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’ve discovered the trick to getting that perfect pretzel bite every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Mouthwatering Garlic Parmesan Chicken and Potatoes and Garlic Parmesan Roasted Zucchini – Crispy Healthy Side in 25 Mins.

What You'll Need for The Best Buttery Soft Pretzel Bites – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 1/2 cups warm water
• 2 1/4 teaspoons instant yeast
• 3 tablespoons unsalted butter, melted
• 3 tablespoons brown sugar
• 2 1/2 teaspoons kosher salt
• 4 1/2 cups all-purpose flour
• 1/2 cup baking soda
• 1 egg, beaten
• Coarse sea salt, for sprinkling
• Optional: Mustard, for serving

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

1. Step 1: Combine warm water, yeast, melted butter, brown sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add flour and mix until a dough forms.
2. Step 2: Knead dough on low speed for 5 minutes, until smooth and elastic. If dough is too sticky, add more flour. If dough is too dry, add more water.
3. Step 3: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
4. Step 4: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Bring a large pot of water to a boil and add baking soda.
5. Step 5: Punch down dough and divide into 8 equal pieces. Roll each piece into a long rope, about 1-inch thick. Cut each rope into 1-inch pieces to form pretzel bites.
6. Step 6: Place pretzel bites in boiling water, about 10 at a time, for 30 seconds. Remove with a slotted spoon and place on prepared baking sheet. Brush with beaten egg and sprinkle with coarse sea salt.
7. Step 7: Bake for 15-18 minutes, or until golden brown. Serve warm with mustard for dipping.

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

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 24 hours.

Freezing The Best Buttery Soft Pretzel Bites – Better Than Takeout

Freeze for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 20-30 seconds.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: Active dry yeast can be used, but it may take longer to rise.
• Make-ahead: Dough can be made ahead and refrigerated for up to 24 hours.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If your pretzel bites are not browning, they may need more time in the oven. If they are browning too quickly, cover them loosely with aluminum foil.

The Best Buttery Soft Pretzel Bites – Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

1 hr 30 mins

🍽

Serves

8 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

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

Seasonings

• 1/2 cup baking soda
• 1 egg, beaten
• Coarse sea salt, for sprinkling

Optional Toppings

• Mustard, for serving

Instructions

1. Step 1: Combine warm water, yeast, melted butter, brown sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Add flour and mix until a dough forms.
2. Step 2: Knead dough on low speed for 5 minutes, until smooth and elastic. If dough is too sticky, add more flour. If dough is too dry, add more water.
3. Step 3: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
4. Step 4: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Bring a large pot of water to a boil and add baking soda.
5. Step 5: Punch down dough and divide into 8 equal pieces. Roll each piece into a long rope, about 1-inch thick. Cut each rope into 1-inch pieces to form pretzel bites.
6. Step 6: Place pretzel bites in boiling water, about 10 at a time, for 30 seconds. Remove with a slotted spoon and place on prepared baking sheet. Brush with beaten egg and sprinkle with coarse sea salt.
7. Step 7: Bake for 15-18 minutes, or until golden brown. Serve warm with mustard for dipping.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: Active dry yeast can be used, but it may take longer to rise.
• Make-ahead: Dough can be made ahead and refrigerated for up to 24 hours.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If your pretzel bites are not browning, they may need more time in the oven. If they are browning too quickly, cover them loosely with aluminum foil.

Storage

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Freeze for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 350°F (175°C) oven for 5-10 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds.
• Make ahead: Dough can be made ahead and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 220
• Protein: 6g
• Fat: 2g
• Carbs: 45g
• Fiber: 1g
• Sugar: 4g
• Sodium: 1500mg
• Cholesterol: 25mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

The Best Buttery Soft Pretzel Bites – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try The Best Buttery Soft Pretzel Bites – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!