Soft Pretzel Bites.

Chewy & soft pretzel bites served with a kickin’ cheese dip are the ultimate comfort food and party snack. You won’t be able to stop reaching for bite after bite!

Soft Pretzel Bites with Spicy Cheese Dip by

Your self control doesn’t stand a chance!

If it’s not the buttery soft pretzel bites killing every ounce of self control you have, it is most certainly my spicy cheese sauce. That stuff is like liquid gold. I apologize for doing this to you in the beginning of the week, but I really can’t help myself.

Soft Pretzel Bites with Spicy Cheese Sauce - this recipe is so simple. And the cheese sauce is to die for!

I don’t think you realize how easy it is to make soft pretzels at home. Have your own Auntie Anne’s right inside your kitchen with my easy 30 minute soft pretzel recipe. Easy to make? Yes. Carb overload? Worth it.

This simple soft pretzel recipe comes from Kevin’s family. A Quinn family specialty. Kevin said he and his family made these easy soft pretzels almost every weekend when he was growing up. The soft pretzel recipe is so legendary that I coated them in cinnamon sugar and put the recipe in my cookbook. Cinnamon sugar pretzels are all I crave on the weekends, so yeah. They’re certainly a staple in my kitchen.

But instead of sweet, we’re focusing on savory today. Salty, doughy, buttery bites of heaven. Serve them with honey mustard or my spicy cheese sauce that I obviously can’t stop talking about.

I apologize, pretzel dough is ugly:

How To Make Soft Pretzel Bites - get the full recipe at

It’s a simple 4 step process. Make the soft pretzel dough, roll and cut, dump in a baking soda bath, and bake. Don’t skip the baking soda bath! Here’s why: a quick dip into boiling water and baking soda is what will give your pretzels that wonderfully authentic golden-brown pretzel color. Not only that, but the baking soda bath is what gives them their chewy exteriors and soft fluffy centers.

It’s an essential step to soft pretzel bite making.

Basically, all you do is boil a bunch of water and baking soda together. Working with about 8-10 pretzel bites at a time, drop them in the boiling water, let them soak for about 20 seconds, and remove. This is a quick, yet very imperative step. Look at their beautiful golden brown color:

Soft Pretzel Bites with Spicy Cheese Sauce - this recipe is so simple. And the cheese sauce is to die for!

I’ll take a dozen right now, please.

So… let’s discuss this cheese sauce. A kicked up, lipsmackin’ version. Nothing processed, nothing scarily-orange… just pure creamy, melty cheese waiting to be devoured. It’s so good with veggies like cooked broccoli and raw sliced peppers. Because if you’re going to unhealth-ify vegetables, do it with cheese.

Butter, flour, whole milk, cheddar cheese. Add some spice, salt, and pepper and call it a (delicious) day. For an even more kicked-up version, try subbing half of the cheddar cheese for pepper jack. By the way, pretzel bites and veggies are just serving suggestions. Feel free to eat it with a spoon. “Taste testing” is what I call it.

Kickin' Cheddar Cheese Dipping Sauce - it's like liquid gold! Get the recipe at

Soft Pretzel Bites with Spicy Cheese Sauce - this recipe is so simple. And the cheese sauce is to die for!

I made these for a few friends who stopped by our new house and they disappeared before I could actually show them around the new house. Cheese and pretzels are always the answer, trust me.



Soft Pretzel Bites

Chewy & soft pretzel bites served with a kickin' cheese dip is the ultimate comfort food and party snack. You won't be able to stop reaching for bite after bite!

Yield: about 5 dozen bites

Total Time: 2 hours


  • 1 and 1/2 cups (300ml) warm water (lukewarm, no need to take temperature)
  • 1 packet Red Star Platinum instant yeast (2 and 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 Tablespoon (8g) light brown sugar
  • 1 Tablespoon (15g) unsalted butter, previously melted and not scorching hot
  • 3.75 - 4.25 cups (470- 530g) all-purpose flour + more for the counter surface to knead
  • 1 large egg, beaten
  • coarse sea salt for sprinkling
  • Kicked-Up Cheddar Cheese Sauce for serving


  1. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast may remain. Add salt, sugar, and melted butter; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead.
  2. Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let the dough rest in a warm area for about 10 minutes.
  3. Preheat oven to 425F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. With a sharp knife, cut ball of dough into 6 sections. Roll the dough into six 20-inch long ropes. Cut the rope into 1.5 inch pieces to make bites.
  5. Boil 9 cups of water with 1/2 cup of baking soda. Drop 8-10 pretzel bites into water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the bites aren't touching.
  6. Brush beaten egg over each pretzel bite. Sprinkle with sea salt. Bake batches for 15 minutes each, or until golden brown.
  7. Remove from oven and serve with cheese sauce or honey mustard. Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness. Pretzel bites freeze well for up to 3 months. Thaw and reheat in the oven at 300F degrees until warm.

*Make ahead instructions for dough: the prepared pretzel dough may be refrigerated for up to one day or frozen in an airtight container for three months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



A few more recipes you have to try…

Pumpkin Praline Soft Pretzels (totally a year round treat)

Pumpkin Praline Soft Pretzels


Mom’s Seasoned Pretzels

Seasoned Pretzels. An easy, addicting salty snack everyone will love. Recipe at


The BEST Homemade Caramel Corn

Homemade Caramel Corn - sticky, salty, sweet, and irresistible!


More savory recipes.

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Easy Soft Pretzel Bites by






108 Responses to “Soft Pretzel Bites.”

  1. #
    Angela DiBlasi`posted October 12, 2014 at 12:57 am

    how can i keep them warm at a tailgate party?


  2. #
    Erika A Fieldsposted October 13, 2014 at 10:23 am

    Hi Sally! First, I love everything on your site and in your book, I can’t tell you how many recipes I’ve made of yours, they are all wonderful! However, I cannot get this recipe to work. I’ve tried this and the pumpkin pretzel recipe, both tasted fantastic but looked terrible… In both recipes, I vastly adjusted the flour when when what was called for just wasn’t working. I’ve tried more/less depending on humidity, etc. Do you have any pictures of the rolling/cutting process? I think it would help to know the consistency of your dough. Thanks in advance!


    • Sallyreplied on October 16th, 2014 at 4:53 pm

      Hi Erika! Thanks so much for the comment – sorry for the late response, I was away on vacation for a couple weeks and I’ve been a little slow to respond to reader questions this week as I get back into work. I have some photos here –

      Rolling them into perfectly smooth shapes takes practice. If your dough keeps snapping back and is hard to roll, let it rest for 10 to 15 minutes to relax the gluten. This helps!


  3. #
    Mirandaposted October 25, 2014 at 1:08 pm

    I made these last night and every single one stuck to the parchment paper like glue! Any ideas on what went wrong? Are you supposed to grease the parchment paper? I did the boiling step, and definitely wasn’t using wax paper (done that before). They were still good though :)


  4. #
    Laraposted October 26, 2014 at 10:04 am

    Hi Sally, these look great! I LOVE making soft pretzels and this sounds like a really easy/quick recipe. I just have one question, it looks like these could be done in about 40 minutes from start to finish, but it says “2 hours total time” am I missing something?? THANKS!!


    • Sallyreplied on October 26th, 2014 at 1:52 pm

      Hi Lara, I take into account all the batches, all the baking soda baths, as well as making the cheese sauce. Perhaps closer to 1 hour 30 minutes would be a better estimate! Enjoy.


      • Larareplied on October 28th, 2014 at 10:23 am

        I ended up making these on Sunday and they were FABULOUS. Excellent recipe; thank you!!

  5. #
    Lizposted October 31, 2014 at 12:16 pm

    Sally, these look soooo good! We’re having friends over tonight and it seemed like the perfect thing to make. I made the dough last night and put in the fridge to shape, soak, and bake tonight after work and this morning the dough had about tripled in size! Is that what’s supposed to happen (obviously I know that yeast doughs rise, but I’ve never had one rise that much in the fridge before)?


    • Sallyreplied on October 31st, 2014 at 5:26 pm

      Wow! Well, Liz if it’s not too late – I think the dough will be ok.


  6. #
    Meredithposted November 9, 2014 at 10:30 pm

    These were a HUGE hit in my house!! I made them for Sunday football. My husband was so impressed and said it was one of the best things I have made. I was slightly intimidated at the thought of making homemade pretzels but so happy I gave them a try because they were AMAZING!! Thank you for the recipe. Already shared it with a few friends. Love everything I find on here.


  7. #
    Lauraposted December 18, 2014 at 12:10 am

    I love that you left make-ahead instructions for the dough! So often missing and so important to know if it is ok or not to make ahead. Can’t wait to see how these turn out!


  8. #
    Bhodiposted December 18, 2014 at 12:18 pm

    I followed this recipe to the letter.
    I’ve got to say that the pretzel bites turned out lovely brown and buttery. They were crunchy on outside and soft and evenly cooked on the inside. Exactly as the receipe promises they would.
    BUT… unfortunately all of the good things I mentioned in the beginning of my review were negated as soon as you popped one info your mouth.
    I and my family were expecting “mall quality” pretzel bites.
    The fact that they appeared to be absolutely scrumptious actually made it worse.
    Youre expecting them to taste as good as they look and smell.
    But what you gets tastes surprisingly different.
    They’re quite bitter. So much so that no amount of condiment, salt , sugar or seasoning made much difference.
    I went back and checked the receipe’s directions and ingredient list. I found that I I’d followed this receipe’s instructions exactly as written and used the called for ingredient as well.
    I did eventually find that by dipping them into my homemade toffee they were much better. The combination of the crunchy toffee coating and soft slightly bitter interior were a perfect match. I could keep my family out of it long enough to snap a photo for you.


  9. #
    Cindyposted January 4, 2015 at 9:59 pm

    Just made these tonight with my son. They were AHmazing! We lightly basted them with butter when they came out of the oven. Easy to make (the 10 year old did most of the work), and truly delicious. Thanks!


  10. #
    Katieposted January 8, 2015 at 10:47 pm

    How would I make these with a cinnamon sugar topping instead of salt?


    • Sallyreplied on January 9th, 2015 at 8:34 am

      I would simply mix 1/2 cup sugar with 1 teaspoon cinnamon and sprinkle each unbaked pretzel with it. Instead of an egg, brush with melted butter (about 1/4 cup of it).


  11. #
    John`posted January 13, 2015 at 2:42 pm

    The pretzel bites with the cheese sauce are outstanding! The cheese sauce came out a little thicker than I wanted, and not sure how to correct that. More milk?


    • Sallyreplied on January 14th, 2015 at 7:33 am

      More milk will help, yep!


  12. #
    Michelleposted January 19, 2015 at 2:51 am

    I just made these, and they were *wonderful.* I didn’t have any of the problems previous commenters mentioned; they turned out exactly right (even though I was out of parchment paper and used greased foil instead). My husband and I just ate 3/4 of the batch, and most of the cheese sauce!

    I’ll definitely be making these again; my husband and I agreed that this is a new favorite!


  13. #
    Anneposted January 25, 2015 at 6:39 pm


    Is there another yeast we can use as I cannot get that kind where I live.

    Thanks in advance,


    • Sallyreplied on January 25th, 2015 at 6:51 pm

      Any instant yeast works


      • Annereplied on January 26th, 2015 at 5:09 pm

        Thank you for the fast reply :) I’ll be able to make these on Super Bowl Sunday. I really like your recipes by the way.

  14. #
    Robertposted January 27, 2015 at 2:57 am

    These are great, instead of bites I make full size pretzels though. My only issue is with the bath. I ruined my Calphalon one aluminum pot. It must be some kind of chemical reaction. That would be my only issue. Because I am going full pretzel I also lower the temp a little and bake a little longer. Simply awesome.


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