Golden, tender, and bursting with fresh dill, these Easy Soft Pretzel Bites are the ultimate cozy snack for springtime. Paired with a zesty honey mustard dip, they’re quick to make, kid-approved, and perfect for sharing with the whole family.
We’ve been cutting out processed foods lately, and these homemade bites have become a family favorite—especially for my youngest, who can’t get enough!
Let’s Make Easy Soft Pretzel Bites
These Easy Soft Pretzel Bites are everything I love about baking: simple, comforting, and oh-so-satisfying. They’re soft and tender with a chewy exterior, thanks to a quick baking soda bath that’s easier than you think (I’ve got a mess-free trick for you!). The fresh dill adds a seasonal twist, while the honey mustard dip brings a tangy-sweet balance that’s irresistible. I love how quick these are to whip up—perfect for a spring afternoon snack or a cozy family gathering. Plus, they’re newbie-friendly, with tips like a 15-minute dough rest to make kneading a breeze. Whether you’re baking with kids or just craving a homemade treat, these bites are sure to become a go-to in your kitchen.
This Recipe Is:
- Quick and Simple: Ready in about 2 hours, with minimal hands-on time.
- Kid-Approved: My youngest (and pickiest!) kid couldn’t stop eating these.
- Perfect for Spring: Fresh dill adds a seasonal touch to every bite.
- Newbie-Friendly: No fancy equipment or fussy steps required.
- Customizable: Pair with your favorite dips or add your own flavors.
Spring Soft Pretzel Bites Ingredients
This recipe uses pantry staples and a few fresh ingredients to create a batch of 40-50 bite-sized pretzels. Below is a breakdown of the major ingredients.
- Yeast: 2 teaspoons active dry yeast activates in warm water to give the dough its rise and fluffy texture.
- All-Purpose Flour: 4 cups (480 g) provides a tender, soft interior—perfect for bite-sized pretzels.
- Dill: 1 tablespoon fresh chopped dill adds a springy, herbaceous flavor.
- Baking Soda: ⅔ cup (160 g) in the water bath creates that classic chewy pretzel crust.
- Egg Wash: 1 egg yolk + 1 tablespoon water gives the bites a golden, glossy finish.
How to Make Easy Soft Pretzel Bites
- Activate the yeast in warm water (90-110°F) for 10 minutes until foamy.
- Mix the dough with all-purpose flour, dill, and butter, rest for 15-20 minutes, then knead briefly and let rise for 1 hour.
- While the dough rises, whip up a quick honey mustard dip.
- Preheat the oven, prep baking sheets, and start heating cold water with baking soda for the bath.
- Shape the dough into ropes, cut into bites with a bench scraper, boil for 30 seconds, add toppings, and bake for 12-15 minutes.
- Serve warm with the dip, and reheat in the oven to keep them soft.
How to Make a Mess-Free Baking Soda Bath
The baking soda bath can be intimidating for beginners, often causing a messy fizzing reaction if added to boiling water. To keep things clean and safe, add ⅔ cup of baking soda to 10 cups of cold water in a large pot, stir to dissolve, and then bring it to a boil. This prevents splattering and ensures an even alkaline bath for that perfect chewy crust. By the time your dough is shaped, the water will be ready for boiling the bites.
How to Shape Pretzel Bites
After the dough has risen for 1 hour and doubled in size, punch it down and divide it into 4 equal pieces. Lightly dust your counter with flour to prevent sticking—I like to roll with a bit of flour on my hands, too. Roll each piece into a 1-inch thick rope, then use a bench scraper to cut the rope into 1-inch bites. You’ll get about 40-50 pieces total. No need for a second rise—these go straight into the boiling water bath for that classic pretzel texture.
Can I Use Bread Flour Instead of All-Purpose?
Yes, but keep in mind that bread flour (with higher protein) will make the bites chewier and denser. For the soft, tender texture we love, I stick with all-purpose flour. If you use bread flour, add 1-2 tablespoons more water to keep the dough hydrated. Check out my Guide to Flour Types (#) for more baking tips!
This Pretzel Bites Recipe Is Perfect If You
- Love soft, tender snacks with a chewy crust.
- Enjoy fresh, springy flavors like dill and mustard.
- Don’t like fussy steps or lots of equipment (just a pot and baking sheets!).
- Want a kid-friendly recipe for family snacking.
For a flavor twist, try swapping the dill for other herbs, as seen in my Herbed Focaccia recipe.
More Snack Recipes
What sets this recipe apart is its newbie-friendly approach and spring flair—fresh dill and a quick honey mustard dip make these pretzel bites a seasonal standout. If you’re looking for more cozy snacks to try, here are a few favorites from the blog:
- Pretzel Hamburger Buns
- Chocolate Chip Cookies
- Granola Bars
I’d love to know if you try any of them!
Uses for Easy Soft Pretzel Bites:
- Serve as a party appetizer with extra dips like cheese sauce or hummus.
- Pack for a spring picnic alongside my Lemon Poppy Seed Scones.
- Enjoy as an after-school snack with a side of fruit.
Soft Pretzel Bites with Honey Mustard Dip
Description
Ingredients
For the Dough:
- 1 ½ c. warm water, 90-110°F , 355 g
- 1 Tbsp. granulated sugar
- 2 tsp. active dry yeast
- 4 c. all-purpose flour , 480 g
- 1 tsp. salt
- 2 Tbsp. unsalted butter, melted, 28 g
- 1 Tbsp. fresh dill, finely chopped
For the Baking Soda Bath:
- 10 c. water , 2.37L
- ⅔ c. baking soda , 160 g
For the Topping:
- 1 egg yolk
- 1 Tbsp. water
- Coarse sea salt, to taste
For the Honey Mustard Dip:
- ¼ c. Dijon mustard , 60 g
- 2 Tbsp. honey , 42 g
- 1 Tbsp. fresh lemon juice
- 1 tsp. fresh chives, finely chopped
- Pinch of salt
Instructions
- Activate Yeast: In a large bowl, combine 1 ½ c. warm water (90-110°F), 1 Tbsp. sugar, and 2 tsp. yeast. Stir and let sit 10 minutes until foamy.
- Make Dough: Add 4 c. flour, 1 tsp. salt, 2 Tbsp. melted butter, and 1 Tbsp. dill to the yeast mixture. Mix until shaggy, rest 15-20 minutes, then knead on a lightly floured surface for 3-4 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 hour until doubled.
- Prepare Dip: While dough rises, mix ¼ c. mustard, 2 Tbsp. honey, 1 Tbsp. lemon juice, 1 tsp. chives, and a pinch of salt in a small bowl. Set aside.
- Preheat and Prep: Preheat oven to 425°F. Line two baking sheets with parchment paper. In a large pot, combine 10 c. cold water and ⅔ c. baking soda, stir to dissolve, and bring to a boil. Beat 1 egg yolk with 1 Tbsp. water for egg wash; set out coarse salt.
- Shape Bites: Punch down dough, divide into 4 pieces. Lightly dust counter with flour, roll each piece into a 1-inch thick rope, and cut into 1-inch bites with a bench scraper (yields 40-50 pieces).
- Boil Bites: Boil bites in the baking soda water for 30 seconds per batch. Remove with a slotted spoon and place on prepared baking sheets.
- Add Toppings: Brush bites with egg wash and sprinkle with coarse salt to taste.
- Bake: Bake at 425°F for 12-15 minutes until golden brown, rotating trays halfway for even baking.
- Serve: Serve warm with honey mustard dip. To reheat, bake at 325°F for 5-7 minutes (don’t microwave, as they’ll dry out).
Notes & Tips
- Dough Rest: The 15-20 minute rest before kneading helps gluten develop, making the dough easier to work with and reducing kneading time.
- Mess-Free Boiling: Adding baking soda to cold water prevents fizzing and splattering—safer and cleaner for beginners.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days; reheat in the oven to maintain softness.
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