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Delicious Soft Pretzel Bites

Featured in: Appetizers & Snacks

These Pretzel Bites bring the mall favorite to your kitchen in smaller, poppable pieces. The dough mixes yeast with butter for softness inside. After rising briefly, you'll cut it into tiny chunks that get dunked in baking soda water - this trick gives pretzels their unique flavor and chewiness. A quick egg coating helps them brown beautifully while baking, and salt sprinkled on top adds that classic pretzel taste. For extra richness, you can brush on some butter at the end. They turn out wonderfully chewy and warm, just as good as store-bought ones.
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Twistytaste.com
Updated on Sun, 30 Mar 2025 21:34:28 GMT
Buttery Soft Pretzel Bites Pin it
Buttery Soft Pretzel Bites | twistytaste.com

The smell of homemade pretzels coming from your kitchen creates a special kind of magic that builds excitement. I've tweaked this pretzel bites recipe many times, and found these tiny golden-brown treats give you all the joy of regular soft pretzels in handy snack-sized pieces. What's great? You only need your hands and basic ingredients you probably already have.

I made a batch for friends watching sports last week and they were gone before the game was halfway done! The trick is dunking them in that baking soda water that gives them their signature pretzel taste and chewy outside.

Key Ingredients Breakdown

  • Milk: Grab whole milk for softness, but water works in a pinch
  • Active dry yeast: Always check it hasn't expired!
  • Brown sugar: Gives a touch of sweetness and helps activate the yeast
  • All-purpose flour: Makes that perfect chewy bite
  • Butter: This is a must for good flavor
  • Baking soda: You really do need the full 1/3 cup for that authentic crust

Simple Making Instructions

Step 1:
Get your yeast going right: Warm milk to 110-115°F (anything hotter will kill it). You'll want to see foam and bubbles within 5 minutes. No foam means start over with new yeast. Getting this temperature right makes all the difference.
Step 2:
Work the dough properly: Combine everything just until mixed. Then knead for about 4 minutes with firm but gentle pressure. You're looking for smooth, stretchy dough that feels slightly tacky but not sticky. Add a little more flour if needed.
Step 3:
Let it rise perfectly: Put dough in a clean, oiled bowl. Cover with a damp kitchen towel instead of plastic. Find somewhere warm without drafts. Wait for it to double in size. Don't rush this part - it affects how your pretzels turn out.
Step 4:
Shape them carefully: Cut dough into even chunks. Roll each one into long, even ropes. Cut into one-inch chunks. Try to make them all the same size so they bake evenly. Keep unused pieces covered so they don't dry out.
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easy Buttery Soft Pretzel Bites | twistytaste.com

The Amazing Baking Soda Bath

Getting this key step right: Make sure water keeps bubbling. Work with just a few pieces at a time. A spider strainer makes it much easier. Time it for exactly 30 seconds. They should look a bit puffy when done.

I learned how important the baking soda bath is when my first try came out looking just like plain dinner rolls. Now I love watching them transform in that solution - it's probably my favorite part of making them.

Fun Twists and Serving Suggestions

After lots of practice and family gatherings, I've found these combos work amazingly well:

Tasty Dipping Options

Try beer cheese dip for a traditional match. Mix spicy mustard with some honey. Warm up marinara sauce for pizza-flavored bites. Brush with garlic butter for extra richness. Make a cream cheese dip with fresh herbs.

Adding Your Personal Touch

Try these different toppings on your bites: Sprinkle with everything bagel mix for a breakfast feel. Go sweet with cinnamon and sugar. Add some grated Parmesan and Italian seasonings. Top with jalapeño pieces and cheddar. Try rosemary with sea salt.

Keeping Them Fresh

While they're best right away, you can: Keep them in a sealed container for a day. Warm them in a low oven for 5 minutes. Freeze shaped dough before cooking. Let frozen dough thaw overnight before boiling. Keep cooked pretzels in the freezer up to 2 months.

Tips For Gatherings

Prepare the dough earlier and keep in the fridge. Create a station with different toppings. Use a low-temp oven to keep them warm. Make your dips ahead of time. Think about making twice as many - they'll disappear quickly!

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delicious Buttery Soft Pretzel Bites | twistytaste.com

These pretzel bites have become what I make for everything from sports parties to afternoon snacks. Pulling out a perfectly golden batch from the oven always feels special, and seeing how happy they make people is totally worth the effort.

Frequently Asked Questions

→ What's the point of the baking soda bath?
This basic solution creates the unique pretzel taste and gives them that chewy outer texture.
→ Can I prepare these beforehand?
They're tastiest right after baking, but you can freeze the uncooked bites and bake them later.
→ What's the egg wash for?
The egg mixture makes them turn beautifully golden-brown and adds a slight gloss.
→ Can I switch up the toppings?
Absolutely, try sweet cinnamon sugar, everything bagel mix, or cheesy garlic instead of plain salt.
→ Why must the milk/water be a certain temperature?
You need it around 110-115°F to wake up the yeast without damaging it.

Buttery Soft Pretzel Nibbles

Toasty, pillowy pretzel nibbles with amber crusts and fluffy insides, topped with crunchy salt. These handcrafted goodies taste better than anything you'd find at the mall.

Prep Time
45 Minutes
Cook Time
14 Minutes
Total Time
59 Minutes


Difficulty: Intermediate

Cuisine: European-American

Yield: ~

Dietary: Vegetarian

Ingredients

→ Base Mix

01 Lukewarm milk or water (1½ cups, around 112°F)
02 Dark sugar (1 tablespoon)
03 Dry yeast packet (1 0.25-ounce)
04 Regular flour (4½ cups, with extra on hand)
05 Butter, melted (2 tablespoons, plus more for coating)
06 Table salt (1 teaspoon)

→ Dipping Bath

07 Water (9 cups)
08 Baking soda (⅓ cup)

→ Finishing Touch

09 Single large egg (beaten with 1 tablespoon water)
10 Chunky salt for dusting

Instructions

Step 01

Combine lukewarm milk with sugar in a big bowl, scatter yeast over mixture and wait 5 minutes for bubbles to form

Step 02

Throw in flour, melted butter, and salt. Work dough by hand for 4 minutes or use a mixer with dough hook until it's not sticky, adding more flour if needed

Step 03

Put your dough in an oiled bowl, throw a damp cloth over it, and let it puff up for 20-30 minutes till it's twice as big

Step 04

Warm your oven to 450°F, put parchment on your baking trays. Get the water and baking soda mix bubbling

Step 05

Slice the dough into 12 chunks, stretch each into ¾-inch thick strings, then snip into 1-inch nuggets

Step 06

Drop nuggets in small groups into the bubbling mix for half a minute, then lift them onto your trays

Step 07

Paint with egg mix, throw some salt on top, and cook for 12-14 minutes until they're golden brown

Step 08

You can brush hot bits with extra butter if you want, and enjoy them while they're warm

Notes

  1. They taste best right after baking
  2. You've got options between milk or water for the mix
  3. A little butter on top makes them extra tasty
  4. Work the dough by hand or machine - both ways work fine

Tools You'll Need

  • Big bowl or electric mixer
  • Deep cooking pot
  • Flat baking trays
  • Non-stick paper
  • Slotted spoon or flipper
  • Food brush

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has wheat in the flour
  • Contains milk products if using dairy
  • Made with eggs