The Best Buttery Soft Pretzel Bites – Better Than Takeout

The Best Soft Pretzel Bites – Crispy on the outside, soft and chewy on the inside, and way better than takeout! After making these many times, I’ve discovered the secret to the perfect bite. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy High-Protein Easy Stuffed Bell Peppers and Ritz Cracker Chicken Casserole.

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.

• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 3 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 2 1/4 teaspoons kosher salt
• 4 1/2 cups all-purpose flour, plus more for dusting
• 1/3 cup baking soda
• 9 cups water
• Coarse sea salt, for sprinkling
• Optional: Melted butter, for brushing
• Optional: Coarse sea salt, for sprinkling

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

1. Make the dough: In a large bowl, combine warm water, yeast, melted butter, sugar, salt, and flour. Mix until a soft dough forms.
2. Let it rise: Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for 1 hour.
3. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
4. Shape the pretzels: Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope. Cut each rope into 5 equal pieces to form the pretzel bites.
5. Boil the pretzels: In a large pot, combine 9 cups of water and baking soda. Bring to a boil. Add the pretzel bites and boil for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
6. Bake the pretzels: Sprinkle the pretzel bites with coarse sea salt. Bake for 15-18 minutes or until golden brown. Brush with melted butter and sprinkle with additional salt if desired.

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

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 24 hours.

Freezing The Best Buttery Soft Pretzel Bites – Better Than Takeout

Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 15-20 seconds. They may lose their crispiness.

Recipe Notes

• Chef tip: For a gluten-free version, use a gluten-free all-purpose flour blend.
• Best substitution: No substitutions for the instant yeast.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If your pretzels are not rising, ensure your yeast is active and your environment is warm.

The Best Buttery Soft Pretzel Bites – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

1 hr 35 mins

🍽

Serves

40 pretzel bites

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 3 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 2 1/4 teaspoons kosher salt
• 4 1/2 cups all-purpose flour, plus more for dusting

Seasonings

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

Optional Toppings

• Melted butter, for brushing
• Coarse sea salt, for sprinkling

Instructions

1. Make the dough: In a large bowl, combine warm water, yeast, melted butter, sugar, salt, and flour. Mix until a soft dough forms.
2. Let it rise: Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for 1 hour.
3. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
4. Shape the pretzels: Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope. Cut each rope into 5 equal pieces to form the pretzel bites.
5. Boil the pretzels: In a large pot, combine 9 cups of water and baking soda. Bring to a boil. Add the pretzel bites and boil for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
6. Bake the pretzels: Sprinkle the pretzel bites with coarse sea salt. Bake for 15-18 minutes or until golden brown. Brush with melted butter and sprinkle with additional salt if desired.

Notes

• Chef tip: For a gluten-free version, use a gluten-free all-purpose flour blend.
• Best substitution: No substitutions for the instant yeast.
• Make-ahead: The dough can be made ahead and refrigerated for up to 24 hours.
• Scaling: This recipe can be doubled or halved as needed.
• Troubleshooting: If your pretzels are not rising, ensure your yeast is active and your environment is warm.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Oven reheat: Reheat in a 350°F (180°C) oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds. They may lose their crispiness.
• Make ahead: The dough can be made ahead and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 210
• Protein: 6g
• Fat: 3g
• Carbs: 40g
• Fiber: 1g
• Sugar: 3g
• Sodium: 1400mg
• Cholesterol: 5mg
• Sat. Fat: 1g

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!