The Best Buttery Soft Pretzel Bites — Better Than Takeout

Craving soft, buttery pretzel bites? This easy recipe delivers the best homemade bites, crispy on the outside and soft on the inside. After making these many times, I’ve perfected the technique for a better-than-takeout result in just 30 minutes. The secret? Boiling the bites in baking soda water before baking. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy One Pot Creamy Spinach Tomato Tortellini and Creamy Potato Soup — A Cozy Comfort Food Delight.

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.

• 2 1/4 teaspoons instant yeast
• 3 tablespoons granulated sugar
• 1 1/2 cups warm water
• 1 1/2 teaspoons salt
• 4 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, melted
• 1/2 cup baking soda
• 8 cups water
• Coarse sea salt, for sprinkling
• Optional: Mustard, for serving

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

1. Make the dough: In a large bowl, combine yeast, sugar, and warm water. Let sit for 5 minutes until frothy. Add salt, flour, and melted butter. Mix until a soft dough forms.
2. Shape the bites: Turn dough out onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a 24-inch rope, then cut into 1-inch pieces.
3. Boil the bites: Preheat oven to 425°F. In a large pot, combine baking soda and water. Bring to a boil. Drop pretzel bites into boiling water, boil for 30 seconds, then remove with a slotted spoon.
4. Bake the bites: Place boiled bites on a parchment-lined baking sheet. Sprinkle with coarse sea salt. Bake for 12-15 minutes, until golden brown. Serve with mustard for dipping.

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 in the fridge for up to 5 days. Make-ahead tip: Prepare the dough ahead of time and refrigerate for up to 24 hours. Bring to room temperature before shaping.

Freezing The Best Buttery Soft Pretzel Bites — Better Than Takeout

Freeze uncooked dough for up to 3 months. Thaw overnight in the fridge before shaping and baking.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 5-10 minutes. Microwave: Microwave for 10-15 seconds, but be careful not to overheat and make them soggy.

Recipe Notes

• Chef tip: For a more authentic pretzel flavor, use lye instead of baking soda. Wear gloves and be careful, as lye is caustic.
• Best substitution: Substitute warm milk for the water in the dough for a richer flavor.
• Make-ahead: Prepare the dough ahead of time and refrigerate for up to 24 hours. Bring to room temperature before shaping.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your bites are not browning, increase the oven temperature or bake for a few more minutes. Watch closely to prevent burning.

The Best Buttery Soft Pretzel Bites — Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-free option: use gluten-free flour

Ingredients

Main Ingredients

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

Seasonings

• 1/2 cup baking soda
• 8 cups water
• Coarse sea salt, for sprinkling

Optional Toppings

• Mustard, for serving

Instructions

1. Make the dough: In a large bowl, combine yeast, sugar, and warm water. Let sit for 5 minutes until frothy. Add salt, flour, and melted butter. Mix until a soft dough forms.
2. Shape the bites: Turn dough out onto a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a 24-inch rope, then cut into 1-inch pieces.
3. Boil the bites: Preheat oven to 425°F. In a large pot, combine baking soda and water. Bring to a boil. Drop pretzel bites into boiling water, boil for 30 seconds, then remove with a slotted spoon.
4. Bake the bites: Place boiled bites on a parchment-lined baking sheet. Sprinkle with coarse sea salt. Bake for 12-15 minutes, until golden brown. Serve with mustard for dipping.

Notes

• Chef tip: For a more authentic pretzel flavor, use lye instead of baking soda. Wear gloves and be careful, as lye is caustic.
• Best substitution: Substitute warm milk for the water in the dough for a richer flavor.
• Make-ahead: Prepare the dough ahead of time and refrigerate for up to 24 hours. Bring to room temperature before shaping.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your bites are not browning, increase the oven temperature or bake for a few more minutes. Watch closely to prevent burning.

Storage

• Fridge: Store leftover pretzel bites in an airtight container in the fridge for up to 5 days.
• Freezer: Freeze uncooked dough for up to 3 months. Thaw overnight in the fridge before shaping and baking.
• Oven reheat: Reheat in a 350°F oven for 5-10 minutes.
• Microwave reheat: Microwave for 10-15 seconds, but be careful not to overheat and make them soggy.
• Make ahead: Prepare the dough ahead of time and refrigerate for up to 24 hours. Bring to room temperature before shaping.

Nutrition Per Serving

• Calories: 220
• Protein: 7g
• Fat: 2g
• Carbs: 43g
• Fiber: 1g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 5mg
• Sat. Fat: 1g

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!