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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 is nice and soft, with a 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 coarse 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 a food processor or stand-alone mixer, fitted with a dough attachment. Instead of using a spoon to mix, use a hand blender with a dough attachment.

  • Make dough. Add half the flour to the yeast and mix. Add salt and remaining flour, and 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, and 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 it 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 preheated 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 + Reheat

  • 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 them 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 using 30-second intervals, checking between each, until warmed through.
top down view of platter with soft pretzel bites with items surrounding.

Serving Suggestions

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

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 a food processor or stand-alone mixer fitted with a dough attachment. Also, instead of using a spoon to mix, use a hand blender with a 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 a processor or mixer, beat on medium-low until the 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 the 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 for 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 hour. 

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, and 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 quarts) 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 on 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!

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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45 Comments

  1. elizabeth says:

    Can you make these using gluten free flour or cassava flour? Would you adjust the recipe to do so? Thanks!

  2. Made these tonight with my ten year old and they were perfect. Easy to make, all the directions were thorough, flavor was spot-on! So soft and perfect amount of chew. We enjoyed them with some sweet honey mustard, but next time I’ll look forward to making a vegan cheese sauce to dunk them in. They disappeared immediately! I may have to make a batch and a half next time for our family of five!






  3. The recipe was easy to follow! Pretzels turned out great!






  4. Is there a substitute if I do not have yeast?

    1. Julie | The Simple Veganista says:

      Great question, Sejal! I’ve seen on the web that you can replace yeast with other leavening agents, but I never tried it and am not certain it would work with recipe. Sorry I couldn’t be more help!

  5. What happens if I skip the baking soda bath?

    1. Julie | The Simple Veganista says:

      Hi Rana, I encourage you to see the notes in the recipe card for skipping the baking soda bath, it’s all there. Do let us know how it goes for you, enjoy!

      1. Got it! Thank you! Will let you know for sure

  6. María José says:

    Can I use a little pot with less water, in order to use less baking soda? I don’t have enough!! I think all I have is 1/4 cup.

    1. Julie | The Simple Veganista says:

      Yes, that should work fine! Enjoy :)

  7. Theresa cary says:

    Should you’re open state 1/2 teaspoon baking soda, not 1/2 cup?

    1. Julie | The Simple Veganista says:

      Hi Theresa, it’s 1/2 cup of baking soda which is used for the baking soda bath. There is no baking soda in the pretzels themselves. Hope that clears it up for you and you get a chance to make these!

  8. I just made these – so delicious! I fear I may eat the whole batch. Thanks for a great recipe!

    1. julie@thesimpleveganista says:

      I know what you mean, you can almost sit and eat them all at once! I'm so glad you found them as good as I did. Thank you for sharing your thoughts… and your welcome, it's my pleasure! :)

  9. Wish I had some right now ;-). I love using Spelt and I love a crisp crust so these look just right for me. I'll have to see if the recipe will adapt to a bread maker though and just make a lovely loaf from it. Hope it works as well. These are really lovely.

    1. A loaf would be wonderful! I wonder if it would work in a bread machine too…mmm, just as long as your able to give your loaf the baking soda bath. That is the trick for the color and the pretzel flavor. If you ever try it, I would love to know how it went. :)

  10. lysa jordan says:

    Oh how cute! they look so delicious. They looks so soft… I love this!

    1. They are kinda cute…and so good! I love the pretzel flavor :)

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