This recipe for easy soft pretzel bites has been my go-to when I want fresh-baked, chewy snacks without the fuss of making dough from scratch. I discovered this shortcut on a rainy afternoon when pantry cooking felt like a necessity: a can of refrigerated biscuit dough transformed into pillowy, golden bites with a quick boiling baking soda bath and a short bake in a hot oven. They deliver that classic pretzel flavor and satisfying chew, but in bite-sized form that’s perfect for dipping.

What makes these bites special is the contrast between the slightly firm, shiny crust and the soft, tender interior — the result of a brief alkaline bath with baking soda that mimics traditional lye dipping. I often make a double batch for game day and watch them disappear in minutes; my kids love dunking them into mustard and cheese sauce, while adults reach for them as soon as they come out of the oven. These are comfortingly simple, and they’re one of those recipes that turns ordinary refrigerated biscuit dough into something memorable.

Ingredients

• Refrigerated biscuit dough: 1 can (8-count) of refrigerated biscuit dough is the easiest base; choose a brand you trust for flavor and texture. The pre-made dough gives you consistent size and smoothness when rolling.
• Baking soda: 1/4 cup of baking soda is dissolved into boiling water to form the alkaline bath that darkens and firms the exterior. Use standard grocery baking soda (sodium bicarbonate).
• Egg: 1 large egg provides an egg wash that promotes rich browning and helps coarse salt adhere. For a shinier finish, use only the egg white, but the whole egg gives slightly deeper color.
• Water (for egg wash): 1 tablespoon of water to thin the egg so it brushes smoothly and evenly across each bite.
• Coarse salt: Kosher or coarse pretzel salt adds crunch and the classic savory bite; sprinkle immediately after brushing so it sticks. Fine sea salt won’t give the same visual or textural effect.

Instructions

Preheat the oven: Position a rack in the center of your oven and preheat to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup; the hot oven is essential for quick browning, so allow full preheat time. Prepare the dough: Open the can and separate the 8 biscuits. Lightly flour a work surface if needed and roll each biscuit into a small rope about 4 to 5 inches long. Cut each rope into 4 equal pieces to yield bite-sized pieces — aim for uniform pieces so they bake evenly. Make the baking soda bath: Fill a large pot about halfway with water and bring to a rolling boil. Carefully stir in 1/4 cup baking soda — it will fizz slightly when added. Maintain a gentle boil; the alkaline water sets the exterior quickly without cooking through the interior. Boil the dough pieces: Working in small batches to avoid crowding, drop the dough pieces into the boiling baking soda bath. Boil for about 15 seconds on each side (use a slotted spoon to flip), then lift them out and shake off excess water. Transfer to the prepared baking sheet with a slotted spoon; leave a little space between bites for even browning. Apply egg wash and salt: In a small bowl, whisk together 1 large egg and 1 tablespoon water until smooth. Use a pastry brush to lightly coat each bite, then immediately sprinkle with coarse salt so it adheres before baking. Take care not to oversaturate with egg — a thin layer is enough. Bake: Bake in the preheated 425°F (220°C) oven for 15 minutes, or until the bites are deep golden brown. Rotate the pan halfway through baking for even color. Some bites may develop darker spots — this rustic variation adds flavor. Cool and serve: Remove from oven and let cool on the sheet for 3 to 5 minutes before transferring to a serving bowl. Serve warm with mustard, cheese dip, or melted garlic butter.

Storage Tips

Store leftover bites in an airtight container at room temperature for up to 24 hours for the best chew. For longer storage, cool fully then freeze on a baking sheet before transferring to a freezer bag; they’ll keep for up to 3 months. To reheat, bake at 350°F (175°C) for 8–10 minutes from thawed or 12–15 minutes from frozen to restore crispness without drying out. Avoid microwaving for reheating if you want to keep the crust; it softens the exterior and makes the interior gummy.

Ingredient Substitutions

If you need dairy-free, check the biscuit can label — some brands offer dairy-free versions, or use a dairy-free biscuit dough alternative. For a whole-grain option, look for whole wheat biscuit dough, though expect a denser interior and nuttier flavor. To avoid eggs, brush with a thin milk alternative (non-dairy milk mixed with a pinch of sugar) but be aware browning will be less deep and shiny. You can swap coarse salt for flavored salts, sesame seeds, or everything bagel seasoning — adjust quantities so toppings don’t overwhelm the bite size.

Serving Suggestions

Present them in a large bowl with small dipping bowls around the table. Classic pairings include spicy brown mustard, beer cheese, or warm garlic butter; for sweeter versions, try cinnamon-sugar with a whipped honey butter. For parties, pair with charcuterie elements like cured meats and pickles — the warm bites balance salty and tangy flavors beautifully. Garnish with chopped fresh herbs like chives or parsley for a pop of color when serving savory variations.

Cultural Background

Pretzels have deep roots in European baking traditions, particularly in German-speaking regions where they were once considered a symbol of good luck and often linked to Lent. Traditional pretzels are dipped in a lye solution before baking for that distinctive crust; this recipe uses a baking soda bath as a safer household-friendly alternative that reproduces a similar exterior reaction. Mini pretzel bites are a modern adaptation that plays on the snackable, shareable nature of the original.

Seasonal Adaptations

In autumn, add a dusting of smoked paprika and serve with a sharp cheddar dip to highlight cozy flavors. For summer gatherings, make a lighter lemon-herb butter for dipping and sprinkle with lemon zest. Holiday parties welcome sweet variations: roll warm bites in cinnamon-sugar and pair with a maple cream dip. The method remains the same; seasonal ingredients simply shift the flavor profile.

Meal Prep Tips

For batch prep, assemble and boil the bites, then flash-freeze on a sheet before bagging. Par-baking for 6–7 minutes and cooling, then freezing, allows quick finishing bakes that taste freshly made. Label bags with date and bake times for efficient weeknight snacks. Use shallow, airtight containers to prevent crushing and keep bites separated with parchment if stacking.

These soft pretzel bites have a way of turning ordinary moments into something worth sharing. Whether you’re feeding a crowd or making a cozy snack, the technique is forgiving and the results are reliably delicious. Make them your own with salts, dips, and seasonal twists — and enjoy the simple pleasure of warm, freshly baked bites straight from your oven.