Easy Homemade Soft Pretzel Bites

from 113 votes

Skip the freezer aisle and whip up a warm batch of Easy Homemade Soft Pretzel Bites with a tried-and-tested recipe that yields perfectly chewy, pillowy soft nuggets.

A close-up view of Easy Homemade Soft Pretzel Bites surrounding a small ramekin filled with yellow mustard

This right here is the Soft Pretzel Bites recipe of all soft pretzel bite recipes. It is the king. The master. The OG. The champion. You get the idea. If you want perfect homemade pretzel nuggets, then I am so glad you have found your way here!

Now before you read the word “yeast” in this recipe 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.

A top-down view of a white serving platter piled high with pretzel bites and a ramekin filled with yellow mustard

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.

A top-down view of rolled dough next to more dough cut into small pieces

Why Do You Boil Soft Pretzels in Baking Soda?

I am so glad you asked! You may be tempted to skip this step, but truth be told, a soft pretzel isn’t a soft pretzel without it.

The baking soda takes the place of lye, a very strong alkali that commercial pretzels (as in, manufactured in a factory or fancy bakery) are dunked in. I prefer to steer clear of having to sport gloves and/or goggles with home baking, and luckily, baking soda is a much milder and more readily found alternative that still does the job of delivering that deep-golden color and characteristic chewiness.

A top-down view of unbaked pieces of pretzel dough

Can You Freeze Pretzel Bites?

Yes indeed you can! That is, if you have any leftover. The best way to send these nuggets into a deep-chill is to bake them sans salt, let them cool completely, and then arrange them on a baking sheet lined with parchment paper. Cover the tray with plastic wrap and pop it in the freezer. Once the nuggets are frozen solid, you can then transfer them to a sealable plastic bag and stash them in the freezer for up to 2 months.

A top-down view of a slotted spoon with dough over a pot containing baking soda and water

How to Reheat Frozen Pretzels

Line up your frozen (previously baked) nuggets on a baking sheet lined with parchment paper. Pop them into a 300°F oven until they’re warmed through, 12 to 15 minutes.

Unbaked soft pretzel bites topped with egg wash and sea salt on a parchment paper-lined baking sheet

How to Make Cinnamon-Sugar Soft Pretzels

For all of those on Team Sweet, I’ve got just the soft pretzel coating for you. Skip the salt and instead, bathe these golden brown beauties in a bowl of melted butter after they come out of the oven and then toss them in a sealable bag of cinnamon-sugar. You are welcome!

Glasses of beer next to a serving platter containing the best homemade soft pretzel bites and a small ramekin filled with yellow mustard

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Appetizer

Easy Homemade Soft Pretzel Bites

Skip the freezer aisle and whip up a warm batch of Easy Homemade Soft Pretzel Bites with a tried-and-tested recipe that yields perfectly chewy, pillowy soft nuggets.
Author: Kelly Senyei
4.85 from 113 votes
A close-up view of Easy Homemade Soft Pretzel Bites surrounding a small ramekin filled with yellow mustard
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes

Ingredients 

  • 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

Instructions 

  • 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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Comments

  1. 5 stars
    I’ve made these so many times and my party guests always rave. They are delicious and definitely better than the pretzels from a box!

      1. Kelly if you freeze them.. do you thaw them than do the egg wash and salt and reheat at 300..or do you bake from frozen but still do the egg wash and salt on them frozen? want to try this weekend (have made but never froze them!)logistical need to freeze them .
        thanks!

      2. Hi Lesley! I’d freeze them after baking them. So bake them (follow the recipe all the way through), freeze them and then reheat in the oven, microwave or an air fryer. Enjoy!

  2. Could you make regular sized pretzels from this recipe? If so, would you need to adjust the baking temperature and time?

  3. Love, Love your easy recipes! So many ideas!! My Hubby is a picky eater, but he has liked almost everything.

    1. Hi Felicia! These pretzel bites are definitely best when enjoyed on the day they’re baked. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. :)

    1. Hi Cyndi – It could be that you boiled the bites too long. If you boil them longer than 30 seconds your pretzels will have a metallic taste.

  4. 3 stars
    They stuck terribly to the parchment paper. Otherwise they tasted delicious. I’d make again but skip that part.

    1. Hi Gregory – I’m sorry yours stuck to the parchment paper. Did you let them cool on the baking sheet? If so, they should pop right off.

    1. Absolutely, Christine! You’ll just want to use about 25% less than the recipe states, and add it to the dry ingredients (no need to mix it at the beginning with the wet).

    1. Hi Nancy! It depends on how long you’ll wait to bake them, as they’ll continue to rise/proof and you’ll risk over-proofing them!

      1. Hi Emma! I personally haven’t tried freezing the pretzel bites, but I know other commenters have had success in doing so. :)

  5. Our Super Bowl party begins tomorrow (Friday) through Monday. My husband & I are in law enforcement and none of our friends work a M-F 9-5 job so we began prep yesterday. So…
    I don’t want to say I’m lazy in the kitchen…I prefer innovative.
    Rather than making a dough, I used thawed bread dough from the grocery store. I just cannot tell you just how amazing they are! I was brave enough to use some of the bread dough for full size pretzels. Again, just fantastic.(I had no clue you had to boil pretzels. You learn something new every day!)
    My husband is mixing your spinach artichoke dip now. He lightly spritzed olive oil on both sides of the wonton & they are perfect.
    Thank You So Much! I’m so glad I found you!

    1. Love this, Laryssa! As a mom of four little ones, I’m all about using store-bought shortcuts in the kitchen when I don’t have the time to make something from scratch. I’m so thrilled you are enjoying Just a Taste!

  6. Best recipe for pretzel bites! I’ve made these consistently for over a year now and by far the most requested by family and friends. Prefect directions! Thank you so much for sharing!!!

  7. i had to make something for a school project in a cooking class and i made these. we had to add a twist so i filled mine with cinnamon sugar before boiling and didn’t add salt on top. they were do good and soft and golden!! i’ll be using this recipe in the future

    1. You can mix the dough by hand, Ruthanne! It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated.

  8. Excited to try this! Can I use rapid yeast? I already have some, and it would be great if I could use that up since I don’t make yeast recipes often at all. Thanks in advance!

    1. Hi Tina – Yes! You’d just want to use about 25% less than the recipe states, and you just add it to the dry ingredients (no need to mix it at the beginning with the wet).

  9. 5 stars
    Such an amazing recipe, rather than being specific with time I baked until they were a dark pretzel color and the tops started to crack like a baked pretzel. I now want to make another batch with cinnamon and sugar rather than salt.

  10. 5 stars
    Great recipe. We make them every movie night. We’ve added everything mix the the dough and jalapeños, and it’s eve. Better!

  11. 5 stars
    I want to make these but i am not super familiar with yeast. Do i need to buy “Fast Rising Instant Dry” yeast, or “Active Dry Yeast”?

    1. Hi Stephanie! I’ve never tried prepping the dough in advance, so I’m not sure how it’d work with the proofing and the rise. You can make them one day in advance and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.

    1. I haven’t tried that mix of flours but you’d need to adjust several other ingredients if using whole wheat!

  12. I just came across this recipe and can’t wait to try it. My husband is very picky and refuses to eat any snacks made with A-P flour. Can these be made with whole wheat flour or a combo of whole wheat-white whole wheat flour?

    1. Hi Lisa! I haven’t tried making this recipe with whole wheat flour so I’m not sure what the result would be. Will add to my recipe development list!

  13. 5 stars
    Made a bit of a mess the first time making them. When it says use a large stockpot to boil, they mean it! Rolled into 12″ ropes and cut into 12 pieces. That seemed to get a good size nugget! Soft and delicious!

  14. 5 stars
    Another great pretzel recipe. I will say that having an extra pair of hands in the kitchen when taking the dough from cutting board, to boiling water, to sheet for egg wash and salt does help. Turned out awesome.

    1. Hi Julie – It depends on exactly how thick/long the ropes are! I’d estimate about 50 nuggets.

  15. 4 stars
    Yummy flavors and so cute! It didn’t work for me to bake mine at same time on the two racks, even with rotating them between racks. So I’ll bake them separately next time. Mine also browned unevenly, I guess b/c I didn’t cut them similar in size enough, so I’ll focus on that a bit more next time. Regardless, they are addictive!!!

    1. I’m so glad you enjoyed the recipe, Chrissy! Looking forward to reading your results next time, too!

    2. Can the dough be made and ready to put into the oven a day or two in advance if I keep it refrigerated? I would like to make it for a party buy won’t have time the day of to prepare.

      1. Hi Stephen – I’ve never tried prepping the dough in advance, so I’m not sure how it’d work with the proofing and the rise. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.

  16. 5 stars
    I’m a horrible cook, and I’ve never used yeast before, but I followed the directions to the letter, and these turned out fantastic! This is the perfect appetizer to pass around a bonfire and wash down with a cold beer!

  17. 5 stars
    I have made these twice (so far). Everyone loves them and I like that you only need to allow 1 hour for them to rise. I will be making them again, they are delicious! Much better than store bought!

    1. Hi Mary! These bites are definitely best when enjoyed on the day they’re baked. However you can store them in sealed plastic bags at room temp, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.

      1. what’s a good dip to make to eat these with? Would like to get a recipe close to the bulkbarn pretzel bites if anyone could suggest one…thanks

  18. 5 stars
    By far the best soft pretzel recipe I’ve come across. They are restaurant quality and so easy to make. Brought them to a party and they were the only thing that was gobbled up. Thank you for posting!

  19. 5 stars
    I want to tell you thanks for making this so simple to follow and accomplish. I had no idea I could make such great pretzel bites!

  20. 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!!

  21. 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.

      1. With your encouragement I’m inspired to attempt another yeast recipe! Thnx! I will let them drip off a minute but won’t they be quite wet going from the water bath to the baking sheet? I’m going to use the convection setting and watch them for even baking.

  22. 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!

  23. 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.

    1. Oh this are SO good. I came across this recipe at the start of this year and I’ve made them many times.. it’s been awhile since I’ve made them since I was trying to eat less bread but I couldn’t resist tonight! My toddler loves these. I love these. It’s a win win!! Thanks for the great recipe!!

  24. 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!

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

  26. 5 stars
    10/10! Easy recipe and taste great. I made these for myself and my husband today while we watched football. He kept commenting “these are unbelievable.” Definitely a recipe we will make again with a group! I made a third of the recipe for us, and have the rest in the freezer. Hopefully it keeps until we make again!

  27. 5 stars
    Great recipe. Even approved by my VERY picky 12 year old. Will be a staple when we get to start having parties again.

    1. Hi Amanda! I personally haven’t tried freezing them, but I know other commenters have had success in doing so. :)

  28. 5 stars
    Loved them. My only issue is they stuck to the parchment paper when removing so lost the bottoms. How do I fix that?
    Any suggestions on how to make cinnamon coated also?

    1. Hi Lori! Did you let them cool on the baking sheet? If so, they should pop right off. To make cinnamon-sugar pretzels, brush the baked pretzels with melted butter then sprinkle them with cinnamon-sugar. YUM!

  29. 5 stars
    Turned out amazing! Make sure and cut them small! Lol it makes a good bit, easily enough for 4-6 people to have a snack.

    1. Hi Jennifer! I’ve never tried using a Ninja Blender with this recipe so I’m not sure what texture that would yield.

  30. 5 stars
    Oh my! I didn’t believe they would taste just like Aunt Annie’s but they DO! I’ve never made pretzels before, thought it would be difficult. These are so easy. I used a bread maker for the dough and then followed the rest of the directions. My family couldn’t get enough of them

  31. 1 star
    They looked good but could taste the baking soda. Very bitter. Not sure why. Made some cinnamon sugar which disguised the taste a bit but not much.

    1. Hi Barbara – It could be that you boiled the bites too long. If you boil them longer than 30 seconds your pretzels will have a metallic taste.

    1. Hi Stacey! 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 Jan – I personally haven’t tried freezing them, but I know other commenters have had success in doing so. :)

  32. 5 stars
    This was super easy to make and faster than I expected. The step by step instructions make it so simple. Delicious!

    1. Hi! You can mix the dough by hand! It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated.

  33. 5 stars
    This recipe deserves double the stars! I was so excited to find this recipe. I was craving one of those delicious mall pretzels, but since the malls are closed, I mde my own! We ate them with some cheese sauce, and let’s just say, I will be making another batch this afternoon.

  34. This recipe is so good! 10/10, definitely recommend! I randomly craving a pretzel the other day (like the kind you would get from the mall), but since the mall was closed I decided to look for a recipe. So glad I found this one, I will be making it again today!

    1. Hi Jo – I’d recommend adding a bit more water (just a few drops at a time) until the mixture is cohesive.

  35. 5 stars
    I made these today and they came out amazing! Thank you for the recipe! I will for sure be making these again!

  36. I do not have kosher salt, I only have iodized salt. Can I use that?
    Also, can I not use butter? I can’t eat butter.

    1. Hi Olivia! Iodized salt works but I’d recommend reducing it otherwise the pretzels will be too salty. And instead of butter, you could use vegetable oil.

  37. 4 stars
    Overall, I thought these were delicious! I forgot to add the salt on top, but they were still a little too salty for me. They also didn’t look smooth and pretty. I rolled the pieces in the second batch into balls, and those looked better.

  38. 5 stars
    I made the pretzel bites over the weekend and they turned out fabulous. I followed the recipe exactly.

    I only used half of the dough since there were 3 of us and we had other items planned for dinner.

    I froze the dough but my son wants more of them. I’m thawing out the dough now to make the rest.

    I did make some melted white american cheese sauce to go with the pretzel bites for dipping.

    Thank you for sharing this!

  39. 5 stars
    I test-ran this recipe yesterday ahead of our family Oktoberfest. First time making pretzels so I had no expectations – they turned out perfectly. The bites are delicious and adorable. 10/10, keeping this recipe forever.

    I got two full, large trays of pretzel bites and 5 medium-ish twisted pretzels. We ate them all within two hours. Simply delicious.

    1. Hi Vanessa – Absolutely! It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated. Enjoy!

  40. 5 stars
    I would Also recommend putting melted butter on top, after they come out of the oven. It gives it a more Auntie Ann’s flavor.

    1. Hi Bob! Unfortunately, I don’t have estimated nutritional information for this recipe as the yield varies based on how big each individual makes their pretzel bites.

  41. Can the bites after baking be left at room temperature if so for how many days in Tupperware or should they be refrigerated?

    1. Hi Giowanna! These bites are definitely best when enjoyed on the day they’re baked. However you can store them in sealed plastic bags at room temp, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft.

  42. Can I make these ahead of time for a party? Can i just boil and then cook when I am ready to use them? any advice is much appreciated! oh also should i get dipping sauce or are they usually good on their own?

    1. Hi Tasha! I’ve never tried prepping the dough in advance, so I’m not sure how it’d work with the proofing and the rise. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. And they are great on their own or dunked in cheese sauce or mustard!

  43. 5 stars
    A little time consuming but worth the wait! I make these for every event I host and everyone goes nuts :)

  44. 5 stars
    Made these for the first time tonight and they were amazing. The family loved them. Even made one regular pretzel because I had so many nuggets. Thanks for the easy and delicious recipe.

  45. 4 stars
    I love these, just a note for those wanting to make these. Be generous with the salt on top and make sure that when placing them on the baking tray, the smooth side is facing up. Otherwise they are amazing, my kids loved them!

  46. I haven’t tried this yet, but I plan to today or tomorrow. Could I do the dough in a breadmaker? I would then start at the Preheat oven step…Thanks. Catherine

  47. 4 stars
    Amazing texture and taste, other than the lingering taste of baking soda. Also had to put them in oven for 15 mins to brown, but that says more about my oven than than the recipe! My son loves them.

  48. 5 stars
    I have never made anything with yeast before and this was super fun and easy! I covered them in cinnamon sugar after yummm.

  49. I’m gonna take the plunge and try to make these! QUESTION- I don’t have a mixer… can I knead by hand?… any tips??? Thanks!

  50. 5 stars
    These were amazing! Better than the mall and really not that much work. I started the recipe at breakfast, went to the store, came home, finished the recipe & had a great snack! Probably made myself sick from eating so many!

  51. 5 stars
    My daughter and I, on the same day, were lamenting the fact that we were missing being able to go to the mall for pretzel bites. I searched for recipes and came across yours. It is really easy to follow. This has become my daughter’s favorite snack. I have made this recipe every week for the past three weeks. I keep the extras in a Ziploc bag. My daughter reheats them for a few seconds in the microwave, while I like to reheat them in the toaster. Of course we have to melt some butter to brush on top. Thank you for the fabulous recipe!

  52. 5 stars
    This is one of the best Pretzel recipes i have tried!! its super soft and moist! the best right out of the oven! it makes a lot but with my family it last about an hour!!

    1. 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. Enjoy!

  53. 5 stars
    Super easy to follow recipe. I made a couple of tweaks. As a bread baker, I couldn’t bring myself to add the dry yeast to the flour. I combined the sugar and warm water and yeast and let that sit for 5-10 mins. I mixed the dry ingredients together (flour, salt) in the mixer, then added the yeast warm water mixture, then added the melted butter. I made the recipe for the family because we haven’t been able go to the mall and buy Auntie Anne’s lately. Honestly, this was wayyyy better! Instead of salting, we made a topping of cinnamon sugar (3/4 cups white sugar + 3 tsp ground cinnamon) which we rolled the half the pretzel bites in after a quick dip in melted butter after baking. The other half we left plain, I don’t think the extra salt is really necessary honestly! Thanks so much, definitely a new party snack I can add to my repertoire.

  54. 5 stars
    I made it for our family and neighbors and everyone loved it! This was our 2nd batch and sooooooo good!!!!

  55. if i’m using instant yeast, do i still need the water sugar and salt at the beginning? and if i’m using instant yeast, do i still need water in the recipe just not mixing the yeast in with it . how much instant yeast do i use?

    1. Hi Bella – Yes, you’ll still use the 1 1/2 cups water. And if you’re using instant yeast you’ll want to use about 25% less than the recipe states, and you just add it to the dry ingredients (no need to mix it at the beginning with the wet).

    1. Hi Sarah! I personally haven’t tried freezing them, but I know other commenters have had success in doing so (after they are baked and cooled completely).

    1. Yes! You’d just want to use about 25% less than the recipe states, and you just add it to the dry ingredients (no need to mix it at the beginning with the wet).

  56. 5 stars
    Wow, these are delicious and came together so easily! I’m having to force myself to stop eating them! YUM

  57. 5 stars
    I can’t even begin to tell you how easy these were to make and how delicious they turned out!!
    We made some with cinnamon sugar and some with Trader Joe’s “everything bagel” seasoning.
    Think I can freeze them easily? I made so many! Highly recommend!

  58. Could you let the bites dry after the soda bath and freeze, to bake later? Or should they be baked and then frozen? Or frozen before the soda bath?

    1. Hi there! I personally haven’t tried freezing them, but I know other commenters have had success in doing so (after they are baked and cooled completely).

    1. Hi Sandra – I’ve never tried this recipe with bread flour, so I can’t guarantee if the pretzels will turn out.

  59. I only buy bulk and don’t have yeast packets. What would the measurement be for one packet?

    Thanks
    Charna

  60. 5 stars
    Really good although mine stuck to the paper. Used some of the dough I made into snakes and wrapped it around hotdogs. Really forgiving dough. As we are not leaving the house my yeast is 6 months expired and they still turned out.

  61. 5 stars
    I was starting to go crazy being at home for so long. I decided to try my hand at something I’ve wanted to make for a long time.
    These turned out DELICIOUS! I am a very bad baker, I always struggle with any type of dough. But I nailed this one!
    Thanks for such an easy and super yummy recipe!!

  62. 5 stars
    Made these for my kiddos and 2 of our neighbors families and everyone loved them! A nice treat.

  63. How many bites does this recipe make? I wanted to make them for you he concession stand at my daughters pee wee basketball games.

  64. 5 stars
    I just made these. They are so good, but I had the same problem with the soda taste. I looked at other recipes and I’m going to try 9 cups of water to 1/2 cup of soda.

  65. Is there a way to make ahead and freeze? I know we like to eat these but don’t have the time when a craving hits.

    1. Hi Dani – I personally haven’t tried freezing them, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  66. These turned out great except for one thing, some of the bites seem to have a bit of the baking soda taste to them, while others did not. We followed the directions exactly. Any ideas?

    1. Hi Lance! It could be that you boiled some of the bites too long. If you boil them longer than 30 seconds your pretzels will have a metallic taste.

  67. Is it possible to make these without a stand mixture and dough attachment? I don’t have one. I only have a hand mixer with regular beaters.

    1. Hi Danielle – I’ve never tried making this recipe without a stand mixer, but I think you could do it by hand. It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated.

  68. 5 stars
    Easy and a hit. I did brush mine with butter when they came out of the oven. They were just as good as the ones I’ve eaten at the mall if not better!

    1. Hi Terri – I personally haven’t tried freezing them, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  69. 5 stars
    I made these last weekend and we didn’t even have supper. We just watched football and snacked on these. They are amazing! We had them with nacho cheese. I’m thinking about adding a little extra flavor to the dough and see how it turns out, or just make them like this. You can’t really improve perfect!

  70. I made them! delicious and unexpectedly, really easy! Would 100% recommend! Thanks for the effort you put into making all these great recipes!❤️

  71. 5 stars
    I made these for my New Years Eve party today (as an appetizer), and was a little hesitant about making them, but I am really happy with how they turned out!!

  72. 4 stars
    These are good and were pretty easy however wondering too if I can save some of the dough. Im making these kinda late tonight and want to cook some fresh tomorrow. Will see how they turn out in the morning…

    1. Hi Aurora – It should work to save the dough, but I’d refrigerate it then return it to room temp before continuing with the recipe as directed.

    1. Hi Marcie – I personally haven’t tried freezing them, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  73. Looks just like what I was searching for! I wonder if it were possible to make these until the boiling step, then cool and flash freeze, and then pop these into the oven straight from the freezer. Maybe brush with egg before freezing

    1. Hi Barbara – I’ve never made this recipe without a stand mixer, but I think you could do it by hand. It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated. Looking forward to hearing your results!

    1. Hi Karyn! I personally haven’t tried freezing them, but I know other commenters have had success in doing so. Let me know if you give it a shot!

  74. 5 stars
    Just popped these out of the oven and they are amazing! I followed to recipe exactly, but did it all by hand. This was my first time ever baking with yeast and it was super easy! I did make half of them with a garlic butter wash instead of the egg wash and those also turned out amazing. Semi crunchy on the outside and perfectly soft on the inside. Thank you!!

  75. Is there any way to save/reheat them for later, like if you’re bringing them to an event and need to make ahead? Thanks!

    1. Hi Lauren! These pretzel bites are definitely best when enjoyed on the day they’re baked. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. Hope that helps! Enjoy!

    1. Hi Lee Ann! I’ve never tried making this recipe without a stand mixer, but I think you could do it by hand. It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated. Looking forward to hearing your results!

    1. Hi Cindy – I’ve never tried that so I’m not sure! I would love to hear your results if you give it a shot!

  76. Approximately how many bites does this recipe yield? We are making these for a school project and need about 50 pcs, just wondering if I need to double the recipe. Thanks!

  77. 5 stars
    These were the best pretzels I have ever made. I made a cheddar mustard sauce to go along with it. Fantastic!!

  78. 5 stars
    Made these today! I love these- very easy recipe and they look amazing. I had a problem removing a few of them from the parchment paper- is it really necessary or would baking them directly on the tray have a different result?

  79. Can I boil them earlier in the day and then bake them right before I need them? Or do they need to go straight into the oven?

  80. 4 stars
    Hello! I was wondering how these would do frozen. Either the dough or the pretzel bites after you cook them. I have a party this weekend and I want to make these but might not have enough time to make all that I need the day of.

    1. Hi Jasmine – I’ve never tried freezing them so I’m not sure what the result would be. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. I hope that helps!

  81. 5 stars
    I made this recipe today and it turned out great! I followed the instructions exactly and was really happy with the results. My kid loved it and I will definitely be making these again.

  82. Hi Kelly – these look great and I want to make them soon. One of the questions asked was whether the baking soda amount [the person with the question mentioned 1/3 cup] was correct. You confirmed the amount was correct. Double checking that the amount in the recipe of 2/3 cup is what you were referring as to being correct (and not 1/3).
    Thanks!

  83. I want to make these for this weekend, but am worried about to much to do at the last minute. Are there some steps for making them in advance? How long can they sit between boiling and baking? THanks.

    1. Hi Audrey – I’ve never tried prepping the dough in advance, so I’m not sure how it’d work with the proofing and the rise. If you really need to make them in advance, I’d make them one day before you want to serve them and store them in sealed plastic bags, but keep an eye on the moisture and open the bags every now and then if they look like they’re getting too soft. I hope that helps!

    1. Hi there! I’ve never tried making this recipe without a stand mixer, but I think you could do it by hand. It should work out without any issues (although the texture might be slightly different), you’ll just want to make sure the ingredients are well incorporated.

  84. 5 stars
    I made these for my kids and they were great! I’ve always been scared of making breads with yeast, but this was so easy and soft. I will never go back to buying frozen pretzel bites!!

      1. Hi Jess – I haven’t tried that so unfortunately I can’t weigh in on this. Let me know if you give it a shot!

  85. Is this recipe suppose to be 1/3 baking soda? I made these today and everything turned out great except the very strong baking soda taste.