Fresh from the oven, these Homemade Pretzel Bites have that deep golden crust, a tender, chewy center, and a Hot Honey Mustard Dip that you won't believe - I can eat it by the spoonful. They're easy to make and look like a bakery treat but come together with simple pantry ingredients. Whether you’re making them for game day, snacking, or a cozy weekend bake, this is the kind of recipe that you'll want to make again and again. Better yet, these can be made ahead and baked off from the freezer.
What makes these pretzel bites work so well is an unbelievably easy dough made with pantry ingredients and a quick baking-soda bath that creates that classic pretzel flavor and mahogany brown chewy crust. There’s no special equipment, and no complicated shaping, Below, I’ll walk you through each step so you know exactly what to look for, from start to finish.
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Why you'll love these Pretzel Bites
- Yeast dough doesn't get any easier.
- The dough rises in literally 1 hour.
- The pretzel bites taste like those pretzels sold in the malls with a chewy outsides and soft, delicious inside.
- The Hot Honey Mustard Dip is something you'll find many other uses for such as a salad dressing, as a binder for a chicken salad, as an accompaniment to pork, or eat by the spoonful when you need a pick me up.
- I know a couple of teen-agers who pulled these off so you can too!
What is Barley Malt Syrup?
Barley malt syrup is a thick, dark, slightly sweet syrup similar in looks to molasses but not as sweet. It's made from sprouted barley.
Barley malt syrup is used in bread baking to boost yeast activity, enhance the flavor and color, add moisture and texture and is essential for achieving a traditional, chewy texture and deep, glossy crust, particularly in the boiling water.
Lye or Baking Soda?
Traditionally and commercially pretzels are dunked into boiling water with food grade lye. It's perfectly safe to eat and has been used forever. However, because of the enormous safety concerns I don't recommend it. If it gets on your skin it can cause burns so gloves, goggles and protective clothing are recommended.
Baking soda is a safe alternative and serves the same purpose so there's no need to use lye. I have seen recipes where the water is not boiling when the bites are added. I have not tested this so really can't speak to it. I recommend a large pot and using the boiling water technique as described below.
Recipe Ingredients
Pretzel Bites
FRONT ROW: Barley Malt Syrup, canola oil, salt, instant yeast
BACK ROW: All-purpose flour, water
Baking Soda Bath and Finishing
FRONT ROW: Barley Malt Syrup, baking soda, water
MIDDLE ROW: Swedish Pearl Sugar, coarse salt, egg
BACK ROW: Large Dutch oven or pot and a slotted spoon
Hot Honey Mustard Dip
FRONT ROW: Vinegar (which was omitted in the finished dip), cayenne pepper
BACK ROW: Coarse ground mustard, honey, mayonnaise
Key Ingredients and Substitutions
- Brown Sugar can be substituted for the Barley Malt Syrup in the yeast dough.
- Vegetable oil can be substituted for the canola oil.
- If not you using the Barley Malt Syrup in the baking soda bath, don't use anything.
- Brushing the pretzel bites with the egg wash is not mandatory but gives a nice shine to them. I strongly suggest it and it only takes a few minutes. In addition it holds the salt or sugar in place better than water.
- I like the extra bite the coarse ground mustard gives to the Hot Honey Mustard Dip but dijon or another mustard can be substituted. However, it will change the taste of the final dip.
- I was originally going to add the vinegar to sharpen the taste but it was unnecessary and would also thin out the dip so I omitted it.
Be sure to see the recipe card below for the full ingredients and instructions.
Step by Step Instructions
It is best to bake these at once if possible. Set the bottom rack ⅓ of the way up and the top rack ⅓ from the top.
Step1. Sprinkle the yeast over the water. I do this even with instant yeast since I once made a yeast dough where it wasn't fully dissolved. Stir it in. Step 2. After the yeast is a bit foamy, add the barley malt syrup or brown sugar and oil. Step 3. Stir everything together to make sure it is combined. Step 4. Add the salt to the all-purpose flour.
Step 5. Place the flour mixture in a mixing bowl. Add the liquid to the flour. Step 6. Mix on low until it comes together. Beat for 3 minutes on the knead speed of your mixer until the is smooth and cleans the bowl as seen in the photo. Step 7. Shape the dough into a ball and place it in a bowl at least twice the size of the ball sprayed with a non-stick baking release. Step 8. Cover the bowl and let the dough rise. It will take about an hour. At this point it can be worked immediately, refrigerated overnight or frozen for a couple of months.
Step 9. Line two half sheet pans with parchment and spray them very well with a non-stick baking spray. Set them aside. Divide the dough into 10 pieces abut 85 grams each. Step 10. Cover them with plastic wrap while you shape one at a time. Step 11. To make it easier to roll the ball into a rope have a small bowl of water and a ruler ready. If the dough doesn't have enough tension on it when rolling it out to a 10" rope, dip a finger or two into the water, shake it off and rub the remainder into the palms of your hands. They should not be wet, but damp. Shape the ball into a rope and press down while rolling from the center out until it is about 11" long. Pick it up and allow it to shrink back to 10". Under no condition should you flour the surface. Step 12. With the ruler placed behind the rope cut it into 7 - 1 ½" pieces of dough with a bench scraper or knife.
Step 13. As you start rolling and cutting the last 1 or 2 of the rolls, start heating the water for the baking soda dip. Bring the water to a boil in a large Dutch oven or stock pan. Add the baking soda slowly - no more than a tablespoon at a time. It will rise up tremendously. Stir it while it subsides, then add another tablespoon. At the end add the barley malt syrup if using. If you are still cutting the pretzels, reduce the heat and cover the pan so the water doesn't evaporate. Step 14. Cut all of the pretzels. Step 15. Bring the water back to a boil Lower as many as will fit without crowding into the water. Stir them around for 20 to 30 seconds but no longer. Remove them to the sprayed half sheet pans. Repeat until all of them are dunked. Arrange them about ½ to 1 inch apart on the baking sheets. Beat the egg to combine the yolk and white and add the water. Brush the pretzels and sprinkle with coarse salt or Swedish Pearl Sugar.
Double Pan the two sheet pans and bake as directed switching the pans top to bottom and turning them so they brown evenly.
To Make Ahead
The bites can be rolled and cut then put through the water bath. Place them on a tray lined with parchment paper and sprayed with a non-stick baking release. Freeze for about an hour or until hard. Do not egg wash them. When hard, transfer to a freezer proof bag or container. To bake them, place them on a sprayed, parchment lined tray spacing them about an inch apart. Brush then with egg wash and sprinkle with salt or sugar. Add a few minutes more to the baking time.
Recipe FAQ'S
The baking soda bath gives pretzel bites their signature chewy texture and deep golden color. It changes the surface of the dough so it browns properly in the oven and develops that classic pretzel flavor.
Absolutely. The dough can be made and frozen for several months, well wrapped. Thaw in the fridge and continue as directed in the recipe. They can also be made completely and frozen, then heated in a 350°F oven for 20 minutes or so to thaw and freshen.
The surest way is to brush the pretzels just before baking with an egg wash made with one egg well beaten plus 1 tablespoon of water. Lightly brush the bites after they come from the water bath are have dried for a couple of minutes then sprinkle them with whatever you please.
Expert Tips
- The dough should not be too soft or too firm when mixed. Softer is easier to roll into ropes but is more bready tasting, but firmer tastes like a pretzel. Both should clean the sides and bottom of the mixing bowl.
- While the baking soda water bath is not mandatory, the bites won't taste like pretzels if it isn't used. So I very much recommend it.
- I have been asked if the egg wash is necessary. I use it to give a final beautiful sheen to the baked bites and equally important to keep the toppings in place. It's more reliable than water.
- Softening the instant yeast in liquid ensures it is completely dissolved and also gives a head start to the rising process.
- This dough is amazing in that it takes one rise for one hour.
- Use a very large pot for the water bath even though there isn't a lot of water. The baking soda will really rise up in the boiling water. And add the baking soda very slowly to help control it. It will subside but get very bubbly when the bites are added.
- Flour should not be used to roll out the ropes. See Step 11 if there is not enough tension to roll out the ropes.
A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better. It’s important and I appreciate it and I appreciate you.
Homemade Pretzel Bites That Vanish Fast
Equipment
- Stand Mixer
- Large Dutch Oven or Stock Pot
Ingredients
Pretzel Bite Dough
- 2 ¼ teaspoons instant yeast
- 1 ½ cups water
- 1 tablespoon barley malt syrup or brown sugar
- 1 tablespoon vegetable oil or melted butter
- 3 ⅔ to 3 ¾ cups all-purpose flour (515 to 540 grams)
- 1 teaspoon salt
Baking Soda Bath and Finishing
- 6 cups water
- ¼ cup baking soda
- 1 tablespoon barley malt syrup, optional
- 1 large egg
- 1 tablespoon water
- coarse salt, optional
- Swedish Pearl Sugar, optional
Hot Honey Mustard Dip
- ½ cup coarse ground mustard
- ½ cup mayonnaise
- 3 tablespoons honey
- ¼ teaspoon cayenne pepper
Instructions
Pretzel Bite Dough
- Sprinkle the yeast over the warm water and stir it in.
- Add the barley malt syrup or brown sugar and oil, stirring them in.
- Combine the smallest amount of flour and salt in a mixing bowl. Pour the liquid over and beat on low to bring together. Beat on the Knead setting of the mixer for 3 minutes or until a smooth dough forms that cleans the side and bottom of the bowl. Add 1 tablespoon of the reserved flour at a time if the dough seems sticky. It should be tacky but it should not stick to your hands.
- Place the dough in a container sprayed with a non-stick baking release. Place the dough in it and cover it with plastic wrap until doubled which should take about an hour. At this point it can be used immediately or it can be refrigerated overnight or frozen for a couple of months. If frozen, thaw it overnight in the fridge and continue.
- Preheat the oven to 400°F. Line 2 half sheets with parchment paper and spray them very well with a non-stick baking release. Set them aside. Place the oven racks in the lower third and upper third of the oven.
- To make it easier to roll the ball into a rope have a small bowl of water and a ruler ready. If the dough doesn't have enough tension on it when rolling it out to a 10" rope, dip a finger or two into the water, shake it off and rub the remainder into the palms of your hands. They should not be wet, but damp. Shape the ball into a rope and press down while rolling from the center out until it is about 11" long. Pick it up and allow it to shrink back to 10". Under no condition should you flour the surface. With the ruler placed behind the rope cut it into 7 - 1 ½" pieces of dough with a bench scraper or knife.Place them on a parchment lined baking sheet. Continue rolling and cutting the ropes.
- When you get to the last one or two, put the 6 cups of water on to boil Put a lid on the pan so the water doesn't evaporate. Finish rolling and cutting the dough.
Baking Soda Bath and Finishing
- Using a large Dutch oven or stock pot, bring 6 cups of water to a boil. Very slowly add the baking soda. It will bubble up furiously. Stir it down. Continue until all of the baking soda is added. Last add the barley malt syrup. If not using the syrup don't add anything.
- Using a slotted spoon or spider, add as many of the bites as the pan will hold without overly crowding the. Stir for 25 to 30 seconds and remove them to one of the prepared half sheets. Continue until all of them have been through the bath. They will have enlarged at this point.
- Spread them out about ½ to 1 inch apart. They won't rise anymore.
- Beat the egg in a small bowl until it is completely mixed. Add the 1 tablespoon of water. Brush each pretzel with the egg wash and sprinkle lightly with coarse salt for savory or Swedish Pearl Sugar for sweet.
- It is best to double pan the bites to prevent them from getting overly browned on the bottom. Bake for 12 to 15 minutes until deeply browned. Switch the pans top to bottom halfway through and turn them so they brown evenly.
- Remove the bites from the trays within 5 minutes as they will stick to the paper if they get cool.
Hot Honey Mustard Dip
- Stir all of the ingredients together. This can be made a day or two ahead.
To Make Ahead
- The bites can be rolled and cut then put through the water bath. Place them on a tray and freeze for about an hour or until hard. Do not egg wash them. When hard, transfer to a freezer proof bag or container. To bake them, place them on a sprayed, parchment lined tray spacing them about an inch apart. Brush then with egg wash and sprinkle with salt or sugar. Add a few minutes more to the baking time.
Notes
Nutrition
Lynda Homer says
Tastes great. Texture right on. I’ve made pretzels for years, but never bites!!! Thanks for this fun recipe❤️
Helen S Fletcher says
You are speedy Lynda - so happy you like them. And you're right - it's a fun recipe.