Pretzel Bites
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Similar to Auntie Anne’s famous mall pretzels, these buttery pretzel bites disappear in a flash.
It’s a good thing these pretzel bites are easy to whip up with very few ingredients because they disappear in record time when served with grainy mustard or beer cheese dip. They’re perfect for game days, parties, snacking, or rainy days when you just need a fun baking project. The recipe is almost identical to my soft pretzel recipe, which is a copycat of Auntie Anne’s famous buttery mall pretzels, only it’s easier since you don’t have to fuss with twisting the dough into pretzel shapes; you simply form the dough into long ropes and snip it into bite-sized pieces.
Pretzels bites are great to make with kids or if you’re a beginner when it comes to working with yeast, as the dough is a dream to work with. I use a stand mixer for the recipe, but if you don’t have one, you can mix and knead the dough by hand.
What You’ll Need to Make Pretzel Bites
The baking soda in this recipe is not used for leavening. Rather, it is dissolved in boiling water and used as a dipping solution for the pretzel bites prior to baking. Quickly soaking the pretzels in this solution gives the pretzel bites a rich brown crust and distinct pretzel flavor.
The brown sugar in the dough balances the flavor and does not make the pretzel bites taste sweet, especially with the salt in the dough and the coarse salt sprinkled on top. If you prefer a cinnamon sugar topping, omit the coarse salt on top. Brush the pretzel bites with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon).
Step-by-Step Instructions
Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour with the yeast and salt.
Mix on low speed until well combined, about 1 minute.
With the mixer on low, gradually add the warm milk mixture to the bowl.
When the dough forms a cohesive mass, switch to the dough hook.
Knead for about 5 minutes. (Alternatively, you can knead the dough by hand.)
It should be smooth and slightly tacky, as shown below.
Shape the dough into a ball, place in a clean, lightly greased bowl.
Cover with plastic wrap and let rise in a warm spot until doubled in size, 1 to 2 hours.
Meanwhile, in a 2-qt baking dish, combine the baking soda with 2¼ cups boiling water. Stir until the baking soda is dissolved; set aside and let cool to lukewarm (or cooler). (Later you’ll dip the dough in the solution, which will give the pretzel bites a rich brown crust and pretzel flavor.)
Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.
Punch the dough to deflate it, then turn it out onto a clean work surface. Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn’t dry out.
Roll and stretch each piece with the palms of your hands into a 24-inch rope about ½-inch thick, holding the ends and slapping the middle of the rope on the counter as you stretch.
Cut each rope into 1¼-inch pieces. They will shrink a bit as they sit.
Working in batches, drop the pretzel dough bites into the soda solution and let them sit for about 2 minutes.
Using a slotted spoon, remove the pretzel dough bites from the solution, letting any excess liquid drip off, then arrange the bites on the prepared baking sheets, spacing them about 1½ inches apart. Sprinkle evenly with the coarse salt.
Bake until golden, rotating the pans from top to bottom and front to back halfway through, for 8 to 9 minutes; watch the bottoms carefully as they can burn.
Melt the remaining 3 tablespoons of butter and brush on the baked pretzels.
The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave). Serve with grainy mustard or beer cheese dip.
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Pretzel Bites
Similar to Auntie Anne’s famous mall pretzels, these buttery pretzel bites disappear in a flash.
Ingredients
- 1 cup milk
- 5 tablespoons unsalted butter, divided
- 3 tablespoons (packed) light brown sugar
- 2¼ teaspoons instant/rapid-rise yeast (1 package)
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon fine salt
- ¼ cup baking soda
- About 1 teaspoon coarse or kosher salt
Instructions
- Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm them in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute. With the mixer on low, gradually add the warm milk/butter mixture to the bowl. When the dough forms a cohesive mass, switch from the paddle attachment to the dough hook. Knead on medium-low speed until the dough is smooth but still slightly tacky, about 5 minutes. (Alternatively, the dough can be mixed and kneaded by hand.) Shape the dough into a ball, place in a clean, lightly greased bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size, 1 to 2 hours.
- Meanwhile, in a 2-quart baking dish, combine the baking soda with 2¼ cups boiling water. Stir until the baking soda is dissolved; set aside and let cool to lukewarm (or cooler). (Before baking, you'll dip the pretzels into the solution, which will give them a rich brown crust and pretzel flavor.)
- Preheat the oven to 450°F and set two oven racks in the centermost positions. Line two large baking sheets with parchment paper and spray lightly with nonstick cooking spray.
- Punch the dough to deflate it, then turn it out onto a clean work surface. (If the dough feels sticky, you can dust it with a bit of flour as needed.) Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn't dry out. One at a time, roll and stretch each piece with the palms of your hands into a 24-inch rope about ½-inch thick, holding the ends and slapping the middle of the rope on the counter as you stretch. Cut each rope crosswise into 1¼-inch pieces. They will shrink a bit as they sit; that's okay.
- Working in batches, drop the pretzel dough bites into the baking soda solution, swish around, and let each batch sit for about 2 minutes. Using a slotted spoon, remove the pretzel dough bites from the solution, letting any excess liquid drip off, then arrange the bites on the prepared baking sheets, spacing them about 1½ inches apart. Sprinkle evenly with the coarse salt. Bake until golden, switching the pans from top to bottom and front to back about halfway through cooking, for 8 to 9 minutes; watch the bottoms carefully as they can burn. Repeat with the remaining batches.
- Melt the remaining 3 tablespoons of butter and brush on the baked pretzels. The pretzels are best enjoyed warm out of the oven or fresh on the same day.
- Note: Active dry yeast may be used instead of instant yeast, however, the dough will take longer to rise. To give active dry yeast a boost, you can dissolve it in the warm milk and butter, let it sit until frothy, about 10 minutes, and then proceed with the recipe.
- Note: If you prefer a cinnamon sugar topping, omit the coarse salt. Brush with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon)
- Make-Ahead Instructions: After the dough has risen, it can be refrigerated for up to three days or frozen for a few months. Thaw the frozen dough in the refrigerator before using. The dough can be shaped into pretzel bites while still cool, but allow about 30 minutes for the bites to puff up a bit before dipping and baking.
Nutrition Information
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- Serving size: 5 pretzel bites
- Calories: 126
- Fat: 4 g
- Saturated fat: 2 g
- Carbohydrates: 19 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 3 g
- Sodium: 897 mg
- Cholesterol: 10 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Looking forward to making these. Can I substitute oat milk and oil to make them vegan?
Sure, that should be fine. I’d love to hear how they turn out!
Yummy!! All your recipes always turn out perfect and your pictures and instructions were perfect. Loved both flavors but the cinnamon and sugar ones were a tad better to my family
Can these be made in advance and reheated? And if can be reheated, what is the best way to reheat?
Hi Rania, I wouldn’t recommend it. I think it would make them dry and tough. Sorry!
So delicious!! It’s a family favorite and I simply serve them with Dijon mustard. Thanks Jenn!!
I realize the recipe says that these are best served warm but has anyone tried them at room temperature? I’m looking for something to take to a beer tasting party and will have no way to reheat them. I love your recipes Jenn. Thanks 🙂
Hi! Can bread flour sub in this recipe?
You can; keep in mind that the pretzels will be more chewy. Also, The batter may be a little thicker — if it seems too thick, add 1 to 2 tsp. of water per cup of flour.
This aren’t like Auntie Anne’s.. they are BETTER than Auntine Anne’s. My family cheers when I walk in with a tray of these and demand them for all get togethers. Especially the cinnamon sugar coated ones. My only note would be to keep an eye to make sure they don’t burn. For some reason they come perfectly in my sister’s oven, but require less cooking in my oven.
These were so easy and so good! I made them with the Beer Cheese Dip for a Superbowl party and they were a huge hit. Thanks for always making me look good, Jen!
Hi Jenn,
Can this recipe be doubled?
Sure 🙂
Super easy appetizer – a huge hit with the kids and the adults!
This recipe was so simple and aside from the time for the dough to rise it is very quick to prepare them, especially when the dough hook does all the work! At the end of the evening I went to put the remainder away and there were only 3 little bites left! Love that we can add this to our binder of favourite recipes! Can’t wait to make them again. Thanks for another great recipe!!!
So for whatever reason my first attempt didn’t rise. It might’ve been because I don’t have a mixer and did everything by hand. My second attempt did rise but I found that it burned very quickly in the oven. Just after the 8 min mark I could see it start to burn. I was only able to squeeze about 4 minutes more out of the oven when the tops just barely started to brown. Not sure what I’m doing wrong but I’m so tired of kneading I will have to attempt again another day.
Hi Victoria, I’m sorry you’ve had a problem with these! I’m glad that you were able to get them to rise the second time around but sorry that you had a problem with burning. If you try these again, I’d reduce your oven temp by 25°. I’d also put an additional sheet pan under the one that has the pretzels on them. That extra layer of insulation will help reduce any burning on the bottom of the pretzels. Hope that helps and that you have better luck next time around!
Load on the butter at the end. Amazing.
Hi Jenn
Can this be made in a bread machine, then taken out after 2nd knead to shape into a rope?
Hi Therese, I’ve never used a bread machine so I can’t say confidently whether or this would be appropriate for one. Sorry I can’t be more helpful!
My kids devoured these in no time flat – the preference was for cinnamon sugar over salted…but I think both were amazing!
These were simple to make and went over well with all ages (people were asking to take extra home, so I will take that as a compliment)!
I doubled the recipe and used my bread machine to knead the dough.
Thank you, thank you, thank you for the time you devote to this website, Jenn! I have learned to much from you and so many of your recipes have become my go-to!
All the best! ♡
💕
These are a huge hit in my house (they are requested weekly!). Easy to follow and delicious every time!
HI I have not made these yet but would like to do with the dip shown in the picture. It looks like it has grainy mustard in it as you mention in your narrative. Is there a recipe for this dip? Thank you in advance.
Hi Cheryl, It’s straight from a jar – Maille Rich Country Dijon Mustard Blend. 😊
Thank you. I will check it out!
This recipe was sooo easy. I didn’t have whole milk so I substituted it with 1/4 cup of oat milk and 1/4 of sour cream (for the fat content). The recipe as perfect! I halved the recipe and it was super easy. The pretzels browned pretty fast so I made sure to keep an eye on them and turned them over.
Can these be made without sugar? Or are they not sweet and the sugar is to help the dough rise?
Hi Bonnie, the pretzels aren’t very sweet, but you can cut the sugar in half. (It’s not needed for rising.) Hope you enjoy!
Is there a way to make the recipe with sourdough starter/discard?
Hi Karen, I’ve never tried it, so I wouldn’t recommend it — sorry! If you feel strongly about using sourdough starter that you have, I’d suggest searching for a recipe that calls for it.