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Overhead view of a pretzel bite dipped in a bowl of cheese sauce, surrounded by more pretzel bites on a white plate.
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5 from 2 votes

Homemade Soft Pretzel Bites

Warm, freshly baked soft pretzel bites have all the flavor of a traditional soft pretzel, shaped into bite-sized pieces. They're easy to make and perfect for dipping!
Prep Time30 minutes
Cook Time15 minutes
Resting Time1 hour
Total Time1 hour 45 minutes
Course: Appetizers/Snacks
Cuisine: American
Servings: 10 servings
Author: Rachel Gurk

Ingredients

  • 4 cups all purpose white flour
  • 2 ¼ teaspoons instant (rapid rise or quick rise) yeast (1 packet)
  • 1 teaspoon salt
  • 2 tablespoons packed brown sugar
  • 1 ¼ cups warm water (120°F-130°F)
  • 3 tablespoons unsalted butter, melted
  • ¼ cup baking soda
  • 8 cups water
  • pretzel salt or sea salt, for sprinkling

Instructions

  • Fit the dough hook to a stand mixer and put the flour, yeast, salt, and sugar into the mixing bowl. Whisk together by hand until fully combined.
    4 cups all purpose white flour, 2 ¼ teaspoons instant (rapid rise or quick rise) yeast, 1 teaspoon salt, 2 tablespoons packed brown sugar
  • Pour the water and melted butter into the mixing bowl, then turn on the stand mixer to the lowest setting. Mix with the dough hook for 8 minutes, scraping the sides of the bowl as needed.
    1 ¼ cups warm water, 3 tablespoons unsalted butter, melted
  • After 8 minutes, the dough will have formed a ball and should have come away from the sides of the mixing bowl. It will feel dry to the touch and when you press a finger into the dough it should spring back slowly. If the dough feels sticky when you touch it with a clean dry finger, add more flour a tablespoon at a time, with the mixer running until the flour is incorporated.
  • Lightly oil a bowl and turn the dough out into it, flipping the dough so that it’s coated in the oil. Cover the bowl with a clean, dry towel. Set the bowl aside for 1 hour to allow the dough to rise.
  • Meanwhile, line a baking sheet with parchment paper OR lightly oil it.
  • After 1 hour, the dough will have approximately doubled in size. It might double in size faster than an hour, depending on the temperature of your kitchen. Punch the dough down and transfer it to a clean surface.
  • Use a large knife or dough cutter to cut the dough into 6 equal pieces. If the dough seems too elastic, let it rest for 10 minutes. Roll each piece of dough into a rope about 24 inches long. Cut each rope into sections of about 1 ½ to 2 inches. When you have cut all the dough into pretzel bites, set them aside on the oiled baking sheets.
  • Preheat the oven to 400ºF and prepare the baking soda water bath.
    ¼ cup baking soda, 8 cups water
  • Fill a large saucepan with 8 cups water and bring it to a boil. When it’s boiling, turn the heat down to a simmer, then slowly add the baking soda. The baking soda will fizz and may bubble over if the pan has too much water in it.
  • By now the pretzel bites will have puffed up slightly. Put 10 pretzel bites into the baking soda water bath. Let them soak for 30 seconds, then immediately remove them. (Note: Do not allow the pretzels to soak for longer than 30 seconds.) Use a slotted spoon to lift the pretzel bites out of the water and allow the water to drain off. Arrange the pretzel bites on the oiled baking sheet.
  • While the pretzels are still wet, lightly sprinkle them with pretzel salt.
  • Bake in the preheated oven for 12 to 14 minutes, or until the pretzel bites are golden brown.
  • Remove from the oven and serve the pretzels with beer cheese sauce.

Notes

  • Makes about 60 pretzel bites.
  • If you're making these pretzel bites by hand, knead the dough for 10-15 minutes on a lightly floured surface, until the dough is soft and pliable.
  • Don’t skip the baking soda water bath. This is what gives these pretzel bites their authentic flavor and ensures that the texture stays chewy. Baking soda also contributes to their golden exterior. 
  • Watch the dough while it's rising. It may double in size more quickly depending on the temperature of your kitchen.
  • Storage: Store the cooled pretzel bites in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 6pretzel bites | Calories: 230kcal | Carbohydrates: 42g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 1066mg | Potassium: 84mg | Fiber: 2g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 2mg

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