The Best Buttery Soft Pretzel Bites

Soft Pretzel Bites are the ultimate game day snack. With a crispy exterior and a soft, buttery interior, they’re irresistible. After making these many times, I’ve discovered the trick to perfect pretzel bites every time. The secret? Boiling the dough in baking soda water before baking. This gives them that iconic chewy texture. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Peaches and Cream Crumble Bars and Crispy Ravioli Appetizer.

What You'll Need for The Best Buttery Soft Pretzel Bites

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 3 cups bread flour
• 1 1/2 teaspoons salt
• 1 tablespoon unsalted butter, melted
• 2 tablespoons baking soda
• Coarse sea salt, for sprinkling
• Optional: Melted butter, for brushing

How to Make The Best Buttery Soft Pretzel Bites

1. Make the dough: In a large bowl, combine warm water and yeast. Let sit for 5 minutes. Add flour, salt, and melted butter. Mix until a dough forms. Knead for 5 minutes until smooth and elastic.
2. Let it rise: Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
3. Shape the bites: Punch down the dough and divide into 8 equal pieces. Roll each piece into a long rope, about 1-inch thick. Cut each rope into 1-inch pieces to form the pretzel bites.
4. Boil the bites: Preheat oven to 425°F (220°C). In a large pot, bring 2 cups of water and 2 tablespoons of baking soda to a boil. Boil the pretzel bites in batches for 30 seconds on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
5. Bake the bites: Sprinkle the bites with coarse sea salt. Bake for 12-15 minutes or until golden brown. Brush with melted butter and serve immediately.

Storing & Reheating The Best Buttery Soft Pretzel Bites

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: The dough can be made ahead and refrigerated for up to 24 hours

Freezing The Best Buttery Soft Pretzel Bites

Freeze for up to 3 months

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-10 minutes Microwave: Reheat in the microwave for 15-30 seconds

Recipe Notes

• Chef tip: For a gluten-free version, substitute the bread flour with a gluten-free flour blend.
• Best substitution: No substitutions for the instant yeast.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If your pretzel bites are hard, you may have overcooked them. To fix, soak them in warm water for 5 minutes before serving.

The Best Buttery Soft Pretzel Bites

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

1 hr 35 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 3 cups bread flour
• 1 1/2 teaspoons salt
• 1 tablespoon unsalted butter, melted

Seasonings

• 2 tablespoons baking soda
• Coarse sea salt, for sprinkling

Optional Toppings

• Melted butter, for brushing

Instructions

1. Make the dough: In a large bowl, combine warm water and yeast. Let sit for 5 minutes. Add flour, salt, and melted butter. Mix until a dough forms. Knead for 5 minutes until smooth and elastic.
2. Let it rise: Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
3. Shape the bites: Punch down the dough and divide into 8 equal pieces. Roll each piece into a long rope, about 1-inch thick. Cut each rope into 1-inch pieces to form the pretzel bites.
4. Boil the bites: Preheat oven to 425°F (220°C). In a large pot, bring 2 cups of water and 2 tablespoons of baking soda to a boil. Boil the pretzel bites in batches for 30 seconds on each side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
5. Bake the bites: Sprinkle the bites with coarse sea salt. Bake for 12-15 minutes or until golden brown. Brush with melted butter and serve immediately.

Notes

• Chef tip: For a gluten-free version, substitute the bread flour with a gluten-free flour blend.
• Best substitution: No substitutions for the instant yeast.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If your pretzel bites are hard, you may have overcooked them. To fix, soak them in warm water for 5 minutes before serving.

Storage

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Freeze for up to 3 months
• Oven reheat: Reheat in a 350°F (175°C) oven for 5-10 minutes
• Microwave reheat: Reheat in the microwave for 15-30 seconds
• Make ahead: The dough can be made ahead and refrigerated for up to 24 hours

Nutrition Per Serving

• Calories: 220
• Protein: 7g
• Fat: 2g
• Carbs: 44g
• Fiber: 1g
• Sugar: 1g
• Sodium: 1200mg
• Cholesterol: 0mg
• Sat. Fat: 0.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

The Best Buttery Soft Pretzel Bites FAQs

A Warm Final Note

I can’t wait for you to try The Best Buttery Soft Pretzel Bites and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!