Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites are soft, chewy, golden brown, and incredibly fun to make from scratch. They’re the perfect bite-sized snack for parties, game days, movie nights, or whenever you’re craving a warm, salty treat.

While classic homemade pretzels are always a favorite, these mini pretzel bites are even more irresistible. Their bite-sized shape makes them perfect for sharing, and they’re absolutely delicious served with a warm, creamy cheese sauce for dipping.

Whether you’re hosting a crowd or simply making a fun snack for the family, these Homemade Soft Pretzel Bites are guaranteed to disappear fast. Serve them warm, grab your favorite dip, and enjoy every cheesy, salty bite!

Ingredients

For the Soft Pretzel Bites:

• Warm water — activates the yeast and brings the dough together; should feel like warm bathwater, around 110°F
• Light brown sugar — just a touch to feed the yeast and add a hint of subtle sweetness to the dough
• Active dry yeast (2¼ teaspoons) — the magic ingredient that gives your pretzels their soft, airy rise
• Unsalted butter, melted — adds richness and that classic pretzel tenderness
• Kosher salt — seasons the dough from the inside out
• All-purpose flour — the backbone of your dough; gives pretzel bites their satisfying chew
• Vegetable oil — used to coat the bowl while the dough rises so it doesn’t stick
• Water — combined with baking soda for the essential pretzel boiling bath
• Baking soda — the secret to that deep golden color and signature chewy pretzel crust
• 1 egg beaten with 1 tablespoon cold water — the egg wash that gives each bite its beautiful glossy, burnished top
• Coarse sea salt — the finishing touch; that satisfying crunch of salt on top makes all the difference

For the Cheddar Cheese Sauce:

• Unsalted butter — the base of your roux and the start of something delicious
• All-purpose flour — thickens the sauce to that perfect dippable consistency
• Milk — creates a smooth, creamy sauce; whole milk works best here
• Cheddar cheese, freshly grated — sharp cheddar melts beautifully and gives bold, tangy flavor; always grate your own for the smoothest sauce

Step-By-Step Direction

Step 1: In the bowl of a stand mixer, combine 1½ cups water, sugar, yeast, and butter. Using the dough hook, mix until everything is combined, then let the mixture sit for about 5 minutes so the yeast can activate.

Step 2: Add the salt and flour, then mix on low speed until the dough comes together. Increase the speed to medium and knead for 3 to 4 minutes, or until the dough is smooth and starts pulling away from the sides of the bowl. If it feels too sticky, mix in extra flour, 1 tablespoon at a time. Transfer the dough to a lightly floured surface and shape it into a smooth ball with your hands.

Step 3: Lightly coat a large bowl with vegetable oil. Place the dough in the bowl, turning it once so it’s coated with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour.

Step 4: Preheat your oven to 425°F (220°C).

Step 5: Bring 3 quarts of water to a boil in a large roasting pan or wide pot. Carefully and gradually stir in the baking soda—it will foam up quickly, so add it slowly to prevent it from boiling over.

Step 6: Transfer the risen dough to a clean work surface and divide it into 8 equal portions (about 4¼ to 4½ ounces each). Roll each piece into a 22-inch rope, then cut it into 1-inch pieces to make pretzel bites. Working in batches (about 15 bites at a time), boil the dough pieces in the baking soda water for 30 seconds. Remove them with a slotted spoon and arrange them on a baking sheet lightly coated with cooking spray, leaving a little space between each bite. Brush the tops with egg wash, sprinkle generously with coarse salt, and bake for 15 to 18 minutes, or until golden brown.

Step 7: Transfer the pretzel bites to a baking rack and let them cool for about 5 minutes before serving. Enjoy them warm with your favorite cheese sauce.

To make the cheese sauce:

Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for about 1 minute, whisking constantly. Gradually pour in the milk while whisking, then continue cooking until the sauce thickens slightly. Remove the pan from the heat and stir in the shredded Cheddar cheese until it’s completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.

Storing & Freezing

Storing: Leftover pretzel bites can be stored in an airtight container or zip-lock bag at room temperature for up to 2 days. To bring them back to life, pop them in the oven at 350°F for about 5 minutes or give them a quick 20-second zap in the microwave. They won’t be quite as crispy fresh out of the oven, but they’ll still hit the spot!

Freezing: These pretzel bites freeze beautifully, making them a fantastic make-ahead snack. Once they are fully baked and completely cooled, spread them out in a single layer on a baking sheet and freeze for about 1 hour. Once frozen solid, transfer them to a freezer-safe bag or airtight container. They’ll keep well in the freezer for up to 3 months.

Print Recipe

Homemade Soft Pretzel Bites

Homemade Soft Pretzel Bites are soft, chewy, golden brown, and incredibly fun to make from scratch. They’re the perfect bite-sized snack for parties, game days, movie nights, or whenever you’re craving a warm, salty treat.

Prep Time1 hour hr 15 minutes mins

Cook Time18 minutes mins

Total Time1 hour hr 33 minutes mins

Servings: 8

Ingredients

Soft Pretzels:

• 1 ½ cups warm water
• 2 tablespoons light brown sugar
• 1 package active dry yeast 2 ¼ teaspoons
• 3 ounces unsalted butter melted
• 2 ½ teaspoons kosher salt
• 4 ½ to 5 cups all-purpose flour
• Vegetable oil
• 3 quarts water
• ⅓ cup baking soda for boiling the pretzels
• 1 whole egg beaten with 1 tablespoon cold water
• Coarse sea salt

For the cheese sauce:

• ½ Tablespoon unsalted butter
• ½ Tablespoon all-purpose flour
• ½ cup milk
• 8 ounces Cheddar cheese grated

Instructions

• In the bowl of a stand mixer fitted with the dough hook, combine the warm water, brown sugar, yeast, and melted butter. Mix briefly to combine and let sit for 5 minutes until slightly foamy.
• Add the kosher salt and flour. Mix on low until incorporated, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulling away from the sides of the bowl. Add extra flour one tablespoon at a time if the dough is too sticky. Shape into a ball by hand on a clean surface.
• Coat a large bowl with vegetable oil, add the dough, and turn to coat. Cover with a clean towel or plastic wrap and place in a warm spot to rise for 1 hour, or until doubled in size.
• Preheat the oven to 425°F.
• Bring 3 quarts of water to a boil in a large roasting pan. Slowly and carefully stir in the baking soda — it will bubble up, so add it gradually.
• Divide the risen dough into 8 equal pieces. Roll each piece into a 22-inch rope and cut into 1-inch bite-sized pieces. Boil in batches of about 15 bites for 30 seconds each. Remove with a slotted spoon and place on a greased baking sheet. Brush with egg wash and sprinkle generously with coarse sea salt. Bake for 15 to 18 minutes until deep golden brown.
• For the cheese sauce: melt butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk until smooth and thickened. Stir in the grated cheddar until fully melted and creamy. Season to taste.
• Transfer baked pretzel bites to a wire rack and rest for 5 minutes. Serve warm with cheese sauce.

Notes

• Always grate your cheddar fresh for the smoothest, creamiest cheese sauce — pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
• Be careful when adding baking soda to boiling water — it will bubble up quickly!
• Pretzel bites can be frozen after baking. Cool completely, freeze in a single layer, then transfer to a freezer bag for up to 3 months. Reheat at 350°F for 10 to 12 minutes straight from frozen.
• Leftover pretzel bites keep at room temperature in an airtight container for up to 2 days. Reheat in the oven at 350°F for 5 minutes to refresh.
• Leftover cheese sauce keeps in the fridge for up to 3 days. Reheat on the stovetop over low heat with a splash of milk to loosen.

 

Nutrition Facts

 

• Calories: 280 kcal
• Total Fat: 6g
• Saturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 890mg
• Total Carbohydrates: 48g
• Dietary Fiber: 2g
• Total Sugars: 2g
• Protein: 8g
• Calcium: 20mg
• Iron: 3mg
• Potassium: 85mg

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