Soft Homemade Pretzel Bites (With Honey Mustard Sauce!)

Craving that iconic mall-style pretzel flavor at home? These Soft Homemade Pretzel Bites deliver that perfect pillowy-soft interior and chewy, golden-brown crust you love, right from your own oven. The secret is a quick boil in a baking soda bath, which gives them their signature texture and color. Paired with a tangy-sweet homemade honey mustard sauce, they’re the ultimate crowd-pleasing appetizer for game day, parties, or a fun weekend baking project. Our recipe provides foolproof tips for handling the yeast dough and getting that classic pretzel taste every time.

Why These Pretzel Bites Are Worth the Effort
This recipe is a fantastic introduction to yeasted breads. While they require simple steps, the baking soda bath technique is easy and magical. They taste unbelievably fresh and warm, far superior to anything store-bought. They are the ultimate shareable snack for any gathering. Plus, you can easily create a sweet version by tossing them in cinnamon sugar!

Key Ingredients for Authentic Pretzel Flavor

You likely have most of these pantry staples already.

For the Pretzel Dough:

• 4 ½ cups All-Purpose Flour (spooned & leveled), plus more for dusting
• 1 ¾ cups Warm Milk or Water (about 110°F/43°C)
• 2 ¼ tsp Instant Yeast (one standard packet)
• 1 tbsp Granulated Sugar
• 1 tsp Fine Salt
• 2 tbsp Unsalted Butter, melted

For the Baking Soda Bath & Topping:

• 9 cups Water
• ½ cup Baking Soda (this is not a typo—it’s key!)
• 1 large Egg, beaten with 1 tbsp water (for egg wash)
• Coarse Salt or pretzel salt, for sprinkling

For the Honey Mustard Dipping Sauce:

• ½ cup Mayonnaise
• 2 tbsp Yellow Mustard
• 2 tbsp Dijon Mustard
• 2 tbsp Honey
• 1 tbsp Apple Cider Vinegar (or lemon juice)

Step-by-Step Instructions

Follow these steps for perfect, fluffy pretzel bites.

Step 1: Make & Rise the Dough

In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, instant yeast, and salt. With the mixer on low, add the warm milk and melted butter. Mix on medium speed for 4-5 minutes until a smooth, slightly tacky dough forms. If it’s too sticky, add 1-2 tbsp more flour. Place the dough in a greased bowl, cover, and let rise in a warm place for 30-60 minutes, until doubled in size.

Step 2: Shape the Bites

Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper. Punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a long rope about ¾-inch thick. Using a pizza cutter or sharp knife, cut each rope into 1 to 1.5-inch pieces.

Step 3: The Baking Soda Bath

In a large, wide pot (a Dutch oven works well), bring the 9 cups of water and ½ cup of baking soda to a rolling boil. Working in batches, gently drop about 15-20 dough bites into the boiling water. They will sink and then float. Boil for exactly 30 seconds. Use a slotted spoon to transfer them to the prepared baking sheets, spacing them slightly apart.

Step 4: Bake to Golden Perfection

Brush the boiled pretzel bites generously with the egg wash. Sprinkle immediately with coarse salt. Bake for 12-14 minutes, rotating the pans halfway through, until they are a deep, rich golden brown. Transfer to a cooling rack for a few minutes.

Step 5: Make the Sauce & Serve

While the bites bake, make the honey mustard sauce. Whisk all sauce ingredients in a small bowl until smooth. Serve the warm pretzel bites immediately with the sauce for dipping.

Expert Tips for the Best Results

• Yeast Note: This recipe uses instant yeast, which gets mixed directly with the dry ingredients. If you only have active dry yeast, dissolve it in the warm milk with the sugar first and let it foam for 5-10 minutes before proceeding.
• The Boil is Key: Don’t skip the baking soda bath! It’s what gives pretzels their unique chewy crust and distinctive flavor. Be careful when adding the bites to the boiling water to avoid splashes.
• Prevent Sticking: Parchment paper is essential, as the boiled bites can stick to an unlined pan. You can also use a silicone baking mat.
• Serve Fresh: Pretzel bites are best enjoyed the day they are made. To reheat leftovers, place them on a baking sheet in a 350°F oven for 5-8 minutes, or microwave for 10-15 seconds. Avoid the microwave for too long, as they can become tough.
• Sweet Variation: For cinnamon sugar bites, skip the salt topping. As soon as they come out of the oven, toss the warm bites in a bowl with ½ cup granulated sugar mixed with 1 tbsp cinnamon until coated.

What to Serve with Pretzel Bites & More Crowd-Pleasing Apps

These bites are the star of any snack table! For another fantastic, dippable appetizer that’s always a hit, try our creamy Texas Trash Dip. If you’re in the mood for something spicy and cheesy, our Jalapeño Popper Stuffed Chicken makes amazing party bites. And for the original recipe and great reader comments, check out the Pretzel Bites recipe from Grumpy Recipes.

Frequently Asked Questions (FAQs)

Can I make the dough ahead of time?
Yes, you can do a slow rise in the refrigerator. After kneading, place the dough in a greased bowl, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping and proceeding with the recipe.

Why are my pretzel bites pale and not brown?
This usually means your baking soda bath wasn’t boiling vigorously enough or you didn’t boil them for the full 30 seconds. Ensure the water is at a rolling boil before adding the dough. Also, the egg wash helps with browning.

My dough is too sticky to handle. What should I do?
When first mixed, the dough will be tacky. During the kneading process, it should become smooth. If it’s still unmanageably sticky after 5 minutes of kneading, add flour 1 tablespoon at a time until it just clears the sides of the bowl. Avoid adding too much, or the bites will be dense.

Can I freeze baked pretzel bites?
Yes, but texture will suffer slightly. Freeze completely cooled bites in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 10-12 minutes.

What can I use instead of coarse salt?
Any flaky salt like Maldon sea salt works wonderfully. You can also use everything bagel seasoning for a delicious savory twist, or skip the salt entirely for the sweet version.