Pretzel Bites

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Hands-on time:
Baking time:
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Yield: about 6 dozen pretzel bites

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You know the chewy texture and distinctive "street vendor pretzel" flavor you get in pretzels bought hot from a pushcart in the city? These bite-sized pretzels, in either a sweet or classic salty version, are a wonderful made-at-home take on those metro-style treats.

Pretzel Bites

star rating (37) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 6 dozen pretzel bites
Published: 12/18/2013



  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/4 teaspoons instant yeast
  • 7/8 to 1 cup warm water*
  • *Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.


  • 1 cup boiling water
  • 2 tablespoons baking soda
  • coarse, kosher or pretzel salt; or coarse or Swedish pearl sugar, optional
  • 6 tablespoons unsalted butter, melted
  • cinnamon-sugar, optional


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1) To make dough by hand, or with a mixer: Place all of the dough ingredients into a bowl, and beat until well-combined. Knead the dough, by hand or machine, for about 5 minutes, until it's soft, smooth, and quite slack. Flour the dough and place it in a bag, and allow it to rest for 30 minutes.

2) To make dough with a bread machine: Place all of the dough ingredients into the pan of your bread machine, program the machine for dough or manual, and press Start. Allow the dough to proceed through its kneading cycle (no need to let it rise), then cancel the machine, flour the dough, and give it a rest in a plastic bag, as instructed above.

3) While the dough is resting, prepare the topping: Combine the boiling water and baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm (or cooler).

4) Preheat your oven to 400°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with parchment paper.

5) Transfer the dough to a lightly greased work surface, and divide it into six equal pieces.

6) Roll the six pieces of dough into 12" to 15" ropes. Cut each rope crosswise into about 12 pieces.

7) Pour the cooled baking soda solution into a pan large enough to hold the bites. Place the bites into the solution, gently swish them around, and leave them there for a couple of minutes. Transfer them to a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt; or with pearl sugar, for sweet pretzel bites.

8) Bake the bites for 12 to 15 minutes, until golden brown. Remove them from the oven, and roll them in the melted butter.

9) For cinnamon-sugar pretzels, toss with cinnamon-sugar once you've rolled the bites in the butter.

10) Place on a rack. In you're not going to enjoy them immediately, store the bites, well-wrapped, at room temperature. Reheat briefly before serving.

Yield: about 6 dozen bites.

Nutrition information

Serving Size: 5 bites (44g) Servings Per Batch: 14 Amount Per Serving: Calories: 130 Calories from Fat: 45 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Cholesterol: 15mg Sodium: 260mg Total Carbohydrate: 17g Dietary Fiber: 1g Sugars: 0g Protein: 3g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 03/05/2015
  • Annie from Michigan
  • My granddaughter and I made these and they were delicious. We rolled half in cinnamon sugar and sprinkled half with salt. However, we had a problem in that the bites stuck to the parchment paper, even though I'd greased the pan and the paper. So we ended up cutting all the bottoms off, then adding the seasonings. They were quickly gobbled up, so clearly the taste wasn't compromised! I did tell her that baking was a "learning experience" and so now we have to make them again and see what we did wrong and how to correct it. The next time we'll bake on a greased pan with no parchment and that way I can at least scrape them off without worrying about the paper residue. Other than that, any other solutions?
    It might be helpful to spray the parchment paper with non-stick vegetable spray. Barb@KAF
  • star rating 02/26/2015
  • Carolyn629 from Sitka, AK; Rockland, ME; Gettysburg, PA
  • My "guys" love this recipe! It is easy enough for our bachelor to fix himself and quick enough for a afternoon snack for my hubby. I do have a hard time finding "Pretzel salt" so I use kosher salt or sea salt.
  • star rating 02/23/2015
  • Craig C from Westerville, OH
  • These were incredible, I used KA bread flour instead of the AP Flour but other than that followed to a T. My family enjoyed them so much I made them twice in a weekend. I loved the fact they are super easy too.
  • star rating 02/22/2015
  • Belynda from Cajun Country USA
  • This is one of my favorite recipes for many things besides Pretzels. When I want to make burgers or sliders I roll the dough into a rectangle about 9" x 13" and cut it into circles or squares. Sometimes I'll add shredded cheddar or parmesan. It's great and my family loves it.
  • star rating 02/04/2015
  • Sybil from Minneapolis
  • Ten Stars- Oh yes! These are amazing! Taste is delish and I followed the directions exactly except that I brushed them with melted butter and garlic (much faster). They were a hit with sea salt garlic butter and sprinkled with parmesan cheese. Very complimentary to our spaghetti dinner!
  • star rating 02/01/2015
  • GEM from Rochester, NY
  • Made as a snack for super bowl everyone enjoyed.
  • star rating 01/31/2015
  • lucyiscaro from KAF Community
  • This was a perfect recipe for my 12 year old grand daughter and I to bake on this cold day. The only slight alteration I made was to use 2 cups of a.p. flour and 1/2 cup of white whole wheat. We divided the bites into 36 cinnamon sugar ones for her and 36 salted ones for her grandfather and I to dip into mustard. This is going into our rotation of baked treats.
  • star rating 01/25/2015
  • Maine Baker from Maine
  • "Better than pretzels from the mall" What better praise could one ask for from a teen. And it really did only take an hour start to finish. I subbed half the flour with white whole wheat and found the dough a little soft to work with. Dipped half in cinnamon sugar, salted the other half before baking.
  • star rating 01/01/2015
  • Bunny from USA
  • I've made other pretzel bite recipes, but this is hands down the easiest and best tasting! I found I needed less than half the butter, as I just brushed the tops then salted. It was still plenty buttery and delicious. This is THE recipe I'll keep going to again and again.
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