Skip the freezer aisle and whip up a warm batch of Easy Homemade Soft Pretzel Bites with this tried and tested recipe.

Fresh baked Easy Homemade Soft Pretzel Bites

Easing our way into the fall food season means we’ve got pumpkin and apples on the brain. And for those of us with a certain carb affinity, the falling leaves and cooler temps signal a very fortuitous chain of events. Follow along with me here…

Fall→ October → Oktoberfest → Pretzels → Soft Pretzel Bites

How’s that for rationalizing just one more reason to enjoy hot, salty, chewy carbs?

Easy Homemade Soft Pretzel Bites dough in stand mixer bowl

While I certainly won’t be making the trek to Germany this year (or let’s be honest, in the next 15 years) due to two other deliciously chewable nuggets, that doesn’t mean my taste buds have to miss the carbs on carbs (#beer) par-tay.

soft pretzel dough in clear bowl

Before you read the word “yeast” in the recipe below and go running for the hills (or perhaps your local grocery store’s freezer aisle), allow me to calm any fears or previous frustrations when it comes to this sometimes tricky ingredient.

This recipe is fool-proof. I repeat: Anyone and everyone can make soft pretzel bites. There is no fancy twisting. There is no hard-to-pronounce chemical bath to get that glossy brown exterior. There is no kneading by hand.

There are just some good ol’ pantry items and a few simple tricks to whipping up the easiest homemade soft pretzel bites to ever hit your lips. Your biggest dilemma, in fact, will be whether you dunk these bites in mustard or cheese sauce. And that is one predicament I’d be happy to find myself in.

Closeup of Easy Homemade Soft Pretzel Bites

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Easy Homemade Soft Pretzel Bites

Whip up a warm batch of Easy Homemade Soft Pretzel Bites with this tried and tested recipe.
4.85 from 73 votes
Fresh baked Easy Homemade Soft Pretzel Bites
Prep Time 2 hrs
Cook Time 15 mins
Total Time 2 hrs 15 mins


  • 1 1/2 cups warm (110-115°F) water
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 (1/4-ounce) package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tablespoons unsalted butter, melted
  • Vegetable oil
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 Tablespoon water


  • In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and kosher salt. Sprinkle the yeast on top and allow it to sit for 5 minutes.
  • Add the flour and butter to the bowl and mix on low until the ingredients are combined.
  • Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, about 3 minutes. 
  • Remove the dough from the bowl. Clean the bowl, grease it with vegetable oil and return the dough to the bowl. Cover the bowl with plastic wrap and place it in a warm, dark place until it has doubled in size, about 1 hour.
  • Preheat the oven to 450°F and position the oven racks in the middle two positions in your oven.
  • Line two baking sheets with parchment paper then lightly oil the paper.
  • In a large, heavy-bottomed stock pot, stir together the 10 cups of water and the baking soda then bring the mixture to a rolling boil. 
  • Turn the dough onto your work surface and divide it into 6 pieces. (Do not flour your work surface.) 
  • Roll each piece into a rope roughly 1-inch in diameter then cut each rope into 1-inch pieces to form the pretzel bites.
  • In batches, add the bites to the boiling baking soda mixture for 30 seconds then use a slotted spoon to remove them onto the oiled baking sheets.
  • Brush the bites with the egg wash and sprinkle them with kosher salt.
  • Bake the bites until golden brown in color, 10 to 12 minutes, rotating the pans (between racks and turning to rotate pans) halfway through.
  • Remove the soft pretzel bites from the oven and serve. 
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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Recipe adapted from Alton Brown.

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  1. 5 stars
    I was always afraid to try making a soft pretzel but they came out perfect! I’m so glad I chose your recipe… thank you!!

  2. 5 stars
    I make this recipe all the time and it is a family & party favorite! I make a simple honey mustard sauce and these usually get eaten up so fast! I would love to see a gluten-free/dairy-free version of this recipe for my family since we have some food sensitivities. I do use dairy-free butter and that seems to work fine. I’ve tried the 1 for 1 GF flour; and it has been okay, but maybe a little chewier than normal. If you do publish a GF version of this recipe, please let me know. Thanks!

    1. Hi Ann! I’ll add a gluten-free version to my recipe development list! I’m thrilled your family has been enjoying the recipe! :)

    1. Hi Trish – I haven’t tried freezing this dough so I’m not sure, but in general, yeasted doughs are fine to freeze after the first rise.

  3. 5 stars
    These soft pillowy pretzel bites are such a hit at our house! Easy to make and we always use your method of using a warm clothes dryer to help rise the dough. Genius!! Works perfect every time! Another great recipe! Thank you!

  4. 5 stars
    Wow sooo easy, love the layout of your ingredients and the instructions. They turned out sooo insanely delicious and fluffy! Thank you.
    We’ve been craving these for over a year now

      1. I made the dough but didn’t get to make the Pretzels can I refrigerate it and do it tomorrow?

      2. Hi Mary – I haven’t tried freezing this dough so I’m not sure, but in general, yeasted doughs are fine to freeze after the first rise.

  5. Love love love this recipe, so easy my husband even helped. He rolled and cut I placed into the bath–worked wonderfully. After they came out of the oven I made a small batch with cinnamon/sugar for a little treat, the others I tossed into some melted butter and some sea salt–love them thank you so much.

    1. Hi Kate – You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. Let me know if you give it a shot!

    1. Hi Melissa – As noted in the recipe above, the bites get added to the boiling baking soda mixture for 30 seconds before being placed onto the oiled baking sheets. This quick baking soda bath gives the pretzels their characteristic chewy crust.

    1. I’ve never tried that so unfortunately I can’t weigh in on what the results would be. Let me know if you give it a shot, Sydney!

  6. Do you know how many bites can be made in one batch? Thinking about making these as appetizers for my wedding! :)

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