I baked buttery soft pretzel bites—snack-sized nuggets of dough with a tender, chewy interior and golden, crusty exterior, enriched with melted butter and coated in coarse salt or cinnamon sugar.

Buttery Soft Pretzel Bites

Why I’ll Love This Recipe

I love how easy these are to make yet they deliver the same satisfying texture and flavor of mall-style pretzels. They’re buttery, soft, chewy, and perfect for dipping in cheese, mustard, or just eating by hand. Plus, they’re adorable bite-size and disappear fast whenever I serve them.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

warm milk or water (~1½ cups)
light brown sugar (1–2 Tbsp) or granulated sugar
active dry yeast or instant yeast (about 2¼–2½ tsp)
melted unsalted butter (2–4 Tbsp), plus more for brushing
salt (fine in dough; coarse or pretzel salt for topping)
all-purpose flour (about 4 to 4½ cups)
baking soda (about ⅓ cup) for boiling bath
1 egg whisked with water (for optional egg wash)

directions

I begin by warming milk (or water) until comfortably hot, then stir in sugar and yeast. I let it bloom for about 5 minutes until foamy. Next, I add melted butter, salt, and flour, kneading for several minutes (by hand or mixer) until the dough is smooth and slightly tacky.

Once kneaded, I cover the dough and let it rise in a warm spot until doubled—usually about 30–60 minutes. Meanwhile, I bring a pot of water to a boil and stir in baking soda to prepare the alkaline bath.

Once risen, I roll the dough into ropes and cut into bite-sized pieces (about 1″) and drop them carefully into the simmering baking soda water for about 20–30 seconds. Then I transfer each piece to a lined baking sheet.

Before baking, I brush each bite with egg wash (if using) and sprinkle with coarse salt. I bake in a preheated 450 °F (230 °C) oven for around 12–14 minutes until golden brown. Immediately after they come out of the oven, I brush them with extra melted butter for extra flavor and shine.

Servings and timing

Yield: Approximately 60–70 bites depending on size
Prep time: ~20–30 minutes (including kneading and rising)
Bake time: ~12–14 minutes
Total time: Around 1 hour to 1 hour 15 minutes

Variations

I like to mix things up by:

brushing bites with melted butter and tossing in cinnamon sugar instead of salt for a sweet version
sprinkling toppings like everything bagel seasoning, garlic-parsley herbs, or asiago before baking
folding in herbs like rosemary or thyme into the dough or butter for savory flavor boosts
offering dips like melted cheese sauce, mustard, garlic butter, or simple ranch

storage/reheating

I store leftovers in an airtight container at room temperature and enjoy them within 1–2 days. To refresh, I reheat in a warm oven or air fryer for a few minutes to restore crispiness. I avoid microwaving—it tends to make them soft or soggy.

FAQs

Can I skip the baking soda bath?

No—the baking soda bath is essential. It gives the pretzel bites their characteristic pretzel flavor, chewy texture, and golden-brown crust. Without it, they’d taste like regular bread bites.

Should I use milk or water for the dough?

Both work. Milk makes the dough slightly richer and more tender, while water keeps it dairy-free. Some recipes use water to match the traditional profile.

What yeast should I use?

I can use either active dry yeast (bloomed first) or instant yeast (mixed directly into dough). Instant yeast often shortens rise time.

What’s the ideal topping option: salt or cinnamon sugar?

Both are delicious. For savory bites, I use coarse or pretzel salt. For a sweeter twist, I brush with butter and toss in cinnamon sugar immediately after baking.

Can I make the dough ahead of time?

Yes—I can refrigerate the dough after the first rise for up to 2–3 days, then shape, boil, and bake fresh. This gives great flavor and flexibility for baking later.

Conclusion

I adore these Buttery Soft Pretzel Bites for their mix of tender dough, buttery crust, and irresistible chew. They’re straightforward to make from scratch and endlessly customizable—from dips to toppings. Whether I serve savory salted bites or sweet cinnamon sugar ones, they’re always a hit with friends and family. Next time, I’ll experiment with herb-infused dough or dip combos like mustard-cheese or garlic butter—and I can’t wait to enjoy them warm and fresh again.