The Best Buttery Soft Pretzel Bites – Better Than Takeout

The best soft pretzel bites with a perfect chewy exterior and warm, buttery inside. After making these many times, I’ve discovered the trick to getting that perfect chew every time. These golden, irresistible bites are better than takeout and perfect for game day or any day you want a cozy snack. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Delicious Strawberry Matcha Latte for a Refreshing Boost and Make-Ahead Breakfast Sliders: Easy Morning Bliss Awaits.

What You'll Need for The Best Buttery Soft Pretzel Bites – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups warm water
• 2 1/4 tsp instant yeast
• 1/3 cup granulated sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 8 tbsp unsalted butter, melted
• 1/3 cup baking soda
• Coarse sea salt, for sprinkling
• Optional: Mustard, for dipping

How to Make The Best Buttery Soft Pretzel Bites – Better Than Takeout

1. Step 1: In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. Step 2: Add flour and salt to the bowl and mix until a dough forms. Knead for 2 minutes until smooth.
3. Step 3: Divide dough into 8 equal pieces and roll each piece into a long rope. Cut each rope into 1-inch pieces to form the pretzel bites.
4. Step 4: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda.
5. Step 5: Boil pretzel bites in batches for 30 seconds, then place on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle with coarse sea salt.
6. Step 6: Bake for 15-17 minutes or until golden brown. Serve warm with mustard for dipping.

Storing & Reheating The Best Buttery Soft Pretzel Bites – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container at room temperature for up to 3 days. Make-ahead tip: Pretzel bites can be made ahead and frozen, then baked from frozen.

Freezing The Best Buttery Soft Pretzel Bites – Better Than Takeout

Freeze unbaked pretzel bites for up to 2 months. Bake from frozen, adding a few minutes to the baking time.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 15-20 seconds, but be careful not to overheat.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: Active dry yeast can be substituted for instant yeast, but the rise time may vary.
• Make-ahead: Pretzel bites can be made ahead and frozen, then baked from frozen.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your dough is too sticky, add a little more flour. If it's too dry, add a little more water.

The Best Buttery Soft Pretzel Bites – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

35 mins

🍽

Serves

8 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups warm water
• 2 1/4 tsp instant yeast
• 1/3 cup granulated sugar
• 4 cups all-purpose flour
• 1 tsp salt
• 8 tbsp unsalted butter, melted

Seasonings

• 1/3 cup baking soda
• Coarse sea salt, for sprinkling

Optional Toppings

• Mustard, for dipping

Instructions

1. Step 1: In a large bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy.
2. Step 2: Add flour and salt to the bowl and mix until a dough forms. Knead for 2 minutes until smooth.
3. Step 3: Divide dough into 8 equal pieces and roll each piece into a long rope. Cut each rope into 1-inch pieces to form the pretzel bites.
4. Step 4: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda.
5. Step 5: Boil pretzel bites in batches for 30 seconds, then place on a baking sheet lined with parchment paper. Brush with melted butter and sprinkle with coarse sea salt.
6. Step 6: Bake for 15-17 minutes or until golden brown. Serve warm with mustard for dipping.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: Active dry yeast can be substituted for instant yeast, but the rise time may vary.
• Make-ahead: Pretzel bites can be made ahead and frozen, then baked from frozen.
• Scaling: This recipe can be easily doubled or halved to suit your needs.
• Troubleshooting: If your dough is too sticky, add a little more flour. If it's too dry, add a little more water.

Storage

• Fridge: Store leftovers in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze unbaked pretzel bites for up to 2 months. Bake from frozen, adding a few minutes to the baking time.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds, but be careful not to overheat.
• Make ahead: Pretzel bites can be made ahead and frozen, then baked from frozen.

Nutrition Per Serving

• Calories: 210
• Protein: 6g
• Fat: 7g
• Carbs: 32g
• Fiber: 1g
• Sugar: 3g
• Sodium: 1200mg
• Cholesterol: 20mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

The Best Buttery Soft Pretzel Bites – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try The Best Buttery Soft Pretzel Bites – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!