The Best Buttery Soft Pretzel Bites – Better Than Takeout

The Best Soft Pretzel Bites – Crispy on the outside, soft and chewy on the inside, these homemade Soft Pretzel Bites are better than takeout and ready in just 30 minutes. After making these many times, I discovered the secret to the perfect bite-sized pretzels is in the boiling step. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Garlic Butter Steak Bites with Spicy Cajun Alfredo Twisted Pasta and Million Dollar Lasagna.

What You'll Need for The Best Buttery Soft Pretzel Bites – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons salt
• 2 tablespoons unsalted butter, melted
• 1/3 cup baking soda
• Coarse salt or pretzel salt, for sprinkling
• Optional: Melted butter, for brushing
• Optional: Everything bagel seasoning (optional)

How to Make The Best Buttery Soft Pretzel Bites – Better Than Takeout

1. Step 1: In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
2. Step 2: Add flour, sugar, salt, and melted butter to the yeast mixture. Mix until a soft dough forms.
3. Step 3: Turn the dough out onto a lightly floured surface and knead for 5 minutes. If the dough is too sticky, add more flour. If it's too dry, add a bit of water.
4. Step 4: Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches long. Cut each rope into 1-inch pieces to form the pretzel bites.
5. Step 5: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Step 6: Bring a large pot of water to a boil and add the baking soda. Carefully place the pretzel bites into the boiling water, about 10-12 at a time. Boil for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet. Repeat until all pretzel bites have been boiled.
7. Step 7: Sprinkle the pretzel bites with coarse salt or pretzel salt. Bake for 15-18 minutes, or until golden brown.
8. Step 8: Remove from the oven and brush with melted butter. Serve warm with your favorite dipping sauce.

Storing & Reheating The Best Buttery Soft Pretzel Bites – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover pretzel bites in an airtight container at room temperature for up to 5 days. Make-ahead tip: The dough can be made ahead of time and refrigerated for up to 24 hours.

Freezing The Best Buttery Soft Pretzel Bites – Better Than Takeout

Freeze uncooked pretzel bites for up to 3 months. Bake from frozen at 425°F (220°C) for 20-25 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 15-20 seconds, but be careful as they can become soggy.

Recipe Notes

• Chef tip: For a healthier version, you can use whole wheat flour or add some whole wheat flour to the all-purpose flour.
• Best substitution: If you don't have instant yeast, you can use active dry yeast. The rise time may be longer, so keep an eye on the dough.
• Make-ahead: The dough can be made ahead of time and refrigerated for up to 24 hours.
• Scaling: This recipe can easily be doubled or halved to suit your needs.
• Troubleshooting: If your pretzel bites are not browning, you can brush them with an egg wash before baking. If they are browning too quickly, tent the baking sheet with aluminum foil.

The Best Buttery Soft Pretzel Bites – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons salt
• 2 tablespoons unsalted butter, melted

Seasonings

• 1/3 cup baking soda
• Coarse salt or pretzel salt, for sprinkling

Optional Toppings

• Melted butter, for brushing
• Everything bagel seasoning (optional)

Instructions

1. Step 1: In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
2. Step 2: Add flour, sugar, salt, and melted butter to the yeast mixture. Mix until a soft dough forms.
3. Step 3: Turn the dough out onto a lightly floured surface and knead for 5 minutes. If the dough is too sticky, add more flour. If it's too dry, add a bit of water.
4. Step 4: Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 20 inches long. Cut each rope into 1-inch pieces to form the pretzel bites.
5. Step 5: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Step 6: Bring a large pot of water to a boil and add the baking soda. Carefully place the pretzel bites into the boiling water, about 10-12 at a time. Boil for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet. Repeat until all pretzel bites have been boiled.
7. Step 7: Sprinkle the pretzel bites with coarse salt or pretzel salt. Bake for 15-18 minutes, or until golden brown.
8. Step 8: Remove from the oven and brush with melted butter. Serve warm with your favorite dipping sauce.

Notes

• Chef tip: For a healthier version, you can use whole wheat flour or add some whole wheat flour to the all-purpose flour.
• Best substitution: If you don't have instant yeast, you can use active dry yeast. The rise time may be longer, so keep an eye on the dough.
• Make-ahead: The dough can be made ahead of time and refrigerated for up to 24 hours.
• Scaling: This recipe can easily be doubled or halved to suit your needs.
• Troubleshooting: If your pretzel bites are not browning, you can brush them with an egg wash before baking. If they are browning too quickly, tent the baking sheet with aluminum foil.

Storage

• Fridge: Store leftover pretzel bites in an airtight container at room temperature for up to 5 days.
• Freezer: Freeze uncooked pretzel bites for up to 3 months. Bake from frozen at 425°F (220°C) for 20-25 minutes.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful as they can become soggy.
• Make ahead: The dough can be made ahead of time and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 310
• Protein: 8g
• Fat: 3g
• Carbs: 58g
• Fiber: 2g
• Sugar: 6g
• Sodium: 1800mg
• Cholesterol: 5mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

The Best Buttery Soft Pretzel Bites – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try The Best Buttery Soft Pretzel Bites – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!