It’s a good thing these pretzel bites are easy to whip up with very few ingredients because they disappear in record time when served with grainy mustard or beer cheese dip. They’re perfect for game days, parties, snacking, or rainy days when you just need a fun baking project. The recipe is almost identical to my soft pretzel recipe, which is a copycat of Auntie Anne’s famous buttery mall pretzels, only it’s easier since you don’t have to fuss with twisting the dough into pretzel shapes; you simply form the dough into long ropes and snip it into bite-sized pieces.

Pretzels bites are great to make with kids or if you’re a beginner when it comes to working with yeast, as the dough is a dream to work with. I use a stand mixer for the recipe, but if you don’t have one, you can mix and knead the dough by hand.

What You’ll Need to Make Pretzel Bites

The baking soda in this recipe is not used for leavening. Rather, it is dissolved in boiling water and used as a dipping solution for the pretzel bites prior to baking. Quickly soaking the pretzels in this solution gives the pretzel bites a rich brown crust and distinct pretzel flavor.

The brown sugar in the dough balances the flavor and does not make the pretzel bites taste sweet, especially with the salt in the dough and the coarse salt sprinkled on top. If you prefer a cinnamon sugar topping, omit the coarse salt on top. Brush the pretzel bites with butter after baking and sprinkle generously with cinnamon sugar (½ cup sugar plus about ¾ teaspoon cinnamon).

Step-by-Step Instructions

Warm the milk and 2 tablespoons of the butter in the microwave until the butter is just melted, about 90 seconds; do not boil. (Alternatively, warm the butter and milk in a small saucepan.) Add the brown sugar and stir until dissolved; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour with the yeast and salt.

Mix on low speed until well combined, about 1 minute.

With the mixer on low, gradually add the warm milk mixture to the bowl.

When the dough forms a cohesive mass, switch to the dough hook.

Knead for about 5 minutes. (Alternatively, you can knead the dough by hand.)

It should be smooth and slightly tacky, as shown below.

Shape the dough into a ball, place in a clean, lightly greased bowl.

Cover with plastic wrap and let rise in a warm spot until doubled in size, 1 to 2 hours.

Meanwhile, in a 2-qt baking dish, combine the baking soda with 2¼ cups boiling water. Stir until the baking soda is dissolved; set aside and let cool to lukewarm (or cooler). (Later you’ll dip the dough in the solution, which will give the pretzel bites a rich brown crust and pretzel flavor.)

Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray lightly with nonstick cooking spray.

Punch the dough to deflate it, then turn it out onto a clean work surface. Shape the dough into a log, then cut into 6 equal pieces; cover with a damp dishtowel so the dough doesn’t dry out.

Roll and stretch each piece with the palms of your hands into a 24-inch rope about ½-inch thick, holding the ends and slapping the middle of the rope on the counter as you stretch.

Cut each rope into 1¼-inch pieces. They will shrink a bit as they sit.

Working in batches, drop the pretzel dough bites into the soda solution and let them sit for about 2 minutes.

Using a slotted spoon, remove the pretzel dough bites from the solution, letting any excess liquid drip off, then arrange the bites on the prepared baking sheets, spacing them about 1½ inches apart. Sprinkle evenly with the coarse salt.

Bake until golden, rotating the pans from top to bottom and front to back halfway through, for 8 to 9 minutes; watch the bottoms carefully as they can burn.

Melt the remaining 3 tablespoons of butter and brush on the baked pretzels.

The pretzels are best enjoyed warm out of the oven or fresh on the same day (reheat in the oven or microwave). Serve with grainy mustard or beer cheese dip.