Pretzel Bites

Pretzel Bites are a perfect mouth popping snack! These soft pretzel bites have all the delicious flavor of your favorite pup pretzel. Make a batch of this delicious snack and eat plain or dipped in mustard.

I have a confession to make.  I love pretzels!  I love pretzel sticks, pretzel rods, twisted pretzels , chocolate dipped pretzels, pretzel rolls and of course fresh pretzels.  These pretzel bites are a fresh pretzel in a mini size.

Bites are perfect because they are easy to make, and I don't have as much guilt if I eat a handful - or two!  I mean they are minis, right?

I've made these bite sized pretzels on several different occasions. They are perfect when you want a fun snack for  your family or a treat at a party. I love making them on the weekend when we are watching football. They are perfect by themselves or dipped in mustard or a cheese sauce.

Are these pretzel bites hard or soft?

These are a soft pretzel. They remind me of the large twisted pretzels you get from a street vendor or a hot pretzel shop.

Steps to make

1. Place water, yeast and sugar in a bowl of a stand mixer
2. Allow mixture to sit for 5 minutes until bubbly
3. Add salt and 2 cups of flour
4. Continue adding flour ¼ cup at a time until the dough forms a ball
5. Knead dough in mixer for 10 minutes
6. Place in a greased bowl and cover with plastic wrap.
7. Allow dough to sit at room temperature until the dough has doubled in size.
8. Punch down dough and cut into eight pieces.

9. Working with just one piece at a time (keep other pieces covered) form dough into a 10 inch rope.

10. Cut rope into one inch pieces.
11. Repeat with remaining dough
12. In a large pot boil 6 cups of water and add baking soda. Once boiling, add 10-12 pretzels. You will need to do this in several batches because you don't want to overcrowd the pot.

13. Boil until dough floats to the top - approximately 1 minute. Remove with a slotted spoon or a skimmer so the water drains off. Place on a paper towel and then move to a baking sheet lined with parchment paper.

14. While the pretzels are still damp, sprinkle with coarse salt.

15. Continue with remaining dough.

    Bake in a preheated 400 degree oven for 20 minutes.

How long do fresh pretzels last?

I find these bites are best eaten the same day they are made.

Why do I need to boil the pretzel dough before baking?

Boiling pretzel dough in water with baking soda is what gives pretzels that distinct exterior. It helps the pretzels puff up and creates that crackly surface. The dough is only boiled for about a minute and then removed to a baking sheet. They are fully baked in an oven.

Other great finger food

• Crispy Chickpeas
• Mini Taco Cups
• Baked Tortilla Chips
• Bake Pita Chips
• Tortilla Pinwheels 

Equipment I used to make these pretzel bites

• Stand Mixer
• Bench Scraper
• Skimmer - for scooping pretzels out of boiling water
• Coarse Salt

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you'll LOVE all the others in this category. Check out all my appetizers here!

Pretzel Bites

Kathy

Pretzel snack bites

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Rise Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 40 minutes mins

Course Baking, Bread, Snack

Cuisine American

Servings 8 Dozen

Calories 439 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1 ½ cups water (warm)
• ▢ 2 ¼ teaspoons yeast (or one package)
• ▢ 1 teaspoon sugar
• ▢ 1 teaspoon salt
• ▢ 3 ½ - 4 cups flour
• ▢ 6 cups boiling water
• ▢ 4 teaspoons baking soda

Topping

• ▢ 1 teaspoon Coarse salt

Instructions

 

• In a large bowl, mix 1 ½ cups water, yeast, and sugar.
• Let sit for 5 minutes until bubbly.
• Add salt and 2 cups of flour. Mix
• Continue mixing and gradually add flour until dough is no longer sticky.
• Knead in a stand mixer for 10 minutes.
• Place into a greased bowl, cover and let sit until doubled in size (1 - 1 ½ hours)
• Punch down dough and cut into eight pieces.
• Working with just one piece at a time (keep other pieces covered) form dough into a 10 inch rope.
• Cut rope into one inch pieces.
• Repeat with remaining dough;
• In a large pot boil 6 cups of water and add baking soda. Once boiling, add cut 10-12 pretzels. You will need to do this in several batches because you don't want to overcrowd the pan.
• Boil until dough floats to the top - approximately 1 minute. Remove with a slotted spoon so the water will drain off. Place on a paper towel and then move to a baking sheet lined with parchment paper.
• While the pretzels are still damp, sprinkle with coarse salt.
• Continue with remaining dough.
• Bake in a preheated 400 degree oven for 20 minutes.

Notes

• Dip pretzels in mustard, cheese sauce or eat plain
• Pretzels are best eaten the same day they are made

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1DozenCalories: 439kcalCarbohydrates: 91gProtein: 13gFat: 1gSaturated Fat: 1gSodium: 622mgPotassium: 158mgFiber: 4gSugar: 1gCalcium: 19mgIron: 6mg

Keyword Homemade Pretzels, Pretzel Bites, Soft Pretzels

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This recipe was originally posted in March 2016. The recipe, directions and photos have been updated.

Recipe adapted from King Arthur Flour