Pretzel Bites
If you love soft pretzels, these homemade pretzel bites will be your new favorite snack! Soft, chewy, and golden brown, they’re boiled for that classic pretzel texture and then baked to perfection. The secret to their irresistible flavor? A generous sprinkle of Everything But the Bagel seasoning, adding a delicious mix of garlic, onion, sesame, and poppy seeds. Perfect for game day, parties, or a fun weekend baking project, these pretzel bites pair perfectly with cheese sauce, mustard, or your favorite dip. Easy to make and even easier to eat—these won’t last long!
Seasoned Pretzel Bites
These soft and chewy homemade pretzel bites are the ultimate snack, perfect for game day, parties, or anytime you’re craving a salty, flavorful bite! Made with a simple dough, boiled for that signature pretzel texture, and baked to golden perfection, these bites are finished with a generous sprinkle of Everything But the Bagel seasoning for a deliciously savory crunch. Serve them warm with cheese sauce, mustard, or your favorite dip for an irresistible treat everyone will love!
Equipment
- stand mixer with dough hook attachment
- large bowl
- large pot
- baking pans with parchment paper
Ingredients
Pretzel Dough
- 1 ½ cup warm water (110℉ to 115℉)
- 1 tbsp sugar
- 2 tsp kosher salt
- 2 ¼ tsp active dry yeast
- ¼ cup melted butter
- 624 grams flour (about 4½ cups)
- 1 tbsp vegetable oil
Pretzel Boil & Bake
- 2 tbsp vegetable oil
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tbsp of water
- 2 tbsp Everything But The Bagel seasoning
Instructions
Pretzel dough
- Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Place the dough in a clean oiled bowl, cover with plastic wrap and let sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Pretzel Boil & Bake
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in a large pot.
- Slightly oil the counter and divide the pretzel into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. At this point you can make 8 medium sized pretzels or chop the rope into 1 inch pieces for pretzel bites. Place onto the parchment-lined half sheet pan.
- Place the pretzels into the boiling water and cook for 30 seconds. Remove them from the water using a slotted spoon or strainer and place back on the half sheet pan.
- Once all the pretzels are boiled, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the Everything but the Bagel seasoning. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
- Serve with mustard or a cheese sauce if you like, but these pretzels are so good, they don't need a sauce.