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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Soft Pretzel Bites

Yield: 5 dozen

Total Time: 2 hours

Print Recipe

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!


  • 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) packed 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 (measured correctly)
  • 1/2 cup baking soda
  • 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 425°F (218°C). 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 the baking soda. Make sure it is rapidly boiling. 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.
  8. Make ahead/Freezing: For freezing, the prepared pretzel dough (or shaped dough) can 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. Baked pretzel bites freeze well for up to 3 months. Thaw and reheat in the oven at 300°F (149°C) until warm.

© 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.

More snack recipes.

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

152 Responses to “Soft Pretzel Bites.”

  1. #
    Allisonposted April 28, 2015 at 5:41 pm

    Hey Sally! I’m wondering if you can let the dough rise, shape them into the ball shapes, and then freeze them? If you did that, would you just take them out a day or two before to let them thaw? And then take them out of the fridge an hour or so before to get up to room temp?



    • Sallyreplied on May 1st, 2015 at 7:55 am

      Hi Allison! Here are freeze instructions for the dough. The prepared pretzel dough (or shaped dough) can 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.


  2. #
    Marissaposted May 4, 2015 at 1:25 am

    I made these for my cousin to take to work as a snack. She loved them so much that she raved about them to her coworkers and brought them the rest! These are just as delicious the next day as they are hot off the pan! Thanks for sharing it.


    • Sallyreplied on May 4th, 2015 at 3:27 pm

      Thanks for reporting back Marissa!


  3. #
    roger martinezposted May 11, 2015 at 6:03 pm

    I did not like them. They’re good, but they aren’t the ones that I was looking for. These taste like the small, crunchy pretzels, that you would buy at the store. I was looking for the soft ones like at Weztel’s Pretzels. They don’t taste bad, but I wasn’t looking for this type of pretzel.
    Thank You


  4. #
    Devinposted July 26, 2015 at 7:15 pm

    just made these today with your cheese sauce and OMG! Amazing! Delicious! One of my stepdaughters was totally smitten With them! Ate them right up! I look forward to making these again…..a lot!! Having a girls night soon and I can’t wait to bring these! Thank you! Everything I’ve tried of yours so far is wonderful! This is the first place I check for recipes!


  5. #
    Aimeeposted August 10, 2015 at 1:32 pm

    Hi there!  I just wanted to verify that these pretzel bites are wonderful!  I am a caterer, and was recently asked by a Bride to make “Mini pretzel bites.”  I tried this recipe first, and will not need to try any others. I will be making your spicy cheese sauce as well, although not until closer to the end of the week.  I made a honey mustard sauce as well to go with them. 
    Thanks for all you do!
    Blessings 🙂


  6. #
    SJennerposted August 16, 2015 at 5:30 pm

    I subbed half of the white flour for wheat flour and they still taste amazing, but they stuck to the parchment paper.  Any ideas?


  7. #
    Cathyposted September 2, 2015 at 5:43 pm

    What did I do wrong. Mine turned out bitter ( taste like the baking soda).  Any suggestions?


    • Deana Greplied on December 21st, 2015 at 3:24 pm

      Hi cathy mine did too, well the second and third batches did but the first were great. I only have one oven rack and one pan so it took a while to complete bathing and baking.Came to the conclusion that the baking soda water went bad/cooked too long. Next time I’m going to bath them all first/quickly, then bake in batches.


  8. #
    Erinposted September 7, 2015 at 3:05 pm

    I made these today and they were sooo good! Mine only needed 13 minutes but they were perfect! Thanks so much for all the great recipes!


  9. #
    Aprilposted September 23, 2015 at 9:26 am

    Hey Sally …I’m trying to make this recipe and wondered if fast rising highly active yeast will work the same as the red star instant that you list on the recipe… The brand I have is from Aldis its bakers corner….and is active dry yeast a different kind too? I just don’t wanna ruin this recipe. Thank you


    • Sallyreplied on September 23rd, 2015 at 2:45 pm

      April, your yeast will be just fine in this dough. Enjoy!


  10. #
    Miaposted October 31, 2015 at 1:50 am

    I was finally able to get around to making these! These are absolutely perfect, Sally!!! 


  11. #
    Variposted November 7, 2015 at 7:54 pm

    I’ve been following your blog (more like stalking) for the past two weeks and I’ve literally made about 10 of your recipes. All fabulous. As I was waiting for your recipe of The chocolate chip cookie to bake last night, I came across this little gem. I literally just finished making them and have a batch in the oven. Huge, huge win!!! My husband can’t put them down, or the cookies, I might add lol. My next mission is your pie crust and pecan pie. By far, your blog is my favorite!! Thanks so much!!


    • Sallyreplied on November 8th, 2015 at 8:29 am

      So happy you love these and are enjoying my blog! That pie crust is my absolute favorite.


  12. #
    Kellyposted December 8, 2015 at 7:01 pm

    Thanks for another great recipe, Sally!

    My office is doing a holiday potluck, and we were told to sign up to bring our “specialty”. When I finally got around to signing up for a dish, someone had already signed up for my specialty (mac and cheese). Boo. All of the dessert slots were taken too, and other than that, I’m really not that much of a cook. So I was browsing around your blog looking for something yummy, and I came across this recipe. I did a trial run today, and the pretzels are a hit with my husband! And this recipe is SO EASY. I wasn’t able to test out the cheese, as I don’t have whole milk, but I’m sure it will be great!

    If I double up on the soft pretzel bites, do you think I will also need to double up on the cheese? Or is one recipe of the cheese plenty for two recipes of pretzels?


    • Sallyreplied on December 9th, 2015 at 1:17 pm

      Hey Kelly! So happy these got your approval to make for the potluck. They’ll be a hit, I’m sure! I don’t think you’d need to double the cheese. The recipe makes a lot of cheese dip! And some people might not even want cheese with theirs, you know?


  13. #
    Brittany Zposted December 13, 2015 at 5:36 pm

    I just wanted to say that I have tried more than a few pretzel recipes, and yours was the first that tasted like mall pretzels, better even! Thanks so much for posting this great recipe, and I will be sure to point people here if they need a fail-proof amazing snack 🙂


  14. #
    Deana Gposted December 16, 2015 at 9:24 pm

    Hi Sally i made some of these today. I only have one pan and one rack in my oven so I baked accordingly. The first batch turned out great but the rest were SO bitter. I have come to the conclusion it must have been the baking soda water gone bad/cooked too long. I bathed the first batch then baked.Then bathed the next then baked, then again and again. I guess I should have bathed them all instead of waiting in between each batch. I did however take the pot off the burner while there was a batch in the oven but I guess it just boiled too long because there was nothing else different between the batches. Anyway the recipe is great just wanted to make anyone aware that may have the same baking situation I had. Thank you so much for your awesome recipes, planning on making the peppermint mocha cookies soon for a Christmas party this weekend. I know they will be great.


  15. #
    Christineposted December 30, 2015 at 2:39 pm

    Hi! Love this recipe!! I recently got a bread machine and im wondering if there is a variation to mske the dough in my machine? Thanks!


  16. #
    Elisabethposted January 3, 2016 at 5:38 pm

    I’ve made these so many times but hadn’t reviewed yet! Just have to add my praises to the list–these are the BEST pretzels! I’ve also used to dough to wrap around little smokies to make pretzel dogs. Either way, this pretzel recipe is always a hit in my house! (As are all of your recipes that I’ve tried!) Thank you!!!


  17. #
    Tanyaposted January 11, 2016 at 10:42 am

    Amazing! We had so much fun making these last night. We put half the dough in the fridge for tonight so I hope it works as well. I’m excited to try wrapping little smokies some time. We made a spreadable pub cheese to eat them with. Made a frigid Sunday night in bearable!


  18. #
    Jeffposted January 11, 2016 at 9:50 pm

    I’ve made this recipe countless times and everyone loves it.  I’m a beer geek and now when I head to beer festivals these always go with me.  I’m not the “pretzel guy” and people keep raving about how good they are!


  19. #
    Meredithposted February 2, 2016 at 12:18 pm

    These were great! I made them for my Christmas party and they were a huge hit! Instead of brushing them with an egg, I brushed them with melted butter. They were aaaamazing! The tasted just like Auntie Ann’s. Thank you! 


  20. #
    Elsie Perezposted February 5, 2016 at 6:23 pm

    Found the answer to the Lil’ Smokie. Another post said they tried it. My Mac has trouble loading your webpage for some reason and keeps freezing. I found the answer when I checked back to see if there was a response. I found the other (Jan 3). Sorry to be redundant. I hadn’t seen that post before. Good thing I checked back. Have a good weekend.


    • Sallyreplied on February 6th, 2016 at 8:23 am

      Fabulous. Enjoy!


  21. #
    Danielleposted February 7, 2016 at 1:46 pm

    Can u make these with pre made pizza dough?!


    • Beckyreplied on March 27th, 2016 at 7:08 pm

      I’ve made them with pizza dough and they turn out just fine.


  22. #
    Rachelposted February 29, 2016 at 9:47 pm

    Hi Sally,
    I made these over the weekend for a family gathering and they were phenomenal! They are the absolute perfect pretzel bite!

    I was wondering… you think that this recipe can be used to make pretzel rolls? If so, would I need to factor in some time for the dough to rest before putting the rolls in the baking soda bath. 

    Thanks for your time and great recipes!


    • Sallyreplied on March 1st, 2016 at 9:35 am

      Rachel, I’ve had readers make these as pretzel rolls. I’d let them rest for about 30 minutes, though I can’t be certain without going down and trying it myself right now. Just until they’re a little puffy.


      • Rachelreplied on March 1st, 2016 at 3:26 pm

        Thanks Sally! I’ll give it a try and let you know how they come out! 

  23. #
    Callieposted March 17, 2016 at 1:16 am

    Your site is fabulous!!! So were the pretzel bites. Out of curiosity I altered the soft pretzel bites by sifting the dry ingredients  I had no light Brown sugar so I added enough maple syrup to regular sugar and blended together. The rest of the ingredients stayed the same but instead of rolling into ropes I shaped them into biscuit sized portions and brushed the baking soda water on them and baked. The result was more like a bagel bun to me. A friend said they tasted like unsalted pretzels. 
    Thanks for a great site. 


  24. #
    Elsie Perezposted April 4, 2016 at 11:28 am

    Hi Sally, I wanted to update my post but couldn’t find it. Sorry. But I wanted to let you know that I made these pretzels with the lil smokies and they came out super fab!!!! They were a big hit. . . all you heard were mmmm  oh mmmmmm.  I also made some without the smokies and they were super good too! Thanks for sharing this recipe.


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