Why We Love This Pretzel Bites Recipe
I absolutely love soft pretzel bites, but the thought of making them myself always seemed a bit tough. Luckily this easy soft pretzel bite recipe exists, and if I can do it, so can you! This is a fun and easy appetizer to serve on game day. And while people will be impressed by these perfect little bite-sized pretzels, you’ll rest easy knowing it wasn’t hard to do.
Variations on Homemade Pretzel Bites
These soft pretzel bites are so tasty served simply with sauces to add flavor. But you can also brush them with butter and top them with ranch seasoning, everything bagel seasoning, or freshly shredded cheese!
How to Store and Reheat
Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 10 minutes, or until fully warm.
How to Freeze
If you want to make a large batch of this pretzel bites recipe ahead of time, you can freeze them and reheat them when you’re ready to eat. This is especially helpful if you’re preparing this fun appetizer for a party or event, or if you just made too many and want to save them for another time. They will keep well for up to 4 months. Just let them thaw before reheating.
Serving Suggestions
What kind of dip doesn’t go with pretzels? The dipping sauce is definitely one of the best parts of soft pretzel bites, and it’s fun to try different ones and get creative with it. If you’re serving these at a party, make up a bunch of different dips and let your guests choose the best! Try dipping your soft pretzel bites in Skinny Queso Dip, Honey Mustard, Nacho Cheese Sauce, Beer Cheese Dip, or Pepperoni Pizza Dip.
More Homemade Pretzel Recipes To Try
Homemade Soft Pretzels Garlic Parmesan Soft Pretzels …or try Pretzel Dogs!
How to Make Pretzel Bites Step by Step
Bloom the Yeast: Preheat your oven to 450°F. Line a baking sheet with parchment paper and set aside. Pour 1¼ cups of warmed milk into the bowl of a stand mixer fitted with the paddle attachment. Top with 2 tablespoons of honey and 2½ teaspoons (1 envelope) of active dry yeast and stir to combine. Allow to sit for approximately 10 minutes. The yeast will become like a foam, which means it’s ready. Boil the Water: Fill a large pot about halfway full with water and allow it to come to a boil over medium-high heat. Whisk together ½ cup of egg whites with 1 tablespoon of water and set aside. Make the Dough: Add 4 cups of all-purpose flour and 1 teaspoon of kosher salt to the mixer with the yeast mixture. Mix on low with for about 3 minutes until the dough comes together in one ball. Add more flour if needed. The dough will stick together, but will not be sticky on your hands. Cut the Dough: Place the dough on a clean work surface and form the dough into a ball. It’s not necessary to flour your counter. Section the dough into four parts and roll each part into a long strand. Cut each strand into 1-inch sections using a butter knife. You should be able to make about 12-16 bites per strand. Boil the Bites: Carefully, add ½ cup of baking soda to the boiling water. Be careful, the baking soda will bubble up, so add slowly. Place the dough bites into the boiling water about 10 at a time, and “flash cook” for 20-30 seconds for each batch. Using a slotted spoon, take the dough out of the water and allow it to cool. Season the Bites: Arrange all flashed cooked pretzel bites on the parchment-lined baking sheet so they are not touching. Brush each bite with egg white mixture and sprinkle with 1 tablespoon of coarse sea salt. Bake the Bites: Bake for approximately 10 minutes or until the tops are browned. Remove from oven, and allow to cool slightly.
