bite sized pieces. You should have approximately 48 pieces.
Boil and bake the pretzel bites: Place a few of the cut bites into the cooled water and baking soda for 30 to 60 seconds. Scoop them out and place them on the prepared cookie sheet.
Repeat steps 12 and 13 for all the bites. Cook in preheated oven for 12 to 14 minutes or until the bites are golden brown. Remove from the oven and brush with melted butter and sprinkle with salt. Enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Can I make these ahead of time?
By all means, prepare these ahead of time. Prepare the pretzel dough and refrigerate for up to 1 day or kept in the freezer in an airtight container for 2-3 months.
When ready to make, thaw frozen dough in the fridge overnight. Refrigerated dough can be shaped into pieces while still cold, but allow approximately 1 hour, for the soft pretzels to puff up before the baking soda bath and baking.
Do pretzel bites need to be refrigerated?
Once fully baked, pretzel bites do not need to be refrigerated.
How long do they last?
If you have any leftovers, place in an airtight container and store at room temperature for up to 3 days. Pretzel bites do lose a little softness over time.
So if you need to reheat, microwave for a few seconds or place in oven at 350°F for 5 minutes.
CanI freeze them?
Baked and cooled pretzel bites are great frozen for up to 2-3 months. To reheat, bake frozen bites at 350°F for 10 minutes or until warmed. You can also microwave frozen bites until warmed through.
What to Serve with Soft Pretzel Bites
I can eat these all by themselves because I love a plain salted pretzel, but if I am feeling like more, I will serve them with my Homemade Nacho Cheese Sauce, this Creamy Peanut Butter Dip, my Everything Bagel Dip, some Easy Queso Blanco, and my favorite Beer Cheese Dip.
Can I double the recipe?
Yes, you can double, even triple this recipe!
Tapas Tips & Tricks
- the wait time after adding the sugar and water to the yeast allows the yeast to get activated and start to foam. If it does not foam after the time, this could mean your yeast might not be active and could impact the final product.
- if you don’t have a stand mixer with a dough hook attachment, you can use a hand held dough hook.
- my kitchen can get drafty, so I put my dough bowl in the microwave while it rests.
- I noticed with testing if you put less baking soda in the boiling water, the final bites will be pale when they come out of the oven.
- try with different seasonings like everything bagel, cajun, southwest, french fry, even cinnamon sugar with this pretzel bites recipe
- sprinkle them with a nutty cheese like parmesan or asiago.
- if you don’t have a silicone mat you can use parchment paper or a well greased pan.
- even though the dough doesn’t need to rise, letting it rest in the bowl before cutting give the pretzel bites a fluffy texture.
- brush with melted butter right out of the oven for a richer flavor.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
These homemade pretzels are easy to make and perfect for yeast beginners! Soft pretzel bites are soft and chewy with a hint of coarse salt and are delicious on their own or with your favorite dipping sauce!
Soft Pretzel Bites
Ingredients
- ½ cup warm water 105 to 110 degrees F
- 1 ½ teaspoon instant yeast
- ½ teaspoon granulated sugar
- 1 ¼ cup unbleached all-purpose flour
- ½ teaspoon salt
- 1 teaspoon olive oil
- 4 cups water
- 1/4 cup baking soda
- 1 tablespoon melted butter optional
Instructions
BLOOM THE YEAST
- Put warm water, yeast, and sugar in a mixing bowl. Let stand for 4 to 5 minutes for the yeast to start to foam. If water is too hot, it will kill the yeast, and too cold it will delay activation of the yeast. The wait time allows the yeast to get activated and foam. If it does not foam after the time, this could mean your yeast might not be active and could impact the final product.
MIX THE DOUGH
- Add flour and salt. Mix using a dough hook for 3 to 4 minutes or add to a stand mixer fitted with a dough hook and mix. The dough will be slightly sticky.
- Cover the dough bowl with plastic wrap or a damp cloth and let it rest for 45 minutes in a draft-free place. My kitchen is very drafty, so I put my bowl in the microwave.
PREPARE THE WATER
- While the dough is resting, bring the 4 cups of water to a boil in a large pot. Once the water is boiling, turn the heat off and add the baking soda. Stir to combine. Let the water cool until the dough is ready.
- Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat or oil the baking sheet. Set aside.
MAKE THE PRETZEL BITES
- After the dough rests for 45 minutes, pour 1 teaspoon olive oil on a clean surface.
- Remove the dough from the bowl and place on prepared surface.
- Cut the dough into 4 pieces and roll each piece into a rope, roughly a foot long.
- Cut each rope into 1-inch pieces. You should have approximately 48 pieces.
- Place a few of the cut bites into the water for 30 to 60 seconds.
- Scoop them out and place them on the prepared cookie sheet.
- Repeat steps 12 and 13 for all the bites.
- Bake in the preheated oven for 12 to 14 minutes or until the bites are nice and golden brown.
- Remove the pan from the oven.
- Brush the bites with melted butter and sprinkle with coarse salt if desired.
- Serve with your favorite dipping sauce.
- Enjoy!
Notes
- the wait time after adding the sugar and water to the yeast allows the yeast to get activated and start to foam. If it does not foam after the time, this could mean your yeast might not be active and could impact the final product.
- if you don’t have a stand mixer with a dough hook attachment, you can use a hand held dough hook.
- my kitchen can get drafty, so I put my dough bowl in the microwave while it rests.
- I noticed with testing if you put less baking soda in the boiling water, the final bites will be pale when they come out of the oven.
- try with different seasonings like everything bagel, cajun, southwest, french fry, even cinnamon sugar!
- sprinkle the soft pretzel bites with a nutty cheese like parmesan or asiago.
- if you don’t have a silicone mat you can use parchment paper or a well greased pan.
- even though the dough doesn’t need to rise, letting it rest in the bowl before cutting give the pretzel bites a fluffy texture.
- brush with melted butter right out of the oven for a richer flavor.
Nutrition
©TakeTwoTapas.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.
These sweet potatoe latkes are awesome, although I chose to make mine a bit thinner and in a cast iron skillet. Be glad when November comes around as sweet potatoes are always cheapest then. Some call them latkes and some call them fritters. Thanks
Thank you! I like mine in the skillet too! The traditional way is the best but I like using the air fryer when I don’t want to make too big a mess on my stove top:) Have a great day!