These buttery, soft Pretzel Bites make the perfect appetizer or snack idea. Make plenty because everyone loves them!
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Pretzel Bites
Adorably bite-sized and perfect for any party or get-together, these homemade Pretzel Bites will be a hit with any audience – I guarantee it!
Got an event coming up? Whether it’s fellow parents, a party for your kids, or a potluck with coworkers, it’s easy to panic a bit, I know. You’re never quite sure what to make, right? That’s where these pretzel bites are absolutely perfect! They’re soft, they have the best texture, they’re not too salty and not too tasteless – they’re just wonderful for any occasion and fun to make, on top of it!
Pair it with my Beer Cheese Dip recipe for extra snackability, especially as sports season kicks into gear. Sunday night football with pretzel bites AND cheese? Don’t mind if I do…
Recipe for Pretzel Bites
Pretzel dough:
- warm water (110-115 F)
- brown sugar
- kosher salt
- instant yeast
- all-purpose flour
- unsalted butter
- vegetable oil
Boiling water:
- water
- baking soda
- kosher salt
Egg mixture for brushing onto the pretzels:
- egg yolk
- water
How to make Pretzel Bites
Making the pretzel dough:
- Combine warm water, sugar, salt, and yeast in your stand mixer bowl. Mix together with a spatula to dissolve the yeast.
- Fit the paddle attachment to the mixer. Add in the flour and melted butter and mix until the dough comes together.
- Switch to your dough hook. Knead on low until the dough is smooth and pulls away from the sides of the bowl.
- Transfer the dough to a greased bowl and turn the dough to coat. Cover the bowl and let rise in a warm place until it has doubled in size. This usually takes 50-60 minutes.
Cooking the bites:
- Preheat your oven to 425°F. Line a couple of baking sheets with parchment paper and lightly spray with cooking oil.
- Bring water and baking soda to a boil in a large stockpot.
- Turn the dough out onto a lightly floured surface and gently deflate. Divide the dough into 6 equal portions. Work with one piece at a time and roll the dough into ropes 1″ in diameter. Using a pizza cutter, cut the dough in each portion into 1″ bite-size segments.
- Boil for 30 to 40 seconds, stirring a couple of times to coat all the surfaces. Remember to boil the pretzel bites in the 6 batches you laid out so as not to overcrowd them. Remove the bites from the boiling water with a slotted spoon and place on the baking sheets.
- When all the pretzels are boiled, whisk together egg yolk and water. Brush the pretzel bites with egg mixture and sprinkle with salt.
- Cook in preheated oven for 9-11 minutes or until browned to your liking.
FAQs About Our Pretzel Bites
You have questions, I have answers! Before commenting, check to see if I answered your question about this pretzel bite recipe right here.
You can, but with this pretzel bite recipe, I honestly recommend just doing separate batches to ensure it comes out just right!
Yes! The dough will stay in the fridge for about a day, and in the freezer for about three or so months. The baked pretzel bites themselves can also be frozen for three months. Thaw frozen dough in the fridge. To reheat pretzel bites, bake them in the oven until heated through!
Brown tastes the best, in my opinion!
Our Beer Cheese Dip recipe is out of this world when combined with these bites. You can also use Ranch, honey mustard, buffalo chicken dip, barbecue sauce … really, anything you find tasty!
How did you like these Pretzel Bites?
Are these not the most scrumptious little things you’ve ever tasted? Let me know how they turned out for you, and if you have any questions, please leave a comment! I would be happy to help out.
Other recipes you may enjoy
- Candy-Dipped Pretzel Rods
- Spinach Artichoke Pretzels
- Peanut Butter Pretzel Fudge
- Easy Pretzel Dogs
- Orange Gelatin Pretzel Salad
Pretzel Bites
These buttery, soft Pretzel Bites make the perfect appetizer or snack idea. Make plenty because everyone loves them!
Ingredients
Pretzel Dough
- 1-1/2 cups warm water (110-115 F)
- 2 teaspoons brown sugar
- 2 teaspoons kosher salt
- 2-1/4 teaspoons instant yeast
- 4-1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- Vegetable oil for greasing the bowl
Boiling water
- 10 cups water
- 2/3 cup baking soda
- Kosher salt
Egg Mixture, for brushing bites
- 1 large egg yolk
- 1 tablespoon of water
Instructions
Making the pretzel dough:
- Combine warm water, sugar, salt, and yeast in your stand mixer bowl. Mix together with a spatula to dissolve the yeast.
- Fit the paddle attachment to the mixer. Add in the flour and melted butter and mix until the dough comes together.
- Switch to your dough hook. Knead on low until the dough is smooth and pulls away from the sides of the bowl.
- Transfer the dough to a greased bowl and turn the dough to coat. Cover the bowl and let rise in a warm place until it has doubled in size. This usually takes 50-60 minutes.
Cooking the bites:
- Preheat your oven to 425°F. Line a couple of baking sheets with parchment paper and lightly spray with cooking oil.
- Bring water and baking soda to a boil in a large stockpot.
- Turn the dough out onto a lightly floured surface and gently deflate. Divide the dough into 6 equal portions. Work with one piece at a time and roll the dough into ropes 1" inch diameter. Using a pizza cutter, cut the dough in each portion into 1" bite-size segments.
- Boil for 30 to 40 seconds, stirring a couple of times to coat all the surfaces. Remember to boil the pretzel bites in the 6 batches you laid out so as not to overcrowd them. Remove the bites from the boiling water with a slotted spoon and place on the baking sheets.
- When all the pretzels are boiled, whisk together egg yolk and water. Brush the pretzel bites with egg mixture and sprinkle with salt.
- Cook in preheated oven for 9-11 minutes or until browned to your liking.
Notes
Serve with our Beer Cheese Dip recipe which is out of this world when combined with these bites. You can also use honey mustard, buffalo chicken dip, barbeque sauce ... really, anything you find tasty!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Solid Stainless Steel Spider Strainer Skimmer Ladle for Cooking and Frying, 5.4 Inch -
Silicone Basting Brush (Orange), Set of 2 -
4-Inch Pizza Wheel, Stainless Steel -
All-Clad Stainless Steel Multicooker with Perforated Steel Insert and Steamer Basket, 8-Quart, Silver -
Pop-Up Parchment Paper Sheets, 30 Count -
15-Inch Nonstick Baking Sheet -
Pyrex Glass Mixing Bowl Set (3-Piece) -
Silicone Spatula Set of 4 -
KitchenAid Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 447Total Fat: 41gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 41mgSodium: 3827mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 3g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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