Soft Pretzel Bites

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 nacho 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

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

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!

I’ll take a dozen right now, please!

So… let’s discuss spicy nacho 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!

Cheese and pretzels are always the answer, trust me.


Soft Pretzel Bites

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 5 dozen
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American


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, 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
  • 3.754.25 cups (470- 530g) all-purpose flour + more for the counter surface (spoon & leveled)
  • 1/2 cup baking soda
  • 1 large egg, beaten
  • coarse sea salt for sprinkling
  • Spicy Nacho Cheese Sauce for serving


  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 spicy nacho cheese sauce or honey mustard. Pretzel bites remain fresh for up to 3 days in an airtight container, though they will lose some softness.


  1. Make Ahead & Freezing Instructions: 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.
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: soft pretzel bites

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


  1. 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!

    1. I have made this several times the night before and I just put it right in the fridge after I make it. it will puff up a bit in the fridge..when I make it the next day I cut into the bites and like Sally said let it puff up a bit on the counter before doing the boil

  2. 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?

    1. 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!

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

  3. 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. 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. 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? 

    1. 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.

  6. 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!

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

  8. After removing the pretzel in boiling water with baking soda. Do I need to let the pretzel dry or I immediately brush with egg wash then bake?

  9. Hi Sally,
    I made these pretzel bites and they were SO delicious!
    My family absolutely loved them.
    Thanks for this fantastic recipe.

  10. I’m sure there has been a similar question but I haven’t found it yet… is there a way to do some of the prep ahead of time? I want to make a double batch for Super Bowl, but don’t want to do all the work when all my guests are here!

  11. Help! How would you suggest bringing this to a party? Is it possible to do the bath and bake later? Is reheating an option? Thanks!!

  12. Hi,
    Ready to give these a bake, but I don’t eat eggs. Do you have any suggestions for an alternative to egg wash to get the glossy brown and “sticking” needed for salt or other toppings?

  13. About how many do you get in a batch? Cutting about 1” pieces?
    Doing some for graduation party anything in keeping them fresh, plastic container?
    Anything on using wheat flour?

  14. These are great. I made them for a get together with some friends and they loved them so much they left with the leftovers. Plus they’re are easy to make.

  15. Hi Sally! I made these today with a honey mustard dip for a snack before lunch… they were delicious! My family loved them ☺
    Veronica from Italy!

      1. Hi! For the honey mustard dip I wisk together 3/4 cup honey,
        1/2 cup yellow mustard and
        1/4 teaspoon paprika!

  16. Your base pretzel recipe is absolutely delicious… my daughter has asked me every day for the past 2 1/2 weeks when am I going to make more of those soft pretzels or the pretzel rolls I made… well, she got her wish last night… I made pretzel dough but I did t make pretzel dough to make pretzels … I wanted to try something…. I made. ……. PIZZA CRUST!!!! Yes, I said pizza crust! I made your basic pretzel dough recipe and then I made a slight change to it… I added a table spoon of onion powder and another one of garlic powder to the flour and salt mixture… after mixing every together, letting it rise for about half an hour, I split the dough into 4 pieces and took one of them and worked it out into a medium/large crust … after which I took another piece and rolled it out into a long Rope and sliced it into 4 pieces so I could get them into my pot of baking soda bath water… then I wrapped it around my crust and pressed It into the dough… I then loaded it up with my Alfredo sauce, mozzarella & Parmesan cheeses, baby spinach and diced cooked chicken pieces… popped it into the oven at 400* until the cheeses had dinner melted down into ooey gooey deliciousness and the crust had baked up to a rich golden brown…. I can’t begin to tell you good this thing was!!!! I will never make another pizza crust the old way again! From here on out, pizza crusts will be made with pretzel dough!! I wish I had the forethought to take a picture of that pizza… I could kick myself… I did however, snap one of the bites and pretzels I made today with the other half of the pizza crust dough that was left over 🙂

  17. Hello, so far I have loved all the recipes I have tried from you post, mainly cupcakes and they have been wonderful . I have a question on the pretzel bites, I would like to give as gifts, how may days will they stay fresh and what would you recommend I use to put them in? Thank you

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally