Pretzel Bites

Soft pretzels are one of the best foods ever.  EVER.

Okay, maybe that’s overly dramatic for bread.  But I love them, especially once I discovered that the dry, hard to choke down pretzels that they sell at concessions are NOT really soft pretzels.  Or at least they’re not good ones.

Pretzel Pieces - Bake.Eat.Repeat.

Then I tried Aunt Annie’s (Anne’s?) pretzels when I was in the States a few year ago, and have been in love with them ever since.  And both happy and sad that there is no Aunt Annie’s store here.  Happy cause then I’m not tempted to get a pretzel every single day.  And sad cause I can’t get a pretzel every single day.

And then I found out how incredibly easy it is to make soft pretzels.  And they’re almost as good as Aunt Annie’s!  I say almost, because I’m scared of using actual lye in my kitchen, and you DO need lye to make them perfect.  One day I’ll get up the nerve. It just doesn’t seem right to need protective gear while cooking.  You know?  But a baking soda wash is a pretty close approximation to the real thing, and entirely safe so that’s a bonus!

Pretzel Pieces - Bake.Eat.Repeat.

These pretzel bites are absolutely divine.  They’re soft and chewy and buttery and salty.  Perfect.

And so, so easy to make.  If you’re scared of yeast breads, don’t be.  This is seriously one of the easiest yeast doughs ever.  Mix everything together, let it rise, cut it up and dunk it in a baking soda wash and that’s about it.  Easy.  AND delicious.

Too delicious.  I’m going to be making far too many pretzel bites.  Join me?

Pretzel Pieces - Bake.Eat.Repeat.

Happy Thanksgiving to all my American friends!


Pretzel Bites

Yield: 5 dozen pretzel bites

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5 cups all-purpose flour
3 teaspoons instant yeast
1 teaspoon salt
1 tablespoon unsalted butter, melted
1 tablespoon brown sugar
2 cups very warm water
1/2 cup warm water
2 tablespoons baking soda
1/4 cup unsalted butter, melted (for brushing after baking)
coarse or kosher salt for sprinkling


  1. In the bowl of a stand mixer fitted with a dough hook, or in a large bowl, mix together the flour, yeast, salt, 1 tablespoon of melted butter, brown sugar and 2 cups of very warm water. Once the ingredients are combined, knead for 5-6 minutes by machine, or 10-12 by hand.
  2. The dough should clear the sides and bottom of the bowl and be very soft and smooth, but not overly sticky. If it’s too sticky add a bit more flour, a tablespoon at a time, if it’s really dry and not tacky at all, add a little more water a tablespoon at a time.
  3. Move the dough to a lightly oiled bowl and let rest for 30-60 minutes, the bowl covered tightly with plastic wrap.
  4. Preheat the oven to 500 degrees F. Cut the dough into 6 pieces, and roll each of them out into 15 inch long ropes, then cut each rope into 10 pieces, each about 1.5 inches long (I don’t actually measure any of this, just eyeball it, it doesn’t need to be perfect!). Let the pieces rest uncovered for 10 minutes.
  5. Line two baking sheets with parchment paper, or spray them with non-stick cooking spray. Mix the 1/2 cup warm water with 2 tablespoons of baking soda until combined. It won’t stay in solution, but just give it a quick whisk to combine as well as possible after dipping a few pieces. Dip each of the pretzel pieces into the baking soda wash, coating completely, and place them on the prepared baking sheets. Sprinkle them with coarse or kosher salt.
  6. Bake for 7-8 minutes or until they are golden brown. Bake one sheet at a time, the others will be fine to rest uncovered for a little longer. When they come out of the oven, brush thoroughly with the melted butter. Serve warm.


Source: Adapted from Mel’s Kitchen Cafe .


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    • stacey says

      They’re hard to find here too, I actually don’t know of anywhere to get them here where they’re actually good! But it’s a little dangerous being able to make them on a whim! :) Thanks Anna!

  1. says

    These look dangerous! I’m pretty sure there is no way that I would be able to stop myself from eating all of them. alone. as soon as they emerge from the oven. Yum!

    • stacey says

      Hahaha, it IS difficult. Luckily I have a hungry family around to help me so I don’t do just that! Thanks Jess!

    • stacey says

      Thanks Erin! I am going to make myself try the lye thing sometime, cause I’m sure they’d be better and just because I like to try things! But I have to figure out where to get food grade lye first. And stop being scared of using it. One day!

  2. says

    Yes yes yes! I LOVE pretzel bites! I was surprised the first time I made them … I thought they would be super difficult but they aren’t so bad! These look delicious!

    • stacey says

      Thanks Kelly! It’s such a satisfying feeling, making something so close to the ones that I love to buy! If you love soft pretzels, you need to make them, so fun! Thanks for the pin! :)

  3. says

    I love soft pretzels and it has been a long time since last time I made them. I would love to try these very soon! Perfect for a snack, pinning :)

  4. says

    I totally agree with you, soft pretzels are definitely the best! And Auntie Anne’s is amazing, I have to force myself not to go those pretzels everytime I pass one in a mall! :) These bites sound delicious, Stacey! What a great snack to munch on! I could totally go for a plate of these right now, with some cheese to dip it in!

    • stacey says

      Thanks Gayle! Funny you say that about the dip, I did make cheese dip with these, but it wasn’t quite how I wanted it so I’m going to try again. It’ll be on here eventually!

    • stacey says

      They’re so good aren’t they? I do think this recipe is quite easy, there doesn’t seem to be as much fiddling with flour and water amounts as most yeast doughs. Let me know if you try!

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