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. Emma on July 21, 2014 at 1:16 pm

    Soft Pretzel Bites and some Spicy Cheese Sauce on a Monday… At the beginning of the week?? You do not need to apologize Sally, these look AMAZING! Thank you so much for the recipe. Though, I may need to double it (or triple it!) in order to give my guests a portion big enough! I can’t wait for more great party snack ideas!

  2. Beth @ bethcakes on July 21, 2014 at 1:17 pm

    These pretzel bites are so cute! I love the sound of that spicy, cheesy dipping sauce too, especially since it’s homemade. Whenever you post pretzel recipes, it always makes me want to attempt to make them at home, but I don’t know why I haven’t done it yet! These sound so easy! 🙂

    • Sally on July 21, 2014 at 3:22 pm

      I hope you try homemade pretzels soon Beth! They really are easy.

  3. Karen | 2teaspoons.com on July 21, 2014 at 1:42 pm

    These look so incredibly delicious! I LOVE soft pretzels and cheese and had no idea they were so easy to make at home. I can’t wait to try it soon…self-control is a bit overrated anyway 🙂 Thanks!

  4. FAITH L. on July 21, 2014 at 3:06 pm

    These look great Sally, could I make these cinnamon flavored?
    would I have to change anything ?

    • Sally on July 21, 2014 at 3:20 pm

      Definitely! Just add cinnamon-sugar on top. I do this to the full size pretzels in my cookbook.

      • Faith L. on July 22, 2014 at 10:39 am

        Thank Sally, will definitely try.



  5. Zara Saiyed on July 21, 2014 at 4:27 pm

    Sally, this recipe turned out amazing!! I must say as well, I BEG of you, PLEASE make another protein smoothie recipe! I’ve tried all of them and I am NEVER disappointed as they are always my go-to post workout smoothie! You tailor the recipes perfectly with simple and easy-to-find ingredients, I can’t wait for the day that another one comes out!

  6. Joannie Cuff on July 21, 2014 at 5:31 pm

    I actually have a question about your granola recipe which you blogged a few weeks ago. I’ve made it several times already & my husband & I love it. I’ve actually started doubling the recipe now so it lasts a little longer.
    My question is regarding the nuts. In the recipe it says to use slivered almonds, which I did but in the color photo on the website it looks like very thin sliced almonds were used. Which is the correct almond to use ?
    Love your recipes & everything I have tried. Can’t wait to make the pretzel bites.
    Look forward to hearing from you.
    Thank You. Joannie

    • Sally on July 21, 2014 at 6:05 pm

      I used sliced almonds (honey roasted flavor) from Trader Joes. Sorry, I typed slivered.

  7. PassTheKnife on July 21, 2014 at 5:37 pm

    Oh my gosh, I’m so excited about this recipe! It’s the perfect weekend snack, I can’t wait to try both sweet and salty versions!

  8. Jessica @ Sweet Menu on July 21, 2014 at 6:28 pm

    Wow! What a fabulous idea! Perfect for a party!

  9. Jamie on July 21, 2014 at 8:43 pm

    What a great snack or appetizer! I can’t wait to try these!!!

  10. Rebecca @ Hello Creative Blog on July 21, 2014 at 9:04 pm

    Looove anything pretzely and doughy and cheesy. Yum!

  11. Amy @ Amy's Healthy Baking on July 21, 2014 at 9:29 pm

    Ohmygosh Sally, soft pretzels are (yet another) one of my weaknesses!! They’re all I used to get at baseball games. A humongous pretzel the size of my face, with lots of mustard for dipping… But ballparks don’t have cheese, which needs to change soon. Your sauce looks so creamy, and I’d definitely love the pepperjack kicked-up version. No wonder your guests only wanted to see the kitchen — these pretzel bites look fabulous!

    • Sally on July 22, 2014 at 2:39 pm

      I secretly like honey mustard with my pretzels more than cheese! Well, maybe it’s a tie. 😉

      • Amy @ Amy's Healthy Baking on July 22, 2014 at 3:58 pm

        That’s too funny Sally — my dad actually brought a huge back of honey mustard pretzels on our hike in Tahoe last weekend as snack fuel! They totally hit the spot. 😉



  12. Audrey on July 21, 2014 at 11:34 pm

    Oh my goodness, if you had posted this on the 19th, I would have made YOUR recipe! Haha, bad timing sure does suck. I made a mac&cheese stuffed pretzel bite with bacon on top with a cheese sauce. It was ok, but I was in the kitchen for like 5 hours with the pretzel recipe I used. When I let my sister taste my creation, she replied, “That’s cute.” Dx
    But no matter, I will just have to make your version, very soon! Thanks for your wonderful recipes, as always. 🙂

    • Sally on July 22, 2014 at 2:39 pm

      That sounds like one crazy overloaded pretzel bite concoction Audrey! Let me know if you try it again with my recipe.

  13. Heather on July 22, 2014 at 1:21 am

    THANK YOU!!!!!!! Wow. Dying over how amazing this looks and sounds.

  14. Stacey on July 22, 2014 at 11:54 am

    I made these yesterday afternoon and my kids were grabbing them off the cookie sheets as I was pulling them out of the oven! They were almost gone within 5 minutes when I reminded them to save some for their Daddy for when he got home from work. They were quickly gone when he arrived home. 🙂 I was told I HAD to make them again. I’m usually really bad when it comes to things that require yeast, but these turned out great! Easy Peasy! I took half of them and dipped the tops in water then cinnamon sugar when they came out of the oven and left the other half salted. Both were incredible! Thanks Sally for making me a better baker! Your ‘how to correctly measure flour’ post completely changed how I bake! Thank you for taking the time to detail in each recipe not just the ‘how’ but the ‘why’. Thank you too for the pictures. I don’t ever make a recipe unless I have a picture to see what it’s supposed to look like – very visual learner here. Thank you again!

    • Sally on July 22, 2014 at 2:23 pm

      Thanks Stacey. What a sweet comment – I’m so happy to help give you confidence in the kitchen. Thanks so much for reporting back!

  15. Julianne on July 22, 2014 at 8:26 pm

    OMG looks so good. love little snacks like this!

    xo Julianne

  16. Julianne on July 22, 2014 at 8:26 pm

    OMG looks so good! I love little snacks like this… especially for work!

    xo Julianne

  17. Michele on July 23, 2014 at 5:34 am

    I made these last night and my husband went crazy on them! Thank you for such a great recipe and easy to follow directions. I’ve attempted soft pretzels once before but the directions and time it took was not worth the end result. But these were perfect! It took less then an hour start to finish. I look forward to your new posts, I try to make at least one of your recipes every week. 🙂

  18. Fanaledrinks on July 25, 2014 at 8:28 am

    I really glad to find this web site on bing, just what I was looking for: D too saved to bookmarks.

  19. Jamie on July 25, 2014 at 4:19 pm

    Looking forward to making these pretzel bites! I have a question about the egg wash. Do you egg wash just one side and do not turn them, or do you egg wash both sides?

    Thanks!

    • Sally on July 25, 2014 at 8:37 pm

      I only do one side.

      • Jamie on July 26, 2014 at 4:02 pm

        Made them today. These are easy and delicious! My family loved them. They just do not last long enough!



  20. Wadad on July 27, 2014 at 2:36 pm

    I made these pretzel bites and coated them first in butter, then in a layer of cinnamon sugar. They were soft and fluffy and absolutely divine! They disappeared on the first day. Thanks for another great recipe!

  21. PlatinumDaisy on July 27, 2014 at 3:49 pm

    Made these and they were a HIT!! Thank you! I skipped the egg wash due to my little guy’s egg allergy and was nervous that it would ruin them, but they turned out GREAT! Thanks again!

  22. Loupinet TOUTENCROCS on August 5, 2014 at 8:03 am

    I tested this recipe and I really liked it. So delicious!
    I published it on my blog.Thank you for sharing your recipes.

  23. Drakkina on August 21, 2014 at 5:24 pm

    This sounds awesome and I cant wait to try it, but I was wondering. If you wanted to make them into shapes to make it more fun for the little ones to eat, is there a specific way to do that?

    • Sally on August 22, 2014 at 2:32 pm

      I’m sure that would work, but I’ve never tried it. Hope everyone enjoys!

  24. Cat on August 27, 2014 at 3:51 pm

    I made this recipe at the weekend and it was amazing! I love pretzels but this is the first time I have made them. It was great to not have to worry about making the dough into the usual pretzel shape. They tasted so great and I was very happy. Thank you for another great recipe!

  25. Jen on September 4, 2014 at 7:00 pm

    Made these for a memorial service. Perfect finger food snack. Chewy, carby, goodness….and don’t get me started on the delicious cheese sauce. While my hubby is happy with plastic based processed sauces…I prefer the real thing, and this sauce delivers!

  26. Michele O. on September 14, 2014 at 6:50 am

    I took these to a tailgate last night and they were a hit! I didn’t have time for the cheese sauce but they were delicious with just a really nice mustard. My boys were so disappointed there weren’t any to bring home. They have requested I make more of these and your red velvet cookies for their lunches. They never agree on anything so you are now the hero of our kitchen! I love that you give weights for your dry ingredients. It makes baking so much easier. Thank you!

  27. Jessica on September 19, 2014 at 12:27 pm

    Thanks for posting this! How long do you think these would keep? We’re tailgating tomorrow and I thought I would make these in the morning and then it’s @ an 1.5 hour drive to the game. Should I make these or come up with something else?

    • Sally on September 22, 2014 at 8:06 pm

      Hi Jessica, I apologize for the delay responding. These keep well for about 3 days.

  28. Alexi on September 27, 2014 at 3:07 am

    I’m very excited to try these! My grocery store sells these huge bags of bread dough for 60 cents (!!!) so I’ve been using it for all my yeast recipes lately. Could I do the same here or is there something special about this dough? I see you don’t let it rise at all; would using a risen dough affect the final outcome?

    • Sally on September 28, 2014 at 3:23 pm

      I’m sure that would be fine, but I really can’t say without trying it myself.

  29. Nina on October 5, 2014 at 2:34 am

    Hi! Quick question. I’ve had these several times and they’re great but I’m doing something wrong I think? They taste amaze but they don’t look pretty or even. If that makes sense. Halp?

  30. Angela DiBlasi` on October 12, 2014 at 12:57 am

    how can i keep them warm at a tailgate party?

    • kim on November 5, 2015 at 3:00 pm

      I know this is a late response, but for future readers.  I put them in a crock pot that is already warm.  And they stay good for a couple hours.  These never last long anywhere I take them. 

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