Homemade Soft Pretzel Bites Recipe

Homemade soft pretzel bites are a perfect snack recipe to keep in your arsenal! Use this recipe for parties, game nights, and hungry kids. Be sure to try one of the amazing dipping sauces, too.

They’re baaaaack! It’s my favorite chefs, Katie and Allie from Goodie2Spoons, with an appetizer that is so good we literally ate them all by the time we finished shooting them. (That’s not a joke, guys. We ate them. All of them.)

These delicious homemade soft pretzel bites are just the snack for game day or to have around at parties, cocktail hours, and any time you need a great snack. They’re the perfect mix of doughy pretzel & salty sprinkles, and when you combine them with either the sriracha or the pesto dipping sauces they’re next level. 

Psst — before you try these, be sure to bookmark some of our other amazing snack recipes!

• Mandarin Granola Parfaits
• Pumpkin Donut Hole Recipe (Two Ways!)
• Rainbow Fruit Salad
• Monkey Bread Muffins
• Jalapeño Popper Crostini

And if you love this recipe, be sure to join our VIP group where I’ll send more ideas straight to ya! Just enter your info below.

Homemade Soft Pretzel Bites Recipe

Prep Time: 30 Minutes (Plus 1 hour for dough to rise)
Bake Time: 8-10 minutes

Pretzel Dough Ingredients

• 1 cup milk
• 1 package active dry yeast
• 2 tbsp brown sugar
• 2 ¼ cup all-purpose flour
• 1 tsp table salt
• 2 tbsp butter (room temp)
• 1 tbsp coarse kosher salt

Baking Soda Slurry Ingredients

• 2 cups warm water
• ¼ cup baking soda

1. Heat milk to 110°F and remove from heat. (As soon as bubbles form around the edges of the sauce pan, about 2 minutes.) Pour milk into a separate bowl and add the yeast. Let the yeast soften in the milk for a few minutes.
2. Stir in the brown sugar and mix until dissolved. Add half of the flour and stir with a wooden spoon. Add diced butter and mix until it’s fully incorporated. Stir in the table salt and the remaining flour, and mix until a loose dough forms—dough may be sticky.
3. Sprinkle rolling surface with flour and knead the dough, adding flour if necessary, for about 5 minutes. The dough should be slightly sticky but smooth and consistent. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise in a warm place for at least 1 hour. After the dough has risen to double its size, remove from the greased bowl and separate it until smaller pieces on a floured surface.
4. Roll the smaller pieces into long snakes, and cut into 1 inch “bites”. Dunk each bite into the baking soda slurry and place on a baking sheet lined with parchment paper. Separate the bites about an inch apart, and sprinkle with coarse kosher salt.
5. Bake your homemade soft pretzel bites at 450°F for 8-10 minutes, rotating the baking sheet 180° half way through the baking time.

Dips for soft pretzels

While your dough is rising, use the time to whip up a couple of dip options!

Sriracha Dip Ingredients

• ¼ cup whipped cream cheese (room temp)
• ¼ cup sour cream (room temp)
• 1 tbsp sriracha

Combine ingredients until you get a smooth consistency.

Pesto Dip Ingredients

• ¼ cup whipped cream cheese (room temp)
• ¼ cup sour cream (room temp)
• 1 tbsp jarred pesto sauce

Combine ingredients until you get a smooth consistency.

Now, don’t be scared of trying these, y’all. It may sound fancy to make your own pretzel dough, but you’ll be masters in no time.

And I’m dying to know which dip you like better! I think the sriracha dip is my jam, but then again sriracha anything is my jam. Now all you have to do is try not to eat them all before you serve these delicious little homemade soft pretzel bites to your guests. xoxo

Yield: 1 Batch Soft Pretzel Bites

Homemade Soft Pretzel Bites

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These soft pretzel bites are perfect for parties, gatherings, and more! Try the dips to take it up a notch.

Prep Time 30 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

Soft Pretzels

• 1 cup milk
• 1 package active dry yeast
• 2 tbsp brown sugar
• 2 1/4 cup all purpose flour
• 1 tsp salt
• 2 tbsp butter (room temp)
• 1 tbsp coarse kosher salt

Baking Soda Slurry

• 2 cups warm water
• 1/4 cup baking soda

Sriracha Dip

• 1/4 c whipped cream cheese (room temp)
• 1/4 c sour cream (room temp)
• 1 tbsp sriracha

Pesto Dip

• 1/4 c whipped cream cheese (room temp)
• 1/4 c sour cream (room temp)
• 1 tbsp jarred pesto sauce

Instructions

1. Heat milk to 110°F and remove from heat. (As soon as bubbles form around the edges of the sauce pan, about 2 minutes.) Pour milk into a separate bowl and add the yeast. Let the yeast soften in the milk for a few minutes.
2. Stir in the brown sugar and mix until dissolved. Add half of the flour and stir with a wooden spoon. Add diced butter and mix until it’s fully incorporated. Stir in the table salt and the remaining flour, and mix until a loose dough forms—dough may be sticky.
3. Sprinkle rolling surface with flour and knead the dough, adding flour if necessary, for about 5 minutes. The dough should be slightly sticky but smooth and consistent. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise in a warm place for at least 1 hour. After the dough has risen to double its size, remove from the greased bowl and separate it until smaller pieces on a floured surface.
4. Roll the smaller pieces into long snakes, and cut into 1 inch “bites”. Dunk each bite into the baking soda slurry and place on a baking sheet lined with parchment paper. Separate the bites about an inch apart, and sprinkle with coarse kosher salt.
5. Bake at 450°F for 8-10 minutes, rotating the baking sheet 180° half way through the baking time.
6. To make the dips, combine each group of ingredients until well mixed.