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–+ servings
Soft Pretzel Bites on a tray with cheese

Soft Pretzel Bites Recipe

Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 277kcal
Author: Becky Hardin
This easy Soft Pretzel Bites recipe is made in under 30 minutes! Simple, salty, delicious pretzel bites to serve with cheese sauce, mustard, or dips at any party.
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • 1¼ cups milk 284 grams, warm (110°F)
  • 2 tablespoons honey 44 grams
  • 2½ teaspoons active dry yeast 7 grams (1 envelope)
  • ½ cup egg whites 140 grams (from 4 large eggs)
  • 1 tablespoon water 14 grams
  • 4 cups all-purpose flour 480 grams
  • 1 teaspoon kosher salt 3 grams
  • ½ cup baking soda 144 grams
  • 1 tablespoon coarse sea salt 9 grams

Instructions

  • Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
  • Pour the warmed milk into the bowl of a stand mixer fitted with the paddle attachment. Top with honey and the yeast and stir to combine. Allow to sit for approximately 10 minutes. The yeast will become like a foam, which means it's ready.
    1¼ cups milk, 2 tablespoons honey, 2½ teaspoons active dry yeast
    foamy milk in a glass bowl.
  • Fill a large pot about halfway full with water and allow to come to a boil over medium-high heat.
    boiling water in a saucepan.
  • Whisk together the egg whites with 1 tablespoon of water and set aside.
    ½ cup egg whites, 1 tablespoon water
  • Add the flour and 1 teaspoon of kosher salt to the mixer. 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.
    4 cups all-purpose flour, 1 teaspoon kosher salt
    hands holding a ball of 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.
    dough cut into bite-sized pieces on a marble counter.
  • Carefully, add the 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 water and allow to cool.
    ½ cup baking soda
    A bowl of soup with soft pretzel bites on top.
  • 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 the coarse sea salt.
    1 tablespoon coarse sea salt
    salted pretzel bites on a baking sheet.
  • Bake for approximately 10 minutes or until the tops are browned. Remove from oven, and allow to cool slightly.
    pretzel bites in a bread basket.

Video

Notes

  • When preparing the pretzel bite dough, it should stick together but NOT stick to your hands. Add more flour if it needs help forming into dough.
  • You don't need to flour your countertop before creating the pretzel bites.
Storage: Store pretzel bites in an airtight container at room temperature for up to 2 days or in the freezer for up to 4 months.

Nutrition

Serving: 3-4 bites | Calories: 277kcal | Carbohydrates: 54g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 3256mg | Potassium: 161mg | Fiber: 2g | Sugar: 6g | Vitamin A: 62IU | Vitamin C: 0.03mg | Calcium: 59mg | Iron: 3mg