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Pretzel Bites

Easy pretzel bites are soft, chewy, and super fun to make! Get the kids involved and make a batch for the next game day or board game night.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 80 pieces
Calories 24kcal



  • 1 ounce package active dry yeast 1 envelope or 2 ¼ teaspoons of active dry yeast
  • 1 cup warm water
  • 1 tablespoon melted butter
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 3 - 3 ½ cups of all-purpose flour
  • 1 egg + 1 tablespoon water
  • Flaked sea salt for sprinkling on top

Baking Soda Bath

  • 9 cups water
  • ½ cup baking soda


  • Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with silicone mats of parchment paper. If using parchment, spray with nonstick cooking spray.
  • Pour the warm water into a large mixing bowl of a stand mixer with the dough hook attachment and stir in the yeast. Let stand for 1-2 minutes.
  • Add 1 tablespoon honey, 1 tablespoon melted butter, and salt and mix until combined. Add 3 cups of flour and combine, adding more flour as needed until a ball of dough is formed and it’s no longer sticky; about 5 minutes. When you poke your finger into it, it should spring back. (If you don't have a stand mixer, stir by hand using a wooden spoon).
  • Turn the dough out onto a floured surface and knead for 3 minutes. Alternatively, if using a stand mixer, use the dough hook and stir at medium-low speed for 3 minutes.
  • Form a ball with the dough, cover with a clean dish towel and let rest for 10-15 minutes. Meanwhile, boil baking soda and water.
  • Cut dough into 8 equal pieces and roll them into a long snake-like piece of dough. Cut each rope into 1 ½-2 inch pieces to form bites.
  • Place pretzel bites, 8-10 at a time into the baking soda bath for 10-15 seconds. Using a slotted spoon or spatula, retrieve the pretzel bites from the water and let the excess drip off. Transfer to the lined baking sheets.
  • Whisk together egg and 1 tablespoon water in a small bowl. Brush the tops with the egg wash and sprinkle with flaked sea salt. Bake at 400 degrees F for 12-15 minutes, or until pretzels are golden brown.


This recipe will make roughly 6-7 dozen pretzel bites. Depending on how you're serving them, you should plan on 4-6 per person.
Storage – Store in a resealable plastic bag or airtight container at room temperature for up to 3 days. You can reheat them, wrapped in a damp paper towel, for 10-20 seconds in the microwave.
Freezing baked mini pretzels – Let the bites cool completely then lay out on a baking sheet and pop it into the freezer. Once they are solid, transfer to a plastic freezer bag and freeze for up to 3 months. Reheat from frozen in a 350℉ oven for 10-15 minutes until warmed.
Freezing pretzel dough – you can freeze the unbaked soft pretzel dough in an airtight container for up to 3 months. Thaw the dough in the refrigerator overnight, then let sit out for 20-30 minutes before shaping so the dough can puff up a bit. Bake as directed.


Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 238mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Keyword pretzel bites