Soft Pretzel Bites

soft pretzel bites on a white plate with cheese sauce in a white bowl

Your self control doesn’t stand a chance. If it’s not the buttery soft pretzel bites shattering every ounce of self control you have, it’s most certainly my spicy nacho cheese sauce.

You might realize how easy it is to make soft pretzels at home. Have your own Auntie Anne’s right inside your kitchen with my easy homemade soft pretzels recipe. This simple soft pretzel recipe comes from Kevin’s family– a Quinn family specialty. He and his family made them almost every weekend when he was growing up. They’re fantastic and better yet– they’re easier than you’d ever imagine.

soft pretzel bite dunked into white bowl of cheese sauce

I love turning the recipe into pretzel bites.

2 images of soft pretzel bites before and after baking

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 10 seconds, and remove. Look at their beautiful golden brown color:

soft pretzel bites

I’ll take a dozen right now, please!

Let’s discuss spicy nacho cheese sauce. Nothing processed, nothing scarily-orange… just pure creamy, melty cheese waiting to be devoured. It’s wonderful with vegetables like cooked or raw broccoli, sliced bell peppers, or cauliflower. Because if you’re going to unhealth-ify vegetables, do it with cheese.

For the cheese sauce, you need 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.

cheese sauce in a saucepan with a spatula

soft pretzel bites surrounding a bowl of cheese sauce

You’d also love these with my beer cheese dip, too!

More Appetizers & Snacks

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soft pretzel bites on a white plate with cheese sauce in a white bowl

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 (469-531g) all-purpose flour (spoon & leveled), plus more for the counter surface
  • 1/2 cup baking soda
  • 1 large egg, beaten (optional)
  • 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 boil for a quick 10 seconds. Remove with a slotted spoon or 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.
  7. Bake batches for 15 minutes each, or until golden brown.
  8. 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. Egg: I like to brush the pretzel bites with beaten egg right before baking. This helps the salt stick, adds a lovely shine to the finished pretzels, and helps create a slightly chewier and crispier exterior. Feel free to skip it.
  3. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: soft pretzel bites


  1. Judy Chaffee says:

    Sally, the pretzel bites are amazing, thank you! Can I add some of the ingredients from your cinnamon bagels to make them into bites? Many thanks and continued success!

  2. Managed to make and enjoy them thanks

  3. Can bread flour be used in place of AP flour?

    1. Definitely!

  4. How many calories per bite?

  5. Hi Sally
    What could I use that is vegan on top of the pretzel bites instead of a beaten egg (for a family member who is not eating eggs )
    Thank you !

    1. You could use melted vegan butter brushed on top.

  6. I’m in love!! These are amazing Sally! As a young baker I was a little intimidated by trying a yeast recipe but they turned out perfect! Excuse me while I eat the whole batch…

  7. So good and so easy!! My husband ate almost the whole batch at once! 🙂

  8. Is there a secret to adding other types of toppings? I’d like to mKe cheddar pretzel bites , or use a combination of seeds like an everything bagel

    1. Hi Cindy! Instead of salt, feel free to use your favorite toppings like shredded cheese or everything bagel seasoning.

  9. Clare Pierce says:

    I made these today. I think it is important to note that pretzel salt is important. I used kosher salt and they weren’t very salty. They were cute though. ❤

  10. Suzanne Turrentine says:

    These are the best! Making for the second time during quarantine because baking is relaxing! My daughter, sister and nieces and I are baking our way through your website.

  11. Hi! These look amazing but I only have dry active yeast at home! Is it doable with that? (Newish at yeast recipes so I’m not sure!)

    1. Hi Gen, The rise time will take longer with active yeast but you can use it!

  12. Cheryl Ludden says:

    This is a great recipe!! Made it to take to my dad in AZ. He’s at high altitude. Any advice on baking these at high altitudes? He hasn’t been able to find yeast so I’m bringing him some s as bf I know he’s going to want to make these.

    1. Hi Cheryl, I’m so happy you enjoy these pretzel bites! I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful:

  13. Cheryl Ludden says:

    Sally – I made these with my dad at high altitude with the suggestions from He wanted to use his Air Fryer and they came out great. We had to make temp and time adjustments due to the smaller space of the air fryer and the elevation of around 5,000 ft. We ended up baking them at 330 for 9 minutes no parchment paper. He shared a picture of them on an air fryer Facebook group he is in (shared the recipe link – the credit goes to you ) and got tons of responses and comments- the most he has gotten from any other post he has shared. Thanks again for another great recipe!!

  14. Hi Sally! Will this recipe be the same as the soft pretzel roll?

    I’m thinking of using this recipe to do cinnamon sugar pretzel bites with half of the dough, freeze the other half and then use it for pretzel rolls the following week!

    Thanks in advance!

    1. Hi Fiona! I recommend my soft pretzel rolls. A very similar recipe!

  15. Elizabeth B says:

    I used bread flour to make them extra fluffy! I prefer sweet pretzels over salty ones so I put less salt in the dough and did not sprinkle sea salt before putting them in the oven. Made a cream cheese glaze to accompany them… AMAZING! Definitely will do this again! Thank you!

  16. This recipe worked for me!! (I even accidentally doubled the butter.) I was worried since I have little yeast experience.
    Fresh baked pretzel recipe for the win. Thanks for sharing Sally.

  17. These were so tasty and super easy to make! My dough was a little sticky even after adding the max amount of flour because of the super high humidity where I live. Just made shaping and cutting them up a little difficult but once I did the baking soda/boiling water dip and the baking, they turned out great! Also, this is so much cheaper to make them yourself rather than go out and spend $10 for a little box of them—definitely a bonus! Thanks, Sally!!

  18. Have you ever stuffed them? Was thinking about trying pepperoni stick and cheddar cheese stick bites inside.

  19. Hi i was curious to why does the mini pretzel bites requires egg and your regular soft pretzel recipe doesnt have eggs? Is it different? Thankyou

    1. Hi Selfia, see recipe note. It’s optional.

  20. Can you fry the pretzel dough?

    1. I can’t see why not!

  21. I made these today. They are fantastic! We are eating them with your beer cheese dip. Everything I have made from your site has turned out very well. Thank you for all the recipes and easy to follow directions!

  22. Hi Sally, I noticed that you use malt syrup, or honey, in your regular soft pretzel water bath. Is there a reason why you don’t use that method with this recipe? Would you recommend not using it for the pretzel bites?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tanya, we use the same baking soda bath in this recipe and in the regular soft pretzels recipe. It gives the signature pretzel color and chew. Could you be thinking of our bagel recipe? The sweet malt syrup or honey adds extra caramelization and crisp for homemade bagels. Hope this helps!

      1. Thank you Trina. I apologize, I was confusing it with your bagel recipe. Thanks for the clarification. Looking forward to trying this recipe! Everything I’ve made from this site has been wonderful!

  23. Can this be substituted with a gluten free flour? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Holly, we haven’t tested these with gluten free flour, but let us know if you do!

  24. For the make ahead directions, do you recommend letting the dough rise first, then store in the refrigerator? And, how do you store the dough in the fridge – plastic wrap over a bowl or plastic wrap the ball of dough or some other method?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Amanda, correct — prepare the dough through step 2 (including the 10 minutes of rest time) and then store in the refrigerator. We recommend using a plastic wrap or cover over the top of the bowl. Hope this helps!

  25. The pretzel bite recipe was easy, delicious, and turned out right on the first try! I will definitely be making these bites again.

  26. Another great addition to our go to recipes. Son having a no Covid birthday celebration for four college buds. Wanted the boys to have some post dinner nibbles. Big hit!

  27. Sari Altman says:

    Bad news is I made a huge mess in the kitchen. Good news is they turned out so good. I didn’t think they would work because the dough seemed so sticky. I rolled one batch in cinnamon and sugar. My hubby loved them too. Thanks so much for the recipe.

  28. Can I make just half the recipe?

    1. Trina @ Sally's Baking Addiction says:

      You can halve the recipe for a half batch, yes.

  29. This is hands-down the best pretzel recipe ever. I make these at least once a week and they’re gone within 24 hours. Love how the rise time isn’t super long yet the end result is still fabulous!

  30. Currently the dough is in a bowl, but I had a very hard time getting it like dough. It was very dry and had to add a lot of water. Does anyone know why?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ivy, Make sure you are spooning and leveling (or weighing) your flour and not scooping it. Scooping the flour can lead to using too much which would try out your dough. But, there are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more water dough if you need to.

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