Pretzel Bites Take a Foamy Bath

These pretzel bites are a great study snack. I make these for study sessions and snacks during online classes. They’re carby and satisfying, while keeping your fingers clean for your notebooks and keyboard!

You can choose to dip them in whatever you’d like of course, or add toppings to them if you want, but they are so good on their own. When you make them smaller, they bake up quicker and there are more pieces for snacking on! Sometimes it’s more about the quantity of your snack than the calorie count, so having more to snack on is sometimes better than having big snacks, you know? I know you know.

The neat thing about this recipe is that once your pieces are ready, they get dunked for 30-60 seconds in a baking soda bath. I’ll warn you now, that bath gets foamy, it’s pretty impressive. I used 1/3 cup of baking soda in a big spaghetti pot of boiling water and it almost foamed up and over, so make sure your pot is large enough or that you cut back on the amount of baking soda you use. This step helps to give that darker on the outside, lighter on the inside pretzel look. Totally worth doing!

Add whatever toppings you like, I tried everything bagel seasoning.

Pretzel Bites

These pretzels taste just like the ones from the mall!
Prep Time 15 mins
Cook Time 15 mins
Rising Time 1 hr
Course Appetizer
Cuisine American


  • cups water warmed to 115°F
  • 2 tbsp brown sugar
  • tsp yeast active, quick or bread machine, they all work
  • 3 oz butter melted
  • tsp salt
  • cups all purpose flour
  • cup baking soda yes a cup, this does NOT go in the dough
  • water enough to fill a large pot 3/4 of the way


  • Pour warm water into the bowl of a stand up mixer with dough hook attachment. Sprinkle yeast over warm water. Add brown sugar and melted butter and whisk until incorporated. Let stand 5 minutes.
    1½ cups water, 2¼ tsp yeast, 3 oz butter, 2 tbsp brown sugar
  • In a separate bowl, whisk the flour and salt.
    4½ cups all purpose flour, 2½ tsp salt
  • Slowly add flour mixture to water mixture with mixer on low until a ball of dough forms and pulls away from the sides. If dough is too crumbly, add a little more water. If dough is too wet, add a little more flour. Run for 5 minutes.
  • Remove dough, grease bowl and replace dough. Let the dough rise for one hour.
  • Prepare the baking soda bath by adding the baking soda to a pot of water and heat until simmering. It will bubble and foam up so be cautious of that.
    ⅓ cup baking soda, water
  • As the water is heating up, prepare your pretzel bites! Knead the dough for a few minutes and cut into three roughly equal pieces. Roll each one into a long rope and slice into pieces.
  • Once the water has reached a simmer, use a slotted spoon to lower your bites into the water. Let them simmer for 30 – 60 seconds. Remove from water and place on baking sheet. Repeat for all the dough.
  • Sprinkle with salt and bake at 425 for 15 minutes.


I used a stand up mixer for this recipe, with the dough hook attachment. You can do this by hand, of course, but kneading time will be longer.
Keyword bread, pretzel, snack

A popular dip for these is a cheddar and beer dip, and you can use any variation you like. You can dip them in hummus or anything your little heart desires.

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