If you’ve ever found yourself craving warm, chewy, golden soft pretzel bites like the ones from Costco or your favorite mall shop, you’re in the right place. This pretzel bites recipe is made from scratch using just a few pantry staples and a traditional lye bath. These homemade soft pretzel bites are easier than you think and incredibly rewarding to make!
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👩🏽🍳Why You’ll Love This Pretzel Bites Recipe
These aren’t your average pretzel recipes. Here’s what makes this one a keeper:
- Authentic bakery-style flavor thanks to the lye bath, just like the pros.
- Crisp and golden on the outside, irresistibly soft and chewy on the inside.
- Beginner-friendly, even without experience working with active dry or instant yeast.
- Adaptable for savory, sweet, or even cheese dip pairings.
- Easier than you think—especially if you use a stand mixer fitted with a dough hook.
🧂Ingredient Notes for Homemade Pretzel Bites
Making homemade pretzel bites from scratch means you can control flavor, texture, and quality. Here’s a quick look at the key ingredients and their possible substitutes:
- Bread Flour
This gives the pretzel dough its signature chewy texture. You can use all-purpose flour, but the bite might be softer. For a healthier version, try replacing a portion with whole wheat flour. - Instant Yeast
Speeds up the process and is super reliable. You can also use active dry yeast, just be sure to activate it in warm water first. - Sugar
Helps feed the yeast and adds a subtle sweetness. For cinnamon sugar pretzel bites, you can increase this slightly. - Salt
Essential for flavor. Use kosher or fine sea salt for the dough and coarse salt for the topping. - Butter
Adds richness and tenderness. For dairy-free options, you can substitute with plant-based melted butter or olive oil. - Lye (Sodium Hydroxide)
This is what gives pretzels their deep brown color and unmistakable flavor. Food-grade lye is best, but you can use a baking soda bath or baking soda solution (see Recipe Notes below). You can also check out this sourdough discard pretzels recipe. In this recipe, I have not used lye. - Water
Lukewarm water is ideal to help activate the yeast.
🔪How to Make Soft Pretzel Bites (Step-by-Step)
1. Mix the Dough
In a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Then add lukewarm water and start kneading on low speed until a rough dough forms. Next, knead on medium speed for about 8 minutes, until the dough comes together and begins to become smooth. Now add in the softened and keep kneading until the dough becomes smooth and leaves the sides of the bowl of the stand mixer. Towards the end, knead the dough on medium to high speed until it leaves the base of the bowl. The dough should be soft but not sticky.
If kneading by hand, turn the dough onto a lightly floured work surface and knead for 15–18 minutes until it becomes smooth and supple.
2. First Rise
Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for about 1 hour or until doubled in size. This gives the dough structure and enhances flavor.
3. Shape into Bites
Punch down the dough gently. Divide it into three equal pieces and roll each into ropes about ½ inch thick.
If you want to make pretzel balls, roll each piece into multiple small balls.
4. Prepare the Lye Bath
In a well-ventilated area, dissolve food-grade lye in water using a glass or stainless-steel container. Always add lye to water (not the other way around) and wear gloves and eye protection.
If lye isn’t available, you can make a baking soda solution by boiling ¼ cup of baking soda in 4 cups of water for a few minutes.
5. Dip & Arrange
Using a slotted spoon or skimmer, dip each dough rope into the lye bath for 5–10 seconds. As you take it out, grab a scissors and cut it into small pieces onto to baking tray lined with silicone pads.
If you place the ropes straight on parchment paper, it is highly likely that they will stick to the parchment paper, and you will have a hard time cutting them into small pieces. This is simply because the lye bath causes a chemical reaction in the pretzel's dough that makes it very sticky. Your best bet is to use silicone pads or a plain baking sheet sprayed nicely with cooking spray.
Once all dough ropes are done and cut into small pieces, sprinkle them with coarse sea salt.
6. Bake
Preheat the oven to 425°F (220°C). Bake the pretzel bites for 10–12 minutes, or until they’re a rich golden brown. No egg wash is needed—the lye bath naturally gives them that signature shiny crust. For an extra glossy finish, simply brush with melted butter right after baking.
Optional: Add Toppings: Brush warm homemade pretzel bites with melted butter and sprinkle with cinnamon sugar for a dessert version. Or serve them with beer cheese or classic cheese dip for a savory twist.
📝Recipe Notes and Troubleshooting
- Can’t find lye? A soda bath using a cup of baking soda and boiling water can be a good substitute, though the flavor and color won’t be as deep.
- Use a silicone baking mat or well-greased baking sheets for baking the pretzel bites. They can easily stick onto the normal parchment paper.
- Dry dough? If the dough feels tough or dry, add a splash more water and knead again. Weather can affect dough hydration.
- Dough not rising? Your dry yeast might be expired, or your kitchen might be too cold. Place the dough near a warm oven or cover with a damp towel.
- For sugar pretzel bites, toss the baked bites in cinnamon sugar while warm.
- Want to try a shortcut? You can even make easy pretzel bites with biscuit dough from the store for a quick fix, though the texture differs.
- Use silicone pads for placing and baking the pretzel bites after the lye bath, as they can stick to normal parchment paper.
🔗 More recipes
You are going to love these warm, chewy soft pretzel bites, fresh from the oven. Be it a game-day snack, a party appetizer, or a cozy weekend bake, this homemade soft pretzel bites recipe delivers bakery-level results.
If you enjoyed this easy pretzel bites recipe, don’t forget to rate the recipe and share your baking experience in the comments!
Pretzel bites
Ingredients
Ingredients for dough
- 250 g bread flour 2 cups
- 117 g water ½ cup
- 5 g instant yeast 1 ½ tsp
- 10 g sugar 2 tsp
- 5 g Salt 1 tsp
- 20 g butter softened 1 ½ tbsp
- 1 tablespoon coarse Salt for sprinkling
Ingredients for Lye bath
- 15 g Lye Food grade Sodium Hydroxide
- 450 g water
Instructions
Mix the Dough
- In a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Add lukewarm water and mix on low speed until the dough starts to come together. Then, increase to medium speed and knead for about 8 minutes, until the dough becomes smoother.
- Next, add the softened butter and continue kneading. As the dough absorbs the butter, it will begin to pull away from the sides of the bowl. Finish by kneading on medium to high speed until the dough is smooth, elastic, and cleans the bottom of the bowl. The dough should be soft and pliable, but not sticky.
- If kneading by hand: Transfer the dough to a lightly floured work surface and knead for 15–18 minutes, until smooth and supple.
First Rise
- Place the dough in a greased bowl. Cover with a damp towel or plastic wrap and let it rise at room temperature for about 1 hour, or until doubled in size. This rise gives the dough structure and develops flavor.
Shape into Bites
- Once risen, gently punch down the dough to release air. Divide it into three equal portions, and roll each into a rope about ½ inch thick.
- To make soft pretzel balls instead, cut the dough into small pieces and roll each into a smooth ball.
Prepare the Lye Bath
- In a well-ventilated area, carefully dissolve food-grade lye in cold water using a glass or stainless-steel container. Always add lye to water, not the other way around. Wear gloves and eye protection to stay safe.
- Alternative: If you don’t have lye, boil ¼ cup baking soda in 4 cups of water for a few minutes to create a baking soda bath. It’s a milder option but still helps with browning.
Dip & Arrange
- Using a slotted spoon or skimmer, dip each dough rope into the lye bath for 5–10 seconds. Immediately after dipping, place the rope on a baking tray lined with silicone mats (or a well-greased plain baking sheet).
- Tip: Avoid using parchment paper at this stage—the lye bath makes the dough sticky, and it can adhere to parchment, making it difficult to cut.
- While the dough rope is still wet, cut it into bite-sized pieces using scissors or a sharp knife. Once all pieces are cut, sprinkle them generously with coarse salt.
Bake
- Preheat the oven to 425°F (220°C). Bake the pretzel bites for 10–12 minutes, or until deep golden brown.
- For added gloss and flavor, brush with melted butter as soon as they come out of the oven.
Notes
- Can I skip the lye bath?
While a lye bath gives traditional soft pretzels their deep brown crust and classic flavor, you can absolutely use a baking soda bath as a safer, more accessible alternative. To do this, boil ¼ cup baking soda in 4 cups of water and dip the dough before baking. It won’t have the same intensity of flavor or shine, but you’ll still get great results. - Does dough feel too sticky or too dry?
If the dough sticks to your fingers or bowl after kneading, it likely needs a touch more flour. On the flip side, if it’s tough or cracks while kneading, it may be too dry—add a small splash of lukewarm water. Humidity, flour brand, and measuring methods can all affect dough texture - Why did my pretzel bites stick to the parchment paper?
After a baking soda or lye dip, the dough can become sticky. Instead of parchment, use silicone mats or a well-oiled baking sheet. This will make it much easier to cut and transfer your bites cleanly. - Flavor variation ideas:
Roll your freshly baked bites in cinnamon sugar for a sweet version, or dip in beer cheese or mustard for the perfect party appetizer. For pretzel bites with cheese, you can even stuff small cubes of cheese inside each bite before baking. - Looking to make ahead recipe for pretzel bites?
Shape and dip your pretzel bites, then freeze them on a tray. Once frozen, store in zip-top bags. When ready, bake from frozen at 400°F for about 15 minutes. No need to thaw. - Avoid overbaking
Overbaking leads to dry, tough bites. Stick to the suggested 10–12 minutes at 425°F, and pull them out when they’re golden brown with a firm crust and soft center.
Nutrition
🫙🔥Storage and Reheating Instructions
Soft Pretzels bites are best fresh, but here’s how to store and reheat them:
- Room Temperature: Store cooled bites in an airtight container for up to 2 days.
- Freezer: Freeze baked bites for up to 2 months. Reheat from frozen in a 350°F oven for about 10 minutes.
- Reheat Tips: Avoid microwaving—they’ll turn rubbery. Always reheat in the oven or air fryer to restore that crisp outside and soft center.
❓FAQs About Pretzel Bites
Yes, you can absolutely make soft pretzel bites without lye by using a baking soda solution. While food-grade lye delivers that classic deep brown crust and distinct flavor, a soda bath using boiling water and baking soda works as a safer, more accessible alternative. The baking soda creates a mildly alkaline environment that still contributes to browning and texture, though not as intensely as lye. Just bring a few cups of water to a boil and add a quarter cup of baking soda, simmer for a few minutes, and dip the shaped dough before baking. Perfect for first-time bakers!
To achieve that perfect soft and fluffy interior, it’s essential to get the dough hydration and kneading right. Using bread flour adds chewiness, while kneading properly ensures gluten development. Don’t rush the rise—let the dough double in size, which allows the yeast to work its magic.
When baked at high heat, this well-risen dough puffs up beautifully. Also, avoid over-baking, which can dry them out. Brush with melted butter after baking for a tender, rich finish.
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