Homemade Soft Pretzel Bites

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Homemade Soft Pretzel Bites-these little pretzel bites are fun to make at home and are great for parties and game day! 

Homemade Soft Pretzel Bites Recipe

Today, I am throwing it back. I am sharing the most popular recipe on our site, Homemade Soft Pretzel Bites. We shared this recipe on our blog in 2010 and it has been a HUGE hit. HUGE! Seven years later and it is still number one. Have you tried these soft pretzel bites? They are perfect for parties, snacking, and game day. We are making them for the big game on Sunday and I can’t wait.

Homemade Soft Pretzel Bites-these little pretzel bites are fun to make at home and are great for parties and game day! #homemade #snack #gameday #pretzel Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals.

 

Homemade Soft Pretzel Bites Recipe

Homemade Soft Pretzel Bites Recipe

We love making homemade pretzels, the big ones, but there is something extra fun and special about the bites. They are the perfect party food! The pretzels are soft, chewy, salty, and so good dipped in cheese sauce!

We get a lot of questions about the baking soda in the recipe. There is a 1/3 cup, yes a 1/3 cup, but the baking soda doesn’t go IN the pretzels. It is for boiling the pretzels in water. Make sure you add the baking soda VERY slowly because it will bubble up. We don’t want anyone to get burnt.

Homemade Soft Pretzel Bites are fun to make and fun to eat! Make them for your next party or game day! Your guests will have so much fun dipping and snacking! Enjoy!

Looking for more game day favorites? Check out our favorite recipes:

Soft Pretzel Bites Recipe

Soft Pretzel Bites Recipe

Soft Pretzel Bites Recipe

This is the original photo from 2010. New photos are by Sarah Fennel from Broma Bakery. 

Homemade Soft Pretzel Bites

Pretzel bites are fun to make and fun to eat!
4.73 from 40 votes
Prep Time
2 hours
Cook Time
18 minutes
Total Time
2 hours 18 minutes
Cuisine
American
Servings
10

Ingredients

Soft Pretzels:

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast 2 1/4 teaspoons
  • 3 ounces unsalted butter melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Vegetable oil
  • 3 quarts water
  • 1/3 cup baking soda for boiling the pretzels
  • 1 whole egg beaten with 1 tablespoon cold water
  • Coarse sea salt

For the cheese sauce:

  • ½ Tablespoon unsalted butter
  • ½ Tablespoon all-purpose flour
  • ½ cup milk
  • 8 ounces Cheddar cheese grated

Instructions

  1. For the Pretzels: Combine the 1 1/2 cups water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  3. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
  4. Preheat the oven to 425 degrees F.
  5. Bring the 3 quarts of water to a boil in a small roasting pan over high heat and carefully add the baking soda. It will boil over, so add slowly and be careful!
  6. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.
  7. Remove to a baking rack and let rest 5 minutes before eating. Serve with cheese sauce.

To make the cheese sauce:

  1. Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. Season with salt and pepper, to taste.

Recipe Notes

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

Nutrition Facts
Homemade Soft Pretzel Bites
Amount Per Serving
Calories 181
* Percent Daily Values are based on a 2000 calorie diet.
Keywords

homemade pretzels, pretzel bites, soft pretzels

Homemade Soft Pretzel Bites are fun to make and fun to eat! Make them for your next party or game day! Your guests will have so much fun dipping and snacking! Enjoy! Visit twopeasandtheirpod.com for more simple, fresh, and family friendly meals. #homemade #snack #gameday #pretzel

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I SO want to make these! Soft pretzels are one of the foods that I crave the most…

    It is so cute that you are teaching your neighbors to cook! Sounds like fun for all of you.

    Love the superbowl foods! Especially the stromboli…I’m going to have to make it superbowl sunday or not.

  2. I loveeeeeeeee soft pretzels! These look so good! I am a traditional girl and prefer them salty (vs. cinnamon and sugar). I’m excited for super bowl- we’re having a few people over- should be fun!

  3. Julie-we didn’t make cinnamon sugar pretzel bites, we just did big ones, but you can make them into bites. Instead of using salt, sprinkle the bites with cinnamon and sugar. For the frosting-mix together 3 T soft cream cheese, powdered sugar, about a teaspoon of vanilla, and a splash of milk. Whisk together. Add more powdered sugar if it is too thin, add more milk if it is too thick. I just guess:) Enjoy! Let me know if you have any other questions!

    1. Hi, they look great for Easter. Is this a sweet dough, or is it salty. We had some pretzels that wee very sweet and very unpalatable.

  4. these look so good! are they still good after sitting for a little while? We are going to a friend’s house to watch the game, and I’m wondering how portable they are.

  5. Mmmmmmmm…. I want! Perfect pretzels bites and YUM with that cheese sauce! Another bookmarked recipe! Excellent! And what fun teaching kids cooking!

  6. See now, already these kids have accomplished something I haven’t! Well done!! (Deciding between cheese and cinnamon sug… How about sour cream and onion? 🙂

  7. Never had a soft pretzel before. I love cooking with my daughter – just not the mess afterwards. I can’t wait for Rory to start taking an interest in cooking.

  8. LOL, that’s hilarious that you, Monica, Michelle, and I all made pretzels or some form of them. 🙂 Yours look perfect and I bet tasted delish! I so wish I had thought of the bits or sticks.
    ~ingrid

  9. Those look divine. I wish I could dip into the screen and plunge one into that cheese sauce. I love doughy pretzels, the only place I know in UK that seems to sell them is our cafe chain Pret a Manger and I used to buy them for breakfast on the way to work. I’ve not seen them as bites but can imagine they are very tasty.

  10. Pretzels are hot right now. Dawn of Vanilla Sugar sent me a link to bites like these but stuffed with ham and cheese. I love your sauce with these. Beautiful photos too!

  11. I just printed the recipe and can’t wait to try. My granddaughter loves the pretzel bites that are coated with lots of cheese at The Pretzelmaker in the mall. I might try to replicate those using your recipe. Thanks Maria!

  12. I am in the kinda mood now that these soft pretzel bites would be just perfect sitting by my side. I don’t think they would last very long. The cheddar cheese dipping sauce is a great idea. My kids would love to dip these. That is so neat that you are teaching the 2 neighbor kiddos how to cook. You are teaching them skills that will last a lifetime.

  13. I heart soft pretzels. And making it mini is even better! I am SO starring this to try for Superbowl. The cheese dip recipe is just icing on the cake. YUM!

  14. Yum! Those look so good. They remind me of the kind you can get at the mall, but I bet they taste 100 times better. I bet a sweet version would also be delicious!

  15. Just bookmarked the recipe! These little bites look so perfect. I actually made soft pretzels for the Superbowl last year. I have a feeling pretzel bites are a little less time-conusiming. Great idea!

  16. Thankfully super bowl we have all decided to meet at a local bar for wings. I am a huge Colts fan and I really did not want to spend the entire super bowl in Jeff being nice and a good host.

    Awesome job! I love soft pretzels especially if the dough was made with jalapenos. drooll……..

  17. Yum! I would have never thought it possible to make pretzels at home, just seems like an impossible task in my mind. They look so good and I love anything in a small bite! Can’t wait to try this recipe. Looks great Maria!

  18. Yum! Question: how did you store them to retain the first day’s freshness? I made some pretzels recently that were delicious day 1, but they lost some of their perfect consistency after a night or two in a tupperware container… Thanks!

  19. Leslie-the hubs got me new lights for Christmas so I can shoot at night:)

    Jami-the kids ate them the day we made them. I would reheat them in the oven if you want to enjoy them the next day. Reheat and stir the sauce too.

    Thanks everyone! These are fun to make and eat:)

  20. ohhhhh….delicious….I have made pretzels before (were a favorite breakfast dish for my kids)…but bagel bites I have not made…yet…and just in time for superbowl sunday, too. Thanks for sharing.

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  22. I just tried these and they were pretty good, but they tasted a lot like baking soda? Did I do something wrong or is it possible to cut out the baking soda?

  23. I just made these to take to a potluck lunch and I’m afraid there aren’t going to be any left for me to take in a moment! They are addicting! I brushed them with butter and skipped the cheese sauce, but I’m sure it’s yummy too!

  24. Hi, I just tried the soft pretzel bites and they tasted like baking soda. Do you know what I did wrong? I thought I followed the recipe.

    Thanks!
    Ronda

    1. Hmm. Our pretzels have never tasted like baking soda. after you add the baking soda maybe wait a minute or two before adding in the pretzels. Sorry you had struggles.

  25. Oh these look yummy!!! Question though…do you think i could sub some whole wheat flour for some or all or the apf in this recipe?

  26. The first time i made these they tasted too much like baking soda, so the next batch i made, i just put a little bit of baking soda in the water and they tasted great and still soft!

  27. Hi – was wondering if these freeze well? I wanted to make & then freeze to put in gift baskets for Thanksgiving.
    Thanks – good recipe

    1. I have never froze the pretzels before. I am guessing they would be fine though. Let me know if you try it! Thanks!

  28. YUM! And thanks for the recipe! Such a great idea to teach cooking classes to kids…that may be something I could do in my neighborhood! Do you charge?

  29. This is a fantastic recipe. I tried it over the weekend and it turned out perfectly – with any recipe like this though, I am always careful to make sure not to overcook. My oven is a bit on the older side and that can lead me to problems if I don’t keep an eye on things!

    1. I definitely would agree…I used this recipe and the entire batch tastes (strongly) like baking soda!! They look great, but I can’t eat a single one. I was so bummed! Next time I will add much less and I’m sure they’ll turn out awesome 🙂

  30. I just made these and having grown up eating Philly pretzels, I say, “yum”! For the people wondering about too much baking soda, I hope I don’t offend you when I ask if you are using the baking soda in the boiling water bath? Baking soda does not go in the water that the yeast is being dissolved in, only in the water that the pretzel dough will be dipped in for 30 seconds or so before baking. Mine did not taste at all like baking soda. I just hope my family doesn’t eat them all before our guests arrive!

    1. Glad you liked the pretzels. The baking soda goes in the boiling water to boil pretzels!!! You are right!

  31. What a great treat! As a lover of pretzels, these definitely were delicious! I featured them on my blog – blogfoodbetter.blogspot.com

    Thanks for the inspiration!

  32. I really want to make these for my book club Friday night but won’t have time to do it right before. Are they still good the next day? If prepared the day before the event?

    1. I am sure they would still be fine, just put them in an air tight container. Ours never last until the next day:) Have fun!

  33. Hi,
    This looks fantastic!! I can’t wait to try it, but can you give advice on how to make it without a stand mixer? I don’t have any experience with mixing bread dough. (yet!)
    Thanks,

    1. I don’t have a bread machine and have never used one, but I am sure it can be done! Give it a try and let me know how they turn out! Thanks for visiting our site.

    2. I make all my yeast dough recipes in the bread machine, whether the recipe is a “bread machine” recipe or not. It’s just a machine. So long as your flour amounts in the recipe do not exceed what your pan can handle, go ahead!

    3. Thanks! I just got my machine last week so I’m still new to it all. I’d much prefer to dump the ingredients and then move onto something else while it prepares the dough. I’ll give it a try and let you guys know how it goes.

  34. I just made these! After baking, I dipped half of them in a little bowl of melted butter then a bowl of sugar and cinnamon. YUM! The other half I will dip in honey mustard sauce. Thanks!

  35. Thanks for the recipe – is the baking soda off – I only used half and they are super strong tasting still – plus the water boiled up all over the stove when it reacted with the baking soda.

    1. The baking soda is right, I adapted the pretzel bites from Bobby Flay’s pretzel recipe. You need the baking soda to achieve the brown, chewy crust on the pretzels. Add it slowly to the water. We didn’t taste the baking soda. If it is too strong for you, try using less, but you do need it.

  36. I made this today and they came out AMAZING! This will be great for parties and such! My husband loved them! Thanks for sharing!

  37. These are seriously addicting! So easy to make, too. I just made some for a friend for her 21st birthday, it was a nice variation from traditional birthday goodies like cake and cookies. Instead of plain coarse ground salt on top, I sprinkled them with coarse ground garlic salt- added a slightly different flavor,so tasty!

  38. eww. this did not work well at all! it takes like pure baking soda and i used far less than called for. something went very wrong. i think i’ll throw most of them out. 🙁

  39. These were amazing and every family member who stopped by the house this week ooh’d and ahh’d over them. I haven’t been able to get the cream cheese frosting to come out for the cinnamon and sugar ones. When you say to add powdered sugar is it a little like a few tablespoons or a lot like a cup? I am still learning to cook and am not good at guessing yet. Thanks for your help!

    1. Start with about a cup, add a splash of milk, whisk and check consistency. If it is too thin, add more powdered sugar. If it is too thick, add more milk:)

  40. I made these for a party last night and they were great! I was surprised at how easy they were… I’ve made yeast-bread once before and it seemed a lot more complicated, so I was pleasantly surprised that this was pretty simple.

    We had three of us doing the actual rolling/cutting/boiling/brushing egg, which was a good system… I think it would have been a lot harder/longer with just me!

    Thanks for the great recipe! 🙂

  41. I made this recipe tonight and it turned out wonderfully! They were so amazing! Growing up my best friends mom made homemade pretzel bites and I have since tried duplicating the recipe, I finally found the one! My only thing is, and maybe it’s because I live in Colorado (High Altitude problems) I need to turn the oven down. The pretzels were perfect on top and almost burnt on the bottom, and that was even after I reduced the cooking time by 3 minutes. Absolutely delicious nonetheless! Everyone should make these, so easy!

  42. I made these and they were amazing right out of the oven. Unfortunately, I put some in an airtight container for the next day and they were not good later 🙁

    1. I haven’t tried freezing them, but I am sure you can. You can either freeze the dough in a ball or cut the dough into the bites and freeze them. Let us know if you try it!

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  44. All this time, I have only been buying the boxes of frozen soft pretzels. These are SO delicious, I have made them twice within a weeks time! They take some time, but the work is actually very minimal and the results are amazing!

  45. I’m going to have to try these, I love pretzels!!! I think I may be addicted.
    I also think it’s awesome that your kids like to cook with you, you are making fantastic memories that they’ll remember forever!

  46. OMG…attempting to figure out how I missed these…I keep up with your posts everyday and I had not seen these…so excited and can’t wait to try them…:)

  47. The dough is amazing! I love it! But the everything about the boiling was worthless…the baking soda made them taste nasty and the water will make them super soggy if you let them soak for to long!

  48. Just wondering what is exactly a package of active dry yeast??????? I have a jar of about 4 oz, do I need to only use like 2 tablespoons???? I haven’t used yeast in a recipe yet, so I don’t want to mess up the pretzels. They sound delicious!!!!

  49. Made these last night and they are yummy, though I found that I could only eat three or four bites because of the bitter aftertaste. Is it possible that something went wrong?

  50. I made these today with a bunch of friends and my boyfriend and I wouldn’t recommend using the water and baking soda part of the recipe when we ate them it left a funny after taste in our mouth…. But the recipe made so much we made three kinds, one with just the salt and dipped in cheese, one batch we mixed brown sugar, powdered sugar and cinnamon and sprinkled that over the dough before we put it in the oven. Finally we made a batch with garlic powder and italian herbs that batch was the worst out of the three :(. The best were the ones coated in the brown sugar, cinnamon and powdered sugar. Hope all my insight helps you all make them without any problems 🙂

  51. Perfect timing! Our church has a bread auction every year on Super Bowl Sunday and these will be a huge hit! One question – your recipe states that it ‘makes a lot of bites.’ I’m going to be a pain and ask approximately how many? I need to make ‘one to taste and one to auction’ so I’m wondering if one batch will be enough??? Thanks!

  52. I want to try to make these on Sunday for the Super Bowl, but I don’t have a stand mixer with a dough hook. Would I be able to make these by kneading with my hands? If so, how do I do that? I haven’t made a whole lot of dough so far, so I’m not sure. Thanks!

  53. After reading the reviews about the baking soda, I was nervous that mine would taste the same, but I am glad I lietened to myself & made them anyway. I used about 1/2 of the called for baking soda (still in 3 Qts water– maybe that is what others have missed?– the soda:3QUARTS H20 ratio?) Anyway, they came out great!! I would definitely not pass up the “greased cookie sheet” memo, I usually ignore that, and did the first batch too– which was a mistake ): But they still tasted great! Thanks!

  54. Mad these this afternoon. They very very good. I usually make the tradition pretzel shape. I’m just going to make these nuggets from now on. So much easier. Thanks.

  55. Made these today, had that bitter after taste. We even put them in vinegar and they had a little bit of a reaction. haha. i may have to try to do only half the baking soda….Im not sure what went wrong i follow the recipe exact…

  56. how many grams of yeast do you use? you only comment on a package… or if we use powdered yeast how many grams should we use???

  57. I JUST made these. Some things I would do differently:
    1. Not be lazy and cut out perfect squares, although I did some squares and some just squished together — both look fine, just not as perfect as the shown photos
    2. Use more water with the baking soda, Im not sure I used enough so I got some of that taste on my pretzel.
    3. DONT use too much salt on top!!
    4. I totally turned the oven on WAYYYY to early, so my pretzels were done in about 14 min.
    They ARE VERY YUMMY!

    My reasonsing for making is because A. I love soft baked pretzels, and B. I was trying to make a mini version of Gus’ Pretzels from St. Louis. Best pretzel with a salsiccia in the middle. So I cooked a HOT italian sausage, cut it into small pieces and put into the middle of my mini pretzel bites. YUM! Will make these again! 🙂

  58. thanks for the recipe – found it on Pinterest. I made these last week and they were addicting! Making them again today for Super Bowl. Go Giants! lol

  59. We just made these for our 2012 Superbowl party (a themed party – food from either NE or NY) and these were our NY contribution. My first bite and all I could think was, “these are addictive!!” We’re going to serve them with mustard (but my husband was snacking on them with cheese-wiz, yuck – what a great way to ruin a pretzel!!) Great treat – thanks for the recipe and idea 🙂

  60. you never say when to use the baking soda which you mention on the ingredients list. Also how long should this dough be kneaded for?

  61. Wish I had seen the comments about the baking soda. I also made them for the superbowl, they looked beautiful but were unedible. I will have to try it again.

  62. I am from Dallas TX and in all of the Malls we have a Pretzel place called Auntie Anne’s and they have AMAZING pretzels. The reason they are so amazing is cause they do all the different toppings like Garlic Parmesan and my favorite, Sour Cream & Onion. I live in Tyler now and ALWAYS crave soft hot pretzels. I know that now thanks to you, I can make my own Auntie Anne’s pretzels. 🙂 I am thinking of using the powder to make the sour cream and onion dip as the topping to see if that matches Auntie Anne’s. YUM cant wait!! Thanks!!

  63. So I tried making these last night, and I followed the recipe to a T. The dough smelled great, just like a pretzel dough should. After they were baked, they came out of the oven with baking soda around the pretzels (they were golden brown just had white dust all over them). They tasted great when you first bit into them too but after a few seconds they tasted soapy and had a horrible after taste. I want to try to make these again because they look delicious and now Ive been craving them, any suggestions as to what might have gone wrong?

  64. I’ve tried this recipe twice now, and it’s AMAZING. These are gone within a couple of hours of being made. I’ve also made full-sized pretzels out of the dough, and that works beautifully, too. If you do try it, just be careful when you add the baking soda to the boiling water. The second time I made these it bubbled like mad and overflew all over the stove, haha. My mistake! I would say to just stir in the baking soda at the beginning and let the water come to a boil with it already in there.
    Delicious recipe! Will definitely make lots more.

  65. I just made these yesterday and they were amazing!! All 4 kids loved them. Will make them regularly and no more mall pretzels for us. Thanks so much!!

  66. These sound delicious! I would add brushing them with melted butter to make them taste like the ones at the mall ;o)

    I wonder if you made them a little bigger they would be like the Sister Schubert pretzel rolls – worth a try.

  67. I have a question: I have made these AWESOME pretzel bites twice now. The first time was a huge hit with my family. This last time, however, the bites “felt” fine texture-wise, and tasted pretzely, if that makes sense, but they had a VERY bad aftertaste. Is there anything specific you could think of that might cause that? I’m wondering if I overhauled them, because the last cookie sheet full I baked was much better, and I only had them in for 14 minutes. Suggestions?

  68. I just made these and while the dough is delicious, 3/4 cup of baking soda was WAY too much. It rendered the pretzels almost inedible.

  69. I made these with the intention of having them as a treat for my guests that are coming over in an hour. I seriously just ate almost all of them, so my friends are getting chips and salsa tonight instead haha! It’s a perfect recipe!

  70. Thanks for this awesome recipe! I’m a little bummed because I too had the disgusting baking soda taste! I wonder what makes some of us have it and some not? I made homemade pretzels before but used whole wheat flour and didn’t use baking soda. They tasted fine but were not very appealing to the eye. 🙂 Did you use a certain brand of baking soda? Did I soak too long? I’m baffled!

  71. I just mad full sized pretzels with tho recipe and I already want to
    Ale more. They are amazing! I wonder if they are freezable?

  72. I have made these twice now and have ‘baking soda’ issues both times. The first time the water foamed up all over the stove–it was a mess! The second time used a different pot (a tall soup pot )but the water was so foamy that it was hard to find the bites in the water, it took two of us-one scooping and the other ‘blowing the foam down’ trying to keep it under control. After reading the comments, I am wondering if 1)the type of pot used is making a difference (aluminum vs other metal) or 2) if the water is boiling down to quickly making the water/baking soda ratio off or 3) if there is a difference if using ‘soft’ or conditioned water? Just trying to think thru the process to understand what could be causing the different reactions. The first batch tasted great, the second were still yummy, just a bit ‘baking soda-ish’ but with the dips, we still ate them all. cheese dip, marinara, honey butter, cinnamon syrup, etc…. would appreciate feed back as the whole family is really anxious to get this down as they are now our favorite Family Game Nite treat!

    1. Sorry you had issues. We use a stainless steal-large soup pot. Add the baking soda in slowly. We use water from our faucet, nothing special:) I hope this helps. I am really not sure why you had such differences in the batches!

  73. Not sure why the differences either, but we will be making more! they are just to yummy not to. thanks for the feedback. how high of a temp do you keep the water at once the baking soda is in? a high full rolling boil or a lower ‘simmer’?

    1. I wish I could come bake with you so we could figure it out:) We do turn it down a bit, probably to medium heat, but the water is still boiling a bit, just not going crazy. I hope that helps!

  74. Just made these this afternoon for a snack – SO good! As in, Hubby and I probably ate enough for them to count as dinner!

  75. These were so easy and so amazingly delicious. I cannot believe how many it made. I stored them in a ziplock bag overnight after completely cooling the pretzels. The next day they were not nearly as tasty. The salt kind of dissolved into the pretzels. Any recommendations as to storing the leftover pretzels? I was thinking of freezing them right away and then re-heating them in the oven.

    1. The pretzels probably got too moist in the bag. You can put them in an container and crack the lid or leave them out. Freezing will work as well!

  76. This recipe is delicious!! I have the WORST luck w/dough (rising problems, usually), but this was so easy! I just made some today, and wow, I cannot stop eating them- thanks for posting!

  77. Anyway that you’re able to replace the oil with something else? I now I could use different oil, but anything else besides oil and butter.

  78. These. Are. Incredible! We could not stop eating them! So a batch of these feeds a family of 6, including younger kids. I suggest making a double batch if you’re even close to running low, because they are that good! Thank you for this recipe!

  79. I’d love to join your cooking class! Any chance you’re in southern Michigan?

    Thanks for the awesome recipe. Can’t wait to try it.

  80. Any tips for those of us who don’t have mixers and are hand kneading the dough? Are any alterations required for this? Love the blog!!

  81. Made these for a football game and they were delicious – thanks so much! When I started to make the cheese sauce I realized my milk was sour. I could use evaporated milk, but decided to use beer and it was really good.

  82. Just a quick question- even though I know this is an old post. About how many pretzel bites did this make? I’m making them tonight to bring to my work tomorrow, but I want to keep some at home, too. I need to know if I should double the recipe! Thank you!!

  83. Made these today as the inaugural use of my new stand mixer. I used less than 1/2 c baking soda (because that’s what was left in the cupboard), and after reading the comments I’m glad I did. They came out wonderful. Warm are definitely better than cooled, and I didn’t make the cheese sauce but may in the future when it’s more than the two of us gobbling them up. I’m so happy I found your Pinterest boards!

  84. I don’t have a stand mixer/dough hook. Can I use a hand mixer for combining butter, yeast, water and sugar…or does that get kneaded together too? Going to make these for Christmas and don’t want to mess it up. Help!

  85. I just found this website and was in love with the best of 2012 recipes. Last night for our New Years party we made these pretzel bites… Awesome- just like the ones you buy at your favorite sporting event… And we made the guacamole grilled cheese sandwich- again so good.

    Thanks!

  86. I know this is one of your older recipes, but I made them when my friend called me the day before his NYE party and begged me to bring some snacks because all he had were frozen pigs in blankets. They were fun to make and a huge hit at the party! Great recipe, love the blog!!

  87. Hi!
    I plan on making these this weekend, but had a question about the cheese sauce.

    I know it’s been a while since you made them. It looks like the sauce stayed liquid-y outside of any heated container in your photo, but I’m not sure how long that lasted. These will be made at home, brought to a party, then sit out at the party. Do you think that will be a problem (i.e. cheese sauce will get hard / lumpy / separate)? If so, I’ll just plan to bring a different dip with the bites.

    Thanks!

    1. The cheese sauce will harden as it cools or if it’s refrigerated. You can always heat it up in the microwave on on the stove. Stir it up and it should be just fine.

  88. So I made these from a slightly different recipe — almost exactly the same and they turned out very wrong… they were done on the outside and doughy on the inside… when i let them go longer, the outside just got burnt and the inside stayed not completely done… any idea what i’m doing wrong? i would really love to make these and have them work!

    also, where do you find coarse sea salt? i have been looking everywhere and the closest thing i can find is the kind of salt that you put in salt grinders…

  89. just finished making these; absolutely AMAZING!! i’ve always been intimidated by baking anything with yeast. you took the guesswork and scariness completely out of the equation. the flavor, the look, and the expectation was all there. THANK YOU SO MUCH PEAS!! i’m looking at your cinnamon rolls now 🙂

  90. I know this is an old post, but I have a question!! I want to make these for my daughter’s NYC themed birthday party. Gotta have soft pretzels in NYC! But, with 25 girls coming, I need a bunch plus I’m doing all the food myself, so I need some things I don’t have to do day of. Anyway, is there any point where I could freeze them, so they can be do ahead? I’m kind of a clueless baker, but what I lack in ability I make up for in research and finding others to help me. 🙂
    Thanks!!

  91. I just tried these for Super Bowl Sunday. It seemed like a large amount of baking soda, and I felt like I could taste the soda on the pretzels after baking. Is it possible to do this with less baking soda?

  92. Can these still be made if I don’t have a stand mixer or dough hook. If so, I would love advice on how to make these yummy pretzels. 🙂

  93. The pretzels are amazing. My kids ate them up. Thanks for a great recipe. I will definitely make them again. Question? I made the cheese sauce, too, but mine turned out grainy. Any idea what I did wrong?

  94. I made these last night and they were delicious! The cheese dipping sauce was amazing, as well. I didn’t realize how strongly baking soda would react with boiling water and dumped the entire 3/4C baking soda into the water at once. Ooops! Haha. Learned my lesson for next time. Great recipe, my husband told me I have to add it into the rotation.

  95. These were good but I think the temp is a little too high. The tops and bottoms were basically burned and the inside was still a little doughy. Will make these again using a different temp but thanks for the recipe!

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  97. They look really good, but does the water solution really require 3/4 cup of baking soda? That seems like way too much!

  98. These were so good but a little on the salty side. 🙁 I don’t know what exactly went wrong there………..

  99. These came out incredible!! I’ve always had bad luck making anything that involves yeast but everything went perfectly with these. The only thing I found is it only took 6-6 1/2 minutes for them to finish baking. My husband said these were so much better then the ones that we love to eat at our local mall. To me that’s the highest of compliments 🙂 I’ll be making these many more times this fall/winter. Next time I’ll try the cinnamon/sugar ones!

  100. I made these tonight and what a success! Thank you for such a simple easy recipe, but after looking at other pretzel recipes I’ve noticed they all require much less baking soda in the boiling water… I’m wondering if 3/4 cup is really necessary? Because I plan on absolutely making these again!

  101. Thanks for sharing. Can the dough be frozen? If so, at what stage in the recipe can the dough be frozen, eg. before/after the dough rises, after boiled & cooled…? Or is freezing not recommended?

  102. If you divide the dough into 8 pieces, roll to 22″ and cut into 1″ segments, it will yield over almost triple the amount indicated, 14-1/2 dozen pieces, not 5-6 dozen. I may try this for Christmas, but I think I’ll at least halve the recipe.

  103. Just made these and they turned out wonderful! My whole family inhaled them as quickly as they came out of the oven. I’ve failed at a lot of pretzel recipes in the past, but these were pretty easy 🙂 Though my cheese sauce solidified really quickly. Thanks for sharing.

  104. Just made these and they came out great!!! I used to live in Jersey where we had the Philly Pretzel Factory chain by us. I used to buy a box of rivets every sunday for football. These came out delicious. I no longer miss PPF, I can just make them myself!!

  105. I cursed this recipe the whole time I made them because they were more work than I wanted them to be and led to a very messy kitchen! In my head I just kept saying, “never again, pretzel bites!” They came out perfect and are delicious!! Well worth the trouble. I’ll make these again and again!!

  106. I just made these! What a great recipe. Easy, quick, and fun. I used the same batch of dough to make both cinnamon sugar and salty pretzel bites. I am also a vegan, so I simply used vegan butter (Earth Balance) in the actual dough and in replace of the egg wash. Thank you!

  107. I have commented on how great these are already, however I did that on the day I made them. I want to add, they reheat EXCELLENT. Just pop then about a 375 degree oven for a few minutes and they got soft again. Just keep a close eye on them, it’s a thin line between reheated, and a hard pretzel

  108. These look soooo good, thank you for posting this recipe. I’ve attempted in the past to make pretzels but disasters we’re all I ended up with. I am definitely making these.

  109. I loved this recipe!

    Made them last week and they turned out fantastic!!!!!!!!!!!!! Not too thrilled with the cheese sauce but I don’t think that matters much.

    Thank you so much for a great recipe!

  110. A
    Any thoughts on how these would turn out using gluten free flour and xantham gum? I am still new to the gluten free cooking.

  111. There are two different measurements for water. Which one goes into the mixer and which one do you boil with the baking soda?

  112. Just wondering if this dough could be done in a bread machine? I have horrible wrists (from 10 years of hairdressing), and wouldn’t be able to kneed a dough.

  113. I am so excited to make these! What are your thoughts on freezing? I am wondering if I could freeze them after I bake them and then reheat them in the oven. Thanks so much for a great recipe!!

  114. One big mistake in the recipe! 3/4 cup of baking soda is way too much and will make very bitter pretzels. 2 tbsp. baking soda to 1 gallon of water is the proper amount and gets the job done very nicely. The pretzels were great fun to make and serve with lots of different mustards.

  115. Hi! Have you tried to freeze these after making? Just curious on how they would be 🙂 Just made the first batch, and they are in the over! Can’t wait to eat!!

  116. My son and I made these as a snow day snack. It was a great activity – hands on, broken into steps where everyone got to take a break, and delicious. My son helped mix the dough, roll and cut the bites, and do the egg wash and salt. I used about 5 1/2 cups of flour to get the dough to a good consistency. I had no problems with the baking soda, but did cut the baking time back to about 14 minutes. We’ll definitely make these again!

  117. Just made these, with no variation to the recipe and both myself and my wife have agreed that if it weren’t for the amount of baking soda that went in to the water it would probably have tasted better. I think the next time that I make them I will dramatically reduce the amount of the baking soda in the water.

  118. This recipe looked amazing! But when I tried it, the 3 quarts of water along with 5 cups of flour was awful. It was all runny. It is not physically possible to mix those proportions and end up with dough. It was more like soup. I think you may have meant 3 CUPS and not 3 QUARTS. I wasted SOOO many cups of flour for this. VERY VERY DISAPPOINTED.

  119. Hello,

    Just came across these and I’m definitely going to attempt them! How well do they keep and should I put them in the fridge or keep them out on the bench? Going to make them for school lunches.

  120. They are excellent!! Thanks for sharing!! How long do you think the unbaked pretzel dough is good for if not cooked? And should the dough be refrigerated?

  121. I am so looking forward to making these, and I hope to transport them to a party. Any tips on keeping the cheese sauce smooth and warm during transport, so that I don’t have to heat up the sauce at the party? I fear making these and having a cold congealed mess of cheese alongside!

  122. I copied this recipe some time ago and it read 3/4 cup baking soda, I made them yesterday and all you could taste was the baking soda. I had to throw them all away. It took a lot of time and expense for nothing.

  123. We love these pretzel bites! Cinnamon and sugar are my favorite, salty/savory are my husbands. These are great as a snack or part of a meal! I rate these 5 stars!

  124. Hi,
    I made these yummy treats tonight, and paired them with my favorite chocolate, Nutella! Thank you for the recipe, and next time I would like to use honey in place of the sugar. I highly recommend this recipe to everyone. 🙂
    Thank you,
    Krystina @ Kouzounas Kitchen

  125. What a great recipe! I made this last night for some company we’re having tonight. I had no idea making pretzels was so easy! They are so good too! My husband was in love! Thanks for sharing the recipe!

  126. These were a tasty snack and definitely a fun activity to make with friends or kids (or both!). Six dozen is a lot of pretzel bites, but these can be saved in ziplock bags for lunches throughout the week.
    On a downside, there was a slight metallic taste, which I think was a result of the baking soda boiling water mingling with my fillings. I’ll be seeking out ways to avoid that experience in the future.

  127. Pingback: Pretzel Bites!
  128. Love soft pretzels – just wondering if the dough can be made in a bread maker – using the dough cycle – right now my mixer is in storage – as I don’t have room for it in my kitchen at this time – thanks

  129. These look delicious! Could I dump the ingredients in my bread maker and skip the steps leading up to rolling, boiling, and baking?

  130. I made these tonight for a Super Bowl snack. I made them into the bite size. The recipe made about 40 pieces. They were AMAZING! They were soft on the inside with that perfect soft pretzel “skin/shell” on the outside. I made a cheddar cheese sauce for dipping. Easy and delicious!

  131. I made these this weekend for a Super Bowl party and they were such a big hit!! Just a tip for people trying this (and maybe this is common knowledge but as someone who usually avoids the kitchen, I had no idea!). Either use a very large pot or add the baking soda VERY slowly. I didn’t know this and made a huge disaster when it bubbled up and spilled all over my stove…eek!!! Stove was fine, lesson learned, and pretzels were so delicious!! Thanks for such a great, easy to follow recipe!!

  132. Your recipe mentioned a half cup of baking soda. But there is no mention of it in the actual recipe. Just add it during the flour step?

  133. I finally tried these yesterday. The pretzels were delicious. I brought them to a dip-themed potluck and they were a big hit!

    The only thing was – they were really misshapen! We found it hard to work with the dough after letting it rise, so when we tried to roll it out, it was just too tacky. We eventually gave up trying to make nice uniform bites and just settled for pretzel “blobs,” as we called it. They were still delicious, but I’d love to troubleshoot what went wrong. Any ideas? I let it rise much longer than the recipe listed because I was in the middle of making many recipes and had to hold off. Could that be it? Or should we just have kept adding flour?

    Thanks!

  134. I love this recipe and so appreciate you sharing it. I am going to tackle this recip tonight but I’d like to know if can use this recipe to make soft pretzels rolls.
    Thank you.

  135. I found this recipe on Pinterest and tried today. They are delicious! I experimented and made a few traditional pretzels and a pretzel roll, and all came out great following the same instructions and cook times. (The pretzel roll was about 1/8 of the dough, and the pretzel shapes were about 1/16 of the dough.) I made some with salt and some with cinnamon sugar. The only thing I would do differently is wait until after the bites come out to put on the cinnamon sugar. I sprinkled it on before baking, but it completely burned in the oven. Next time I will brush with butter when they come out, then sprinkle with cinnamon sugar. Otherwise these were so good and the recipe was very easy to follow.

  136. How can I make this ahead ? Should I freeze the dough and bake on day of party or finish recipe and heat pretzel bites before party

  137. Hello! I’m hosting a party tomorrow and I am trying to do as much in advance as possible. If I make these today and serve them tomorrow, do they keep well?

  138. These pretzels are Amazing! They turn out perfect every time. The cheese sauce is equally delicious. My family requests them frequently. Thanks for sharing this recipe!

  139. I made these today.. a little bit of work, but if you have time very good. I wish they had said what would happen when you put the baking soda in the boiling water !! OMG ! the pot totally overflowed with scorching hot boiling water !! all over the stove, down the sides, on the floor, into the door of the oven which is now ruined with baking soda drips !! Not sure what the purpose of this was, but it totally ruined my day. Not only did I have a huge mess to clean, but I now have a permanently stained oven door to look at. Not very happy at all. Cheese sauce was a disaster. The first 2 batches I baked on parchment, they were good, next one did on non stick foil and Much Much better. nice and crisp all around. I will make again, but now no NOT to add the soda. Could have been much worse… glad I jumped out of the way or hands and feet would have been burned by boiling water.

  140. The pretzel recipe is all jammed together making reading it, a pain. Can you email me the recipe for the pretzel bites please!!

    1. There is a link right under the picture by the recipe that allows you to print it at home! That may be helpful!

  141. I wonder if coconut oil could be used to coat the bowl.  I’m trying to see where I can reasonably substitute coconut oil for vegetable oil.  Thanks for this recipe.  I love soft pretzels.  Since we live in a tiny town, there are no pretzel shop. 

  142. I have made the pretzels this way and they were very good but how would you suggest storing them (if there are any leftovers ?) I stored mine in a zip lock bag and they hardened up and very ‘chewy’ 🙁

  143. Do you think this would work to halve the recipe?  I know that sometimes bread recipes are not conducive to that!  Thanks-

  144. These were amazing!! Thank you for the recipe, the only change I made and was only because it was what I had on hand was to use sharp cheddar for the cheese sauce. Huge hit at a party and all were eaten!

  145. These came out to be really gross. I don’t know if I did something wrong, but they ended up tasting like baking soda with a nasty aftertaste. Too strong of a flavor for my taste.

  146. I’ve tried to make homemade pretzels bites many times. They always come out wrong. The bottoms cook too quickly and end up getting burnt. They also have a very odd taste, very unpleasant. I’m not sure what I’m doing wrong. 

  147. I’ve made these and they are awesome.  Thinking about making for a party but won’t be able to have them warm…  do they still work even if room temp?

  148. Hey, I’ve made this recipe several times and they are delicious! Just want to point out that if you do the cinnamon sugar, dredge them AFTER they bake, or you will have a burnt cinnamon sugar crusted mess. Trust me on this one, haha

  149. I like this idea of pretzel “bites” – it seems easier for kids and adults too as the larger pretzel can be a bit awkward to shape, boil and bake and still maintain a nice pretzel shape. I have taught baking to elementary age children and with the pretzel shape they would often over-handle the dough such that it turned into a gooey mess! Adults would most likely feel better about snacking on a “bite” versus eating an entire pretzel. Great idea!

  150. Love this recipe!! I did find, however that 15 minutes was just a bit much for my little guys, so I cooked them for about 10 or so minutes instead. Maybe dropping the oven temp would be good too for next time I make them, but they taste great!!

  151. Thank you so much for this recipe! The pretzels are perfect – light and fluffy while remaining chewy and dense at the same time. I’ve made them as bites and also as “mouthfuls” ( twice the size). Perfect game time snack!

  152. Could I boil these ahead of time and when ready to eat put them in the oven? That may be a dumb question but I have a lot of snacks to make for a Christmas party and was curious!

  153. I have made this recipe many times, so thank you! Question: I prefer their taste fresh out of the oven. I want to make for NYE after an event my bf and I are going to. What pieces can I do ahead so that I can just pop in the oven once we get home and eat while we wait for the ball to drop? Do I have to drop in water right before putting in the oven? Or is that a step that can be done ahead of time? If not, is it OK to cut the pieces of dough and let sit until we get home and boil then before baking off? Thank you!

    1. The 1/2 cup is for boiling the pretzels in the water. It isn’t in the actual recipe. Pour it in carefully because it will bubble up. You don’t actually eat the half cup, it is just for the water:)

  154. I only have salted butter on hand right now, and I am still to sick to go to the store. What would you recommend? These look really good and where nothing has looked good for awhile, I would like to make these.
    Thank you!

  155. Okay, drooling. I loooove soft pretzels, and these look like absolute perfection. Not even sure I’ll be able to wait for game day to try these bad boys!

  156. Me and my sister were craving a snack and made these without realizing it was for parties and ended up with about 180 pretzel bites to eat for two !! When we found out how many people this recipe was meant for we laughed so much !!! :DD 

  157. Having never made pretzels before, this recipe was super easy to follow and they were DELICIOUS!!! So much so it was requested I make them again for the Super Bowl today…so that’s where I’m at! If you haven’t tried them yet, get going! Thanks for sharing

  158. I just made these this afternoon for the Super Bowl tonight and oh my gosh!! They are so delicious! I would maybe put them in the oven for 10 minutes and then check them and add additional time if needed because my first batch got pretty crispy. Other than that though, this recipe was perfect!

  159. I have seen this question asked a couple of times  but haven’t seen an answer (without reading through all 688 comments):  Can these be made ahead of time or are they best made on the day they are needed?  Can they be frozen?  If they can be, would it be best to freeze the dough before cooking, or freeze the finished pretzels?  Thanks!

  160. Is there a way to make these without a stand mixer and mix and dough hook? Any alternate methods you would recommend?

  161. These Pretzel Bites are so good I’m going to make them again tomorrow. Along with some soft pretzels and pretzel twists.
    I volunteer at my Chemo Infusion U:nit to pay back all the love I received.
    The Bites were a huge hit in January and I’ve gotten several requests for a repeat performance. So, tomorrow is Pretzel Day in my kitchen!!!!!

  162. 1,000th try at making homemade soft pretzels and this was the first time I got a passing grade from the kids. Thanks for the recipe and motivation!

  163. I made these pretzels yesterday for a party and they were a HUGE hit! I also made the cheese sauce but didn’t end up using it because it turned out very thick/almost doughy. I used pre-shredded cheese since I had a lot going on and i’m wondering if that might have been the problem?


  164. I made these today with the cheese. They turned out perfect! I followed the recipe exactly and would change nothing. Great recipe!

  165. can we make this ahead? I want to serve these for my daughter’s school party very early in the morning and I’m thinking of making these the day before. any tips?

    1. Yes, you can make them the day before. Keep them in an airtight container and reheat in the morning in the oven.


  166. Made it. Family loved it so much that I made them again 2 days later. O lyrics different ce is that I used a bit. Less than 1/3 rd baking soda. They tasted so good we didn’t need salt on top. Thx for posting!

  167. Oh my gosh! I just made these……and they are SO SO good. I never thought you could make a homemade pretzel, to taste like a pretzel, but I was wrong. Thank you so much for sharing this. They are DELIC. Anyone who loves pretzel’s like I do should definitely try this recipe.

    1. Ive been making mine with a silicone spatula and it works fine, so im inclined to say it doesnt make much of a diference

  168. Haven’t made it yet but was wondering if I made the dough the night before will it could me out the same? And how well do they keep? Can you make and freeze? 

  169. These are amazing …fresh out of the oven! Reminds me of the hot pretzels when I was a kid at the ice rink. They were the best.! Thank you for sharing this recipe. i’m trying your mexican dish next.


  170. I had never made pretzel dough before, but this recipe seemed very easy. I made it last night because I’m bringing them in for an office potluck lunch. I have to say, trying them fresh out of the oven they were just like you got them fresh at a bakery. I followed the recipe exactly and they came out great. I did not make the cheese dip they recommend because I used another recipe for beer cheese dip, so I can’t comment on that.

    The next day at the office party, they were a bit harder but that’s just the nature of soft pretzels. Since we don’t have an oven at work, I couldn’t freeze them and then heat them up at work (wouldn’t have had the pans anyway).

    Another note, this recipe is fun to make as a couple, too. My wife and I are newlyweds and making these was a fun, low-pressure activity for a Monday night. We made some memories and felt great afterwards because we made delicious pretzels. Not to mention the fact that since we live in a condo with thin walls, I got three texts from neighbors asking me if I was making pretzels. Two of them asked for the recipe! Funny stuff.

    This recipe is a hit because it works – it’s basically idiot-proof. Couple of notes:

    My wife pointed out to me that it’s easier to get the yeast to combine if you mix it with the water and then add the other stuff. I am not an experienced baker and didn’t know this. I can’t say whether it works, but she tends to know her stuff in this area so I am inclined to trust her. Also, I would say you can make the egg wash during the time that the bread spends rising. The recipe says an hour but we waited 80 minutes. At an hour it had risen but not to double the size – that could be because I didn’t combine the yeast the way my wife said I should. Oh well.

    TL;DR DELICIOUS PRETZELS DO YOURSELF A FAVOR AND MAKE THESE

    P.S. I think I may try this recipe again but instead of dividing it into 8 pieces I’ll divide it into 2 pieces and make us a couple of pretzel rolls for sandwiches. Wish me luck!


  171. I used a standard mixer and a toaster oven since my regular oven went out just before the holiday weekend. They really turned out great and I had to adjust cooking times to just 13 minutes.

  172. I was so nervous making these for our traditional fondue christmas eve night that i made them the day before to test myself.  They are amazing!  

    For those who said they are soggy, I would suggest not putting them onto the baking sheet after coming out of the baking soda, so they aren’t sitting in water.  

    I put 1/4 cup of baking soda in 4 cups of water.  And I only put them in for  30 seconds.  

    My daughter won’t stop eating them, I may have to make more tomorrow, just hoping they taste good the next day.  I really just want to eat them all now.  


  173. These were very good. Not too bad for my first attempt. They got really stuck to my pan though even after I used spray. The whole process is kinda lengthy, and they are best fresh out of the oven. Those are my semi complaints, if you can call them that. Family loved them so will probably have to try again. Thanks!!


  174. These were amazing, we ate the whole batch.  One question, if you boil, season, then bake. How do you maintain the boil during the 12 minute bake time? We kept losing water level to the constant boil and would add more but then the baking soda ratio was off. Do you boil all first then bake all at the same time?


  175. The pretzel bites turned out fine, albeit very time-consuming to make, but the quantities for the cheese sauce have to be wrong. There is too much cheese for the amount of liquid, so the “sauce” ended up being a huge lump of melted cheese.

    After doing some research, I found two similar recipes which gave the quantities as two cups of cheese, two cups of milk, 1/4 cup of butter and 1/4 cup of flour. These ones worked.


  176. I made these for a party am making them again today.  They were delicious and a big hit with my friends. I jazzed up the cheese sauce a little bit by adding a splash of Worcestershire and a little bit of dry mustard. I’m looking forward to eating these tonight!

  177. Do you think it’s possible to freeze the cheese sauce into discs so the pretzels can be stuffed? Like your peanut butter stuffed pretzels?


  178. I forgot to egg wash them the second time i made these little dudes, (all steps were followed the first time and they came out perfect, although id only leave them in for 10 minutes for a chewier nugget ) and little known discovery, this dough makes a perfect sister Schubert copy cat recipe.
    Thanks for sharing!


  179. I’ve made this twice in the last week. Once for Superbowl and again today. First time making it I had a couple learning curves. This second time it came out absolutely perfect. My oven cooks fast so I only had to bake 11 mins. This recipe is so easy and sooooo yummy! I made the cheese sauce the first time and it turned out too thick. I didn’t make it this time, but I’ll try again sometime.


  180. I use this to get my teenagers to hang out with us in the same room on Saturday nights …. at least until they’re gone. I just buy the cheese raise. It’s easier and has better dipping consistemcy.


  181. she said, “For sharing” HAHAHAHA THESE ARE ALL MINE!!!!!! MINE!

    on a serious note, good recipe, made exactly how i would haha

  182. I made this today and did exactly half as I wasn’t sure of the outcome. Finally a recipe that works!!! They were so crusty outside and softer inside. Thanks for sharing!!

  183. Hi! I really want to make this! But your post says 1/2 cup of baking soda. The ingredients list says 1/3 cup. Which one to go with? Thanks!


  184. These turned out great- and the cheese sauce too! I would like to make these for a appy in 2 weeks. It made a lot of cheese sauce. Can I freeze the sauce? it would be lovely if I could make a batch of fresh pretzels and just whip some cheese sauce out of the freezer and bring to dinner. I have a couple other dips to name too. If not how long can it stay in the fridge?


  185. Came out great, rewrote the original recipe with no changes to cut out unnecessary wording. Baked at 420* for 10 minutes, because we’re at 1100 ft. Came out the best on my stoneware. Doubled.

  186. Have you ever prepped these ahead of time to bake later? I am wondering if I could boil, then freeze, and bake when ready to eat. Or freeze dough bites and boil and bake when ready to eat.


  187. I made these for myself and loved them! Then I made them for my neighbor’s birthday party and I LITERALLY had people following me around as I walked the bowl over to the bar, because they had sampled them on my way in and wanted LOTS MORE! They went QUICKLY! The first time I made them, I didn’t bother with the cheese dip. But I made that for the party and it is a WONDERFUL dip for these pretzels. I’ve since made them a few more times and each time…people rave about them. I’ve shared your link MANY times.


  188. Made these tester for my daughters birthday party. They were a big hit!!  I actually had some pretzel salt from KAF. Sooo good!!


  189. These were so good! A hit! I get requests to make these everytime we have people over ! I did split the cheese dip in half, half as per recipe. The other half I added diced jalapenos. The jalapeno cheese added a nice kick!

  190. Hi! I plan to make this for Christmas. Is it possible to make the bites ahead and freeze them? If yes, should I cook the bites first or freeze the dough bites? Thank you!

  191. Anyone skipped the egg wash and salt part? And tossed the bites in melted butter after baking then sprinkling with salt? That’s how our pretzel place does it. I would assume it would work here also. 


  192. Ok, so when I saw this recipe, I went crazy and said I had to try it. So obviously, I tried it! I would say that it’s kind of complicated if your a beginner chef, but otherwise it’s AMAZING! The taste is spot on, and I would totally recommend it for anyone! TYSM

    Thanks so much,
    Maddie

  193. We make these every year for the Super Bowl and they are so delicious! The only problem is my cheese sauce. It’s always clumpy and gross. I follow the directions to a T. Any suggestions? I’ve tried shredded cheese and block cheese.

    1. Make sure the flour is completely mixed smoothly in milk before adding cheese. And freshly shredded cheese melts better than pre-shredded. Hope that helps!

  194. Is the dough able to be refrigerated overnight with no issues? I want to prep for the game tomorrow but do not want to ruin them!


  195. I made pretzel bites during an ice storm. I had nothing better to do . I have to admit I had never even attempted to make pretzels. 
    I loved the experience. Easy to follow directions. 
    That does not happen with just skill or experience but a good recipe and easy to follow directions are vital for success .
    They tasted great. I took part of the dough and made pizza . It was great!.
    I will be using this recipe for my pizzas.


  196. These are absolutely amazing and only costed me $4 to make them because we already had the other ingredients. I would totally recommend these to anyone who wants some delicious mini pretzels! The only thing that I was concerned about is how you are supposed to store them do they don’t dry out, but I guess we will just have to see!


  197. I have made these a couple times now and they are excellent. The recipe is easy to follow. Everyone enjoys them and they make the house smell heavenly when baking.

  198. This recipe is easy and delicious. I made them today and can hardly wait for my husband to try them. YUM!


  199. Love this recipe…have made it a few times! I wanted you to know though, that pinterest deleted it from my board, saying it was a copyright infringement. I pinned it from a link on your page…so I assume you WANT people to save it to pinterest. If so then you should let pinterest know. If not then you probably shouldn’t have the link here. Thanks!

  200. I’m unfortunately without my stand mixer right now but am dying to make these. Do you think I’m the dough would be you difficult to attempt with a hand mixer and some good ol fashion arm strength?

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