Easy Soft Pretzel Bites

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Golden on the outside, pillow-soft on the inside, these Easy Soft Pretzel Bites are the kind of snack you make once—and then find yourself craving weekly. With their deep amber shine and a sprinkle of crunchy salt, they’re irresistible straight from the oven, dunked in cheese sauce, or served alongside your favorite dips.

Unlike traditional pretzels that require intricate shaping, these bite-sized treats simplify the process without sacrificing that classic chewy texture. Whether you’re hosting game night, prepping a lunchbox treat, or just looking for something fun to bake, this recipe hits all the right notes of ease, flavor, and comfort.

Why You’ll Love This Easy Soft Pretzel Bites Recipe

• No fancy shaping—just roll, cut, and bake
• Perfectly chewy with a golden, salty crust
• Freezer-friendly and ideal for make-ahead snacks
• Crowd-pleaser for kids and adults alike

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Preparation Phase & Tools to Use

To make soft pretzel bites successfully, the following tools are essential:

• Stand Mixer with Dough Hook: Speeds up kneading and ensures a smooth, elastic dough.
• Large Mixing Bowl: For proofing the dough properly.
• Sharp Knife or Bench Scraper: To cut the dough into even bites.
• Baking Sheet with Parchment Paper: Prevents sticking and ensures even baking.
• Slotted Spoon: Helps transfer pretzel bites from the baking soda bath without retaining excess water.
• Pastry Brush: For brushing the egg wash on top for that shiny finish.

Each tool plays a vital role in ensuring ease and consistency during preparation.

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Preparation Tips

Start with warm water between 105°F and 115°F to activate the yeast properly. Don’t skip the baking soda bath—this is what gives pretzels their signature color and slightly crisp crust. Be gentle when transferring the dough pieces from the bath to avoid deflating them. Allow the bites a few minutes to rest after shaping for a bit more puffiness. Finally, don’t be shy with the egg wash; it’s key to that golden bakery-style finish.

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Ingredients for This Easy Soft Pretzel Bites Recipe

• 1 and 1/2 cups warm water (110°F to 115°F)
• 2 and 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour (plus more if needed)
• 1 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/3 cup baking soda (for water bath)
• 1 large egg (for egg wash)
• Coarse sea salt or pretzel salt (for topping)

Optional for serving:

• Cheese dip
• Mustard sauce
• Garlic butter

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Step 1: Activate the Yeast

In a large mixing bowl or stand mixer bowl, combine warm water, yeast, and sugar. Stir lightly and let it sit for 5 minutes until the mixture becomes foamy. This ensures the yeast is alive and ready to work.

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Step 2: Make the Dough

Add the flour, salt, and melted butter to the yeast mixture. Mix on low using a dough hook attachment or stir by hand until a shaggy dough forms. Continue kneading for 5-7 minutes (or by hand for about 10 minutes) until the dough becomes smooth, elastic, and slightly tacky but not sticky. Add a bit more flour if needed.

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Step 3: Let the Dough Rise

Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel. Allow it to rise in a warm spot for 1 hour or until doubled in size.

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Step 4: Shape the Pretzel Bites

Once risen, punch down the dough gently and divide it into 4 equal portions. Roll each portion into a long rope, about 18-20 inches in length. Use a sharp knife or bench scraper to cut each rope into 1-inch bite-sized pieces.

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Step 5: Prepare the Baking Soda Bath

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. In a medium saucepan, bring about 6 cups of water to a boil. Slowly add the baking soda (it will bubble up). Stir to dissolve completely.

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Step 6: Dip the Bites

Working in batches, drop a handful of pretzel bites into the boiling baking soda bath for 20-30 seconds. Use a slotted spoon to remove them and transfer onto the lined baking sheets. This step creates the chewy crust and golden color.

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Step 7: Apply Egg Wash and Salt

Whisk the egg with a splash of water to create an egg wash. Brush each pretzel bite generously. Sprinkle coarse salt on top immediately while the surface is still wet.

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Step 8: Bake Until Golden

Bake in the preheated oven for 12-15 minutes, or until the bites are deep golden brown. Rotate the trays halfway through for even baking.

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Step 9: Serve Warm

Serve the soft pretzel bites warm and fresh with your favorite dip. They’re best eaten the same day but can be stored and reheated for later.

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Notes

These pretzel bites are incredibly versatile. You can swap out toppings to match your taste—try cinnamon sugar for a sweet twist or garlic parmesan for a savory kick. If using instant yeast instead of active dry, you can skip the proofing step and mix it directly with the dry ingredients. For an extra rich dough, replace the water with warm milk.

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Watch Out for These Mistakes While Cooking

• Skipping the baking soda bath: This step is non-negotiable. It gives the bites their classic chewy texture and deep color.
• Using cold water for yeast: Always use warm water to properly activate the yeast; too cold and it won’t rise, too hot and it will die.
• Overcrowding the baking sheet: This can lead to uneven baking. Space out the bites so they have room to puff.
• Overbaking: A few extra minutes can turn soft bites into dry ones. Watch for a deep golden color and test a bite for texture.

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Storage Instructions

Once cooled, store your pretzel bites in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 2 months. To reheat, bake in a preheated 300°F (150°C) oven for 5-7 minutes or microwave for 20-30 seconds. If freezing, do not salt before baking—add salt just before reheating for best results.

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Estimated Nutrition (Per 5-6 bites)

• Calories: 190 kcal
• Carbohydrates: 35g
• Protein: 5g
• Fat: 3.5g
• Saturated Fat: 1.5g
• Sodium: 480mg
• Fiber: 1g
• Sugar: 1g

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise. Cover tightly and use within 24 hours.

What kind of salt works best on top?

Coarse sea salt or pretzel salt is ideal. Avoid table salt as it melts too quickly and doesn’t provide the same texture.

Can I make these gluten-free?

Yes, but use a 1:1 gluten-free flour blend that includes xanthan gum for the best results. Texture may differ slightly.

Do I have to use an egg wash?

No, but it helps achieve that signature golden, glossy finish. For an egg-free version, use melted butter.

How do I make sweet pretzel bites?

After baking, brush with melted butter and toss in cinnamon sugar. You can also drizzle with icing or dip in chocolate.

Why did my pretzel bites deflate?

They may have been over-proofed or handled too roughly during the baking soda bath transfer. Be gentle and don’t let them sit in the bath too long.

Can I stuff them with cheese?

Absolutely! Flatten each piece slightly, add a cube of cheese, and seal the edges well before boiling and baking.

How do I get an extra chewy texture?

Let the dough rest a bit longer after shaping, and don’t skip the baking soda bath. Bake until just golden to avoid drying out.

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Conclusion

These Easy Soft Pretzel Bites are your new go-to snack for any occasion. Simple to prepare, endlessly customizable, and absolutely delicious, they bring bakery-quality flavor straight to your kitchen. Whether you’re planning a party, packing a snack, or just satisfying a carb craving, this recipe delivers every time.

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