The Best Buttery Soft Pretzel Bites – Better Than Takeout

The Best Buttery Soft Pretzel Bites are crispy on the outside, soft and buttery on the inside, and ready in just 30 minutes. After making these many times, I discovered the trick to the perfect bite every time. The warm, golden pretzel bites are irresistible and perfect for game day or movie night. If you love recipes like this, you’ll also enjoy Egg Roll in a Bowl and Rhubarb Bars with Cream Cheese.

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 brown sugar
• 1 1/2 teaspoons salt
• 4 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, melted
• 1/3 cup baking soda
• 8 cups water
• Coarse sea salt, for sprinkling
• Optional: Mustard, for serving
• Optional: Cheese sauce, for serving

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

1. Make the dough: In a large bowl, combine warm water, yeast, brown sugar, and salt. Let it sit for 5 minutes. Add flour and melted butter, then 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, or until doubled in size.
3. Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Cut the dough: Punch down the dough and cut it into 8 equal pieces. Roll each piece into a long rope, about 1-inch thick, and cut each rope into 1-inch pieces.
5. Boil the bites: In a large pot, combine 8 cups of water and 1/3 cup of baking soda. Bring to a boil. Add the pretzel bites to the pot and boil for 30 seconds on each side. Remove with a slotted spoon and place on the prepared baking sheet.
6. Bake the bites: Sprinkle the bites with coarse sea salt and bake for 15-18 minutes, or until golden brown. Let them cool for a few minutes before serving.

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 in the fridge for up to 3 days. Make-ahead tip: Shape the bites and refrigerate for up to 24 hours. Boil and bake as directed.

Freezing The Best Buttery Soft Pretzel Bites – Better Than Takeout

Freeze uncooked bites for up to 2 months. Boil and bake as directed.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30 seconds to 1 minute.

Recipe Notes

• Chef tip: For a chewy interior, let the dough rise for at least 1 hour.
• Best substitution: Active dry yeast can be used, but the rise time will be longer.
• Make-ahead: Shape the bites and refrigerate for up to 24 hours. Boil and bake as directed.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your bites are not puffing up, make sure your water is hot enough when you add the baking soda.

The Best Buttery Soft Pretzel Bites – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

20 mins

⏳

Total

1 hr 35 mins

🍽

Serves

8 servings

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 3 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 4 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, melted

Seasonings

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

Optional Toppings

• Mustard, for serving
• Cheese sauce, for serving

Instructions

1. Make the dough: In a large bowl, combine warm water, yeast, brown sugar, and salt. Let it sit for 5 minutes. Add flour and melted butter, then 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, or until doubled in size.
3. Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
4. Cut the dough: Punch down the dough and cut it into 8 equal pieces. Roll each piece into a long rope, about 1-inch thick, and cut each rope into 1-inch pieces.
5. Boil the bites: In a large pot, combine 8 cups of water and 1/3 cup of baking soda. Bring to a boil. Add the pretzel bites to the pot and boil for 30 seconds on each side. Remove with a slotted spoon and place on the prepared baking sheet.
6. Bake the bites: Sprinkle the bites with coarse sea salt and bake for 15-18 minutes, or until golden brown. Let them cool for a few minutes before serving.

Notes

• Chef tip: For a chewy interior, let the dough rise for at least 1 hour.
• Best substitution: Active dry yeast can be used, but the rise time will be longer.
• Make-ahead: Shape the bites and refrigerate for up to 24 hours. Boil and bake as directed.
• Scaling: This recipe can be doubled or halved easily.
• Troubleshooting: If your bites are not puffing up, make sure your water is hot enough when you add the baking soda.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze uncooked bites for up to 2 months. Boil and bake as directed.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 30 seconds to 1 minute.
• Make ahead: Shape the bites and refrigerate for up to 24 hours. Boil and bake as directed.

Nutrition Per Serving

• Calories: 210
• Protein: 6g
• Fat: 3g
• Carbs: 40g
• Fiber: 1g
• Sugar: 4g
• Sodium: 1200mg
• Cholesterol: 5mg
• Sat. Fat: 1.5g

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!