Pretzel Bites

Pretzel Bites bathed in butter and showered in sea salt are a addicting on every level!

Pretzel Bites make the perfect snack, appetizer, and Game Day food.   They are soft, buttery, chewy, salty and everything a pretzel should be.  You can customize your homemade Pretzel Bites with different seasonings or just keep them simple and dunk them in my intoxicating Cheesy Jalapeno Ranch Dip.  I’ve included How to Make Pretzel Bites, How to Reheat Pretzel Bites, How to Freeze Pretzel Bites and More! (updated recipe)

homemade pretzel bites stacked on a white platter

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Pretzel Bites Recipe

This homemade Pretzel Bites recipe is inspired by Alton Brown. His pretzel recipe is by far the best I have ever tasted in my entire life.  They are seriously just as good or better than any mall pretzel you have ever sunk you teeth into.

No exaggeration.

His 5 star pretzel rating with 514 reviews all tell the same story.

I didn’t want to mess with a great thing, so I turned his pretzels into the BEST Pretzel Bites added my equally great Cheesy Jalapeno Ranch Dip

And to be completely honest, turning the pretzels into bites wasn’t entirely intentional.

After rolling my first 2 mounds of pretzel dough into 24 inch long sticks for what seemed like ages, I really had no desire to complete 6 more.  So I scratched the pretzel idea, and decided to turn the dough into pretzel bites – which means half the length of the “sticks” which means half the rolling – my forearms squealed for joy!

And you and your loved ones will squeal for joy as they sink their teeth into these buttery, salty, golden pillows of bliss.

soft pretzel bites on a plate with cheesy dip

Pretzel Bites vs Pretzels

When I actually paused to think about it, I should have made Pretzel Bites instead of pretzels to start with – they are far superior to regular pretzels in so many ways!

  • First and foremost, they have a greater ratio of exterior to interior than regular pretzels, which means more salted golden goodness – IN YOUR MOUTH!
  • And they are super cute.  
  • And its more fun to eat anything that’s cute.
  • And they are more fun to dip.
  • And they are more fun to pop in your mouth….pretzel bite after pretzel bite after pretzel bite.
  • And they have practically zero calories because everything bite size that you can lose track of how many you have eaten has no calories.
  • Which is super convenient because then you can drown each pretzel bite in as much melty Cheesy Jalapeno Ranch Dip as your guiltless heart desires. And you are going to want to  drown these bites because this dip is addicting – its saturated with cheese, jalapenos and ranch seasoning –  its not called Cheesy Jalapeno Ranch Dip for nothing!

Addicting pretzels + addicting dip = Joy

Ingredients for Pretzel Bites:

  • Water: it must be the right temperature to activate the yeast. Too hot will kill it, too cold will not feed it.  I use an instant-read thermometer;  you can also use the baby bottle method and feel the water on the underside of your wrist.
  • Yeast: active or instant (Rapid Rise) both work. Active yeast takes more time but is my preferred yeast.  I go into more detail below.
  • Sugar: AKA yeast food. Sugar increases the yeast’s activity! It also helps to tenderize the dough. Any sugar will do, you can even substitute honey, but I recommend granulated sugar.
  • Salt: kosher salt is used in the dough to add flavor and sea salt is used to season the cooked pretzel bites. If you don’t have kosher salt on hand, substitute with 1 teaspoon salt.
  • Flour: basic flour found in every pantry; unbleached all- purpose flour.  I have not experimented with gluten free flour, but I think a 1 to 1 substitute such has Bob Red’s Mill would work here.
  • Baking soda: make sure it’s fresh so it works! Baking soda is added to the boiling water which causes the pretzel bites to puff and create the characteristic chewy interior and gives the exterior a head start on forming a crisp crust.
  • Egg: 1 large egg yolk beaten mixed with 1 tablespoon water is brushed on the pretzel bites before they bake. This egg wash provides a shiny appearance and helps to promote even and deeper browning.
a hand holding onto a pretzel bite covered in cheese sauce

HOW DO YOU MAKE PRETZEL BITES?

Step 1 – Proof yeast: Add water, sugar and yeast in the bowl of a standard mixer. Let sit 5-10 minutes. The yeast should foam after waiting 5-10 minutes.  If it doesn’t you need to star again.  It means either your water was too cold, too hot (and killed the yeast) or your yeast is expired. Add salt, flour and butter.

Step 2 – Mix dough:  Using the dough hook attachment, mix dough on low speed until combined. Increase speed to medium and continue to knead until the dough is smooth and pulls away from the side of the bowl. At this point, continue to knead for 3 minutes.

Step 3 – Let dough rise:  Remove the dough from the bowl, clean the bowl if necessary, then spray the bowl with nonstick cooking spray. Return the dough to the bowl, cover with plastic wrap or a towel and let rise in a warm place for approximately 1 hour, or until the dough doubles in size.

Step 4 – Prep:  Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and lightly spray with nonstick spray or line with nonstick baking mats.  Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or small roasting pan.

Step 5 – Cut dough:  In the meantime, place the dough on a flat surface and divide the dough into 8 equal pieces. Roll out each piece of dough into a 14-inch long rope. Using a pizza cutter or very sharp knife, cut the dough into one inches pieces.

showing how to make Pretzel Bites by cutting the dough into squares

Step 6 – Boil pretzel bites:  Boil the pretzel bites in the baking soda water in batches of about 20 pretzel bites for 30 seconds per batch. 30 seconds goes by very quickly! You might want to set a timer as leaving the pretzels in to long can result in a slightly bitter aftertaste.

Step 7 – Egg wash:  Remove pretzels with a large slotted spoon and place on prepared baking sheets, making sure they are not touching. Brush the tops with the egg wash and lightly season with sea salt.

showing how to make Pretzel Bites by brushing them with butter and sprinkling with salt before baking

Step 8 – Bake:  Bake for 8-10 minutes or until golden brown.

showing how to make Pretzel Bites by baking them on a nonstick mat


Step 9 – Cool:  Transfer bites to a cooling rack and let rest 5 minutes before eating. Serve with cheese sauce.

showing how to make Pretzel Bites by cooling them on a cooling rack

What should I do if my dough is too sticky? 

Your pretzel dough should be tacky but not overly sticky.  If it is sticky to the point it is sticking to your fingers, then knead a little longer or knead a little more flour into the dough. 

Can I make pretzel bites without a stand mixer?

Absolutely!  If you don’t have a mixer, you can mix with a wire whisk, then a wooden spoon then knead by hand, it will just take a little more elbow grease and a few more minutes.

up close of a couple pretzel bites with sea salt

Why do I have to Boil the pretzels first?

We boil the pretzel dough bites in baking soda water for 30 seconds a batch.  You will see the dough “puff” with this quick immersion but will remain pale.  This extra step might seem like a hassle for just 30 seconds, but trust me, this step is what turns these dough bites into PRETZEL dough bites with their characteristic golden exterior – see below.

Do I have to use baking soda when making pretzels?

Yes!  The baking soda increases the PH alkalinity on the outside of the pretzel.  This allows the exterior of the pretzel bites to brown more easily when baked so you can achieve a golden, crispy exterior crust while maintaining a nice chewy, soft interior. So please don’t be tempted to skip this step or you will be skipping out on the texture, flavor and appearance of what makes a pretzel a pretzel!

golden pretzel bites topped with sea salt stacked on top of each other

What Seasonings Go with Pretzel Bites?

Pretzel Bites are fabulous just with salt, but feel free to mix it up!  Pretzel Bites are a blank canvas for any seasoning such as cinnamon and sugar ranch, Cajun, garlic, Parmesan, chipotle, garlic salt, everything bagel, etc.

You will want to omit the salt if making Cinnamon and Sugar Pretzel Bites or omit it if using a seasoning that is already salty like ranch seasonings.    

WHAT DIPS GO WITH PRETZELS?

We love these Pretzel Dips with my Cheesy Jalapeno Ranch included in the recipe, but you can shortcut and use your favorite store bought cheese sauce.  They are also fabulous with:

a bowl of cheese dip surrounded by homemade pretzel bites

How do you warm up pretzel bites?

You can microwave pretzel bites or bake them to retain their crisp-tender texture.  To bake:

  1. Place pretzel bites in an even layer on a baking sheet.
  2. Bake in a preheated oven for 3-5 minutes or until heated through.
  3. For added yum, brush with melted butter.

How long do soft pretzels last? 

Soft Pretzels are best eaten the same day and even better when still slightly warm. If you do have leftovers, then you can store them in an airtight container at room temperature for up to 5 days. 

up close view of soft pretzel bites on a white platter

Can you freeze pretzel bites? 

Yes, homemade pretzel bites freeze great! To freeze:

  1. Let pretzel bites cool completely.
  2. Place them on a baking sheet so they are not touching and freeze until solid, about 1 hour (this flash freezing prevents them from sticking to each other).
  3. Place in a large freezer bag or smaller plastic bags for individual servings.
  4. Freeze for up to 3 months.
  5. When ready to eat, preheat oven to 300 degrees.
  6. Place on a baking sheet and bake from frozen for 10-15 minutes or until warmed through.
  7. Alternatively, you can microwave pretzel bites but they tend to get a little soggy.

Can pretzel dough be refrigerated?

Yes!  You can refrigerate your prepared pretzel dough for up to one day.  You can shape the pretzel bites while the dough is cold but allow the pretzel bites to rise some more before adding to the baking soda bath.

Can pretzel dough be frozen?

Yes!  Freeze dough in an airtight container for up to three months.  Thaw dough overnight in the refrigerator before using.  Just like cold refrigerated dough above, you will want to let the bites puff some more before adding to the baking soda bath.

a hand pulling pretzel bites out of cheese sauce

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Perfect Pretzel Bites with Cheesy Jalapeno Ranch Dip

Pretzel Bites bathed in butter and showered in sea salt are a addicting on every level! Pretzel Bites make the perfect snack, appetizer, and Game Day food. They are soft, buttery, chewy, salty and everything a pretzel should be. You can customize your homemade Pretzel Bites with different seasonings or just keep them simple and dunk them in my intoxicating Cheesy Jalapeno Ranch Dip. I’ve included How to Make Pretzel Bites, How to Reheat Pretzel Bites, How to Freeze Pretzel Bites and More!
Servings: 9 dozen
Prep Time: 50 minutes
Cook Time: 10 minutes

Ingredients

Perfect Pretzel Bites

  • 1 1/2 cups warm water (110 to 115 degrees F)
  • 1 tablespoon sugar
  • 1 package active dry yeast (2 ¼ teaspoons)
  • 2 teaspoons kosher salt
  • 4 ½ cups AP flour
  • 4 tablespoons unsalted butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • sea salt

Jalapeno Ranch Cheese Dip

  • 1 tablespoon butter
  • 1 jalapeno, diced with seeds reserved
  • 1 tablespoon AP flour
  • 1 cup milk
  • 1 garlic clove, minced
  • 2 teaspoons dry ranch seasoning mix
  • 1/8-1/4 teaspoon pepper
  • 1 heaping cup freshly grated sharp cheddar cheese
  • 4 oz cream cheese, cubed and softened

Instructions

  • Combine the water, sugar and yeast in the bowl of a standard mixer. Let sit 5 minutes. Add salt, flour and butter and mix (using the dough hook attachment) on low speed until combined. Increase speed to medium and continue to knead until the dough is smooth and pulls away from the side of the bowl. At this point, continue to knead for 3 minutes.
  • Remove the dough from the bowl, clean the bowl if necessary, then spray the bowl with nonstick cooking spray. Return the dough to the bowl, cover with plastic wrap or a towel and let rise in a warm place for approximately 1 hour, or until the dough doubles in size.
  • Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and lightly spray with nonstick spray or line with nonstick baking mats.
  • Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or small roasting pan.
  • In the meantime, place the dough on a flat surface and divide the dough into 8 equal pieces. Roll out each piece of dough into a 14 inch long rope. Using a pizza cutter or very sharp knife, cut the dough into one inches pieces.
  • Boil the pretzel bites in the baking soda water in batches of about 20 pretzel bites for 30 seconds per batch.. Remove pretzels with a large slotted spoon and place on prepared baking sheets, making sure they are not touching.
  • Brush the tops with the egg wash and lightly season with sea salt. Bake for 8-10 minutes or until golden brown. Transfer bites to a cooling rack and let rest 5 minutes before eating. Serve with cheese sauce.
  • While pretzels are resting, prepare cheese sauce by melting butter over medium heat in a small saucepan. Add jalapeno (without any seeds), and sauté for 3-4 minutes, or until softened. Whisk in the flour and garlic and cook 2 minutes, stirring constantly. Slowly whisk in the milk then bring to a boil. Lower heat and simmer until slightly thickened, whisking constantly. Reduce heat to low then stir in cream cheese until melted, followed by cheddar cheese, stirring until completely melted. Stir in ranch seasoning. At this point, taste and add desired amount of jalapeno seeds for heat and ⅛ or more pepper to taste. (I don’t add salt because the pretzels are salty) If you prefer your cheese sauce a little thinner, then add milk to reach desired consistency.v
  • Dip pretzels in Cheesy Jalapeno Ranch Sauce and enjoy!

Notes

*30 seconds goes by very quickly! You might want to set a timer as leaving the pretzels in to long can result in a slightly bitter aftertaste.

Storage

Soft Pretzels are best eaten the same day and even better when still slightly warm. If you do have leftovers, then you can store them in an airtight container at room temperature for up to 5 days. 

How to reheat pretzel bites

You can microwave pretzel bites or bake them to retain their crisp-tender texture.  To bake:
  1. Place pretzel bites in an even layer on a baking sheet.
  2. Bake in a preheated oven for 3-5 minutes or until heated through.
  3. For added yum, brush with melted butter.

Make Ahead Dough

You can refrigerate your prepared pretzel dough for up to one day.  You can shape the pretzel bites while the dough is cold but allow the pretzel bites to rise some more before adding to the baking soda bath.

How to freeze pretzel bites 

  1. Let pretzel bites cool completely.
  2. Place them on a baking sheet so they are not touching and freeze until solid, about 1 hour (this flash freezing prevents them from sticking to each other).
  3. Place in a large freezer bag or smaller plastic bags for individual servings.
  4. Freeze for up to 3 months.
  5. When ready to eat, preheat oven to 300 degrees.
  6. Place on a baking sheet and bake from frozen for 10-15 minutes or until warmed through.
  7. Alternatively, you can microwave pretzel bites but they tend to get a little soggy.

How to freeze pretzel dough

Freeze dough in an airtight container for up to three months.  Thaw dough overnight in the refrigerator before using.  Just like cold refrigerated dough above, you will want to let the bites puff some more before adding to the baking soda bath.
 

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Recipe Source:  Cheese Sauce Original Carlsbad Cravings Creation; Pretzel dough adapted from Food Network

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58 Comments

  1. Crystal @ Simply Playful Fare says

    I’ve made this recipe with my husband! We love Alton Brown too! The pretzels really are amazing! That jalapeno cheese dip looks to die for! (And after four exclamation points, I think I’m done geeking out. 🙂 )

    • Jen says

      LOL! I have a problem with “!” myself – its hard not to when talking about food 🙂 Awesome you have tried his recipe – can’t wait for you to try it with the dip!

  2. Debi @ Life Currents says

    Little pillows of dough, baked to perfection and dipped in a spicy cheesey dip. Now, who wouldn’t be just all drooly over this! Can’t wait to serve this at my next Happy Hour!

    • Jen says

      Love your description of “little pillows of dough”… so perfect!

    • Jen says

      Oh yes, please do, you will love them!

    • Jen says

      Thanks Sheena! Can’t wait for you to try them!

  3. Jodie says

    This sounds amazingly good and I know my husband would like it a whole lot! For sure going to give both the pretzels and the dip a try!

    • Jen says

      Yay! I’m excited for you to try them and yes, I think you husband will LOVE them! My husband was in the background of every picture just begging me to finish faster!

  4. Bola says

    What I would like to know is how you manage to stay slim with all the sumptuous meals you make.

    • Jen says

      LOL! I actually gave most of these to my neighbors, as much as I wanted to eat them all!!!

    • Jen says

      Thanks! Hope you can soon!

    • Jen says

      Love that they didn’t just get “thumbs up” but “groovy” thumbs up! The best kind of compliment :)!

    • Jen says

      So great for the fam! Who doesn’t like pretzels?! You can have fun making them together too!

  5. Meredith Elizabeth says

    Alton Brown has a DIY for making your own Smoker out of planters! Genius. And, this recipe looks yummy. I just got a Kitchenaid Mixer a few months ago and was (using your work) squealing at how awesome the pizza dough turned out this past weekend and I was already thinking of moving on to pretzels. Are you in my head, or something? =) And you sound so adorable with the way you narrated the story behind this recipe. Awesome post!

    • Jen says

      What – your own smoker out of planters? The man is a genius! I am so excited for you and your Kitchenaid Mixer – you are going to be in heaven!!! The dough is very similar to pizza dough so you will be a natural! Super excited for you to try these! and thank you so much for your kind words about my post 🙂

  6. Cameron says

    Can I make these without the dough hook? My mixer is at my moms and I don’t have anything!

    • Jen says

      Hi Cameron, thanks for stopping by! I wouldn’t recommend mixing the dough in a mixer without the dough hook. Instead, you can definitely mix it by hand. If you have never done it before, there are several great youtube videos. I hope this helps! Good luck and enjoy!

  7. Sonja Wallin says

    Hi Jen! These look to die for! I can’t wait to make them! I just have one question. In your instructions, in step #6, you say to whisk in flour and garlic, but I don’t see the garlic in the recipe. Do you add garlic or not, and if you do, how much?

    • Jen says

      Hi Sonja, thanks for catching that! It should be 1 clove garlic, minced. I’ve update the recipe with that correction. Let me know when you make them! Thanks again!

      • Brandon says

        Hey another quick question about recipe. It says 22 ounces or close to 4 1/2 cups of flour but there’s 8 ounces in a cup… That’s not even 3 cups… Not sure if I’m reading it wrong or having a brain fart but which measurement is accurate

        • Jen says

          Hi Brandon! There are actually about 4.8 ounces of all purpose flour in a cup – different foods vary in how many ounces in a cup (for example there are 8 oz. milk in a cup) Hope that helps!

  8. Kim says

    Thank you for sharing these recipes. I was very intimidates at first since they are soft pretzels, you know. They should be hard to make. They were so easy and so worth it. We made the Jalapeno ranch dip to go with it and that was amazing. I will add and extra pepper next time. We were even dipping crusty bread in the dip and were amazed. Tried to do a cinnamon sugar version of the pretzels but that did not work out so well. We treated it them just like the salt but I think next time we will bake them with out the coating and add it as soon as it comes out. Thanks again

    • Jen says

      Hi Kim, I am so happy you tried the pretzels, thought they were easy and delicious even though you were initially intimidated, YAY! I love the feeling of conquering a recipe – especially when it comes out well. So happy you loved these and the dip too! To easily adjust the heat of the dip, you can add in some of your discarded jalapeno seeds to your liking – just be careful because a little goes a long way! I love the idea of dipping crusty bread in the dip – that sounds so good right now (especially as I am writing this from the hospital and have just been eating hospital food! 🙂 Let me know how the sweet version turns out when you roll them in the cinnamon and sugar afterwards. Sounds like it would be fun to do with family or friends. Thanks again Kim!

  9. Martin says

    Hi

    Just followed your recipe to the letter.
    Maybe I did something wrong but it has a slightly pronounced bitter after taste?
    Is this supposed to happen?

    • Jen says

      Hi Martin, I am sorry your pretzels tasted slightly bitter, that must have been so disappointing! This is definitely not supposed to happen. My thought as to why would be letting the bites sit in the baking soda for a just a little too long. 30 seconds goes by very quickly! Thank you for letting me know, I am going to add a note about that to the notes. Again, sorry yours weren’t “perfect” 🙁

  10. Samantha says

    JUST made these! They are great but my parchment paper stuck to the bottom of every single one and I sprayed them with oil! I ended up cutting off the bottoms where the parchment paper was stuck so we could still enjoy them. If I make them again I’ll probably just spray the baking sheet with oil instead of using parchment paper.

    • Jen says

      Hi Samantha, I am so happy you enjoyed them but sorry they stuck to your parchment paper! I have never had anything stick to parchment before so not sure what to tell you, sorry about that! If you have a nonstick mat that would definitely solve the sticking problem.

  11. tiffany says

    Hi, I have made these before and they are awesome! Cheese dip didn’t turn out 🙁 but I just have an issue with cheese sauces. I do have one question for you, do you know if these freeze good? My kids LOVE them and it would be so easy if I could make a double batch and freeze one so i can just pop them in the oven when they want a snack! Thanks for the great recipe.

    • Jen says

      I am sorry your cheese didn’t turn out but I am happy your pretzel bites were a hit! As far as freezing goes, they are best frozen after fully baked and cooled. Thaw then bake in the oven at 300F degrees until warm. So happy your kids can now enjoy them all the time 🙂

  12. Michelle says

    Can you make any of this in advance. My daughter wants something like this for her birthday (she’s turning 40) and we’re having 35 people or so. I’m wondering if the pretzels can be done in advance and reheated before serving?

    Thank you,
    Michelle

    • Jen says

      Hi Michelle, I am SO sorry for the delay in getting back to you as I have been out of the country without internet for over a week and I am assuming I am too late answering you – sorry! They can definitely be made ahead of time and reheated. To reheat, I would place them on a microwave safe plate with a very slightly damp paper towel on top so they stay moist. I hope your daughter had a wonderful birthday!

  13. Colleen Robinson says

    You did not exaggerate. These are the best pretzels I have ever tasted. They are easy to make. The recipe is superbly well written. I served them at our family fondue tonight and everyone loved them. My 6 year old grandson wanted a few leftovers for his lunches next week..they are a hit!

    • Jen says

      YAY! Thanks for taking the time to comment Colleen, I love hearing when a recipe is a winner! I am so happy they received rave reviews and even your 6 year old loved them 🙂 I hope you find more recipes to enjoy here!

  14. Melissa says

    We made these the other night and they were fantastic! A bit labor intensive, but worth it. I added a can of diced, roasted green chilis to the batter and made the cheese sauce exactly as you wrote it but added some pepper Jack. Our whole family loves spicy. Thanks for a great recipe:))

    • Jen says

      I love that your family loves spicy – my kind of group! The addition of pepper jack in the sauce and the roasted chilies in the pretzels sound wonderful! I am so happy you loved them!! Thanks Melissa!

  15. Sarah says

    These were the biggest hit of my party! the cheese sauce is spectacular and can work with a number of things, Thank you, this is amazing!

    • Jen says

      YAY! I am so happy they were such a big hit and you are so right about the cheese sauce – it is addicting stuff! Thanks Sarah for making my day!!!

  16. Brittany says

    Are these still just as delicious the next day? couod they be made the day before to take to a party? I can’t wait to make them!!

    • Jen says

      Hi Brittany, as with most things they are best fresh, but that being said, they are still delicious the next day! I would make sure to store them in an airtight container then microwave them for 15 seconds or so (to help soften them) and they will be great. Enjoy!

  17. Kim says

    Hi, can you substitute for the dry ranch seasoning?

    • Jen says

      Hi Kim, you could add prepared ranch to taste – not sure how much it would be but should work just fine. Enjoy!

  18. Michelle says

    These look amazing!! What brand, assuming it is coarse, sea salt do you prefer to top these little nuggets?

    • Jen says

      Hi Michelle! I am not a sea salt connoisseur, so I use Mortons and I think it works great. Hope that helps!

  19. Allie says

    Hi Jenn,

    Wow, what a great posting! I haven’t made these yet, but I will soon. With your fabulous instructions and hints, I want to make these. They really don’t seem that hard to do, especially, because I can make dough ahead of time and freeze until ready to use.
    I gave up eating meat last Thanksgiving when I cried over the poor turkey, no having much of a life.
    Anyhow, I use your recipes as a guide for seasonings, etc. Once the light bulb came on in my head, I discovered how easy it is to prepare tofu chicken, and most all the other recipes. There’s a process of freezing tofu in it’s package, thawing package, then refreezing, that makes the texture of the tofu like chicken. You can pull tofu apart in chunks to make buffalo chicken (mock) and on and on it goes.
    Thank you so much for the great recipes and seasonings.
    I’ve gone vegetarian, but I can still enjoy your great recipes!
    Allie

    • Jen says

      Thank you so much for your comment Allie, I hope you love love these pretzel bites! I love that you are able to use my recipes for tofu – what a great option!

  20. Zoe Drake says

    These look incredible! Have printed off recipe to try asap! When we were living in the US for a few months I used to buy the tubs of pretzel bites from the grocery store which we loved but these look way better!

    • Jen says

      Thank you so much Zoe, I am excited for you to try them. I might be biased but I think they are way better than the tubs – I hope you think so too!

  21. [email protected] gourmet popcorn says

    I made these Pretzels for one of my friend on her birthday and she loved it very much. I have shared your recipe with her. I think, its a best gift for those who love pretzels. Thanks for sharing.

    • Jen says

      Brilliant idea for a gift, I’m so happy she loved them! You are such a great friend!

  22. Shayna says

    Let me start by saying I love your recipes! You are one of my go-to people when I’m searching for a recipe. Anyways, could I make these into actual pretzels and not the bites you think? These look delish and I’m trying to find a great pretzel for the hubby who wants one with some crunch or bite, not *too* soft. Sigh…men! Thanks!

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