Name: Homemade Buttery Soft Pretzels and Pretzel Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 and 1/2 cups warm water (110°F/45°C); 1 tablespoon sugar; 2 teaspoons active dry yeast; 4 cups all-purpose flour; 1 teaspoon salt; 1/4 cup unsalted butter, melted; 1/4 cup baking soda (for boiling water); Coarse sea salt, for topping; 1 tablespoon melted butter (for brushing)

Jump to Recipe·Print Recipe

There's something truly irresistible about warm, Homemade Buttery Soft Pretzels and Pretzel Bites. Whether I'm craving a snack or need a delicious appetizer, these buttery soft pretzels and pretzel bites always hit the spot. The combination of chewy, golden-brown pretzels with a slight crisp on the outside and a soft interior is just perfection. What’s even better is the flexibility of this recipe – I can make both traditional large pretzels or bite-sized pieces, great for dipping in mustard or cheese sauce. This homemade version is incredibly easy to make and so much better than anything I can grab from the store.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 and ½ cups warm water (110°F/45°C)

1 tablespoon sugar

2 teaspoons active dry yeast

4 cups all-purpose flour

1 teaspoon salt

¼ cup unsalted butter, melted

¼ cup baking soda (for boiling water)

Coarse sea salt, for topping

1 tablespoon melted butter (for brushing)

Directions

In a large bowl, I combine warm water, sugar, and yeast. I stir until the yeast dissolves, then let it sit for 5 minutes, allowing it to become frothy.

I add the flour, salt, and melted butter to the yeast mixture. After stirring until it's well combined, I knead the dough on a floured surface for about 5 minutes until smooth.

I place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.

Once the dough has risen, I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large pot, I bring water to a boil and add the baking soda to the water.

After punching down the dough, I divide it into 8 equal pieces. I roll each piece into an 18-inch rope and shape it into a traditional pretzel or cut it into bite-sized pieces.

Carefully, I place the pretzels or pretzel bites into the boiling water, one at a time, for 30 seconds each. I use a slotted spoon to remove them and place them on the prepared baking sheet.

I brush the pretzels with melted butter and sprinkle with coarse sea salt.

I bake the pretzels in the preheated oven for 12-15 minutes or until golden brown.

Once out of the oven, I brush the pretzels with more melted butter before serving.

Servings and timing

Servings: 8 pretzels (or pretzel bites)

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Variations

If I want to try something different, I can easily change up the toppings. Instead of coarse sea salt, I can use cinnamon sugar for a sweeter treat. For a garlic-flavored version, I can brush the pretzels with garlic butter after baking. If I want to make mini pretzel bites even easier to snack on, I can add some melted cheese on the side for dipping or even incorporate cheese inside the dough for a cheesy twist!

Storage/Reheating

To store my pretzels, I place them in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I can freeze them. I wrap each pretzel individually in plastic wrap, then place them in a freezer bag. When ready to eat, I can reheat them in the oven at 350°F (175°C) for 5-10 minutes, or until warmed through. For a fresh-from-the-oven taste, I can also brush them with butter again before reheating.

FAQs

How do I know when my dough has risen enough?

The dough should double in size, and when I press a finger gently into it, the indentation should remain. If it springs back quickly, it needs more time to rise.

Can I use instant yeast instead of active dry yeast?

Yes, I can use instant yeast, but I’ll skip the step of letting it proof in water. I just mix it directly with the dry ingredients.

Can I make pretzel bites instead of large pretzels?

Absolutely! I simply cut the dough into smaller pieces instead of shaping it into one large pretzel, and I cook them the same way.

Can I freeze the dough before baking?

Yes, I can freeze the dough after it has risen and been shaped. Before baking, I’ll thaw it overnight in the fridge and then boil and bake as usual.

Can I make this recipe without the baking soda in the water?

Baking soda is what gives the pretzels their distinctive chewy texture and dark color. If I skip this step, my pretzels will have a different texture and appearance, but they will still be delicious.

Conclusion

Making homemade buttery soft pretzels and pretzel bites is surprisingly simple, and the result is a warm, chewy snack that's perfect for any occasion. Whether I'm enjoying them on their own or serving them with a dipping sauce, these pretzels are always a hit. The flexibility of this recipe lets me create traditional pretzels or bite-sized pieces, and I can easily customize the toppings. Whether it's for a special event or a cozy evening at home, these pretzels are a fun and tasty treat that I’m sure I’ll make again and again.

Recipe:

Homemade Buttery Soft Pretzels and Pretzel Bites

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 8 pretzels (or pretzel bites)
Diet: Vegetarian

Print Recipe

Description

These homemade buttery soft pretzels and pretzel bites are a warm, chewy snack that’s perfect for any occasion. With a golden-brown exterior and soft interior, they’re easy to make and customizable with your favorite toppings.

Instructions

In a large bowl, combine warm water, sugar, and yeast. Stir until the yeast dissolves, then let it sit for 5 minutes to become frothy.
Add flour, salt, and melted butter to the yeast mixture. Stir until well combined, then knead on a floured surface for about 5 minutes until smooth.
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, bring water to a boil and add baking soda to the water.
Punch down the dough and divide it into 8 equal pieces. Roll each piece into an 18-inch rope and shape it into a pretzel or cut into bite-sized pieces.
Carefully place the pretzels or pretzel bites into the boiling water for 30 seconds each, using a slotted spoon to remove them and place on the prepared baking sheet.
Brush with melted butter and sprinkle with coarse sea salt.
Bake for 12-15 minutes or until golden brown.
Brush with more melted butter before serving.