These Easy Pretzel Bites are one of the most tastiest treats! They’re perfectly soft, chewy, and easy to make!

PREP TIME15 minutes

COOK TIME8 minutes

ADDITIONAL TIME1 hour 10 minutes

TOTAL TIME1 hour 33 minutes



  • 1 cup warm water ( 108-110 degrees) 
  • 2 1/4 tsp instant yeast or 1 packet instant yeast 
  • 1 Tbsp brown sugar, packed
  • 1 tsp salt
  • 2 1/2 cups or 10 1/2 oz. all-purpose flour ( I use Gold Medal)


  • 9 cups water 
  • 1/2 cup baking soda


  • 1 egg + 1 Tbsp water, beaten
  • coarse or kosher salt 


  1. Place warm water ( 108-109 degrees), instant yeast, and brown sugar in a stand mixer.  Let it sit for 2 minutes or until the yeast is foamy and activated.(If the yeast doesn’t get foamy or bubbly, your yeast is no longer good.
  2. Add the salt and flour in the mixer and mix on low speed using the dough hook until combined. Then 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 5 minutes or until until the dough is smooth and begins to pull away from the side of the bowl.
  3. Spray a large mixing bowl with non stick cooking spray. 
  4. Place dough in bowl and then flip the dough over so that the top of the dough’s has a bit of cooking spray on top. (this helps make sure the top of the dough doesn’t dry out)
  5. Cover with plastic wrap and let rise until doubled, about 45-60 minutes.
  6. Transfer dough to a clean surface. Divide dough into six pieces. Roll each one into approximately 12 inch long ropes. Cut each rope into six 2-inch pieces.
  7. Preheat oven to 425 degrees.
  8. Meanwhile, in a large pot, add water and baking soda. Bring to a boil. 
  9. Spray 2 baking sheets with non stick cooking spray or line them with parchment paper.
  10. Add 12-14 pretzel bites to boiling water. Let them boil for 25-30 seconds.Using a slotted spoon move to prepared sheet pans. Make sure they are not touching. Allow them cool for about 2 minutes.
  11. Meanwhile, continue boiling in batches until are cooked.
  12. Brush the tops with egg wash and sprinkle the tops with coarse pretzel or kosher salt.
  13. Bake in oven for 8-12 minutes or until deep golden brown.
  14. Serve immediately.


  • I love dipping these in Tostitos Salsa Con Queso which is 2 Tbsp for 1 SmartPoint. 
  • Store leftovers in a brown paper bag or an air tight container on the counter for up to 2 days or store in a large ziplock bag in the freezer for up to 3 months.
  • Can I make these into Cinnamon Sugar Pretzel Bites instead?

    Yes, you bet you can. Instead of adding coarse salt to the pretzel may omit that step and cook the pretzels as directed-once the pretzels are cooked you will:

    Whisk together 1/4 cup granulated sugar substitute ( I use Lakanto Monkfruit Classic Sweetener)  and 1/2 Tbsp cinnamon until well blended in a small mixing bowl.
    Spray the cooked pretzels with “I can’t believe it’s not butter” spray or some melted butter and then dip each pretzel bite into cinnamon sugar mixture and toss to evenly coat.
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