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HOMEMADE SOFT PRETZEL BITES

Homemade pretzel bites are soft, tender and chewy with a classic pretzel flavor, making them amazingly delicious and perfect paired with dijon, whole grain mustard or vegan queso dip!

top down view of freshly baked vegan soft pretzel bites on a baking sheet.

Sometimes a craving will come over us and we just must oblige. And that was the case with these homemade soft pretzel bites that just happen to be vegan too!

I was craving pretzels and wanted to make them bite size, and they turned out to be pretty wonderful. The crust is somewhat firm and the center nice and soft, with good chew and wonderful pretzel flavor.

The trick to making these delicious pretzels is the baking soda bath. In my trials, it made all the difference. Although you can skip this step, it will give you that golden color and classic pretzel flavor.

These pretzel bites are quick, easy and fun to make. It’s a great project to do with kids and everyone will love sitting around eating these soft and chewy bite size pretzels!

So let’s get baking – the batch you’ll see here is very rustic and carefree!

top down view of ingredients used to make vegan soft pretzel bites.

Ingredients You’ll Need

In this recipe, a simple dough is made, cut into pieces and given a baking soda bath, creating flavorful pretzel bites that are perfect for snacking or gathering around.

Here is everything you’ll need, plus ideas for substituting ingredients:

  • flour – use spelt, all-purpose, or combine these with whole wheat
  • yeast – both instant and active yeast will work
  • sugar – pure cane, coconut or date sugar, maple syrup is ok too
  • salt – pretzel salt or any course salt is fine (even flavored salt, such as garlic salt, is great too)
  • baking soda – can not substitute, but baking soda bath can be optional
  • olive oil or vegan butter – use your favorite oil, if using butter I recommend Miyoko’s

side by side photos showing how to mix pretzel dough in a glass bowl.

How To Make Soft Pretzel Bites

(Note – The full printable recipe is at the bottom of this post)

  • Start yeast. In a large bowl, pour warm water and sugar, stir to mix, sprinkle with yeast and let sit for 5 – 10 minutes, yeast should become foamy (if using instant yeast it may not become as foamy).

Alternatively, use the bowl of food processor or stand alone mixer, fitted with a dough attachment. Instead of using a spoon to mix, use a hand blender with dough attachment.

  • Make dough. Add half the flour to the yeast and mix. Add salt and remaining flour, mix until combined.

side by side photos showing the process of kneading pretzel dough.

  • Knead dough. Transfer dough to a lightly floured surface and knead for 3 minutes or so. Cover dough and let rest for 10 minutes, up to 1 hour.

side by side photos showing the process of slicing pretzel bites.

  • Roll + slice dough. Knead the dough three to four times, slice in half using a sharp knife or pizza cutter. Roll and shape each half into a log, about 10 inches long. Cut 1 inch pieces.

  • Baking soda bath. Fill a large, shallow pot with 2 inches of water and bring to a boil. Add baking soda and place half of the bites in the water and poach for 30 seconds. They will sink and rise, once risen they should be ready. Use a slotted spoon to transfer pretzel bites to the baking sheet. Continue until all pretzels are poached.

side angle view of freshly baked vegan soft pretzel bites on a baking sheet.

  • Bake. Using a silicone brush, coat the pretzel bites with olive oil or vegan butter, and add a sprinkle of salt over top. Bake in preheat oven set to 425 degrees until golden brown, 12 – 16 minutes (oven may vary).

Top Tips

  • Play around with the pretzel bite shapes. Cut the slices in half, making them even smaller. Or make 4 smaller rolls, instead of 2, using the same 1 inch cuts.
  • Opt to skip the baking soda bath if needed. The pretzel bites won’t brown as much or have the unique pretzel flavor, but they will still be delicious!
  • Making the dough is pretty foolproof and forgiving. You can mix the dough with a spoon and your hands (as I’ve done here), or use a stand alone, food processor or hand mixer with the dough attachment.

head on view of soft pretzel bite dipped in vegan queso with items surrounding.

How To Store Leftovers

  • Counter: Leftovers can be stored on the counter, covered, for up to 3 days.
  • Freezer: Pretzel bites are freezer friendly and can be stored in the freezer for up to 2 – 3 months. To freeze, place pretzel bites on a baking sheet and place in the freezer for 3 hours or so, or until frozen (this will help them not stick together). Once frozen, place them in freezer safe ziplock bags or containers.
  • Reheat: Warm in the oven set at 350 degrees, from frozen, for about 15 minutes or so. Alternatively, microwave for using 30 second intervals, checking between each, until warmed through.

Serving Suggestions

  • Serve with creamy vegan queso.
  • Pair with your favorite mustard – regular, dijon, or whole grain.

top down view of platter with soft pretzel bites with items surrounding.

More Easy Snack Recipes

top down view of soft pretzel bite split open.

If you try this pretzel bites recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

HOMEMADE SOFT PRETZEL BITES

Homemade pretzel bites are soft and tender with the classic flavor pretzels get when given a baking soda bath. They are delicious and pair well with dijon or whole grain mustard!

  • Author: Julie | The Simple Veganista
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Total Time: 45 minutes
  • Yield: Makes 20 Pretzel Bites 1x
  • Category: Bread, Snack, Appetizer
  • Method: bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 1 1/2 cup lukewarm water (100°F – 110°F)
  • 1 tablespoon pure cane sugar
  • 1 packet instant or active dry yeast (about 2 1/2 teaspoons)
  • 3 3/44 cups flour (all-purpose, spelt, whole wheat or combo)
  • 1 teaspoon sea salt
  • 1/2 cup baking soda
  • olive oil or vegan butter (melted), for brushing
  • pretzel salt or any course salt as topping

Instructions

Start yeast: In a large bowl, pour warm water and sugar, stir to mix, sprinkle with yeast and let sit for 5 – 10 minutes, yeast should become foamy. Alternatively, use the bowl of food processor or stand alone mixer, fitted with a dough attachment. Also, instead of using a spoon to mix, use a hand blender with dough attachment.

Make dough: Add 2 cups flour to yeast, mix until combined. Add salt and rest of flour, mix until combined, about 60 – 90 seconds. If using processor or mixer, beat on medium-low until dough pulls away from the sides of the bowl, about 1 1/2 minutes. If dough is too dry add more water 1 tablespoon at a time and if dough is too wet, add more flour 1 tablespoon at a time (this may all depend on weather conditions). Transfer to a lightly floured board and knead about 3 minutes, or until somewhat smooth.

Let dough rest: Sprinkle the top of the dough with a little flour and cover with a kitchen towel. Let rest for about 10 minutes, up to 1 hours. 

Heat oven to 425 degrees.

Grease baking sheet with olive oil, or line with parchment or silicone mat and lightly grease (this ensures your pretzels don’t stick), set aside.

Roll dough: Knead the dough three to four times, slice in half using a sharp knife or pizza cutter. Roll and shape each half into a log, about 10 inches long. Cut 1 inch pieces.

Baking soda bath: Fill a large pot (at least 4 quart) with 2 inches of water (about 8 – 10 cups). Bring to a boil. Add baking soda, it will foam up so be gentle when adding. Reduce to medium; place half of the bites in the water and poach for 30 seconds. They will sink and rise, once risen they should be ready. Use a slotted spoon to transfer pretzel bites to baking sheet. Continue until all pretzels are poached.

Bake: Using a silicone brush, coat the pretzel bites with olive oil or vegan butter, and add a sprinkle of salt over top. Bake until golden brown, 12 – 16 minutes (oven may vary).

Makes about 18 – 20 pretzel bites

Pretzels are best when eaten right away or the same day.

Serve plain or with your favorite accompaniment. I used dijon and whole grain mustard.

Store: You can keep leftover pretzels at room temperature, lightly covered, for up to 3 days. They may soften after storing.

Notes

Flour – Feel free to change up using a combination of all purpose and whole wheat flour.

Play around with the pretzel bite shapes. Cut the slices in half, making them even smaller. Or make 4 smaller rolls, instead of 2, using the same 1 inch cuts.

Opt to skip the baking soda bath if needed. The pretzel bites won’t brown as much or have the unique pretzel flavor, but they will still be delicious!

Keywords: pretzel bites

Updated: Homemade Pretzel Bites was originally published in Jan 2013. It has been retested and updated with new photos and helpful tips in April 2020.

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39 Comments

  1. Rebecca Viviano says:

    This recipe was so easy to follow. You did such an amazing job explaining and perfecting this recipe! I had a fun time making these pretzel bites. I ended up making mine smaller since I let the dough rise too much and I had a ton of bites in the end! Thank you for sharing your recipe!

  2. Sooo Yummy!! I added more flour than the 4 cups,I think partly because I wasn’t moving quickly enough so it was sticky. After rising it was perfect, even rolled some into traditional pretzel shapes. Absolutely delicious!!

  3. Jessica Horton says:

    I made these today for a vegan dinner I attended. They turned out beautifully. I used vegan butter. The recipe was easy to follow and the end result impressive. I had no left overs. This recipe is a keeper.

  4. Emine Sharma says:

    Thank you so much for this! I couldn’t believe I made pretzels. Just made them and they came out pretty good. Just a heads up the bottom recipe says 2 cups of flour while the top portion with the pictures says start with 2 cups and then add remaining. I couldn’t figure out why my dough was so sticky. Also, I felt the baking soda was making it really salty. I’ve never poached dough before. Was I doing something wrong? Do they need to be dried or anything? Thanks again.

    1. Julie | The Simple Veganista says:

      So glad it was enjoyed the homemade pretzels, Emine!

      The total flour measurements are 3 3/34 – 4 cups (starting with 2 cups and stirring in the rest as called for. Did you use only 2 cups (or the higher amount)? If you only used the 2 cups that would be why your dough was so sticky.

      For the baking soda bath, you can omit it next time or adjust the amount of baking soda to suit your taste. There is no need to pat them dry before baking. I’ve made them without the baking soda bath, and they are great too. It just doesn’t have the classic pretzel flavor.

      Thanks for sharing! I hope you try again with perfect results. :)

  5. By one packet instant yeast do you mean just one sachet? That’s would be a lot less than 2.5 teaspoons. Thanks

    1. Julie | The Simple Veganista says:

      Yes, it’s just one packet out of the bunch. Each packet contains 2.5 tsp of yeast. It doesn’t seem like there is that much in there, but I measured myself in case someone uses bottled yeast instead of packets. I hope you get a chance to make the pretzel bites!

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