May 20th, 2011

Chewy Pretzel Bites

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My kids think these are the best thing to ever happen around here.  And to be honest, so do I.  You could, of course, make regular pretzels with this dough, but the bites are much easier, and more fun!

They’re great dipped in honey, mustard, or honey mustard.  You can also sprinkle them with cinnamon sugar instead of salt.  I’ve even replaced a third of the flour with whole wheat flour and gotten good results.  I feel better about eating so many when I do that.
Chewy Pretzel Bites

Chewy Pretzel Bites

Preparation 70 mins Cook Time 10 mins Total Time 1 hr 20 mins


    Dough2 1/2 cups all-purpose flour

    • 1/2 teaspoon salt
    • 1 tablespoon sugar
    • 2 1/4 teaspoons instant (or rapid rise) yeast
    • 1 cup very warm water

    Topping1/2 cup warm water

    • 2 tablespoons baking soda
    • Coarse salt (optional)
    • 3 tablespoons butter, melted


    1. In a large bowl or the bowl of an electric mixer, place the salt, sugar, yeast and 2 1/4 cups flour. Mix to just combine. Add the water and mix well, adding remaining flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl.
    2. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. Lightly oil the dough and place it in a bowl, covered with plastic wrap. Let it rise for 40-60 minutes.
    3. Preheat your oven to 475 degrees. Prepare two baking sheets by lining them with parchment paper or lightly greasing them.
    4. Transfer the dough to a lightly greased work surface, and divide it into about four equal pieces. Roll each piece into a rope, about 1 inch in diameter. Allow the pieces to rest, uncovered, for 5 minutes.
    5. While the dough is resting, combine the 1/2 cup warm water and the baking soda in a liquid measuring cup (deep enough to dip the pretzel bites into). Stir until the baking soda is dissolved.
    6. Cut each strip of dough into pieces, 1 to 1 1/2 inches in long. Dip each pretzel bite in the baking soda solution and place them on the baking sheets. Allow them to rest, uncovered, for 10 minutes.
    7. Bake one sheet at a time for 5-7 minutes or until the pretzels are golden brown.
    8. Remove the pretzels from the oven, and brush them thoroughly with the melted butter. If desired, sprinkle with coarse salt. Pretzels can be reheated in the oven or microwave on low heat.

    Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.




    1. i love mels kitchen recipes- they are great!

      these look like no exception, delicious!

    2. this is one of our favorite recipes! lately, we put pepperoni and mozzarella in them and dunk them in sauce. so, so good! i am so thrilled you can sub in wheat flour. i’m so grateful to you pros who figure that out and share because i’m too chicken to try it myself! 😀

    3. What a fun idea… especially helpful for those of us that are less coordinated and make odd looking pretzel shapes!

    4. Yum, that looks delicious!

    5. Hi -following you from FTLOB. Delicious looking recipes! Can’t wait to browse around!

    6. These look like they would be addictive little snacks! Yummy! 🙂

    7. 3 things.

      1) I love this recipe. My husband and I just had a soft pretzel appetizer last night and he requested some homemade ones! yay.

      2) I love that your recipes are on the top next your pictures. Brilliant.

      3) I can’t comment as myself (Lindsay @ pinchofyum) so I’m commenting as whatever google account it allows. 🙂 Enjoying your blog!!

    8. I love this recipe too Lindsay! So much that I made it 2 days in a row!

    9. Hi There,
      I love this recipe of yours and lovely pictures… !

    10. Heck Yes! My brother and I go out for a “pretzel date” every month. So maybe I will surprise him and make these for him! Thanks for the recipe.

    11. mmm soft pretzels are soo good, but yeast makes me shy away into my corner ha

    12. Danelle, these look fantastic! There’s a microbrewery here (San Francisco) that serves pretzel nuggets like these with cheddar fondue, and they’re insanely good. I’m looking forward to trying these out!

    13. Do you think I could use all whole wheat flower and they’d turn out ok?

    14. I’ve done half white and half whole wheat Emily, and those turned out. So I definitely think it’s worth a try. I will say though, that we liked the all-white flour ones best.


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