Soft Pretzel Bites

Soft Pretzel Bites with Spicy Cheese Dip by sallysbakingaddiction.com

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!

You might not know 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. Watch the video above and see how truly simple soft pretzel bites are!

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.

Soft Pretzel Bites

I apologize, pretzel dough is ugly:

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

It’s an easy 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. And here’s why: a quick dip into boiling water and baking soda will give your pretzels that wonderfully authentic golden brown pretzel color. Not only that, the baking soda bath is what gives them their chewy exteriors. Paired with soft fluffy centers? These pretzel bites are out of control delicious.

The baking soda bath is 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. 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! sallysbakingaddiction.com

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 sallysbakingaddiction.com

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

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!

Ingredients:

  • 1 and 1/2 cups (300ml) warm water, plus 9 more cups for step 5
  • 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
  • 1/2 cup baking soda
  • 1 large egg, beaten
  • coarse sea salt for sprinkling
  • Kicked-Up Cheddar Cheese Sauce for serving

Directions:

  1. Whisk the yeast into 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add salt, brown sugar, and melted butter. Whisk 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, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. 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. Combine 9 cups of water and the baking soda in a large pot and bring to a rapid boil. 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.

Make ahead/Freezing: The prepared pretzel 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 pretzel bites while still cold, but allow some extra time for the bites 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.

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© 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.

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

183 Comments

Comments

  1. Victoria O on June 4, 2017 at 11:50 am

    So for the make ahead tip you can refrigerate to dough for up to 1 day. Would you let it rise in the warm spot for 10 minutes, then refrigerate? I would like to know soon because I plan on making these today!

  2. Sana on September 1, 2017 at 8:05 am

    Tried this recipe and pretzels came out perfect! However the bottoms got stuck baadlyy to the parchment paper so all my pretzels were wasted from the bottom. Any suggestions how to avoid this?

    • Kyle on September 27, 2017 at 2:43 am

      Hi Sana. I’m not sally but have been baking for over 5 years and following sally’s blog since almost day 1. Parchment paper is a little tricky since the pretzels are preboiled I suggest investing in a silpat. Pretty sure that is what Sally uses for this recipe. It’s a lot better than parchment paper for basically everything except when you make brownies and want something as an overhang to take out!

      Best of luck!

    • elle on May 1, 2018 at 3:57 am

      I had that same problem. On my next batch, I used aluminum foil and sprayed some cooking oil. That fixed the problem.

  3. Ronda on September 27, 2017 at 3:04 pm

    Made these and did a taste test with store bought pretzel bites. Hands down these are 100% better, and so much cheaper compared to store bought @ $4.99 for 12 bites. I used silpat with no sticking.

  4. Michele on October 23, 2017 at 4:58 pm

    I made these today with the spicy cheese dip. Unfortunately they came out perfect and I can’t stop eating them!   Diet?  What diet?

  5. Kendra on November 9, 2017 at 11:01 pm

    Can I make the dough in the bread maker?

  6. Kate on December 9, 2017 at 9:36 pm

    These turned out great- and the cheese sauce too! I would like to make these for a Christmas appy in 2 weeks. It made a lot of cheese sauce. Can  I freeze the sauce? it would be lovely if I could make a batch of fresh pretzels and just whip some cheese sauce out of the freezer and bring to dinner. I have a couple other dips to name too. 
    If not how long can it stay in the fridge? 

    • Sally on December 10, 2017 at 9:42 am

      Yep, you can freeze the sauce for up to 2-3 months. Just thaw in the fridge and heat up on the stove or in the microwave before serving.

  7. Lacey on December 19, 2017 at 10:35 am

    I made this for a Christmas party and they were a huge hit! At first it looked like a ton of food but they were gone fast! I can’t wait to make again for other parties! Directions were easy to follow!  I couldn’t find insant yeast so I used regular and allowed my dough to rise a little over an hour.  Next time I will watch closer as baking as some of mine get extra golden brown, but were still tasty!

  8. elle on May 1, 2018 at 3:58 am

    I made this tonight. They came out beautiful! Thank you for sharing the recipe.

  9. P.J. Scott on May 6, 2018 at 8:27 pm

    Sounds fantastic and can’t wait to try. Any issues leaving out the brown sugar and butter aside from the taste? Dietary issue.

    • Sally on May 7, 2018 at 9:48 am

      No issue besides the slight change in flavor.

Reviews

  1. elle on May 1, 2018 at 3:58 am

    I made this tonight. They came out beautiful! Thank you for sharing the recipe.

Questions

  1. P.J. Scott on May 6, 2018 at 8:27 pm

    Sounds fantastic and can’t wait to try. Any issues leaving out the brown sugar and butter aside from the taste? Dietary issue.

    • Sally on May 7, 2018 at 9:48 am

      No issue besides the slight change in flavor.

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