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Pretzel Bites

Pretzel bites are basically just bite-size soft pretzels. The first pretzels were of the soft variety and originated in Europe, likely during the Early Middle Ages. Historians believe they may have been created by monks living in monasteries. During the ensuing centuries, pretzels evolved to include many shapes and recipe variations. Soft pretzels first made their way to America around 1710 with German immigrants later known as the Pennsylvania Dutch. Pretzels were handmade until 1935 when the Reading Pretzel Machinery Company introduced the first automated pretzel maker. By the 1970s warm soft pretzels became popular in the US, commonly sold at shopping malls, fairs, and from street vendors. Like the larger soft pretzels, pretzel bites are often enjoyed dipped in cheese sauce, which is included in this recipe.

Recipe Servings: 8

Prep Time
25 minutes
+ 13 minutes resting
Cook Time
25 minutes
Total Time
1 hour 3 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Pretzels:
  • 1½ cups warm water
  • 2¼ tsp fast acting yeast
  • 2 tsp salt
  • 2 tsp light brown sugar
  • 4½ cups all-purpose flour, more as needed
  • 5 Tbsp unsalted butter, melted and cooled
  • 9 cups and 1 Tbsp water, divided 
  • ½ cup baking soda
  • 1 egg
  • Coarse kosher salt, as needed for topping
Cheese Sauce:

Directions

    For Pretzels:
  1. Stir together the warm water and yeast in a large bowl and let it rest for 1 minute.
  2. Add the salt, sugar, and butter, stirring to combine.
  3. Stir in the flour, 1 cup at a time.
  4. Knead the dough for 5 minutes.
  5. Shape the dough into a ball and place it in a large greased bowl, turning it over to coat.
  6. Cover the bowl with a kitchen towel and let it rest in a warm, draft-free place for 10 minutes.
  7. Preheat oven to 425°F. Line two large baking sheets with parchment and set aside.
  8. Cut dough into six equal portions.
  9. Roll each portion into a long rope about 20 inches long.
  10. Cut the ropes into 1½-inch long pieces.
  11. Combine the 9 cups of water and baking soda in a large pot and bring it to a boil.
  12. Drop 8–10 of the dough pieces into the boiling water and boil for about 20–30 seconds.
  13. Remove the pieces using a slotted spoon and place them on a baking sheet. Make sure they aren’t touching.
  14. Repeat steps twelve and thirteen until all the pieces have been boiled.
  15. Whisk together the egg and 1 tablespoon water in a small bowl.
  16. Brush each piece of dough with the egg wash and then sprinkle them with kosher salt.
  17. Bake for 15 minutes or until golden-brown.
  18. Remove the pretzel bites from the oven and allow them to cool for 2–3 minutes on the pan before serving them warm with cheese sauce on the side for dipping.
  19. For Cheese Sauce:
  20. Place the butter into a medium-size saucepan set over medium heat.
  21. Add the flour and whisk for 1 minute.
  22. Pour in the milk slowly while whisking for 2–3 minutes until thickened.
  23. Remove the mixture from the heat and stir in the cheese.
  24. Season with salt and pepper to taste.

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