Homemade Pretzel Bites

Homemade Pretzel Bites with a creamy cheddar cheese dipping sauce! Popable and super addicting these homemade pretzel bites will go fast!

Homemade Pretzel Bites | chefsavvy.com

Homemade Pretzel Bites

There is seriously nothing better than a homemade soft pretzel. Especially when it’s in bite sized form. These homemade pretzel bites are popable and totally addicting. They make an awesome party appetizer or a fun snack for kids! They come out golden brown and chewy on the outside and buttery and tender on the inside. Best of all it is served with an amazing Homemade Cheese Sauce!

These pretzel bites do take some prep time but are totally worth the effort. They are not as hard to make at home then you would think!

I made these bites with fast acting yeast so you only need about 10 minutes of rising time. You can substitute active dry yeast just make sure to add an extra hour of time to allow the dough to rise.

Now for the cheese sauce! (Which is my favorite part!) It’s thick, creamy and only requires 4 ingredients: Butter, flour, milk and cheese. That’s it! For a little kick add a couple of splashes of hot sauce or cayenne pepper. You can even dice up some jalapeños and add them in. If you are making these for a party I would suggest making the cheese sauce and serving it in a dip warmer!

Best of all everything you need to make these easy pretzel bites are pantry staples! Here’s what you’ll need:

Ingredients

  • Warm water
  • Fast acting yeast
  • Salt
  • Light brown sugar
  • All purpose flour
  • Unsalted butter
  • Baking soda
  • Egg

Pretzels with Homemade Cheese Sauce | chefsavvy.com

How to make Pretzel Bites

  • Proof yeast: Add yeast and water to a stand mixer with the dough hook attached or a large bowl if mixing by hand. Stir and allow to rest for 1 minute.
  • Make dough: Add salt, sugar and butter to the stand mixer and stir until combined. Add in flour, 1 cup at a time on low speed. If dough is still sticking to the bottom add more flour. I do a tablespoon at a time.
  • Knead the dough: For 5 minutes in the stand mixer. (If you do not have a stand mixer knead by hand)
  • Rise: Shape into a ball and place the dough in a large bowl lightly coated in oil. Cover with a kitchen towel and place in a warm area for 10 minutes.
  • Preheat oven: To 425°F. Line two large baking sheets with silicone baking mats. Set aside.
  • Cut out dough: Start by cutting dough into 6 sections. Roll each section into a long rope. (About 20 inches long). Cut into 1 1/2 inch bite size pieces.
  • Boil pretzels: Boil 9 cups of water with the baking soda. Drop 8-10 pretzel bites into the water at a time making sure not to over crowd. Cook for 20 seconds. Remove with a slotted spoon and place onto the prepared baking sheet. Make sure the bites aren’t touching.
  • Egg Wash: Combine the egg and water and whisk until combined. Brush egg wash over each pretzel bite.
  • Bake: Sprinkle with sea salt and bake for 15 minutes or until golden brown.
  • Cool: Remove from the oven and allow them to cool for a couple of minutes on the pan.
  • Serve: Warm with cheese sauce and enjoy!

Dough for pretzel bites | chefsavvy.com

How to make Homemade Cheese Sauce

Start by melting butter in a medium saucepan. Add in flour and whisk until combined. Continue to whisk for 1 minute. Slowly pour in the milk while whisking continuously until thickened, 2-3 minutes. Take off of the heat and stir in cheese. Season with salt and pepper to taste.

Variations

  • For a sweet twist on this pretzel bites recipe toss them in melted butter then in cinnamon and sugar for a sweet dessert. Serve with chocolate sauce or a cream cheese dipping sauce!
  • Honey Mustard Sauce, Mexican Queso or Marinara are all great dipping sauces for these soft pretzel bites!

 

How to store this soft pretzel bites recipe?

I think these pretzel bites are best served immediately or eaten the day of. I recommend storing these pretzel bites in the freezer or at room temperature versus the refrigerator to avoid becoming soggy. I would eat them within 1 or 2 days for best results. They can always be rewarmed in the microwave, toaster oven or regular conventional oven.

Can you freeze pretzel bites?

Yes! Store in an airtight container for up to 2 months. To reheat simply thaw in the fridge overnight and re toast in the oven or warm back up in the microwave.

Soft Pretzel Bites Recipe | chefsavvy.com

Here are more Easy Appetizer Recipes to make!

Homemade Pretzel Bites

5 from 7 votes
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 60 bites
Homemade Pretzel Bites with a creamy cheddar cheese dipping sauce! Popable and super addicting these homemade pretzel bites will go fast!

Ingredients

Homemade Pretzel Bites

  • 1 1/2 cups warm water
  • 2 1/4 teaspoon fast acting yeast
  • 2 teaspoons salt
  • 2 teaspoons light brown sugar
  • 4 1/2 cups all purpose flour plus more if needed
  • 5 tablespoons unsalted butter melted and cooled
  • 1/2 cup baking soda
  • 1 egg
  • 1 tablespoon water

Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • salt and pepper

Instructions

Homemade Pretzel Bites

  1. Add yeast and water to a stand mixer with the dough hook attached or a large bowl if mixing by hand. Stir and allow to rest for 1 minute.
  2. Add salt, sugar and butter to the stand mixer and stir until combined.
  3. Add in flour, 1 cup at a time on low speed. If dough is still sticking to the bottom add more flour. I do a tablespoon at a time.
  4. Knead the dough for 5 minutes in the stand mixer. (If you do not have a stand mixer knead by hand)
  5. Shape into a ball and place the dough in a large bowl lightly coated in oil.
  6. Cover with a kitchen towel and place in a warm area for 10 minutes.
  7. Preheat oven to 425°F. Line two large baking sheets with silicone baking mats. Set aside.
  8. Cut dough into 6 sections.
  9. Roll each section into a long rope. (About 20 inches long)
  10. Cut into 1 1/2 inch bite size pieces.
  11. Boil 9 cups of water with the baking soda.
  12. Drop 8-10 pretzel bites into the water at a time making sure not to over crowd. Cook for 20 seconds. Remove with a slotted spoon and place onto the prepared baking sheet. Make sure the bites aren't touching.
  13. Combine the egg and water and whisk until combined.
  14. Brush egg wash over each pretzel bite.
  15. Sprinkle with sea salt and bake for 15 minutes or until golden brown.
  16. Remove from the oven and allow them to cool for a couple of minutes on the pan.
  17. Serve with cheese sauce and enjoy!

Cheese Sauce

  1. Melt butter in a medium saucepan.
  2. Add in flour and whisk until combined. Continue to whisk for 1 minute.
  3. Slowly pour in the milk while whisking continuously until thickened, 2-3 minutes.
  4. Take off of the heat and stir in cheese.
  5. Season with salt and pepper to taste.

Recipe Notes

Adapted from Sallys Baking Addiction

Nutrition Facts
Homemade Pretzel Bites
Amount Per Serving
Calories 60 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 9mg3%
Sodium 366mg16%
Potassium 23mg1%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 70IU1%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Homemade Pretzel Bites, Pretzel Bites, Snacks

Originally published Dec 29, 2015

amazing-homemade-pretzel-bites

 

Leave a Comment

Comments

  • Laura

    oncr you’ve boiled could you’ve boiled them let them sit covered and then through them in the oven right before serving?

    • Hi Laura,

      I would not let these sit after they are boiled (they will start to harder). If you are worried about making them in advance I would suggest baking them allowing them to cool completely and throwing them in the freezer in an airtight bag. When ready to serve reheat in a 200 degree oven.

      Thank you!

      Kelley

  • Laura

    Just wanted to say I made these for my annual Emmy viewing party and they were a hit! There was not one left! Will definitely be making these again!

    • Hi Aimee,

      If you are worried about making them in advance I would suggest baking them allowing them to cool completely and throwing them in the freezer in an airtight bag. When ready to serve reheat in a 200 degree oven.

      Thank you!

      Kelley

          • Jo

            Thanks Kelley! I made them both ways…half I baked, froze and reheated….yummy! Half I just boiled and froze, and they too came out nicely! Thanks fir sharing!

  • Shannon

    This recipe looks fantastic! I was wondering if you have ever tried making them in a larger pretzel stick?

    • Hi Shannon,

      Thank you so much! I have not tried making this recipe into a larger pretzel stick. I don’t see why it wouldn’t work. Let me know how you make out if you try it!

      Thank you,

      Kelley

      • Baker

        If you use parchment, I’d suggest heavily spraying it with cooking spray first, so the wet pretzels don’t stick to the paper as they bake.

        • Mitch

          Just made on parchment paper. No extra cooking spray. They turned out awesome! No worries at all.

  • Pamela

    My GS Troop of Cadettes is going to make 4 batches of these tonight to use in World Thinking Day tomorrow representing a food from Germany.

  • Athina

    If I make the dough and cut it up, can I hold off on boiling and backing for an hour or two?

    • Hi Athina,

      The only thing I worry about is if it may dry out when left out. You can try covering them which should help.

      I hope that helps!

      Thanks,

      Kelley

  • Carmyn

    Mine don’t seem to be crispy like yours in the picture on the sides and are a little chewy or doughy on the sides. I have already tried cooking them longer than 15 minutes… more like 20+ minutes but I’m also at a higher elevation. Can that affect this recipe? I am not sure what I’m doing wrong or if I boiled too long? It may have been more than 20 sec by the time I got the last ones out each time. Or do I just cook them longer?

    • Hi!

      Yes I think the higher elevation could make a difference in baking times. I would try turning up the oven temp a bit and cooking them longer. They will still be chewy like a pretzel and slightly crisp.

      Thanks!

      Kelley

  • Sammi

    If I prep these the day before do you think they would be safe in the fridge instead of the freezer if they’re sealed in a ziploc bag?

    • Hi Sammi,

      Yes you can prep the day before and leave it overnight in the fridge. Refrigerated dough can be shaped into pretzels while still cold.

      Thanks!

      Kelley

  • J

    I made these, along with some cinnamon sugar ones, for my staff christmas party a few weeks ago and I still have people coming up to me asking me if I was the one who brought them before going on about how fantastic they were and telling me I need to bring them to every gathering we have. Definitely saving this recipe!

  • I made these this morning and they’re awesome!! Bringing them as an app for a Yankee swap tonight! Thanks for the recipe!

    PS I love it when I recipe says how long it takes and it actually takes that long!

  • Barbara Hollister

    The pretzel bites are absolutely delicious, though a fair amount of work and mess to cleanup. 🙂

    Suggestion: I had to bump the cheese sauce up with some Frank’s hot sauce, dry mustard, worcestershire sauce and ketchup. I added some dark beer as well, but then had to thicken it a bit. Turned out great.

  • Drew

    The pretzel bites were absolutely delicious! I’ve done almost no baking in my life, but the pretzels turned out amazing. I would highly recommend going with this recipe for soft pretzels because the recipe was really forgiving of my general incompetence throughout the whole process You can’t lose!

    • Nathan

      Hi Drew,

      I’m so glad the recipe was easy to follow! Thank you for your comment!

      Nathan
      @chefsavvy

  • Adelaide

    How am I supposed to know how much energy, fat, sugars, fibre is in them?

    it would be useful for it to be shown somewhere. . .

    and if it is plz make it more clear. . .

    • Hi Adelaide,

      I have added a nutrition label at the bottom of the recipe. Hope this helps!

      Thanks!

      Kelley