Buttery Soft Pretzel Bites Recipe: Easy Snack Perfection

5 from 1 vote

Buttery Soft Pretzel Bites Recipe: Easy Snack Perfection

These buttery soft pretzel bites are a delicious go-to treat. Warm from the oven, with a soft, chewy texture and a crisp golden crust. On the homestead, there’s something extra satisfying about making your own snacks from scratch.

Prep Time40

Cook Time15

Total Time55

Course: Appetizer

Cuisine: American

Keyword: appetizer recipe, bread recipe, copycat recipe, party food, snack recipe

Servings: pieces

Calories: 35kcal

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Equipment

Soup Kettle

Mixing Bowls

Ingredients

Soft Pretzel Dough

1 ½ Cups Warm Water about 110°F
2 ¼ Teaspoons Active Dry Yeast 1 packet
1 Tablespoon Brown Sugar or granulated sugar
1 Teaspoon Salt or kosher salt
4 Cups All-Purpose Flour plus extra for dusting
2 Tablespoons Unsalted Butter Melted

For the baking soda bath

½ Cup Baking Soda
1 Large Pot of Water

Toppings

Coarse salt pretzel salt, or coarse sea salt
Optional: cinnamon sugar garlic powder, or parmesan
Egg wash 1 egg whisked with 1 tbsp water

Instructions

How to Make Buttery Pretzel Bites at Home

Mix the Dough. In the bowl of a stand mixer (or a large bowl), stir together the warm water, brown sugar, and yeast. Let it sit for 5–10 minutes, until foamy.
Add the salt, melted butter, and flour. Mix with the dough hook attachment on low speed until a soft dough forms and pulls away from the sides of the bowl. Knead for about 5 minutes, or until smooth.
No mixer? Use a wooden spoon and your hands. It takes a little more elbow grease, but it works just as well on the homestead. Just mix and knead by hand.
Cover the bowl with plastic wrap or a damp cloth and let the dough rise at room temperature until doubled in size. About 1 hour.
Shape the Dough. Turn the dough out onto a floured clean work surface. Use a bench scraper or sharp knife to cut it into 6–8 equal pieces.
Roll each piece into a long rope (about 18–20 inches), then cut into 1 to 1½-inch pieces using a pizza cutter. These bite-sized pieces will puff up in the oven and become the perfect hand-held snack.

Baking Soda Bath for a Chewy Crust

Bring a large pot of water to a gentle boil. Carefully stir in the baking soda. It may bubble up, so go slow!
Working in batches, gently drop each piece of dough into the water for about 20–30 seconds. Use a slotted spoon to remove the bites, then transfer them to a plate lined with paper towels to absorb excess water.
This step helps create the signature chewy texture and golden brown crust of homemade pretzels.

Bake Until Golden Brown

Transfer the bites to prepared baking sheets lined with parchment paper or a greased cookie sheet. Brush with egg wash and sprinkle with your topping of choice: pretzel salt, coarse sea salt, or something more adventurous.
Bake in a preheated 425°F oven for 12–15 minutes, or until beautifully golden brown.

Notes

Optional Finishes for the Homestead Kitchen

While the bites are still warm, brush them with a little melted butter for that rich, comforting flavor.
You can also make:
• A sweet version with a cinnamon sugar topping
• A savory variation with garlic powder and shredded parmesan
• Or dip them in homemade beer cheese, spicy mustard, or a creamy honey mustard dip

Make-Ahead Tip for Busy Days

If you won’t be serving the pretzel bites the same day, skip the salt topping before baking. Let them cool completely, then store in an airtight container at room temperature.
When you’re ready to enjoy them, brush lightly with water, sprinkle with salt, and reheat on a baking sheet in a 350°F oven for about 5 minutes. This keeps them fresh without becoming soggy.

Nutrition