Soft Pretzel Bites with Honey and Yeast - Easy Homemade Recipe
These bite-sized soft pretzels combine the classic chewy texture of traditional pretzels with the convenience of easy handling. Made with active dry yeast and honey for subtle sweetness, each bite gets the authentic pretzel treatment with a baking soda bath before baking. The result is golden brown exteriors with tender, slightly sweet interiors topped with coarse salt. Perfect for game day snacks, party appetizers, or family movie nights. This recipe yields 64 small bites, making it ideal for feeding crowds or storing portions for later enjoyment.
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 ¼ cups warm milkwarm water1:1dairy-freedairy-free
will be less rich
- 2 tablespoons honey
- 3 ¼ cups all-purpose flourbread flour1:1gluten-free
use for chewier texture
- 1 teaspoon kosher salt
- ½ cup baking soda
- 1 large egg
- coarse salt, or pretzel saltsesame seeds1:1flavor-variant
for different topping
- water, for egg wash
Instructions
- 1
Preheat oven to 450°F and line baking sheet with parchment paper
- 2
Pour warm milk into stand mixer bowl, sprinkle yeast over top, add honey and stir
- 3
Allow yeast to bloom for 5-10 minutes until foamy
- 4
Fill 8 quart pot with water and bring to boil over medium high heat
- 5
Beat egg with 2 tablespoons water in small bowl and set aside
- 6
Add flour and salt to mixer and knead for 3 minutes until dough forms ball
- 7
Add more flour tablespoon at a time if too sticky, dough should be tacky not sticky
- 8
Place dough on clean counter and form into ball
- 9
Quarter the dough ball, roll each quarter into 18-22 inch strand
- 10
Cut each strand into 4 equal pieces, then cut each piece into 4 pieces for 64 total
- 11
Carefully add baking soda to boiling water
- 12
Place 10 dough bites at a time into boiling water
- 13
Remove with slotted spoon after 30 seconds and place on parchment
- 14
Repeat boiling process until all bites are done
- 15
Arrange pretzel bites on parchment so they do not touch
- 16
Brush each bite with egg wash and sprinkle with coarse salt
- 17
Bake for 7-9 minutes until tops are browned
Tips
Use a bench scraper or butter knife to cut dough pieces evenly for consistent cooking times
Do not flour the counter when rolling dough as this makes it harder to shape the strands
Work in batches when boiling pretzel bites to avoid overcrowding the pot
Good to Know
Store covered at room temperature for 2-3 days or freeze for up to 3 months
Can be shaped and refrigerated overnight before boiling and baking
Best served warm, can reheat in 300°F oven for 2-3 minutes
Common Mistakes
Use caution when adding baking soda to boiling water to avoid dangerous bubbling
Do not skip the boiling step to avoid dense, bread-like texture
Remove from boiling water after exactly 30 seconds to avoid tough exteriors
Substitutions
Dairy-Free Swaps
will be less rich
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, mix ingredients in a large bowl and knead by hand on clean counter for 5-8 minutes until smooth and elastic.
What if my yeast does not foam during proofing?
The yeast may be expired or the milk too hot. Start over with fresh yeast and milk at proper temperature.
How long do these keep and can I freeze them?
Store covered at room temperature for 2-3 days. Freeze baked bites for up to 3 months and reheat in oven.